Organic Constituents in Kimchis (Ixeris sonchifolia H.) -On free amino acids-

고들빼기 김치의 유기성분(有機成分)(I) - 유이(遊離)아미노산(酸)에 관(關)하여 -

The change of free amino acids was identified during fermentation of kimchis (Ixeris sonchifoliaH.) added fermented anchovy. The results were summarized as follows; In fresh roots and leaves of Ixeris sonchifolia H., 8 kinds of free amino were determined respectively. Among them, argine, cysteine and glutamic acid were abundant in fresh roots, while arginine, valine, isoleucine and phenylalanine in fresh leaves, especially arginine was dominant in fresh both roots and leaves. The amount of total amino acids in fresh leaves was about 2.5 times of that of roots. After fermentation, 15 kinds of free amino acids were determined in kimchis, and the characteristic favor of in was attributed to such amino acids as threonine, glutamic acid, alanine, leucine and cysteine. The content of total free amino acids in kimchi leaves was increased to about 5 times of that in fresh (9,435,6mg % on dry base), but in kimchi roots, 11 times of that in fresh was contained (7,079,1mg % on dry base) In kimchi'es extract, 16 kinds of free amino acids were determined, and threonine, glutamic acid, alanine, cysteine and leucine were abundant.

고들빼기를 멸치젓으로 김치담금하여 숙성중(熟成中)의 유이(遊離)아미노산(酸)을 분석정량(分析定量)하여 다음과 같은 결과(結果)를 얻었다. 원료(原料) 고들빼기의 잎과 뿌리에서 각각(各各) 8종(種)의 유이(遊離)아미노산(酸)을 정량(定量)하였으며, 뿌리에는 arginine, cystine, glutamic acid, 잎에는 arginine, valine, isoleucine, phenylalanine 등의 함량(含量)이 많았고 특(特)히 arginine은 잎 뿌리 모두 그 함량(含量)이 월등(越等)히 많았다. 총(總) 유이(遊離)아미노산량(酸量)은 잎이 뿌리의 약(約) 2.5배(倍)였다. 고들빼기 김치에서는 잎, 뿌리 모두 총(總) 15 종(種)의 유이(遊離)아미노산(酸)을 검출(檢出) 정량(定量)하였으며 잎, 뿌리 모두 threonine, glutamic acid, alanine, leucine, cystine의 함량(含量)이 많았다. 총(總) 유이(遊離)아미노산량(酸量)은 김치 잎이 9435.6mg%, 뿌리는 7079.1mg%로서 잎이 약(約) 5배(倍) 뿌리가 약(約) 11배(倍)로서 원료(原料)에 비(比)해 많은 증가(增加)를 보였다. 김치 액즙(液汁)에서는 총(總) 16종(種)의 유이(遊離)아미노산(酸)을 정량(定量)하였으며 그 중(中) threonine, glutamic acid alanine, cystine, leucine 등의 함량(含量)이 많았다.