• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.201-208
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• 1993

The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.

• Biomolecules & Therapeutics
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• v.17 no.2
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• pp.133-137
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• 2009

The root of Astragalus membranaceus is a traditional folk medicine that has been used for many therapeutic purposes in Asia. It reportedly acts as an immunostimulant, tonic, hepatoprotective, diuretic, antidiabetic, analgesic, expectorant, sedative, and anticancer drug. In this study, metabolomic profiling was applied to the roots of A. membranaceus of different ages using NMR coupled with two multivariate statistical analysis methods: such as principal components analysis (PCA) and canonical discriminant analysis (CDA). This allowed various metabolites to be assigned in NMR spectra, including $\gamma$-aminobutyric acid (GABA), aspartic acid, succinic acid, glutamic acid, glutamine, N-acetyl aspartic acid, acetic acid, arginine, alanine, threonine, lactic acid, and valine. The score plot from PCA and also CDA allowed a clear separation between samples according to age.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.75-80
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• 2004

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.181-188
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• 1994

The purpose of this study is to evaluate nutritional status of ascorbic acid in 96 Korean female college students. Dietary intake level was estimated with three day diet records. Serum ascorbic acid were analyzed with fasting blood. Nutrient intakes was calculated using three different food composition databases ; analysis data of cooked food items ; analysis data of raw foods ; published food composition table. Ascorbic acid intake levels calculated with different food composition databases differed by 15% Using analysis data of cooked foods resulted in the lowest intake level 49.26 mg per day. Main sources of ascorbic acid investigated were Cheju mandarin orange juice and hard persimmon orange juice and Kimchi. Mean value of serum ascorbic acid level was 1.04 mg/dl and 4.2% of subjects were in marginal risk or deficient range. It was found to significantly correlate asscorbic acid intake with serum ascorbic acid content. Correlation coefficient with results calculated using analyzed data was higher than that using published data. Serum levels and mean daily intake levels of ascorbic acid in the subjects were significantly correlated. From these results it is concluded that ascorbic acid content of cooked foods should be included in the Food Composition Tables in Korea. Korean female college students were in lower risk of ascorbic acid deficiency.

• Korean Journal of Veterinary Research
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• v.61 no.4
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• pp.40.1-40.6
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• 2021

Acid-base disorder is a common problem in veterinary emergency and critical care. Traditional methods, as well as the Stewart method based on strong ion difference concepts and the Fencl-Stewart method, can be used to analyze the underlying causes. On the other hand, there are insufficient comparative study data on these methods in cats. From 2018 to 2020, 327 acid-base analysis data were collected from 69 sick and 18 healthy cats. The three most well-known methods (traditional method, Stewart method, and Fencl-Stewart method) were used to analyze the acid-base status. The frequency of acid-base imbalances and the degree of variation according to the disease were also evaluated. In the traditional acid-base analysis, 5/69 (7.2%) cats showed a normal acid-base status, and 23.2% and 40.6% of the simple and mixed disorders, respectively. The Fencl-Stewart method showed changes in both the acidotic and alkalotic processes in 64/69 (92.8%), whereas all cats showed an abnormal status in the Fencl-Stewart method (semiquantitative approach). The frequencies of the different acid-base imbalances were identified according to the analysis method. These findings can assist in analyzing the underlying causes of acid-base imbalance and developing the appropriate treatment.

• Food Science and Preservation
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• v.21 no.4
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• pp.529-535
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• 2014

To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives.

• YAKHAK HOEJI
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• v.29 no.3
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• pp.117-123
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• 1985

A clorimetric determination method of pyruvic acid using hydroxylamine was studied. Hydroxylamine was reacted with pyruvic acid to form complex compound in the presence of Cu(II) ion. Optimal conditions for the quantitative analysis were investigated and the structure of complex was examined spectrometrically. The molar ratio (2:1) and the stability constant ($1.88{\times}10^{4}$) of the complex were measured. It was the characteristic feature of this method that the commonly encountered interfering substances such as fructose, glucose and lactic acid do not infuence the measurement of pyruvic acid.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.47-49
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• 1959

Another application of the new quantitative analytical method of prussic acid by "Microdiffusion analysis" for the determination of prussic acid in human blood was studied. The blood containing potassium cyanide was dropped in outer room of unit, and then N-sulfuric acid was added. The liberated HCN gas was absorbed into nickel sulfate solution of inner room, afterward, absorbed prussic acid was determined with EDTA by residual titration. The result was coincided with the result of Liebig Denigs' method at ordinary temperature.

• Natural Product Sciences
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• v.10 no.3
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• pp.93-95
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• 2004

Eleven triterpenoids, colubrinic acid (1), alphitolic acid (2), 3-O-cis-p-coumaroyl alphitolic acid (3), 3-O-trans-p-coumaroyl alphitolic acid (4), 3-O-cis-p-coumaroyl maslinic acid (5), 3-O-trans-p-coumaroyl maslinic acid (6), betulinic acid (7), oleanolic acid (8), betulonic acid (9), oleanonic acid (10), and zizyberenalic acid (11), were isolated from the fruits of Zizyphus jujuba Mill. A simple and rapid HPLC method, using a $C_{18}$ column, has been developed for the quantitative analysis of these compounds 1 (0.74%),2 (0.09%), 3 (0.19%), 4 (0.19%), 5 (0.08%),6 (0.08%), 7 (0.41%), 8 (0.05%), 9 (0.50%),10 (0.59%), and 11 (0.19%).

• Journal of Korean Society of Forest Science
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• v.79 no.4
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• pp.345-351
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• 1990

The seeds of Korean pine, Pinus koraiensis, had been used as one of edible fruits for long time, but its chemical analysis of the nutrient components was extremely limited. The purpose of this study is to analyze the content of chemical components of Korean pine seeds. The results obtained are as follows : 1. In general analysis of Korean pine seeds, moisture is 4.4%, crude protein 18.3%, crude fat 67.3%, crude fiber 4.7%, ash 2.2%, and nitrogen-free extract 3.4%, respectively, 2. The Korean pine seed contained 18 different kinds of amino acid : lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, cysteic acid, and tryptophan. The glutamic acid is highest content among 18 kinds of amino acid. 3. The Korean pine seed contains all the essential amino acids such as arginine, histidine, lysine, threonine, valine, methionine, isoleucine, leucine, phenylalanine, and tryptophan. 4. The Korean pine seed contains 13 different kinds of fatty acid such as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, 9-icosenoic acid, 9, 11-icosenoic acid, 8, 11, 14-icosatrienoic acid, and tn-o unknown substances. Also it contains all the essential fatty acids as linoleic acid and linolenic acid. The linoleic acid is highest content among 13 kinds of fatty acid. 5. The Korean pine seed contained 5 different kind., of vitamin such as vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin E and niacin. The content of vitamin E is the largest among 5 kinds of vitamin.