Patent ID: 8021855

Claim:
A method of measuring the amount of a glycated protein in a sample, the method comprising: treating a sample containing the glycated protein with a protease in the presence of a sulfonic acid compound and a nitro compound to accelerate the degradation of the glycated protein, adding a fructosyl amino acid oxidase to react in a redox reaction with a glycated portion of a glycated protein degradation product obtained by the protease treatment, and measuring the redox reaction, wherein the sulfonic acid compound is at least one selected from the group consisting of 4-aminoazobenzene-4′-sulfonic acid sodium salt, 4-amino-4′-nitrostilbene-2,2′-disulfonic acid disodium salt, 4,4′-diazidostilbene-2,2′-disulfonic acid disodium salt, N-cyclohexyl-2-aminoethane sulfonic acid, N-cyclohexyl-3-aminopropane sulfonic acid, N-cyclohexyl-2-hydroxy-3-aminopropane sulfonic acid, piperazine-1,4-bis(2-ethane sulfonic acid) and bathophenanthroline sulfonic acid, wherein the nitro compound is at least one selected from the group consisting of 2,4-dinitrophenol, 2,5-dinitrophenyl, 2,6-dinitrophenyl, 4,6-dinitro-2-methyl phenol, 2-amino-4-nitrophenol, 2-amino-5-nitrophenol, 2-amino-4-nitrophenol, p-nitrophenol, 2,4-dinitroaniline, p-nitroaniline, 4-amino-4′-nitrostilbene-2,2′-disulfonic acid disodium salt and nitrobenzene, wherein the redox reaction is measured by determining an amount of hydrogen peroxide generated by the reaction of the glycated portion of the glycated protein degradation product and the frucytosyl amino acid oxidase, and wherein the amount of the hydrogen peroxide is determined by using an oxidase to reduce the generated hydrogen peroxide and oxidize a substrate that develops color by oxidation and measuring a degree of the color that the substrate has developed.