Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Some Observations on the Indole Compounds in Mung Bean Sprauts

녹두발아 중에 생성되는 Indole화합물에 대하여

  • Lee, C.Y. (Dept. of Agr. Chemistry, Seoul National University) ;
  • Cho, I.H. (Dept. of Chemistry, Cheun Pook University) ;
  • Kim, I.S. (Dept. of Agr. Chemistry, Seoul National University)
  • 이춘영 (서울대학교 농과대학 농화학과) ;
  • 조인호 (전북대학교 문리과대학 화학과) ;
  • 김인수 (서울대학교 농과대학 농화학과)
  • Published : 1972.04.12
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Abstract

The naturally occurring indole derivatives in mung bean (Phaseolus vidissinus) sprouts were investigated by means of paper and thin layer chromatographic techniques. The results can be summerized as follows: 1. The mung bean sprouts are richer in free tryptophan than other plant species. 2. Indole ethanol and indole lactic acid were identified. 3. The content of indole ethanol was more than that of indole acetic acid. This result appeared to support the idea that indole ethanol is the storage product of indole acetic acid.

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