194 



SHIRO AKABORI 



Formation of Aromat'c Amino Acids 



I I I 



NH NH NH 



\ Ar— CHO I I 



CH2 < " CH— CHOH— Ar-»CH— CHs— Ar 



CO 



<lo 



CO 



Ar - — CHo-^ , — CHa-cf '^— OH, — CHj— : ^( \ ,— CHz— C = CH 



\=/ 



\ /\/- 

 N 

 H 



Formation of Valine, LcucinCj Isoleucinc 



NH CH3 



I / 



H.C=CH— CH, CH— CH 



NH ,,^^^^CH3 CO CH3 



Valine 



CH3 



CH2 H2C=C I 



/ \ NH 



CO CH3 I /' 



I *- CH— CH2— CH Leucine 



CO 



\ 



CH3 



I 

 N NH 



/ 

 C 

 H 



CH3— CH=CH— CH3 NH CHa 



CH— CH Isoleucine 



I \ 



CO CH2— CH3 



I 



Fig. 6. 



heated to 130° for 5 hours with an excess of but-2-ene (probably containing a 

 certain amount of zVobutene) in the presence of o-i% but-2-ene ozonide, the 

 formation of a small quantity of leucine (or isoleucine) was observed by paper 

 and column chromatography after hydrolysing the reaction product. Fig, 7 

 shows a column-chromatographic elution curve of the hydrolysate. 



« 2 



à 



Dowex -50 

 0-9x100 cm 



Glycine 



100 



200 



U pH 3-42- 



Leucine 



300 ml 

 -pH4-25 



M/10 citrate buffer M/10 citrate buffer 



Fig. 7. Hydrolysate of reaction product of butène with polyglycine. 



