Yoshiyuki Inouye

Paper chromatography of unsaturated fatty acid esters as their mercuric acetate addition compounds

SummaryA method is described by which unsaturated fatty acid esters can be separated and identified by reversed-phase paper chromatography. The procedure is based upon the formation of the mercuric acetate addition compounds of the esters and the detection of the compounds on the chromatograms, using the sensitive color reaction with diphenylcarbazone. The application of this technique to the analysis of the component unsaturated acids of natural fats has been examined, and tetradecenoic acid in olive oil and hexadecenoic acid in linseed oil both formerly unidentified have been detected as the minor component acids by means of the method. The preliminary investigation on the absorption spectra of diphenylcarbazone complexes derived from the addition compounds has been made to bring the method into quantitative use.

Paper chromatography of egg lecithins.

Abstract Egg lecithins have been fractionated as their mercuric acetate addition compounds by reversed-phase paper chromatography. The component fatty acids of the original and chromatographically fractionated lecithins and the fatty acids on the α′- and β-ester positions have been clarified by use of paper chromatographic and spectrophotometric methods. On the basis of these analytical results the distribution of fatty acids in egg lecithins is discussed.

Studies on the Mechanism of the Formation of Polysaccharides

Several experiments on Q-enzyme. of potato juice have been carried out to investigate the relation between the iodine-complex color of starch synthesized by various enzyme preparations, and their constituents. The results obtained are as follows: 1. The procedure to remove amylase from crude potato juice was examined. It was shown that active carbon treatment which had been adopted by us was the most effective for this purpose. 2. It is difficult to infer the formation of amylopectin by interpreting only the result of the observation of iodine-complex color of starch synthesized. 3. Characteristic differences of the color degree of iodine-starch complex among various starch fractions were observed with or without the use of the filter.