Abstract
Inositol phosphatide has been obtained from raw peas of all stages of maturity, excluding dry seed peas, after the peas were held in frozen storage (−17.8 °C.) for several months. The liberation is believed to be enzymic in nature. Peas which had been heat treated to inactivate enzymes yielded negligible amounts of inositol phosphatide. Silicic acid-impregnated paper chromatography confirmed the presence of inositol phosphatide, and silicic acid chromatography showed its heterogeneity. The analytical data have been supplemented by analyses for inositol and fatty acids. Some discussion has been presented concerning the purity and composition of this fraction of pea lipides.
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