• Korean Journal of Medicinal Crop Science
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• v.23 no.6
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• pp.454-459
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• 2015

Background : The major compounds of Angelica species are decursin, decursinol angelate, nodakenin, umbelliferone and ${\beta}$-sitosterol, which act anti-inflammatories, reduce pains, protect the liver and enhance the immune system. This study investigated the chemical compositions, minerals, metals, sugars and overall amino acid composition in Angelica gigas Nakai. Methods and Results : Powder of Angelica roots smaller than 30 mesh were used. Physico-chemical analysis revealed the presence of carbohydrates (62.0%), crude proteins (13.9%), moisture (11.4%), crude fats (7.3%) and ash (5.4%). Results showed that potassium was present in the highest amount (1,859 ppm), followed by magnesium (214.5 ppm), calcium (147.3 ppm) and sodium (6.0 ppm). Free sugar profiles showed the presence of sucrose (29.3 g/100 g). The total amino acids concentrations was 9,752 mg/100 g, the most common and dominant amino acids were arginine (2,181 mg/100 g), glutamic acid (1,212 mg/100 g) and aspartic acid (834 mg/100 g). The total free amino acids contents was 1,476 mg/100 g, in which the most common amino acid were arginine (932 mg/100 g), glutamic acid (127 mg/100 g), and ${\gamma}$-aminobutyric acid (80.4 mg/100 g). The fatty acid composition of A. gigas showed a higher concentration of unsaturated fatty acids such as linoleic acid (443.9 mg/100 g) and palmitic acid (181.3 mg/100 g) according to gas chromatography. Conclusions : These results showed that Angelica roots can be used in various fields of foods and medicines, and in the preparation of cosmetics.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.5
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• pp.464-468
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• 2015

Our government has performed to support the nation-wide application of customized fertilizer based on soil-testing results and crop nutrient balance in order to promote the environment-friendly agriculture and to respond the global environment guide-line since 2010. This study was performed at the selected local paddy fields (Hwaseong-si, Uiseong-gun and Miryang-si) with different soil chemical properties in 2012. The contents of amino acids measured showed an increasing trend with fertilization, and glutamic acid was the most abundant amino acid followed by aspartic acid, leucine and alanine. However, valine, isoleusine, tyrosine and lysine were not significantly affected by fertilization. The significant differences in grain N, expressed as a crude protein, and amino acids dose was observed between experimental sites (p<0.001), treatments (p<0.01 to 0.001) and interaction of both factors (p<0.01 to 0.001). In our experiment the following order of carbon skeleton backbones to produce amino acids was observed irrespective of experiment sites and fertilization: ${\alpha}$-ketoglutarate > oxalate > pyruvate > 3-phosphoglycerate > phosphoenolpyruvate. In conclusion, customized fertilizer had no difference in amino acids compared to the conventional-NPK practice which was higher than in no fertilization, and also the normal paddy represented slightly higher amino acids compared to the reclaimed. Further study based on the present results is required to investigate what is main factor to amino acids between genetic and environmental factors.

• Korean Journal of Pharmacognosy
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• v.2 no.4
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• pp.173-175
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• 1971

By means of the two-dimensional thin-layer chromatography, free amino acid components of the leaves of $Perilla\;frutescens\;B_{RITTON}$ have been examined and twelve spots have been detected by the coloration with ninbydrin reagent. These were found to be aspartic acid, asparagine, alanine, phenylalanine, tryptophan, leucine, glutamic acid, proline, threonine, histidine, cystine, and glycine, tentatively.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.25-31
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• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.211-217
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• 1996

As a part of studies on the development of a Gugisuen(Lycium chinense M.), which is one of the unutilization of waste resources, we investigated the composition of fatty acid and amino acid according as picking period and varieties of Gugisuen. The chemical components of Gugisuen were as follows : 1. Proximate composition of Gugisuen were Cheongyang native had the highest contents of crude lipid, crude protein, total sugar, and the contents of crude protein, total sugar, and reducing sugar was the highest picked on June 20. 2. The contents of $P_2O_5$, $K_2O$, CaO, MgO, Cu, and Mn were higher in Cheongyang native than that of other varieties. And mineral contents of Gugisuen picked on May 10 were the highest. 3. The major fatty acids were linoleic, linolenic acids, and these unsaturated fatty acids composed about 50% of total fatty acids. Fatty acid compositions between each varieties were not significant, and those components were the highest in Gugisuen picked on May 10. 4. Eighteen amino acids were identified from Gugisuen, glutamic acid, the highest content was $10.05\sim10.94%$ and these contents increased in the order to aspartic acid > glycine > alanine > leucine > lysine. The contents of serine, arginine, methionine, cystine-2 and isoleucine were higher in late harvest time and glutamic acid and tryptophane were higher in early harvest time.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.421-425
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• 1993

Hololeion maximowiczii root was analyzed for proximate composition, free sugar, fatty acids of crude lipid, amino acids and minerals after freeze dried (FD), hot air dried (HAD) and hot air dried after blanched (HADB), respectively. Proximate composition was little different among drying methods. Free sugar was abundant in order of sucrose $(28{\sim}29mg/g\;dw)$, fructose $(0.8{\sim}3mg/g\;dw)$, glucose and xylose (trace). Fructose was decreased in HADB. In fatty acid composition of crude lipids, linoleic acid was highest $(55{\sim}59%)$ and then palmitic and linolenic acid in abundance. These three fatty acids made $88{\sim}90%$ of total lipid, Low molecular fatty acids showed decreasing tendancy in HAD and HADB. Amino acid composition of hydrolyzed sample showed abundancy in order of arginine $(34{\sim}42mg/g)$, lysine, glutamic acid, glycine, aspartic acid, valine and histidine, while that of free amino acids was arginine, histidine, lysine, aspartic acid, serine, glutamic acid, isoleucine. Glycine and glutamic acid in hydrolyzed sample showed slight decreasing tendency in HADB. Mineral content was abundance in order of Ca $(1927{\sim}2379\;ppm),\;K\;(1159{\sim}1259ppm)$ and $Mg(760{\sim}777\;ppm)$. No difference was found in drying methods.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.714-719
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• 2001

An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.15-21
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• 1986

This study was conducted to research the industrial utilizaion of the maize germs separated in the manufacture of the cornstarch. The maize germs contained crude protein (25.3%) and crude fat (19.2%), with the 512 Kcal/100g of determined food energy values. It was found to have the valuable amounts of essential minerals, such as the content of calcium and phosphorus were low (53.0, 12.3mg%), while those of potassium (495.4mg%), magnesium (95.0mg%), zinc (48.3ppm) and manganese (45.2ppm) were plentiful. It was noted that the iodine value was 44.0, saponification value 292.3, acid value 1.5 and peroxide value about 3.3. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid, whereas, the contents of glycolipid and phospholipid were scarcely. The major fatty acids in total lipids were linoleic $(60{\sim}62.5%)$, oleic $(20{\sim}22.5%)$ and palmitic $(10{\sim}13.5%)$ acids. The content of the unsaturated fatty acids was more predominant than that of the saturated fatty acids. The content of the insoluble proteinous nitrogen (32.5%) was the most abundant. whereas, the contents of soluble proteinous nitrogen (12.7%) and peptide proteinous nitrogen (3.3%) were low. The major amino acids of the maized germs were glutamic, glycine, alanine and aspartic. It has been identified by the SDS-disc electrophoresis that the protein of maized germs had $5{\sim}6$ bands. Compared with standard substances, the molecular weight of the main protein was estimated to be $14,500{\sim}24,500$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.285-290
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• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Food Science and Preservation
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• v.15 no.5
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• pp.699-705
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• 2008

This study compared amino acids and effective components of Viola mandshurica produced in Korea with those of Chinese plants, as part of a study on nutritional andfunctional materials, to aid in the development of a valuable food. The contents of reducing sugar, free sugar, polyphenols, and soluble protein in the flowers of V. mandshurica were higher than in other fractions, being 10,485.11 mg%, 118.85 mg%, 1,259.26 mg%, and 23.67 mg%, respectively. Total flavonoid content of Chinese leaves was the highest at 2,370.75 mg%, followed by 1,844.43 mg% in Korean leaves. Free amino acids were highest in Korean leaves (5,345.21 mg%), followed by roots (4,692.24 mg%), flowers (3,807.87 mg%), and leaves of China plants (3,613.81 mg%). Arginine accounted for 55% of free amino acids in the roots, and all plant fractions contained more valine, aspartic acid, glutamic acid, alanine, and arginine, than other amino acids. The total content of amino acid derivatives was the highest (9,058.80 mg%) in Korean leaves. Especially, $\alpha$-aminoadipic acid constituted over 50% of total amino acid derivatives in all plant parts of V. mandshurica. When mineral contents were analyzed, leaves grown in China showed the highest content of 5,917.57 mg%, and the contents of K, Ca, and Mg were much greater than those of other minerals, together comprising over 95% of total mineral content in leaves and flowers from Korea.