• 한국식품영양과학회지
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• 제20권1호
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• pp.89-93
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• 1991

For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

• 한국식품영양과학회지
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• 제30권3호
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• 한국식품영양과학회지
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• 제6권1호
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• pp.17-20
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• 1977

A. altissima 엽(葉)의 free amino acid 및 free organic acid의 함량(含量)을 측정한 결과는 다음과 같다. 1. free amino acid는 lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, isoleucine, leucine, tyrosine, phenylalanine 등 17종(種)이 정량(定量)되었으며 이들 중 glutamic acid가 가장 많아 전(全)아미노산량의 48.3%를 차지하였다. 2. free organic acid는 formic acid, acetic acid, oxalic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid 등 8종(種)이 정량되었고 sorbic acid는 미량(微量)이었으며, 이들 중 fumaric acid가 가장 많았다.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• 한국식품영양과학회지
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• 제30권5호
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• pp.777-781
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• 2001

장류제품에 감마선을 조사하였을 때 감마선 조사가 장류제품의 영양성분 조성에 미치는 영향을 살펴보기 위하여 된장, 고추장 및 청국장에 0, 5, 10, 20 kGy의 선량으로 감마선을 조사한 다음 유리아미노산, 지방산, 그리고 유기산의 조성을 분석하였다. 유리아미노산과 지방산의 조성은 모든 시료에서 20kGy의 감마선 조사에 의하여 유의적인 변화가 없었다. 유기산은 청국장의 citric acid와 succinic acid는 감마선 조사전의 2%에서 10 kGy 이상의 조사선량에서 10% 수준으로 증가하였고, malic acid는 40%에서 30% 수준으로 낮아짐으로써 유기산 조성의 변화가 관찰되었으나 된장과 고추장에서는 20 kGy의 조사에 의해서도 유의적인 변화가 없었다.

• BMB Reports
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• 제53권7호
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• pp.349-356
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• 2020

Mass spectrometry (MS) is an ideal tool for analyzing multiple types of (bio)molecular information simultaneously in complex biological systems. In addition, MS provides structural information on targets, and can easily discriminate between true analytes and background. Therefore, imaging mass spectrometry (IMS) enables not only visualization of tissues to give positional information on targets but also allows for molecular analysis of targets by affording the molecular weights. Matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) MS is particularly effective and is generally used for IMS. However, the requirement for an organic matrix raises several limitations that get in the way of accurate and reliable images and hampers imaging of small molecules such as drugs and their metabolites. To overcome these problems, various organic matrix-free LDI IMS systems have been developed, mostly utilizing nanostructured surfaces and inorganic nanoparticles as an alternative to the organic matrix. This minireview highlights and focuses on the progress in organic matrix-free LDI IMS and briefly discusses the use of other IMS techniques such as desorption electrospray ionization, laser ablation electrospray ionization, and secondary ion mass spectrometry.

• 동아시아식생활학회지
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• 제4권3호
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.

• Bulletin of the Korean Chemical Society
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• 제32권12호
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• pp.4167-4170
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• 2011

An inexpensive and efficient catalyst system has been developed for the N-arylation of phenylurea including a variety of aryl halides. This simple protocol uses $Cu_2O$ as the catalyst, microwave assisted, solvent- and ligand-free, $K_3PO_4{\cdot}H_2O$ as the base.

• 한국유기농업학회지
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• 제21권2호
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• pp.139-155
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• 2013

The purpose of this study is to analyze the effects of abolishing the low-pesticide agricultural product certification on environmentally friendly farming. A survey was conducted to quantitatively analyze farming practices and factors that change farming practice. It was found that only 17.0% of low-pesticide fruit farmers said that they will change their farming practice into organic or pesticide-free farming. With regard to the factors of farming practice change, binomial logistic regression model was applied for the analysis. In the analysis, it was found that farmers who grow the low-pesticide agricultural product are more likely to change their farming practice into organic or pesticide-free farming, as their expected price of organic or pesticide-free products is high, their area size is small, price premium of low-pesticide agricultural product is low, the frequency of their training is high. It is necessary to enhance the direct payment system to enlarge organic and nonpesticide acreage, and pest management techniques for fruits should be developed for low-pesticide fruit farmers to change their practice into organic and nonpesticide practice. Dissemination of cultivation manual, introduction of insurance to farmers, improvement of certificate system, and advertising and marketing of environment-friendly agricultural products are useful to develop environment-friendly agriculture.

• 한국식품영양과학회지
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• 제27권1호
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.