Gas-Liquid Chromatographic Determination of Amino Acids in Some Korean Foods

Gas-liquid chromatography에 의한 한국(韓國) 주요식품(主要食品)의 아미노산(酸) 함량측정(含量測定)

The purpose of this study was to determine protein amino acid contents of some Korean foods by gas-liquid chromatography, and to evaluate this technique as a procedure for the quantitative determination of amino acids in foods. The crude protein content of foods was also estimated from the nitrogen content. 1. Nitrogen content of each food sample was determined previously to adjust the amount of sample for GLC analysis 2. In the analysis of 17 known amino acids, a linear relationship was found between the weight of 13 amino acids of 17 amino acids, the internal standard as well as the injection volume of a mixture and the detector responses for the derivatives of the amino acids. No response for arginine, cystein, histidine, and tyrosine was observed. 3. The relative molar response (RMR) values for the 13 amino acids of standard solution relative to glutamic acid as '1.00' were obtained under normal operating conditions with a hydrogen flame ionization detector. 4. The recovery of amino acids from their mixtures with natural food materials was carried out. The recoveries were essentially quantitative except threonine and serine. An overall mean recovery of 11 amino acids was $101.4{\pm}8.4$ per cent before hydrolysis and $98.1{\pm}8.7$ per cent after hydrolysis of samples. 5. The comparative analysis of the acid hydrolysates of two food samples by gas-liquid and ion-exchange chromatographic analysis were carried out. In white-bait pemmican, only threonine and asparagine amounts by GLC analysis had similar values to those obtained by ion-exchange chromatography. The other seven amino acids gave higher values as measured by GLC than by ion-exchange. With the food sample, soybean, alanine, valine, asparagine, and glutamic acid were in good agreement in two analysis, while leucine, proline, threonine, phenylalanine, and lysine were found in slightly higher concentrations in the GLC analysis. 6. Grant variations of amino acid content were found among samples analyzed. The amino acid contents of each sample were compared with the values found in the literature.

우리나라 주요 식품들의 단백질 아미노산 함량을 최근에 와서 크게 실용화되고 있는 GLC 방법에 의해 분석함에 있어서 GLC의 기술적 재평가를 하고자 시험 하였든바 1. 우선 여러식품들의 단백질 질소함량을 조사하여 GLC 분석에 필요한 시료량을 정하였으며 2. GLC에 주입한 17종 아미노산들이 대하여 조사한 결과 Arginine, Cystine, Histidine, Tyrosine을 제외한 13종만이 주입한 량에 비례하여 detector response 를 얻었다. 3. 13종 아미노산에 대한 RMR 치(値)를 얻었다. 4. 아미노산에 대한 recovery 검정(檢定)을 하였든바 거의 100% 가까이 recover되었으며, 가수분해가 recovery에 미치는 영향을 조사하였든바 별 영향이 없었음을 알았다. 5. GLC와 ion-exchange chromatography 분석법을 비교시험하였든바 백어포 시료에 있어서는 Threonine과 Asparagine만이 두 방법에서 거의 같게 나왔고 다른 아미노산들은 GLC에서 보다 많은량이 나타났다. 6. 각식품들에 대한 단백질 아미노산함량을 측정하였든바 식품종류에 따라 그리고 보리 및 대두에 있어서는 품종에 따라서도 아미노산 함량이 다르게 나타났다.