Water-Soluble constituents of fruit. VI. The Amino Acids in Apricots and Peaches

Abstract

The amino acids in apricots and peaches were fractionated by displacement chromatography on columns of cation-exchange resins and then examined by paper chromatography. The same 18 amino acids identified in both species. Except for a much lower concentration of proline in peaches the amino acids were present in similar proportions in the two species.