• 한국식품저장유통학회지
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• 제15권5호
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• pp.699-705
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• 2008

본 연구는 한방생약재로 사용되고 있는 자화지정의 식품학적 가치와 식품소재로서의 개발 가능성을 검토하기 위하여 국내에서 채집된 자화지정의 기원식물인 제비꽃과 한방재료로 유통, 판매되고 있는 중국산 자화지정을 비교, 분석하였다. 분석 결과 자화지정 꽃의 환원당과 유리당이 각각 10,485.11 mg%와 118.85 mg%로 가장 많았으며, 수용성 단백질과 폴리페놀의 함량도 각각 1,259.26 mg%와 2366.67 mg%로 함량이 높은 것으로 확인되었다. 플라보노이드 함량은 중국산 잎에서 2,370.75 mg%이었으며, 잎은 1,844.43 mg%을 함유하였다. 유리아미노산은 잎(5,345.21 mg%) > 뿌리(4,692.24 mg%) > 꽃(3,807.87 mg%) > 중국산 잎 (3,613.81 mg%)의 순으로 특히 뿌리에는 arginine의 함량이 전체의 55 %이상 차지하였으며 모든 부위에서 valine, aspartic acid, glutamic acid, alanine, arginine 등의 함량이 비교적 높은 것으로 나타났다. 아미노산 유도체는 잎에서 9,058.80 mg%로 가장 많이 함유하였으며 $\alpha$-aminoadipic acid는 모든 부위에서 50% 이상을 함유하였으며 특히 잎에서는 아미노산 유도체(7,124.23 mg%) 중 약 80%를 차지하였다. 무기질 함량은 중국산 잎이 5,917.57 mg%로 가장 높았으며, 모든 부위에서 K, Ca와 Mg의 함량이 매우 높았으며, 특히 잎과 꽃의 95% 이상을 차지하였다. 이상의 결과 국내에서 채집된 자화지정의 잎이 중국산 잎보다는 환원당과 폴리페놀, 플라보노이드 그리고 무기질의 함량은 낮았으나 수용성 단백질과 아미노산을 다량 함유하였으며, 국내에서 채집된 자화지정의 뿌리와 꽃에서도 유용한 유용성분들을 다량 함유하므로 음료나 건강보조식품 등 다양한 기능성 제품 개발에 이용될 수 있는 한방약용자원인 것으로 사료된다.

• 한국식품저장유통학회지
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• 제12권5호
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• pp.476-481
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• 2005

구릿대 뿌리의 생리적 기능과 이용 가능성에 대한 연구의 일환으로 일반성분과 환원당, 유리당, 무기질 성분 및 아미노산의 함량과 아미노산 유도체 등에 대하여 분석하였다. 일반성분 중에는 수분 함유량이 71.7%로 가장 높았으며, 탄수화물 10.6%, 조단백질 9.3%, 조회분 6.6%, 그리고 조지방이 1.9%로 나타났다. 환원당의 함량은 1,850 mg/100 g이었으며, 유리당의 총 함량은 80 mg/100 g으로 sucrose의 함량이 28.4 mg/100 g으로 가장 높았다. 무기질은 K가 2,145.03 mg/100 g으로 가장 높았으며, Mg(286.35 mg/ 100 g), Ca(145.23 mg/ 100 g), Zn(4.78 mg/100 g), Fe(4.20 mg/100g), Mn(3.76 mg/100 g) 등이 검출되었다. 구성아미노산의 함량은 71.68 mg/ 100 g으로 필수아미노산이 20.98 mg/100 g, 비필수아미노산이 50.70 mg/100 g으로 분석되었으며 proline(11.74 mg/100 g)의 함량이 가장 높았다. 유리아미노산은 필수아미노산 6.67 mg/100 g, 비필수아미노산 10.37 mg/100 g으로 총 17.04 mg/ 100 g이 함유된 것으로 나타났으며, alanine(5.96 mg/100 g)의 함량이 가장 높았다. 아미노산 유도체의 함량은 3.37 mg/100 g으로 나타났다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.655-664
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• 2010

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

• 동아시아식생활학회지
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• 제22권6호
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• pp.826-835
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• 2012

This study was conducted to examine the quality characteristics of Oncorhynchus masou stock containing various amounts of tomato (2%, 4%, 6%, 8% and 10%). To accomplish this, the moisture contents, Hunter's color value, pH, salinity, sugar contents, free sugar contents, minerals and free amino acid were measured. The b value decreased, while the L value, a value, pH, salinity, sugar contents, total sugar (fructose, glucose, sucrose) and minerals (Na, Mg, K, Ca, Fe) increased as the ratio of tomato increased. A total of 33 free amino acids were detected, and the amino acid content increased as the ratio of tomato increased. Investigation of different attributes revealed that tomato content significantly affected color intensity, savory flavor and tomato taste. In the acceptance test, stock containg 8% tomato was preferred for flavor, taste, texture and overall quality ; therefore, this was taken as the optimal tomato content for maximizing the overall quality of Oncorhynchus masou stock.

• 한국식품저장유통학회지
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• 제11권3호
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• pp.347-351
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• 2004

큰느타리 버섯의 기능성 식품으로서 활용도를 높이기 위해 큰느타리 버섯 자실체의 이화학적 성분을 분석한 결과는 다음과 같다. 큰느타리버섯 자실체의 일반성분 중 조단백질과 총당이 높게 나타났으며, 무기성분은 Mg, Na, Zn, Fe, Ca 및 Cu 순으로 높게 나타났다. 유리아미노산은 hypoproline이 주요 유리아미노산으로 나타났으며, 구성아미노산은 arginineof 509.03 mg$\%$, lycine이 410.53 mg$\%$, glutamic acid가 190.05mg$\%$, phenylalanine이 150.63 mg$\%$ 및 histidine이 139.12 mg$\%$순으로 높게 함유되어 있었다. 유기산 함량은 citric acid, oxalic acid, formic acid 및 malic acid 순이었으며, 유리당은 glucose가 가장 많았고, 다음으로 fructose, ribose, galactose, lactose, arabinose 및 maltose 순이었다.

• 한국식품조리과학회지
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• 제10권3호
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• 한국식품영양학회지
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• 제19권3호
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• pp.318-326
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• 2006

기능성이 보완된 고품질의 간장을 제조하기 위하여 기존의 간장 담금용 용수 대신에 고로쇠 및 거제수나무 수액을 이용하여 간장을 담근 후 120일간 숙성시키면서 간장의 맛과 기능성과 관련이 있는 화학 성분을 분석하였다. 간장 숙성 중 유리당을 분석한 결과 대조군에서는 3종의 유리당(fructose, glucose 및 galactose), 수액 간장에서는 상기 유리당 외에 sucrose가 검출되었다. 간장의 숙성 중 유리당은 불규칙한 함량 변화를 보였으나, 숙성 기간 중 모든 시료군에서 galactose의 함량이 월등히 높았다. 유기산은 butyric acid의 함량이 월등히 높았으며 반면에 fumaric acid는 미량에 분과하였다. 무기물은 모든 시료군에서 K와 P의 함량이 가장 높았다. 수액 간장에서 대조군에 비해 Ca, Mg및 Fe의 함량이 높게 나타났다. 간장 숙성 중 아미노산은 총 15종이 검출되었으며, glutamic acid의 함량(185.6${\pm}$1.0${\sim}$363.0${\pm}$2.7 mg/100 ml)이 가장 높았고, 다음으로 aspartic acid, lysine 및 leucine의 순이었으며, proline과 arginine은 모든 시료에서 검출되지 않았다. 핵산 관련 물질은 대조군과 시료군 모두 숙성 기간에 관계없이 AMP의 함량(7.5${\pm}$0.2 ${\mu}$mol/100 ml이상)이 가장 높았으며, 반면에 inosine은 전혀 검출되지 않았다. 관능검사 결과 고로쇠 수액 간장, 거제수 수액 간장 및 대조군의 순으로 맛이나 향이 강하게 나타났다.

• Journal of Ginseng Research
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• 제14권1호
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• pp.21-26
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• 1990

The chemical composition and stabilities of the purified ginseng invertase were investigated. The purified enzyme was found to be a glycoprotein composed of 80.2% protein and 19.7% total sugar. The protein component of the enzyme was composed of acidic amino acid (9.3%), basic amino acid (48.9%), nonpolar amino acid (21.4%), polar amino acid (20.4%) and 6.1% S-containing amino acid. It showed especially high contents of histidine and serine. The enzyme was inactivated almost completely by the treatment with some proteases (papain, pepsin. trypsin, pancreatin and microbial alkaline pretense) and protein denatllrants (8M urea and 6M guanidine-HC1), bolt not with glyrosidase (${\alpha}$-amylase, ${\beta}$-amylase. glcoamylese and cellullase). btonosaccharides sllch as glilrose, fructose, galactose and mannose did not exert any influence on the enzyme activity. The activity of the enzyme was inhibited by Ag+, Mn2+, Hg2+, Zn2+ and Al3+, whereas Ca2+, Mg2+, Ba2+ and Fe3+ gave rather activating effects on the enzyme activity. The enzyme was relatively stable in the VH range of VH 6 and 8, and at the temperatures below 35$^{\circ}C$.

• Journal of Nutrition and Health
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• 제8권4호
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• pp.33-37
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• 1975

This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.