Abstract: There is provided a method for measuring L-asparagine contained in a sample such as foods by using enzymes. There is provided a method with which L-glutamine, L-glutamic acid and L-aspartic acid can be distinguished from L-asparagine and removed, so that L-asparagine alone can be measured. There is provided a kit for measuring L-asparagine contained in a sample, which comprises the following solution A and solution B: (Solution A) a solution containing aspartate transaminase (GOT), glutaminase, L-glutamate oxidase, catalase, ascorbate oxidase, and ?-ketoglutaric acid; and (Solution B) a solution containing asparaginase, peroxidase, and a catalase inactivator; provided that one of the solution A and solution B contains a coupler compound, and the other contains a new Trinder's reagent. The method of the present invention is also suitable for quantification of asparagine contained in raw materials for processed foods such as agricultural products.

Abstract: There is provided a dried L-glutamate oxidase composition containing an L-glutamate oxidase, which is stable even if it is stored for such a long term as one year or longer. The composition is a dried composition, preferably lyophilized product, containing an L-glutamate oxidase and a disaccharide. A preferred example of the disaccharide is lactose. Content of the disaccharide per 100 U of the L-glutamate oxidase is preferably 0.5 to 50 mg.

Abstract: There is provided a dried L-glutamate oxidase composition containing an L-glutamate oxidase, which is stable even if it is stored for such a long term as one year or longer. The composition is a dried composition, preferably lyophilized product, containing an L-glutamate oxidase and a disaccharide. A preferred example of the disaccharide is lactose. Content of the disaccharide per 100 U of the L-glutamate oxidase is preferably 0.5 to 50 mg.