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Abstract

Two dimensional paper chromatography or automated amino acid analysis of the “amino acid-fraction” prepared from ethanol extracts of plants and fungi reveals the existence of many ninhydrin-positive substances. These are mostly protein amino acids in the free state, but also include several non-protein amino acids, i.e., α-aminoadipic acid, ornithine, citrulline, β-alanine, γ-aminobutanoic acid and cysteic acid as well as ethanolamine.

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Dedicated to the late Professor H. Grisebach.

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Hatanaka, SI. (1992). Amino Acids from Mushrooms. In: Herz, W., Kirby, G.W., Moore, R.E., Steglich, W., Tamm, C. (eds) Fortschritte der Chemie organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products. Fortschritte der Chemie organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products, vol 59. Springer, Vienna. https://doi.org/10.1007/978-3-7091-9150-7_1

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