• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.543-552
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• 2013

This study investigated the free sugar and free amino acids considered as the taste component in Korean Gochujang. Our goal was to search and develop the Korean traditional Gochujang taste, and to monitor the current status and characteristics of the Gochujang. For the analysis of Gochujang, it is purchased from small farms as well as major food company producing Gochujang. In the case of commercial Gochujang(COM), glucose and maltose were major free sugar, and the ratio of distribution and total amount showed very similar pattern. However, the results of the traditional Gochujang(TG) showed significant differences for each sample even they had glucose and maltose as predominant sugar. The content of glucose, maltose, fructose was reduced in order. The other hand, sucrose, rhamnose were not detected or were detected trace amounts in some samples. Even the characteristics were found at each region, it was no noticeable difference, but each sample was greater variation. Total of 17 amino acids were found from COM and the major amino acids were Pro, Glu, Asp, but His, Met were generally detected in small amounts. In the TG, they mainly contained Glu, Asp, Pro as the dominant component in addition to the Arg, Ala, Cys, respectively. TG had higher amino acid content and fairly various distribution compared to COM. It could suggest the possibility of the development for different traditional tastes because each TG had diverse characteristic taste than COM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.437-443
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• 1998

This research is to establish the basic data of the nutritive value and improve our diet. In the part of the leaf and stem of the wild and cultivated horned rampion (Phyteuma japonicum Mig), the components such as chemical compositon, vitamin C, free sugar, mineral, nucleotide and its related compounds, composition and free amino acid were analyzed one after another. Content of the crude lipids and proteins was determined much higher in its wildness than in its cultivated horned rampion; while, that of carbohydrates was higher in the former than in the latter. The content of vitamin C was retained higher in the leaf than in the stem horned rampion. And the content of calcium among the detected minerals was outstanding in all of the samples collected, and potassium and magnesium was the next ones in its order. The main components of free sugars in both the wild and cultivated horned rampion were glucose and fructose, and their content was higher in the stem than in the leaf. Nucleotide and its related compounds were identified with 5 kinds of nucieotides such as CMP, UMP, IMP, AMP and hypoxanthine (Hx), and the content of Hx and AMP was the highest I the wild and cultivated samples, respectively. In the composition amino acid of the wild horned rampion, glutamic acid, aspartic acid and phenylalanine was outstandingly abundant; while, such amino acid as methinone and proline was small and besides cysteine couldn't be detected in the stem. Total amounts of composition amino acid in the leaf was 2118.0 and 1120.1mg% in the wild and cultivated sample, respectively. In the free amino acid of horned rampion, the total amount ranged from 8.5 to 50.1mg.%, which were lower level than that of composition amino acid. But the number of free amino acid was 29 kinds, which was bigger in its number than that of composition amino acid detected 17 kinds.

• Journal of Ginseng Research
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• v.25 no.2
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• pp.89-93
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• 2001

This study was carried out to investigate a point of difference in chemical characteristics between normal and inferior Korean red ginseng (Naeback red ginseng=red ginseng with white part of clear boundary in phloem and/or xylem of ginseng body, saengnaeback red ginseng=red ginseng with white part of indistinct boundary). content of total sugar as chemical components of naeback and saengnaeback part from Korean red ginseng were less than that of normal part, and content of reducing sugar in normal and saengnaebakc part showed higher than that of naeback part. But differences in content of total phenolic compounds was not found. The content of crude saponin in normal part was highest, amounts of ginsneoside were about same. The content of constituent amino acid in normal part was about 2 times as compared with those in naeback and saengnaeback part in red ginseng. Among the various amino acids, the contents of arginine, glutamic acid, aspartic acid, leucine and alanine of normal and naeback part were higher than others, but in saengnaeback proline, glutamic acid, aspartic acid, threonin and glycine etc. were higher. In the total amount of free amino acids, those in normal, naeback and saengnaeback part were about the same one another, and arginine, glutamic acid and aspartic acid were major free amino acids.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.688-695
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• 2011

The composition of free sugar, free amino acid, and fatty acid in tubers of the cultivars 'Superior', 'Sinnamjak', and 'Chubaek' were evaluated at the two sites with different altitude, Gangneung (20 m altitude) as lowland and Daekwallyeong (760 m altitude) as highland. The average reducing sugar content of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1.1% and 2.3%, respectively, which showed two-fold difference between the two locations. Average total sugar content was also two-folds lower in potatoes harvested in Daekwallyeong (6.3%) than those harvested in Gangneung (12.2%). Average content of free amino acids of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1,325 mg/100g and 1,051 mg/100g, respectively. The cultivar 'Chubaek' has the highest amino acid content among the three tested cultivars. Potatoes from Daekwallyeong have higher unsaturated fatty acid levels than those from Gangneung. During the tuber development, unsaturated fatty acids levels increased in tubers grown in Daekwallyeong, but decreased in those grown in Gangneung. These results indicate that the quality of potatoes from Daekwallyeong is from Gangneung for food processing purpose for human consumption.

• Korean Journal of Plant Resources
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• v.10 no.1
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• pp.1-5
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• 1997

Proximate composition and the contents of free sugar and amino acid of Korean arrowroot were invesigated to develop and produce the high quality processed products. A higher content of moisture, protein, and fiber were found in male arrowroot than in those of female. Among the total free sugars, sucrose was the highest components and fructose and glucose were follwed. In Korean arrowroot, 17 amino acids were determined and proline of male arrowroot and aspartic acid of female arrowroot were found to be the major components. Arginine was abundant in male arrowroot, while aspartic acid was abundant in female arrowroot on the samples of November. Leucine was abundant in male arrowroot and glutamic acid was in female arrowroot in the samples of February. Among the free amino acid of Korean arrowroots, proline was the most plentiful and major components were histidine, alanine and serine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.744-751
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• 2008

Physicochemical properties of Gugija-sugar leaching were investigated by adding sugar ratio on Gugija (Lycii fructus) raw fruit. Gugija were prepared by parboiling ($40{\sim}50$ sec at $85^{\circ}C$) and unparboiling. Gugija-sugar leaching were leached after preserving (5 months at $5^{\circ}C$) Gugija-sugar mixture (20, 40, 60, 80 and 100% sugar based on raw Gugija). The yield increased with UPRGSL-4 (Gugija-sugar leaching adding 80% sugar) having the highest yield at 77.5%; in contrast, total acidity decreased with increasing ratio of sugar. The main organic acids of raw Gugija are tartaric acid (0.63%), citric acid (0.57%), malic acid (0.54%) and succinic acid (0.3%). Citric acid and succinic acid decreased with increasing ratio of sugar but malic acid and tartaric acid increased on Gugija-sugar leaching. Polyphenolics and betaine content of unparboiling Gugija-sugar leaching decreased as increase ratio of sugar but in term of used Gugija amount, betaine content of each Gugija-sugar leaching was equal to raw Gugija. Also, parboiling Gugija-sugar leaching decreased quickly with increasing ratio of sugar, especially PRGSL-4 and PRGSL-5 (parboiling Gugija-80 and 100% sugar leaching, respectively) was not determined. 15 types of free amino acids were detected in raw Gugija; the total content was 601.6 mg/100 g and the highest amino acid among them was serine, 218.1 mg/100 g. In PRGSL-4 prepared by parboiling, 9 kinds of free amino acid were detected and the total content was 383.3 mg/100g. Also, in UPRGSL-4 (unparboiling Gugija-80% sugar leaching), all 17 kinds were detected and its total content was 705.7 mg/100 g.

• Journal of environmental and Sanitary engineering
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• v.4 no.2 s.7
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• pp.27-32
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• 1989

In orde to investigate free sugar, sugar alcohol, amino acid and mineral contents of edible mushrooms, hentinus edodes, Auricula-Jude and Coriolus Versicolor were analyzed. 1. In each of the three mushrooms, glucose, fructose, xylose, trehalose, mannose and mannitol were identified and in the hentinus edodes and Auricula-jude, the major free sugar was trehalose, respectively and increasing sequence in amount of free sugars were mannitol, mannose, fructose, glucose, on the other hand that lowest amount was Xylose. The relatively richest were glucose, fructose, trehalose, mannose, on the other hand lower amount of sample, Coriolus Versicolor were mannitol and Xylose. 2. In each of the three samples, essential amino acids were high amounts, especially good taste component, glutamic acid was higher. 3. The mineral p Contents$(925\~115mg)$ were highest and Mg was higher amount, in hentinus edodes and Auricula-jude, K, Na, Ca, Cu, Zn, etc were identified, In Coriolus versicolor, K content was highest, on the other hand, Sequence of mineral amount was Ca, Fe and Na.