• Journal of the Korean Chemical Society
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• v.15 no.2
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• pp.69-84
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• 1971

An analysis of the free amino acid contained in the plasma and erythrocytes of the six groups of Wistar Strain male adult rats (body weight 200-300g) having fasted for sixteen hours was made by means of the HITACHI Amino Acid Autoanalyzer and the result of which was corrected with RC-24B TOMY Micro Hematocrit Centrifuge. There was a depression of the plasma and erythrocytes free amino acid level on the no-protein diet with ad libitum feeding. But on the 20% casein diet there was an elevation in the levels of free amino acid and consequently alanine, glysine, lysine, serine and arginine level in the erythrocytes and threonine, glutamic acid and taurine level in the plasma increased on the high protein diet. There was more plasma and erythrocytes free amino acid level on the 5% casein- 30% fat diet than on the 5% casein-no fat diet with pair-feeding. In comparison, on the low calorie diet more free amino acids were found in plasma than in erythrocytes, but on the higher calorie diet more free amino acids were found in the erythrocytes than in the plasma. On the 20% casein-30% fat diet with pair-feeding the erythrocytes free amino acids level increased but in plasma free amino acids level decreased. Such as an opposite result was given in plasma and erythrocytes free amino acids level. In the pair-fed four groups, erythrocytes per plasma generally increased in the rate of less than 10.0 as the calorie increased. The essential amino acid per non essential amino acid generally increased in the ratio as protein level and calorie increased, and that ratio range was from 0.2 to 0.7. And essential amino acid per non essential amino acid of plasma was higher than that of erythrocytes.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Applied Biological Chemistry
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• v.15 no.1
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• pp.35-40
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• 1972

The contents of free amino acids in deembryod brown rice of two varieties were investigated by amino acid autoanalizer in relation to specific gravity grade. The analytical methods of free amino acid were also discussed. 1) The lower the specific gravity of the unhulled rice the higher the content of total free amino acids in the deembryod brown rice, and the similar trend appears to hold on each amino acids. 2) Main free amino acids were serine+asparagine, glutamic acid, aspartic acid, alanine and valine, and maximum values of them were 7.3, 5.1, 4.0, 3.4, 0.9mg/100g rice, respectively. They consist about 85% of total free amino acids in most cases. 3) The contents of soluble nitrogen and free amino acids appear to be lower in high protein variety (IR 667) than in low protein variety (Jinhung). The percentage of free amino acid nitrogen to soluble nitrogen, however, appears to be higher in high protein variety (IR 667). 4) Alanine was much lower than aspartic acid in IR 667 having Indica blood while alanine appears to be higher than aspartic acid in Jinhung (Japonica rice) suggesting varietal difference in amino acid metabolism. 5) Threonine peak was overlaped with glutamine, and serine was with asparagine in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.777-781
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• 2001

The effects of gamma-irradiation on the nutritional components of some Korean soybean-based fermentation foods were studied. Doenjang (soybean paste), kochujang (red pepper paste) and chungkukjang were prepared, irradiated at 0, 5, 10 and 20 kGy, and their compositions of free amino acid, free fatty acid and organic acid were determined. Compositions of free amino acid and free fatty acid in gamma irradiated sample were stable compared to non-irradiated control. Content of citric acid and succinic acid increased, while that of malic acid decreased in the gamma irradiated chungkookjang, but there were no significant changes in organic acid composition in organic and kochujang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.1
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• pp.89-93
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• 1991

For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

• Journal of the Korean Home Economics Association
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• v.19 no.1
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• pp.25-31
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• 1981

The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.

• Natural Product Sciences
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• v.23 no.2
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• pp.75-83
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• 2017

The optimization and microwave assisted extraction of stem bark of Terminalia arjuna, quantitative estimation of the marker compounds arjunic acid and arjunolic acid using HPTLC and the evaluation of free radical scavenging activity has been performed in this study. The central composite design was used for optimization and the values of parameters for optimized batch of microwave assisted extraction were 1000 W (Power), 3 minutes (Time) and 1/120 (Solid/solvent ratio). The solvent system to carry out the HPTLC was toluene: acetic acid: ethyl acetate (5: 5: 0.5) and quantitative estimation was done using standard equations obtained from the marker compounds. The in-vitro free radical scavenging activity was performed spectrophotometrically using ascorbic acid as standard. The value of estimated percentage yield of arjunic acid and arjunolic acid was 1.42% and 1.52% which upon experimentation was obtained as 1.38% and 1.51% respectively. The DPPH assay of the different batches of microwave assisted extraction and marker compounds taken suggested that the marker compounds arjunic acid and the arjunolic acid were responsible for the free radical scavenging activity as the batch having the maximum percentage yield of the marker compounds showed best free radical scavenging effect as compared to standard ascorbic acid. The $IC_{50}$ value of the optimized batch was found to be 24.72 while that of the standard ascorbic acid was 29.83. Hence, the yield of arjunic acid and arjunolic acid has direct correlation with the free radical scavenging activity of stem bark extract of Terminalia arjuna and have potential to serve as active lead compounds for free radical scavenging activity.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.193-203
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• 1985

Lipid and fatty acid compositions of the free lipids in Panax ginseng (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid contents were 1.13 to 1.24% in panax ginseng and 0.87 to 1.18% in Panax quinquefolium and 0.39% in panax notoginseng. Neutral lipid fractions were 81.2 to 84.4%, while glycolipid fractions 8.01% to 14.47% and phospholipid fractions 3.49 to 5.74% in free lipid contents. The major components were triglycerides, free sterols, diglyceride, free fatty acids and sterol esters in neutral lipid fractions, sterol glucoside, monogalactosyl diglyceride, digalactosyl diglyceride, esterified steryl glucoside in glycolipid fractions and phosphatidyl glycerol, phosphatide, ethanolamine, phosphatidyl choline in phospholipid fractions. The contents and compositions of neutral lipids and glyclipids were some different among various ginsengs, whereas phospholipids showed relatively similar compositions in the contents. Seventeen fatty acids were analyzed in the four free lipid fractions from the various ginsengs and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. It was found that the amounts of some fatty acids were different among the various ginsengs, but the fatty acid patterns of these ginsengs were on the whole similar.