• 대한수의학회지
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• 제13권1호
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• pp.17-21
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• 1973

Free amino acid extracts of musculus brachiocephalicus and musculus glutaeus of cattle, swine, goats and rabbits are analyzed to see the composition and the contents of free amino acids by thin layer chromatography and automatic amino acid analyzer. The results obtained are summarized as follows: 1. Meats of cattle, swine, goats and rabbits analyzed by thin layer chromatography have 6 kinds of free amino acids such as glycine, histidine, methionine, lysine, alanine and leucine, and the spots of glycine in chromatogram of meats of cattle, swine and goats and the ones of methionine in chromatogram of meats of rabbits are the largest and the most denes of all other ones. 2. Distribution curves of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on distribution curves of free amino acids between musculus-brachiocephalicus and musculus glutaeus of the same tested animal are not significant. 3. Contents of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on contents of free amino acids between musculus brachiocephalicus and musculus glutaeus of the same tested animal are not significant.

• 한국연초학회지
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• 제32권2호
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• pp.70-76
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• 2010

A simple and sensitive automatic amino acid analyzer method for the determination of free amino acids in tobacco was described. Sample preparation consisted of a single step of extraction with 0.1 mol HCl at ambient temperature in 60 min by sonication, followed by filtration of an aliquot. Automated amino acid analyzer was used to construct a post-column ninhydrin reaction unit to monitor amino acids separated by liquid chromatography using a series of eluting buffers. By optimization of sample preparation, separation of 19 amino acids was achieved. Limits of quantitation was 0.01 mg/g, coefficients of variation ranged from 0.5 % to 8.9 % and recoveries range from 85 % to 106 %. The method was applied to the analysis of amino acids contents of tobacco leaves in different varieties.

• 약학회지
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• 제28권1호
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• pp.21-23
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• 1984

High performance amino acid analyzing method has been developed for the routine analysis of taurine in preparations. Ion-exchange resin #2619 Hitachi Custom Ion-Exchange Resin, $2.6(I.D.){\times}150$(length)mm was used as column, buffer I, pH 3.3 as mobile phase. The retention time of taurine was 7 minutes. Calibration curve by peak height for standard taurine was linear from 2.5ppm to 25ppm. The reproducibility showed relative standard deviation $\pm$1.9% when analyzed 10 times for standard solution. The samples could be continuously analyzed without regenerating the resin between samples. Five samples were applied to column every 12 min. and then the resin was regenerated for 30 min. during one analyzing cycle time, 90 min. The automatic amino acid analyzer has made it possible to assay multiple samples in a relatively short period of time using the analytical magnetic program card. The high sensitivity and specificity of the analytical column of the automatic amino acid analyzer permits the routine analysis of taurine in preparations.

• 한국식품영양과학회지
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• 제21권3호
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• pp.286-290
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• 1992

부추 잎으로부터 purine nucleoside인 adenosine을 분리하고 그 구조를 기기적인 분석방법에 의하여 동정하였으며 또한 유리 아미노산 관련 화합물들의 조성과 상대함량을 표준품과 동일 조건하에서 아미노산 자동 분석 기기로 비교 검토하였다. 가장 함량이 많은 유리 아미노산들은 ala-nine, glutamic acid, aspartic acid 그리고 valine이었다.

• Preventive Nutrition and Food Science
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• 제19권3호
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.150-155
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• 2007

This work was conducted to obtain a rapid, accurate, and precise procedure for free amino acids analysis in Doenjang with HPLC-OPA (high performance liquid chromatography using-phthalaldehyde) and AAA (automatic amino acid analyzer) methods. Different sample extraction procedures among water, 0.1 M perchloric acid, and 0.1% meta-phosphoric acid were also compared. The optimal extraction solvent was 0.1% meta-phosphoric acid for both the HPLC-OPA and AAA methods. Good recoveries for glycine and methionine were observed using the 0.1% meta-phosphoric acid extraction with HPLC-OPA method. Method precisions (% relative standard deviation) for the free amino acids ranged for 1.62% to 8.27%, in which the HPLC-OPA method with water extraction showed the lowest value at 1.62%. Inhibition rates of the free amino acids in Doenjang were greatest with an addition of NaCI at a 1% concentration.

• 한국식품과학회지
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• 제5권2호
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• pp.71-77
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• 1973

한우(韓牛)의 사태근육에 효소(酵素)를 첨가(添加)해서 유리(遊離) amino acid를 automatic amino acid analyzer 로 분석(分析) 조사(調査)한 결과(結果)는 다음과 같다. 1) 효소(酵素)를 첨가(添加)하지 않은 사태근육에서 유리(遊離) amino acid 의 함량(含量)은 alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid, valine 의 순서(順序)로 함유(含有)되었다. 2) 효소(酵素)를 0.01%, 0.05%, 0.1%로 첨가(添加)함에 따라 glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine, arginine 의 9개(個) 유리(遊離) amino acid는 계속 증가(增加)하였다. 3) Proline, histidine 은 control에서 높은 함량(含量)을 보이다가 0.01%의 효소첨가(酵素添加)에서 감소(減少)된후 효소량(酵素量)이 증가(增加)됨에 따라 유리(遊離) amino acid 의 량(量)이 증가(增加)되었다. 4) Aspartic acid, threonine, serine, methionine, tyrosine, phenylalanine 은 0.05%의 효소첨가(酵素添加)까지 증가(增加)하다가 0.1%에서 현저히 감소(減少)되었다. 5) 육(肉) 조리시(調理時) 효소(酵素)의 첨가량(添加量)은 육중량(肉重量)의 0.05%가 가장 효과적(效果的)이다.

• Journal of Nutrition and Health
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• 제3권2호
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• 한국식품영양과학회지
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• 제21권3호
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• pp.296-301
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• 1992

고들빼기 잎으로부터 플라보노이드인 luteolin, luteolin 7-0-glucoside 및 apigenin 7-0-glucuronide를 분리하고 그들의 구조를 기기적인 분석방법에 의하여 동정하였으며 또한 유리 아미노산과 관련 화합물들의 조성과 상대함량을 표준품과 동일조건하에서 아미노산 자동분석기로 비교 검토하였다. 가장 함량이 많은 유리 아미노산들은 glutamic acid, aspartic acid, serine, proline, valine 그리고 arginine이었다.

• Applied Biological Chemistry
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• 제23권1호
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• pp.14-22
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• 1980

흰참깨에 20.5%, 검정참깨에 19.20%, 참박(粕)깨에 44.7%의 조단백질이 함유되어 있다. n-hexane을 용매로하여 지방을 추출한 것이 수율이 가장 높았다. 조단백질의 분리에 있어서 pH가 알칼리성으로 갈수록 수율이 좋았다. 참깨의 globulin은 70.9%이었고 prolamin는 1.6%였다. 전(全)참깨의 아미노산으로는 glutamic acid가 17.1%로 가장 많았고 globulin의 아미노산으로는 glutamic-acid 14.6%이었고 필수 아미노산도 다량 고루 함유되어 있었다. 흰참깨와 검정참깨의 albumin 및 globulin의 단백질은 Disc gel 전기영동상에서 각각 $12{\sim}13$개 그리고 2개의 band로 나타났다. 참깨박(粕) 단백질의 주단백질인 globulin의 Sephadex G-100 및 G-200 column 분리하고 이를 disc gel 전기영동으로 검색하였다.