• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.375-379
• /
• 2002

This study has been carried out to investigate the food chemical composition in dried powder of main and lateral root of Acorus calamus L. Content of crude protein and crude fat in dried powder of main and lateral root were 12.76% and 9.84%, 7.43% and 3.42%, respectively. Total and reducing sugar of main and lateral root were 21.99％ and 7.67%, 24.12% and 0.65%. Major free sugars of root were sucrose, stachyose, raffinose, glucose and fructose. Sucrose of main and latent not were found to be the most predominant free sugars, contained 10.85 ％ and 1257%. Content of total amino acid were 427 mg% of main mot and 470 mg% of lateral root. Major total amino acids of root were arginine, glutamic acid, major free amino acids of main and lateral root were detected asparagine, arginine, glutamic acid and phenylalanine, respectively. Among the essential amino acids, the content of threonine was the highest (15.62 mg%) in main root and phenylalanine was the highest (12.67 mg%) in lateral root.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.14 no.3
• /
• pp.301-304
• /
• 1985

Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.

• Food Industry And Nutrition
• /
• v.9 no.1
• /
• pp.53-57
• /
• 2004

홍경천(Rhodiola sachalinensis)의 성분을 분석하여 식품학적 특성을 검토하고 식품소재로서의 기초자료로 활용할수 있도록 건조된 홍경천을 분쇄, 분말화한 후 일반성분 및 무기성분, 유리당, 구성아미노산, 유리지방산, 그리고 향기성분을 분석하였다. 홍경천 건조분말의 수분은 10.14%, 조단백 3.90%, 조지방 1.33%, 총당 41.17%, 환원당 11.40% 회분은 3.05%로 분석되었고, 무기성분은 Ca, K, Kg이 높은 함량으로 나타났다. 유리당으로는 glucose, fructose, sucrose 등으로 특히 glucose와 fructose가 높게 함유되어있었다. 주된 구성아미노산은 glutmic acid, cystine arginine, proline, aspartic acid, isoleucine, histidine 등의 함량 순으로 나타났으며, 특히 glutamic acid, cystine, arginine 함량이 각각 176.24, 168.60, 159.90 mg%로 높은 함량 수준을 보였다. 유리지방산은 linoleic acid가 32.46%로 함량이 가장 높았으며 그 다음으로 palmitic acid가 21.42%, lignoceric acid 14.83%, oleic acid 13.09% behenic acid가 5.80% 순으로 나타났다. 향기성분은 GC-MS로 분석한 결과 2-cinnamic aldehyde 함량이 가장 높았으며 geraniol, myrtenol, octanol 등의 함량이 높게 나타났다. 이러한 결과로 볼 때 홍경천 뿌리는 다양한 일반성분 조성과, 필수아미노산, 불포화지방산, 필수 무기질 등이 균형있게 함유된 식품학적 성분 가치가 충분한 소재임이 확인되었다. 따라서 향후 홍경천 뿌리에서 유효성분을 추출하여 생리활성 및 동물실험을 통해 이들 식품학적 성분들의 유용성을 탐색하는 작업이 필요하리라 사료된다.

• Food Industry And Nutrition
• /
• v.9 no.3
• /
• pp.45-52
• /
• 2004

볶음조건에 따라 치커리의 유리당 함량은 무처리구에서는 sucrose 4.78%, fructose 0.81% 및 glucose 0.53%이었는데 볶음온도가 증가하고 볶음시간이 길어질수록 감소하여 16$0^{\circ}C$ 40분 볶음처리구에서는 sucrose 2.21%, fructose 0.35% 및 glucose 0.20%로 전체 유리당 함량으로는 약 45.10% 잔존하였다 아미노산은 18종이 분리되었고, 그 중 유리아미노산 함량은 arginine이 504.49 mg%, asparagine이 500.78 mg%, glutamic acid가 97.82 mg%이었고, 충아미노산 함량은 arginine이 676.7 mg%, glutamic acid가 583.9 mg%, aspartic acid가 319.2 mg%, prolineol 297.4 mg%로 다른 것에 비하여 높게 나타났다 볶음온도가 증가하고 볶음시간이 길어질수록 아미노산의 함량은 감소하였고, 그 정도도 다르게 나타났다. 전체함량으로 보면 유리 아미노산의 경우 무처리구에서는 1728.6 mg%이었던 것이 16$0^{\circ}C$ 40분 처리구에서 4.37 mg%로 약 0.25%만 잔존하였고, 총아미노산의 경우 무처리구에서 3159.4 mg%이었던 것이 16$0^{\circ}C$ 40분 볶음처리구에서는 1732.5 mg%이었다.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.421-425
• /
• 1993

Hololeion maximowiczii root was analyzed for proximate composition, free sugar, fatty acids of crude lipid, amino acids and minerals after freeze dried (FD), hot air dried (HAD) and hot air dried after blanched (HADB), respectively. Proximate composition was little different among drying methods. Free sugar was abundant in order of sucrose $(28{\sim}29mg/g\;dw)$, fructose $(0.8{\sim}3mg/g\;dw)$, glucose and xylose (trace). Fructose was decreased in HADB. In fatty acid composition of crude lipids, linoleic acid was highest $(55{\sim}59%)$ and then palmitic and linolenic acid in abundance. These three fatty acids made $88{\sim}90%$ of total lipid, Low molecular fatty acids showed decreasing tendancy in HAD and HADB. Amino acid composition of hydrolyzed sample showed abundancy in order of arginine $(34{\sim}42mg/g)$, lysine, glutamic acid, glycine, aspartic acid, valine and histidine, while that of free amino acids was arginine, histidine, lysine, aspartic acid, serine, glutamic acid, isoleucine. Glycine and glutamic acid in hydrolyzed sample showed slight decreasing tendency in HADB. Mineral content was abundance in order of Ca $(1927{\sim}2379\;ppm),\;K\;(1159{\sim}1259ppm)$ and $Mg(760{\sim}777\;ppm)$. No difference was found in drying methods.

• Journal of Ginseng Research
• /
• v.5 no.2
• /
• pp.122-131
• /
• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• Food Science and Preservation
• /
• v.11 no.3
• /
• pp.342-346
• /
• 2004

Chemical components in the peel and flesh of full riped trifoliate oranges(Poncirus trifoliata) were investigated. Contents of crude protein, crude fat and ash in peel and flesh were 5.15 and 3.31$\%$, 3.82 and 6.65$\%$, 2.62 and 2.09$\%$, respectively. Vitamin C contents were 4.70 mg$\%$ in peel and 70.93 mg$\%$ in flesh. Free sugars were fructose, glucose and sucrose, the level of each or total free sugars was twice higher in peel than in flesh. Organic acids were citric acid, malic acid and oxalic acid, the total contents in peel and flesh were 0.35 and 1.25$\%$, respectively. Free amino acids were aspartic acid, histidine, tyrosine, arginine, valine, lysine, ammonia, cysteine, alanine, glutamic acid, isoleucine, leucine in peel, and lysine, valine, ammonia, arginine, tyrosine, isoleucine, methionine, leucine, histidine, phenylalanine in flesh.

• Korean Journal of Food Science and Technology
• /
• v.33 no.6
• /
• pp.714-719
• /
• 2001

An interest in traditional foods is growing in an effort to preserve dietary culture in Korea. Blue crab preserved in soy sauce, one of the Korean traditional foods is especially popular in summer and is produced in the Jeollanam-do province, Korea. However, there has been no report on processing of the blue crab. The objective of this research is to investigate changes of nutritional composition in blue crab preserved in soy sauce. Moisture content was a little higher in FBC (Fresh Blue Crab) than in PBC (Preserved Blue Crab) and ash content was greatly higher in PBC than in FBC. Salt content was 1.50% in FBC and 7.89% in PBC. The amount of free sugars in FBC was very low but was increased after preserved using soy sauce, especially of fructose significantly. After preserved, the pH of blue crab was also increased. The contents of most total amino acids in blue crab were decreased after preserved, but free amino acids were increased. Major total amino acids were glutamic acid, arginine and aspartic acid in two samples and major free amino acids were arginine, proline and alanine. Fatty acid content was decreased after preserved and major fatty acids were palmitic acid (16 : 0), oleic acid (18 : l), eicosapentaenoic acid (20 : 5) and docosahexaenoic acid (22 : 6).

• Korean Journal of Food Science and Technology
• /
• v.33 no.2
• /
• pp.264-270
• /
• 2001

In order to improve the quality of traditional kochujang, condiments like garlic and onion were added to kochujang and their effect on microbial characteristics, enzyme activities and taste components were investigated during fermentation. Viable cells of yeasts in the kochujang decreased with the increasing ratio of garlic. However, aerobic and anaerobic bacterial counts did not show any remarkable differences in the garlic or onion added kochujang, they decreased slowly after $6{\sim}10$ weeks of fermentation. The activity of liquefying amylase in kochujang decreased slowly during $2{\sim}10$ weeks of fermentation, but that of saccharifying amylase increased remarkably at $14{\sim}18$ weeks. Amylase activities increased at the late period of fermentation in garlic or onion added kochujang. Protease activities of kochujang were strong in the middle of fermentation, but they decreased by addition of garlic or onion. The major free sugars in kochujang were glucose and fructose, and their contents increased as the ratio of garlic increased. The major organic acids in kochujang were succinic, malic and oxalic acid, and they also decreased by addition of garlic and onion. The contents of total free amino acids and amino nitrogen were the highest in 2% garlic added kochujang. The major free amino acid were glutamic acid, aspartic acid, proline, alanine, leucine, isoleucine and arginine. Serine, glutamic acid, lysine and arginine contents in increased by adding garlic or onion.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.190-195
• /
• 1993

In order to investigate the changes of some chemical components during the maturation of Vitis vinifera red grapes, brix, total sugar, organic acids, total acid, pH and free amino acids were analyzed by HPLC etc. Brix, pH and total sugar content during the maturation of red grapes were increased rapidly but total acidity was decreased between 12~14 days after the formation of sugars. Its compositions were 16.5~17.9 of brix, 14.8~16.4g/100ml of total sugar, 3.24~3.25 of pH and 0.81~0.92g/100ml of total acidity. The ratio of brix/acid was increased gradually during the maturation. Glucose and fructose were contained more than 99% of total sugar and the content of sucrose were 0.03~0.04g/100ml in three varieties (Cabernet sauvignon, Cabernet franc and Malbec). The ratio of fructose/glucose in maturated three red grapes was ranged 1.04~1.06. Organic acids during the maturation, when sugars increased, were decreased rapidly and the ratio of tartaric/malic acid showed 0.83~1.00. Free amino acids during the maturation were increased and these content were 256.8mg~290.9mg/100ml in three varieties. The content of proline was the highest content of free amino acids in three red grapes, the next ones were arginine, alanine and glutamic acid in the other with 73.2~77.2% of total free amino acids. Especially, content of arginine was higher than others in Malbec variety.