• 한국식품조리과학회지
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• 제14권3호
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• 한국식품저장유통학회지
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• 제13권5호
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• pp.581-588
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• 2006

팥앙금과 설탕 및 물엿을 혼합한 모델용액에서 물엿농도 및 가열조건에 따른 팥앙금 호화액의 당 및 아미노산 함량의 동적변화를 모니터링 하였다. 중심합성계획에 의해 유리당 함량을 측정한 결과, 갈변반응이 심하게 발생한 실험구에서 glucose와 fructose의 함량이 높고, maltose의 함량이 낮게 나타났다. 또한 팥앙금 호화액의 amino acid 함량을 분석한 결과, total amino acid 함량은 가열온도에 가장 많은 영향을 받았고, 갈변반응이 많이 일어난 시료에서 그 함량이 크게 증가하였다. 각 시료의 갈색도 측정 결과 glucose 및 아미노산의 변화와 마찬가지로 $95^{\circ}C$의 온도까지는 그 함량이 감소하다가 그 이상의 범위에서는 가열온도가 높아짐에 따라 증가하였다. 팥앙금 호화액의 유리당 및 아미노산 함량과 갈색도와의 상관관계를 조사해 본 결과, 양의 상관관계를 나타내어 갈색도의 증가로 인한 유리당 및 아미노산의 감소보다는 열분해에 의한 유리당 및 아미노산의 증가 속도가 더 빠른 것으로 여겨진다.

• 한국식품영양과학회지
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• 제24권6호
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• pp.911-916
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• 1995

수액은 예 부터 오랜 기간 음용되어 왔으나 이들에 대한 기본적인 성분에 대해서는 아직까지 불분명한 실정이다. 본 실험에서는 가장 많이 음용되고 있는 고로 쇠나무 및 당단풍나무의 수액을 산청, 구례, 함양에서 채취하여 식품학적인 기초자료를 얻고져 수액 중 무기물, 유리당, 아미노산 및 핵산관련 물질 등을 분석하였다. 고로쇠나무 및 당단풍나무의 수액 중 고형분은 1.1~3.3%, 조단백질은 0.03~0.12%, 회분은 0.02~0.05%, pH는 6.3~6.5 범위였다. 수액 중 핵산관련 물질은 CMP, UMP, IMP, GMP, AMP 및 hypoxanthine이 검출되었다.고로쇠와 당단풍나무 모두 주된 유리당은 sucrose였고, 그외 fructose 및 glucose가 미량 검출되었다. Sucrose는 함양산 고로쇠나무 및 당단풍나무의 수액에서 그 함량이 많아 다른 지역산에 비해 각각 3.7배 및 2.2배나 높게 정량되었다.수액 중 무리물은 총 7종이 검출되었으며, 이들의 함량은 수액의 종류에 관계없이 칼슘 및 칼륨이 월등히 많았고, 다음으로 마그네슘 및 나트륨의 순이였다. 함량이 특히 많은 칼슘은 당단풍나무 수액(21.2~32.4mg/L)에 비해 고로쇠나무의 수액(99.0~153.3mg/L)에서 월등히 높게 검출되었다. 수액 중 구성아미노산은 고로쇠 수액에서는 18종, 당단풍나무의 수액에서는 15종이 검출되었고, 총 아미노산의 함량은 0.7~29.3mg/% 범위였는데, 당단풍나무의 수액 보다 고로쇠나무의 수액에서 종류도 많고 함량도 많았다. 고로쇠나무 수액 중 함량이 높은 아미노산은 taurine, serine, glutamic acid 및 aspartic acid순이었고, 특히 taurine이 다른 아미노산에 비해 월등히 높았다. 당단풍나무의 수액 역시 taurine의 함량이 가장 많았고 다른 아미노산은 0.5mg% 이하로 정량되었다.

• 한국식품저장유통학회지
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• 제14권6호
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• pp.624-632
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• 2007

가을울금과 봄울금의 채취시기에 따른 일반성분, 아미노산, 유리당 및 환원당 및 비타민 C와 $B_1$ 등의 함량을 비교분석 하였다. 가을울금과 봄울금의 수분, 조회분, 조단백 및 조지방 함량은 채취시기가 늦을수록 증가하였고, 가용성무질소분 함량은 채취시기가 늦을수록 감소하는 경향을 보였다. 구성아미노산은 채취시기가 늦을수록 아미노산의 함량이 증가하다가 다음해인 1월말에는 약간 감소하였으며, 총 아미노산에 대한 필수아미노산의 비율도 증가하였다. 유리 아미노산의 경우는 주된 성분은 구성아미노산과 비슷하였으나, 채취시기가 늦을수록 아미노산의 함량은 계속 증가 하였으며 총 아미노산에 대한 필수아미노산의 비율은 감소하였다. 구성아미노산과 유리아미노산 모두 가을울금이 더 높은 함유량을 보였다. 울금의 유리당 중 fructose는 채취시기가 늦어질수록 점차 증가하였으나, glucose와 sucrose는 감소하였으며, 총 함량은 채취시기가 늦어질수록 점차 감소하는 경향을 보였다. 유리당과 환원당 모두 가을울금이 더 높은 함유량을 보였다. 비타민 C와 $B_1$은 채취시기가 늦어질수록 그 함량이 가을울금은 감소하였으나 봄울금은 증가하였으며, 비타민 C는 가을울금이 더 높았으나 $B_1$의 경우는 봄울금이 더 높게 나타나 유의적인 차이를 보였다(p<0.05).

• 한국식품영양학회지
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• 제32권5호
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

• 한국작물학회지
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• 제41권2호
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• pp.139-144
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• 1996

발아후 일주일간 생육한 보리 유식물체를 이용하여 혐기처리, 저온처리 및 기계적 상처에 대한 보리 식물체의 반응양상을 유리아미노산과 유리당 함량의 변화를 분석하여 조사하였다. 혐기적처리에 반응하여 함량의 변화가 뚜렸하게 나타나는 아미노산은 alanine, GABA, glutamic acid였다. Alanlne과 GABA함량은 10시간까지의 혐기처리에 의해 급속히 증가하였으나 glutamic acid 함량은 크게 감소하는 경향을 나타내었다. 상처에 의한 alanine, GABA, glutamic acid반응 양상은 혐기처리와 유사하였으나, 함량변화 정도는 혐기처리에서 보다 훨씬 낮았다. 저온처리에 의하여 지상부와 뿌리 중의 GABA 함량이 증가하였다. 혐기적 처리에 의하여 지상부의 유리당함량이 변화하였으며, glucose나 fructose보다는 sucrose의 함량변화가 상대적으로 크게 나타났다

• 한국식생활문화학회지
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• 제12권2호
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• pp.149-153
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• 1997

A variation of free sugar and free amino acid contents of apples during the ripening period was determined by HPLC and amino acid analyzer. The research results are as followes: Fructose, glucose and sucrose were present in the apples. The contents of fructose was the highest, followed by the order of sucrose and glucose. The contents of total sugar in Red fuji was relatively higher than that of Fuji. During the ripening period, the contents of fructose increased conspicuously for the harvesting season and then it decreased gradually. The contents of glucose increased gradually for the harvesting season and then it somewhat decreased. The contents of sucrose increased continually, while, the contents of total free sugar reached the maximum for the harvesting season and then it decreased gradually. A variation in the contents of free amino acid and composition during the ripening period didn't make a significant difference. The major free amino acid of the apples was in the order of aspartic acid, serine, threonine, glutamic acid, histidine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, alanine, histidine, and arginine increased gradually. Especially, alanine, histidine, and arginine increased remarkably after the the harvesting season. Glutamic acid, valine, isoleucine, and leucine didn't show much change. The contents of total amino acid increased little by little as the apples ripened, dranstically increased during the harvesting season and slowly increased or slightly decreased after the harvesting seasom.

• 한국식품조리과학회지
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• 제9권2호
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• Journal of Ginseng Research
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• 제20권1호
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• pp.36-41
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• 1996

Chemical components of Panax (P) species were compared. p. species used were Korean white ginseng, Korean, Chinese and Japanese red ginseng (P ginseng), American and Canadian ginseng (P. quinquefolium) , and sanchl ginseng (P. notoginseng). No significant difference in the proximate contents was observed among P. species. Ash, crude lipld and total sugar contents in root of P. notoginseng were found to be relatively lower than those of P. ginseng and P. quinquefolium, but the contents of crude protein and crude fiber were similar among those ginsengs. Mineral nutrient con tents showed a little difference among ginseng species. Total nitrogen contents were slightly higher in P. ginseng than P. quinquefolium and P. notoginseng and Fe and Cu were lower in Chinese and Japanese red ginsengs. Kinds and compositions of amino acids were similar but contents of amino acids were different among ginseng species. Total amino acid contents were 76.3∼83.9 mg/g in P. ginseng 53.8∼60.4 mg/g in p. quinquefolium and 54.9 mg/g in P notoginseng. Free sugar contents were lower in P. notoginseng than P. ginseng or P. quinquefolium. Sucrose accounted for 90∼92% of total free sugar contents with relatively high content in white ginsengs, while sucrose and maltose were 32-36% and 55∼60%, respectively, in red ginseng.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.61-65
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• 1999

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.