ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Free amino acids in four onion cultivars were studied by two-dimensional ascending paper chromatography with the following solvents: 1) phenol-water, 8:2 (v/v), 2) n-butanol-acetic acid-water, 4:1:5 (v/v) (upper layer); and 1) sec butanol–tert butanol-methylethyl ketone–water, 4:4:8:5 (v/v), 2) n-butanol–acetic acid-water, 4:1:5 (v/v) (upper layer).The amino compounds identified in the extracts were: glutathione, aspartic acid, cysteine, cystine, glutamic acid, serine, canavanine, asparagine, glycine, arginine, lysine, threonine, tyrosine, methionine sulfoxide, alanine, dihydro-alliine, S-methyl cysteine, tryptophan, methionine, valine, phenylalanine, and mixed leuycines. Suspected as present was α-L-glutamyl-S-[β-carboxy-n-propyI]-L-cysteinyl glycine.Densitometry and colorimetry were used to determine the relative approximate amounts of alanine, aspartic acid, arginine, glutamic acid, glycine, leucines, lysine, methionine sulfoxide, phenylalanine, serine, S-methyl cysteine, threonine, tyrosine, and valine. The more abundant amino acids were: arginine, glutamic acid, phenylalanine, leucines, tyrosine, lysine, and methionine sulfoxide.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1963.tb00201.x
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