靖西荔枝氨基酸纸层析分离  

Separation of amino acids from Litchi fruit with paper chromatography

作　　者：李民[1] 张树球[1] 卢彩珍[1] 覃志坚[1] 黄运忠[1] 

机构地区：[1]右江民族医学院生化教研室

出　　处：《右江民族医学院学报》1991年第3期9-13,共5页Journal of Youjiang Medical University for Nationalities

摘　　要：将靖西产成熟荔枝果的蛋白质水解为氨基酸,用纸层析分离,并与标准氨基酸对照比较,结果表明,成熟荔枝果的氨基酸,均为正常构成蛋白质的20种氨基酸,未发现异常的游离氨基酸存在。Protein in ripe Litchi fruit from Jingxi County was hydrolyted intoamino acids. The amino acids were separated with paper chromatographyand com- pared with standard amino acids. Results showed that the amino acids in ripe Litchi fruit were of twenty kinds which normally madeup the protein. No ab- normal free amino acid was found.

关 键 词：荔枝 氨基酸 层析 

分 类 号：R[医药卫生]