• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.579-588
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• 2001

In order to investigate the composition and monthly variation of extractive nitrogenous components in the laver Porphyra dentata cultured at the south coast of Korea, the fresh laver was analyzed separately for the amounts of free amino acids, combined amino acids, ATP and its related compounds, and quaternary ammonium basis in fresh laver were measured. The extractive nitrogen contents of fresh laver extracts were 760~870 mg/100g (dry basis). Twenty-seven to thirty-one kinds of free amino acids were detected in the laver extracts and their total amounts were 2,404~3,966 mg/100g (on dry basis). The laver extracts showed rich in free amino acids such as alanine, taurine, glutamic acid, glutamine and aspartic acid. Sixteen to twenty-three kinds of combined amino acids were detected in the extracts and their total amounts were 1,429~2,692 mg/100g (on dry basis). Proline, glutamic acid, glycine, phosphoserine, serine were the amin combined amino acids in the extracts. The amounts of ATP and related compounds were 73.3~94.4 mg/100 g (2.04~4.43 $\mu$mol/g, on dry basis). Homarine and trigonelline were detected in all specimens but $\beta$-alaninebetaine, ${\gamma}$-butyrobetaine were found in some. Small amounts of trimethylamine were detected in all samples. Free and combined amino acids were occupying almost 90% of extractive nitrogen. Most of free and combined amino acids showed a marked monthly variation with a maximum in January and March, and a minimum in February and April. The fresh laver P. dentata did not differ much from the fresh laver P. yezoensis in qualitative com-position of extractive components, but their contents were generally low level.

• Food Science and Preservation
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• v.10 no.3
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• pp.333-338
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• 2003

pH values in all samples were in the range of 5.04 to 5.32. pH of kanjang prepared with normal pressure(NPK) was higher than that of kanjang prepared with high pressure(HPK) and kanjang prepared with steam(SPK). Titratable acidity(TA) in all samples were found to be 4.26～7.72 mL. TA in HPK(5.99～6.96 mL) was lower than that in SPK(4.26～5.61 mL) and NPK(7.32 mL). Reducing sugar(RS) contents in all samples were in the range of 25.18 to 194.81 mg％. RS contents of HPK and SPK were a similar pattern and were higher than that of NPK. Major free sugars(FS) were glucose, fructose and xylose. In total FS, SPK was higher than that of NPK and HPK. Major organic acids(OA) were succinic acid, oxalic acid, tartaric acid, malic acid and citric acid. In total OA contents, SPK(40.38～76.96 mg％) was higher than that of NPK(55.85 mg％)and HPK(27.78～34.21mg％). OA contents in HPK and SPK were decreased slightly according to the heating time of whole black bean. The highest percentage of fatty acid (FA) in all samples was palmitic acid(33.28～43.51 ％ as area ％ of GC chromatogram), followed in a decreasing order by stearic acid(14.15～19.16％) and myristic acid(5.93～19.14％). The composition ratios of three FA to total FA ranged from 55.97 to 72.85＆. In all samples, there was myristic acid that was not contained in raw soybean.

• Korean Journal of Pharmacognosy
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• v.5 no.4
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• pp.211-216
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• 1974

시판(市販) ${\ulcorner}$김${\lrcorner}$의 유리(遊離) 지방산(脂肪酸)을 20% DEGS (diethyleneglycol succinate) 칼람을 장치(裝置)한 가스 크로마토그라피를 사용하여 separation factor 및 oxymereuration-demercuration법(法)을 이용(利用)함으로써 23종(種)의 지방산(脂肪酸)을 확인(確認)하였으며, 가스 크로마로그람의 면적(面積)으로부터 그들을 각각 정량(定量)하였다. 진기(珍奇)한 산(酸)은 존재(存在)하지 않았으며, $C_{22}F{\times}1,\;C_{26}$, oleic acid, palmitic acid가 거의 60%를 차지했다. Oxymercuration-demercuration법(法)에 의(依)하여 분리(分離)된 불포화 지방산(脂肪酸)중에서 $C_{13}F{\times}1,\;C_{18}F{\times}1,\;C_{20}F{\times}1$는 명명(名名) 두 개(個)의 기하이성체(幾何理性體)가 존재하는 것으로 추정(推定)된다. 쇄상 포화 지방산(脂肪酸) 및 $F{\times}1$ 및 $F{\times}2 $의 쇄상 불포화 지방산(脂肪酸)은 $R_{USEVA}-A_{TANSONA}$ 및 $M_{URRAY}$등이 언급(言及)한 바와 같이 지방산(脂肪酸)의 탄소수(炭素數)에 대해서 $t_R\;(retention time)$을 semi-log plot를 하였을때 직선(直線)을 주었다.

• Food Industry And Nutrition
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• v.9 no.1
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• pp.53-57
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• 2004

홍경천(Rhodiola sachalinensis)의 성분을 분석하여 식품학적 특성을 검토하고 식품소재로서의 기초자료로 활용할수 있도록 건조된 홍경천을 분쇄, 분말화한 후 일반성분 및 무기성분, 유리당, 구성아미노산, 유리지방산, 그리고 향기성분을 분석하였다. 홍경천 건조분말의 수분은 10.14%, 조단백 3.90%, 조지방 1.33%, 총당 41.17%, 환원당 11.40% 회분은 3.05%로 분석되었고, 무기성분은 Ca, K, Kg이 높은 함량으로 나타났다. 유리당으로는 glucose, fructose, sucrose 등으로 특히 glucose와 fructose가 높게 함유되어있었다. 주된 구성아미노산은 glutmic acid, cystine arginine, proline, aspartic acid, isoleucine, histidine 등의 함량 순으로 나타났으며, 특히 glutamic acid, cystine, arginine 함량이 각각 176.24, 168.60, 159.90 mg%로 높은 함량 수준을 보였다. 유리지방산은 linoleic acid가 32.46%로 함량이 가장 높았으며 그 다음으로 palmitic acid가 21.42%, lignoceric acid 14.83%, oleic acid 13.09% behenic acid가 5.80% 순으로 나타났다. 향기성분은 GC-MS로 분석한 결과 2-cinnamic aldehyde 함량이 가장 높았으며 geraniol, myrtenol, octanol 등의 함량이 높게 나타났다. 이러한 결과로 볼 때 홍경천 뿌리는 다양한 일반성분 조성과, 필수아미노산, 불포화지방산, 필수 무기질 등이 균형있게 함유된 식품학적 성분 가치가 충분한 소재임이 확인되었다. 따라서 향후 홍경천 뿌리에서 유효성분을 추출하여 생리활성 및 동물실험을 통해 이들 식품학적 성분들의 유용성을 탐색하는 작업이 필요하리라 사료된다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.405-413
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• 1984

As the previous paper of studios on lipids in fresh-water fishes, the present study was designed and analyzed to investigate the distribution of lipid components in various tissues of snake head, Channa argus. The free lipid was consisted of neutral lipid ($66.6{\sim}72.4\%$), phospholipid($17.9{\sim}20.4\%$) and glycolipid ($5.7{\sim}12.2\%$), while the bound lipid was consisted of phospholipid($28.6{\sim}50.6\%$), neutral lipid($13.2{\sim}36.1\%$) and glycolipid($3.8{\sim}22.8\%$). The neutral lipid was mainly consisted of triglyceride($62.00{\sim}90.20\%$) in free lipid, and esterified sterol & hydrocarbon($51.30{\sim}72.70\%$) in bound lipid. The phospholipid was mainly consisted of phosphatidyl ethanolamine($28.96{\sim}42.75\%$) and phosphatidyl choline ($27.85{\sim}41.06\%$) in free lipid, and phosphatidyl choline($47.18{\sim}52.45\%$) and phosphatidyl ethanolamine ($17.88{\sim}26.67\%$) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were $C_{16:0}(21.03\%,\;22.62\%),\;C_{16:1}(8.70\%,\;30.1\%),\;C_{18:1}(20.62\%,\;12.11\%),\;C_{22:5}(3.21\%,\;6.50\%)\;and\;C_{22:6}(7.56\%,\;16.02\%)$, and these of neutral lipid in free and bound lipids were $C_{16:0}(18.98\%,\;19.12\%),\;C_{16:1}(9.04\%,\;13.49\%),\;C_{18:1}(22.94\%,\;11.61\%)\;and\;C_{22:5}(3.00\%,\;10.05\%)$, respectively. The unsaturation(TUFA/TSFA) of bound lipid was 3.99, and 2.5 times higher than 1.43 of free lipid. The contents of total essential fatty acid in free lipid were ranged $7.99\%\;to\;14.69\%$, and slightly higher than $6.57\%\;to\;8.25\%$ of bound lipid. In both polar and nonpolar lipids, w3 highly unsaturated fatty acid(w3-HUFA) contents of bound lipid were ranged $22.57\%\;to\;31.83\%$, and $2{\sim}3$ times higher than $7.88\%\;to\;14.03\%$ of free lipid. There were significant difference between the lipid and its fatty acid composition in free and bound lipids and/or in various tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.214-219
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• 1991

The damaging effect of peroxidized lipid on amino acid was studied in rice bran by determining the free amino acid content in abiological system. The content of free amino acid in the rice bran stored in the controlled atomsphere of $35^{\circ}C$ with relative humidity of 65% for 180 days, increased during the first 60 days of storage, and then decreased as the lipid peroxidation proceeded. The content of free amino acid in the sample exposed to the air of $25-30^{\circ}C$ with relative humidity of 70-90% for 100 days decreased rapidly in the beginning period of the storage. The lipid oxidation developed much faster in the rice bran exposed to the air than in the rice bran stored in the controlled atmosphere. The correlation coefficients between the total content of free amino acid and degree of peroxidation for the samples of both conditions were above -0.8, which is significant(p<0.05). The changes in the concentration of serine, glutamic acid, proline, methionine, lysine, histidine, and arginine were significantly correlated with the degree of lipid oxidation(p<0.05) for the samples stored in the controlled atmosphere and the open air. It was observed that peroxidized lipid has damaging effects on protein in the bilogical system of rice bran.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.162-167
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• 2002

Free, soluble esterified and insoluble bounded phenolic acids were separated from Eungi chestnut endoderm. The composition and contents of phenolic acid were analyzed by gas chromatography, and their antioxidant activity was examined by DPPH assay, 2-deoxyribose oxidation, and ferric thiocyanate method. Gallic, ellagic, salicylic, and gentisic acids in free phenolic acid fraction, gallic, ellagic, and protocatechuic acids in soluble esterified fraction, sianpic and gentisic acids were the major phenolic acids in insoluble bounded fraction. Marked differences were observed in the phenolic acid composition and contents among the fractions. Free phenolic acid fraction showed the strongest antioxidant activity. Results revealed chestnut endoderm could be a potential antioxidant source containing gallic and ellagic acids.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.283-287
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• 1999

This study was carried out to select the most suitable soybean cultivars for the quality kanjang preparation. Six cultivars of soybean, Taekwangkong, Kumjungkong #1, Sinpaldalkong #2, Hwangkeumkong, Danbaegkong and Danyeobkong, were used as the raw materials for kanjang preparations. Grain type meju was prepared by the inoculation of Bacillus subtilis var. globigii seed culture on the cooked soybean of respective cultivar and cultivation at $30^{\circ}C$ for 10 days. Two month matured respective kanjang mash, which was prepared by mixing meju and 20% salt brine in the ratio of 1 : 3, was separated and the liquid portions were used as kanjang samples for this work. The highest crude protein content of 47.5% was obtained from Danbaegkong cultivar among six soybean cultivars tested. High sugar soybean cultivars were found to be Kumjungkong l and Danbaegkong and the content 15.87% and 13.33% respectively. The highest total nitrogen(TN) content of 1.18% was shown from Danbaegkong kanjang. Although the major free organic acid in kanjang was found to be succinic acid, no significant differences in free organic acid and sugars content were observed among cultivars. The highest free total amino acids(TA) and glutamic acid(GA) content in kanjang was observed to be 3365 mg% and 734.44 mg% respectively from Danbaegkong kanjang. Danbaegkong cultivar soybean which was shown to contain the highest crude protein was found to be the most suitable one for the preparation of quality kanjang with high TN, GA content and GA/TA ratio.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.33-40
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• 1988

This study was performed to analyze flavor components of foods, that is, total free amino acids, free glutamic acid(constituent of MSG) and nucleotide relating substances. Twenty-five foods popular to Korean were selected and prepared according to recipes of several cooking books. The results were as follows; In contents of total free amino acids, free glutamic acid and total nucleotide relating substances, similar Patterns were shown. The foods which their major food stuffs were meat, fish and marine products and which a large amount of soy sauce were added to, tended to show high contents. of those On the other hand, although major foodstuffs had relatively high contents of those, foods added other many sub-foodstuffs had shown intermediate contents of those. Soups and watery noodles had low contents of those because of their large water amount. Especially, foods made of vegetables without addition of soy sauce showed low content of IMP. In foods various ratios of free glutamic acid to IMP were calculated. Thus, the proper usage of the chemical seasoning containing nucleotide at various contents should be considered for efficient flavor enhancing effect.

• Horticultural Science & Technology
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• v.29 no.2
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• pp.144-150
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• 2011

This study was conducted to investigate the nutrient components and physicochemical properties of general ('Superior') and colored potato. Proximate composition, reducing sugar, free sugars, free amino acids, organic acids, minerals were analyzed, and Hunter color values were measured in the study. 'Rose' and 'Blue' (colored potatoes) contained high levels of reducing sugar, and total free sugar content was greatly different according to varieties. Glutamic acid, arginine and ${\gamma}$-aminobutyric acid were detected to be the three major amino acids in colored potato, and the major organic acids of general potato were oxalic acid, tartaric acid, malic acid and citric acid. All potato contained high level of potassium, calcium and magnesium. The Hunter 'L' value was the highest in 'Jaseo'; Hunter 'a' value was high in 'Blue' and 'Jasim'; Hunter 'b' value was the highest in 'Haryoung'. Overall, colored potato had higher amount of nutrients and physicochemical properties than 'Superior'. Therefore, colored potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental data for improving sitological value, breeding of new cultivar and promoting of roughage usage.