Abstract
Thirteen kinds of green leafy vegetables were dried at 90° and pulverized each. To each one of the samples was added 30cc each of 4N-HCl or 6N-HCl and the resulting mixture was refluxed on an oil-bath for 6 hrs. The mixed amino acids were isolated by the aid of ion exchangers from the acid hydrolysate each, and subjected to paper chromatography using the two-dimensional development technique. In each case, sixteen kinds of amino acids were separated, identified, and estimated according to the procedure of J. Awapara, respectively. In each case, it was found that the content of leucine is predominant, those of lysine and threonine are moderate, and those of histidine and cystine minor.
