抄録
A number of amino-acids and amines were detected and identified by the paperchromatography and the paper-electrophoresis in each neutral, acidic, strong basic and weak basic fraction obtained from the water extract of fresh and putrefied Armillaria Matisutake mushrooms.
The results showed that, especially at the early stage of putrefaction, the disappearances of phenylalanine and histidine were accompanied by the appearances of phenylethyl-amine and histamine, in consequence of the decarboxylation.
