• Korean Journal of Food Science and Technology
• /
• 제20권4호
• /
• pp.459-462
• /
• 1988

Compositions of free-sugars and sugar-alcohols in three cultivated mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes of fruiting body and portions(pileus and stipe) were investigated. Glucose, fructose, trehalose, glycerol, arabitol and mannitol were identified in each of the three mushrooms. The major components were mannitol and arabitol in Lentinus edodes, mannitol in Agaricus bisporus, trehalose and mannitol in Pleurotus ostreatus. The total free-sugars and sugar-alcohols content were in the range of 12.7-18.9% in Lentinus edodes, 9.2-16.1% in Agaricus bisporus and 8.2-10.6% in Pleurotus ostreatus. Total contents of these components in Pleurotus ostreatus and Agaricus bisporus were higher in pileus than those in stipe and it was decreased as pileus size development in all of three edible mushrooms.

• Journal of Nutrition and Health
• /
• 제15권1호
• /
• pp.22-29
• /
• 1982

As sugar and amino acid were added to the ascorbic acid solution the content of ascorbic acid was quantitatively determined by 2, 4-dinitrophenyl hydrazine method. The residual ascorbic acid was shown to increase slightly when sorbose, rhamnose or mannose was added to the ascorbic acid solution whereas residual ascorbic acid was shown to decrease in time to the addition of other sugars. The effects of amino acid to the ascorbic acid solution were found that monoamino-mono, or dicarboxylic acids and aromatic amino acids increased the residual ascorbic acidity whereas diamino-monocarboxylic acids and sulfur containing amino acids decreased the residual ascorbic acidity.

• Journal of the Korean Society of Tobacco Science
• /
• 제19권2호
• /
• pp.145-150
• /
• 1997

Nonvolatile polyhydroxyalkylpyrazines(PHAPs) are known to degrade volatile pyrazine compounds having positive aroma and sensory attributes during cigarette smoking. In this paper, the content of PHAPs in burley tobacco leaves toasted to different levels as temperature and time study were determined by high performance liquid chromatography, and was also investigated effects of added sugars, sucrose, glucose or fructose, on the generation of PHAPs during toasting. The addition of glucose or fructose as casing sauce in burley tobacco leaves resulted in significant increases, especially 2,6-deoxyfructosaBine from glucose added leaves and 2,5-deoxyfructosazint from fructose added leaves, in generation of PHAPs during toasting, while control and sucrose added leaves did not observed in generation of PHAPS. Formation rates of PHAPs in glucose or fructose added tobacco leaves, but not sucrose, showed a strong dependence on both toasting temperature and time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제30권1호
• /
• pp.138-142
• /
• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Journal of environmental and Sanitary engineering
• /
• 제4권2호
• /
• pp.27-32
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• 제10권1호
• /
• pp.37-41
• /
• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제26권2호
• /
• pp.229-235
• /
• 1997

The chemical components of 5 domestic wheats(Kru, Suwon 257, Eunpa, Chokwang and Tapdong), Australian standard white wheat(ASW) and dark northern spring wheat(DNS) were determined in terms of amino acids, sugars and minerals for whole wheat and white wheat flour of 70% milling yield. The protein content of whole Eunpa and Tapdong was approximately 15%, and reduced its content approximately 1% after milling compared to that of whole wheats. The high levels of glutamic acid and proline were observed in domestic wheats. The limiting amino acid of domestic wheat was higher than that of ASW, but lower than that of DNS. Especially, Suwon 257 and Tapdong exhibited the higher limiting amino acid content than other domestic wheats. Glutamic acid and proline content increased, while lysine and threonine was decreased after milling. In general, whole wheat exhibited the higher levels of arabinose and xylose, and the lower level of glucose than flour. The results also showed domestic wheat contained the higher amount of arabinose and xylose than the foreign wheats. Domestic wheat and flour possessed the higher amount of mineral such as P, K, Na and Ca than ASW and DNS, while Al and Si were similar to others.

• Journal of Plant Biotechnology
• /
• 제32권3호
• /
• pp.181-186
• /
• 2005

This work was conducted to evaluate the effects of rooting on tissue cultured M.9 (Malus domestica Bork. cv, tcM.9) after layering in field. We investigated an appearance period of first root in shoot, rooting ratio, contents of indole-3-acetic acid (IAA), abscisic acid (ABA), inorganic matters, sugars, and lignin in rooting areas of stems by layering. First root in shoot of tcM.9 and natural M.9 appeared 25 and 30 days after layering (DAL), respectively. Rooting ratio was much higher in tcM.9 than in natural M.9. The content of IAA was higher in tcM.9 than in natural M.9 before layering, but it was reversed at 20 and 30 DAL. In contrast, the content of ABA was much higher in natural M.9 than in tcM.9 in case of both before and 10 and 20 DAL. The contents of N, B, Mn, and Zn were significantly higher in tcM.9 than in natural M.9 both before and 10 and 20 DAL. The contents of sugars in tcM.9 had the similar pattern of the contents of inorganic materials. There were statistically significant differences in the contents of sucrose and glucose at 30 DAL as well as the content of maltose at 20 and 30 DAL. The content of lignin was significantly higher in tcM.9 than in natural M.9 before layering and 10 and 30 DAL while there was no difference 20 DAL. Therefore, improvement of rooting ability in the tissue cultured root stock M.9 might be due to the changes of inorganic matters or lignin rather than that of sugars and hormones.

• Journal of the Korean Society of Food Culture
• /
• 제12권2호
• /
• pp.183-188
• /
• 1997

This study was carried out in order to analyze the changes in general compounds and sugars of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1 : 4 and 1.3 : 4) and ripening periods (up to 2 years). Along with ripening period, pH decreased and titratable acidity, total acidity and crude protein contents increased, which were higher in 1.3 : 4 than in 1.4. Buffering power increased significantly with increasing ripening period. Crude fat content was higher in 1.3 : 4 than 1 : 4. Moisture content decreased and pure extract content increased significantly with increasing ripening period, which was high in 1.3 : 4. Salt contents increased with increasing ripening period, but decreasd in soy sauce ripened for 2 years. As the result of sugar analysis, reducing sugar showed slow increase with increasing ripening period. Among detected free sugars, galactose was present in the highest concentration and the rest were in the sequence of glucose, fructose. Total free sugar content was highest in soy sauce ripened for 150days in 1 : 4 and 210 days in 1.3 : 4.

• Korean Journal of Food Science and Technology
• /
• 제26권4호
• /
• pp.471-474
• /
• 1994

Growing barley leaves with $20{\sim}50cm$ length were analyzed for chemical constituents including moisture, crude fiber, protein, fat, ash, free sugars, free amino acids, chlorophylls, vitamin C and minerals. During the growth of barley leaves, moisture content decreased, while crude fiber gradually increased. Protein, fat and ash contents of barley leaves remained relatively unchanged. Chlorophyll content increased to a maximum value at the leaf length of 20 cm, and then declined. Minerals of barley leaves were abundant in the following order of K>Ca>P>Na>Mg. Vitamin C content, showing the similar trend to chlorophyll, was the highest at the leaf length of 20 cm. Major free sugars present in growing barley leaves were identified as glucose, fructose and sucrose. All the free sugars reached their maximum values at 20 cm and they were reduced thereafter. Total amount of free amino acids varied from 803 mg% at the Barley stage of l0 cm to 1038 mg% at the later stage of 50 cm. Changes in content for each amino acid were variable to some extent.