Cereal Chem 50:646 - 653.  |  VIEW ARTICLE
The Identification of o-Aminophenol and o-Aminophenyl Glucose in Wheat Bran.

J. B. Mason and E. Kodicek. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

Partial hydrolysis of wheat bran extracts (which also contained bound nicotinic acid) yielded several compounds that contained an aromatic amine. This amine was isolated and identified as o-aminophenol, by mass spectrometry, its ultraviolet spectrum, and chromatography. A second partial hydrolysis product was isolated and identified as o-aminophenyl glucose, by similar methods. o-Aminophenol is therefore present in wheat bran, contained in macromolecules of which o-aminophenyl glucose is a subunit.