Amino acids, sugars and organic acids composition of the mycelium of five species of Aplosporella Speg
DOI:
https://doi.org/10.34117/bjdv10n12-043Keywords:
amino acids, sugars, organic acids, AplosporellaAbstract
To identify plant constituents one has to isolate and not only to purify but also to determine the class of compound. The class of compound is normally clear from its response to color tests, its solubility, RF property etc. In addition to chromatographic methods, one methods like UV, IR, NMR and MS measurements are also in practice. But for all practical purposes, the writer has preferred chromatographic methods to analyze different constituents in Aplosporella. The precise mode of extraction depends on the texture and water content of the plant material being extracted and the type of substance that is being isolated.
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