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Food Nutritional Composition in Dried Powder of Root of Acorus calamus L. ( I ) Pyoximate Compositions, Sugars, Free Sugers and Amino Acids  

김준한 (경북대학교 식품공학과)
구건효 (구미1대학 원예조경전공)
문광덕 (경북대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.4, 2002 , pp. 375-379 More about this Journal
Abstract
This study has been carried out to investigate the food chemical composition in dried powder of main and lateral root of Acorus calamus L. Content of crude protein and crude fat in dried powder of main and lateral root were 12.76% and 9.84%, 7.43% and 3.42%, respectively. Total and reducing sugar of main and lateral root were 21.99％ and 7.67%, 24.12% and 0.65%. Major free sugars of root were sucrose, stachyose, raffinose, glucose and fructose. Sucrose of main and latent not were found to be the most predominant free sugars, contained 10.85 ％ and 1257%. Content of total amino acid were 427 mg% of main mot and 470 mg% of lateral root. Major total amino acids of root were arginine, glutamic acid, major free amino acids of main and lateral root were detected asparagine, arginine, glutamic acid and phenylalanine, respectively. Among the essential amino acids, the content of threonine was the highest (15.62 mg%) in main root and phenylalanine was the highest (12.67 mg%) in lateral root.
Keywords
acorus calamus L.; crude protein; sugars; free sugars; amino acids;
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