• Food Science and Preservation
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• v.19 no.4
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• pp.569-576
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• 2012

This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.

• Food Science and Preservation
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• v.20 no.1
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• pp.88-96
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• 2013

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.51-54
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• 1992

Analysis of chemical components in the cultivars of Korean figs(Ficus carical L.), Bongraesi and Seungjung Dauphone were performed. The results of analyses for Bongraesi and Seungjung Dauphine were found out to he moisture content of 88.70, 88.40%, protein 0.70, 0.72%, fat 0.31, 0.27%, fiber 1.12, 0.83%, ash 0.47, 0.44%, pectin 2.81, 2.71% and ascorbic acid 1.33, 1.67 mg%, respectively. The total and reducing sugar contents of two cultivars were 9.0%, 9.6% and 8.5%, 8.8% respectively. Glucose and fructose were major sugar components of figs. The organic acids in figs were mainly composed of citric and tartaric acid. The amino nitrogen contents of the two cultivars were 47.6 mg/100g in Bongraesi and 38.7 mg/100g in Seungjung Dauphine. It was found that major amino acids in figs were serine, aspartic acid, proline and alanine. The content of these fraction in total amino acid were shown 62.8% in Bongraesi and 64.0% in Seungjung Dauphine, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1246-1250
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• 2005

This study was carried out to analyze the components of the stem of bush clover, Lespedeza bicolor to obtain basic data on the studies of the physiological function and a possibility of utilizing L. bicolor. General components of L. bicolor were 82.35$\%$ carbohydrate, 13.38$\%$ moisture, 2.80$\%$ crude protein, 0.86$\%$ crude ash and 0.61$\%$ crude fat. The content of reducing sugar was 147.58 mg/100 g. The total amount of free sugar was 52.4 mg/100 g that was composed of 31.0 mg/100 g fructose, 16.7 mg/100 g glucose and 4.7 mg/100 g sucrose. In the results of mineral analysis, the content of Ca was the highest (472.97 mg/100 g) and followed by 206.70mg/100 g of K. The total amount of hydrolyzed amino acid was 148.95 mg/100 g that consist of 31.74 mg/100g of essential amino acid and 117.24 mg/100 g of non-essential amino acid. Total free amino acids were contained 106.39 mg/100 g that was composed of 8.41 mg/100 g essential amino acids and 97.98 mg/100 g the non-essential, and proline (62.92 mg/100 g) was the highest that account for 59.8$\%$ of total free amino acids. Total content of amino acid derivatives was 30.01 mg/100g and that of $\gamma$ -aminoisobutyric acid was the highest as 12.57 mg/100 g among them.

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.808-810
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• 2000

The chemical components of xylem sap collected from kiwifruit (Actinidia chinensis Planch cv. Hayward) trees were analyzed and processing of xylem sap drink were accomplished to increase utilization of xylem sap as a drink. Water content, soluble solids, viscosity, and pH of the xylem sap were 99.60%, 0.90%, 1.01, and 6.50, respectively. In the xylem sap, fructose was the highest among free sugars followed by glucose, sucrose, galactose, and mannitol. The major inorganic components in the sap were calcium, potassium, and magnesium, and calcium was the dominant among them. Ten kinds of amino acids in the xylem sap were detected by amino acid analyzer, and the major amino acids were glutamic acid, lysine, and isoleucine. Glutamic acid was the most dominant amino acid in the xylem sap. Major compositions of xylem sap drink were 74.5% xylem sap, 15% kiwifruit puree and 10% high fructose. Nutritional facts in drink (252 mL) processed by using the xylem sap were 21.8 g sugar, 23.1 mg calcium, 14.1 mg potassium, 554.5 mg amino acid, and 15.6 mg ascorbic acid.

• Korean Journal of Plant Resources
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• v.5 no.1
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• pp.25-29
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• 1992

The proximate and amino acid composition of wild and cultivated Cynochum wilfordi, Codopsis lancolata and lxeris sonchifolia were analyzed. Cynochum wilfordi, had higher contents of sugar ascompared with Codonopsis lancolata and lxeris sonchifolia. Fats was 2-3 times higher in Cynochumwilordi then Codonopsis lancolata and lxeris sonchifolia. No significant difference in the contents wasfound between the open field root, spontanity and cultivated at 30'c in biotronroom at condonopsislanceolata. However, contents of protein was 12.8% in lxeris sonchifolia. Total amino acid were 1.5-1.8 times higher in lxeris sonchifolia. than Cynochum wilfordi and Codonopsis lancolata. The decresingorder of the amounts of amino acid infused from the Cynochum wilfordi samples was Glu, Arg, Asp,Leu, Pro, Lys, Codonopsis lancolata (Changdeuk) was Arg, Glu, Pro, Leu, Asp, Lys, Codonopsislanceilata(Chirisan) was Arg, Glu, Pro, Asp, Lys, Leu, Codonopsis lancolata(Yeanbeun) was Arg,Glu, Asp, Leu, Ser, Lys, and lxeris sonchifolia was Glu, Arg, Asp, Cys, Lys, Pro.

• Korean Journal of Microbiology
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• v.16 no.4
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• pp.148-154
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• 1978

Saccharomyces cerevisiae J170, a mutant, was used for $DL-^{14}C-leucine$ uptake during the sporulation and vegetative stage. $^{14}C-Leucine$ uptake into yeast cells appeared the highest at pH 6.0, indicating the same result of glucose transport, $^{14}C-Leucine$ uptake in sporulation period was higher than in growth phase, showing the evidence that leucine is more required for protein synthesis. This tendency has the evidence tht leucine is more required for protein synthesis. This tendency has the evidence that leucine is more required for protein synthesis. This tendency has been also supported from the result of Km values of leucine uptake in two stages of yeast. Leucine uptake was inhibited by 2,4-dinitrophenol in two stages of yeast. This means that leucine transport system is associated with energy dependent in both stages. The contents of all amino acid in growth phase cells were higher than those of sporulation stge cells, and those of methionine and tyrosine were showed in trace during the sporulation stage. In contrast, the content of glutamic acid in sporulation stage was compared with those of other amino acids.

• Journal of Korean Society of Forest Science
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• v.103 no.1
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• pp.43-50
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• 2014

The purpose of study was to analyze secreted nectar volume, nectar sugar content and amino acid in addition to estimating honey quantities that can ultimately reap in male and female flowers of Evodia daniellii Hemsl.. The maximum blooming period of male flowers was on 24 to 26 July in 2012. On average, nectar volume secreted by nectary was $2.73{\pm}0.73{\mu}L$ from one male flower and nectar concentration showed 17.4%. The maximum blooming period of female flowers was on 7 to 9 August in 2012. Nectar volume secreted by nectary was $0.63{\pm}0.49{\mu}L$ from one female flower and nectar concentration showed 25.7%, averagely. As results of correlation analysis between the meteorological factors and nectar characteristics, we found that nectar quantities and concentration were influenced by temperature and relative humidity. Sugar content was calculated at $48.0{\pm}5.2{\mu}g$ per a male flower and $37.8{\pm}8.7{\mu}g$ per a female flower, which meant that both values were not significantly different (Mann-Whitney's U-test, p=0.400). The minimum estimates of honey harvest for a male and female inflorescence were 67.8 g and 53.5 g, respectively. Analysis of amino acid showed that Serine, Glycine and Alanine were more abundant in male flowers, however Asparatate, Glutamate, Asparagine and Glutamine were more abundant in female flowers.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1166-1174
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• 1997

This study was designed to investigate the changes in physicochemical and sensory characteristics of traditional kochujang during aging, which was prepared with a different meju fermented for various periods of time. The non-volatile organic acid contents in all samples gradually increased up to 90 days of fermentation. Kochujang prepared with a 40-day-fermented meju had $1.14{\sim}2.54$ times highter organic acid content after 90 days of aging as compared to other kochujang preparations. The most abundant free sugars were found to be glucose and fructose representing $82.27{\sim}100%$ of total free sugar contents in kochujang. 17 kinds of free amino acid including Glu, Asp and Met were found in traditional kochujang aged for 90 days. Glu was noted as the most contributing amino acid to the brothy taste of kochujang in the light of increasing ratio and content of Glu among free amino acids during aging. The total free amino acid contents of kochujang increased with an Increase in fermentation time of meju. Results of sensory evaluation revealed that kochujang prepared with a 40-day-fermented meju was best in terms of flavor and taste. These results suggest that kochujang prepared with a 40-day-fermented meju had the highest quality in terms of physicochemical and sensory characteristics of kochujang.