Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Compositions of the Total Amino Acids and Free Amino Acids in Parts of Omija (Schizandra Chinensis Baillon)

오미자의 부위별 총 아미노산과 유리 아미노산 조성에 관한 연구

  • Lee, Joung-Sook (Korea Ginseng & Tobacco Research Institute, Division of Efficacy) ;
  • Lee, Sung-Woo (Department Food & Nutrition, Hanyang University)
  • 이정숙 (한국인삼연초연구소 효능부) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1989.06.30
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Abstract

The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.

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