茶のアミノ酸に関する研究-1-

スポンサーリンク

概要

• 論文の詳細を見る

• Natural theanine was first synthesized by the authors, and was proved to be L-glutamic acid γ-ethylamide (II). In these days the author studied a new synthetic method which was a modification of the LICHTENSTEIN's method, i.e. L-pyrrolidone carboxylic acid (I) was sealed with pure ethylamine, instead of its aqueous solution. This method was as follows: By using this method, the author could synthesize theanine with 35.6% of the theoretical yield. Theanine obtained here has mp. 217° (decompose) and [α] 24Hg=+23.5. The mixture with natural theanine (mp. 217°) shows no depression of melting point.

• 社団法人 日本農芸化学会の論文

著者

• 橋爪 斌

  京都大學農産製造學研究室

関連論文

• 茶の成分に關する研究 : (第5報) Theanineの合成
• 茶のアミノ酸に関する研究-1-
• 茶のアミノ酸に関する研究(2)-Theanine近縁化合物の合成

スポンサーリンク