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Determination of free and bound amino acids in fruit juices

A. Príbela, L. Šorman, and F. Strmiska

Slovak Technical University, Bratislava

 

Abstract: The detn. of free and bound amino acids in fruit juices by paper chromatography and with the ion exchanger Zerolit 225 is described. There were more amino acids present in greater amts. than reported by Pollard (Fl.ovrddot.ussiges Obst 26 (1959)). The predominant amino acid is asparagine, with up to 44.0 free and 340.0 mg. % bound in sweet cherry juice. The free and bound alanine in apple juice, aspartic acid in sour cherry juice, and proline in sweet cherry juice were, resp., 1.9, 48.6; 3.2, 116.5; and 12.2, 175.0 mg. %. Eighteen amino acids were detd.

Full paper in Portable Document Format: 155a377.pdf (in Slovak)

 

Chemical Papers 15 (5) 377–383 (1961)

Wednesday, May 12, 2021

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