• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.6-12
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• 2000

This study was performed to investigate the changes in chemical composition of Panax ginseng leaf by harvesting at July, August and September. The levels of crude protein of dried ginseng leaf were decreased from 17.12mg% to 14.26% by harvesting month, however, crude fat contents of dried ginseng leaf were increased slightly from 1.90% to 2.49%. Three kinds of free sugar, i.e. glucose, fructose and sucrose were found in dried ginseng leaf and maltose was not found. Free sugar contents were increased by delaying harvest, but free amino acid were decreased. Total free amino acid was decreased in delayed harvesting month, serine was revealed superior in free amino acid composition, and valine was revealed next order. In minerals, contents of Ca were from 1,306.1mg% to 1,923mg%, that of K were higher than others patricualy as 1,266.9∼1,216.0mg%. The contents of minerals were existence in order of Mg, P, Na, Fe, Mn, Zn and Cu, abundantly. Total vitamin C were present of 391.0∼336.1mg%, and the contents were decreased as delayed as harvesting period despite of the plentiful content. In fatty acid composition of ginseng leaf, the palmitic acid content was as 40% higher than other fatty acids, remarkably.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.387-393
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• 2010

The free sugar content and related enzymes of four different parts, inner, outer, stylar end and stem end, of 'Changhowon Hwangdo' peach ($Prunus$ $persica$, L. Batsch) fruit were compared from August to September in 2006, i.e., from 120 to 150 days after full bloom (DAFB). The soluble solids content (SSC) of stylar end was the highest among the four fruit parts at 150 DAFB. Changes of free sugar content were similar to that of SSC in the four parts. The starch content at the stylar end was the highest at 120 DAFB, while all the other parts showed low starch contents at 150 DAFB. The free sugar composition of peach changed during fruit development. The sucrose was low at 120 DAFB and increased gradually in all parts of peach fruit. On the contrary glucose, fructose and sorbitol decreased with fruit development. The free sugar contents and related enzymes activities were investigated during fruit development. The rapid increase of sucrose contents during fruit development was more affected by sucrose synthase than sucrose phosphate synthase. Activity of SS in the four fruit parts increased continuously over the fruit development period, but activity of acid invertase showed a downward trend. This study found that the free sugar content was affected by enzyme activity for the synthesis or the cleavage. However, it was very difficult to explain sugar accumulation of peach segments with related-enzymes.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.817-825
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• 2014

This study was conducted to investigate the amounts of capsaicinoid and free sugar, as well as ASTA color values in three pepper cultivars grown in different regions of Korea. Pepper cultivars from ten different regions of Korea were collected in 2011 and 2012. The capsaicinoid contents of the three cultivars, Urigun, Bugang, and Muhanjilju, varied in the range of 52.53~362, 15.35~126.40, and 3.41~50.86 mg/100 g, respectively, depending on their cultivation region. Among the three cultivars, Urigun had the highest average capsaicinoid content, followed by Bugang and Muhanjilju. The free sugar contents of Urigun, Bugang, and Muhanjilju varied in the range of 18.29~35.54, 16.91~32.83, and 18.63~33.21%, respectively, depending on the region. Average free sugar contents did not vary significantly among the cultivars grown in different regions as well as in different years. The ASTA color values of Urigun, Bugang, and Muhanjilju varied in the range of 57.17~132.61, 66.23~139.49, and 85.43~133.26, respectively. ASTA color values of the three cultivars grown in 2012 were significantly higher than those grown in 2011. Variations in the amounts of capsaicinoids, free sugar contents, and ASTA color values observed in this study can be attributed to the intrinsic genetic characteristics of each cultivar or alternatively to the environmental conditions. We assume that the quantity of capsaicinoid is affected more by the genotype than the cultivation region, whereas the reverse holds for the variations in free sugar quantity and ASTA color values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.677-681
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• 2016

Excessive nitrogen fertilization influences crop yields and quality as well as environmental pollution. In this study, yields, nitrogen use efficiency and free sugar contents of burdock (Arctium lappa L.) were evaluated at different levels of nitrogen fertilization. Nitrogen fertilizer was applied at 5 levels (0, 50, 100, 150, 200%) based on the conventional fertilization ($N=230kg\;ha^{-1}$), and phosphate and potassium fertilizer were treated by conventional P and K fertilization ($P_2O_5-K_2O=140-210kg\;ha^{-1}$) in all plots. The root yields of burdock were the highest in N 100~150% treatment plots. Nitrogen use efficiency and nitrogen recovery decreased from over N 150% treatment. Nitrogen uptake of root was greater than that of shoot in N 50~200% treatments. Fructose contents in root were inversely proportional to the level of nitrogen fertilization. As considering nitrogen recovery and root quality, economical burdock yield was obtained in N $230kg\;ha^{-1}$.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.442-453
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• 2019

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

• Current Research on Agriculture and Life Sciences
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• v.11
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• pp.19-23
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• 1993

This study was conducted to investigate contents of inorganic constituents, free sugars and catalpol in the Rhizoma of Rehmannia glutinosa as different growth stages. With the approach of harvesting season, the variations of their contents were as follow. The contents of P, K, Ca, Mg, Cu and ash in the Rhizoma decreased, whereas the contents of Fe, water and ethanol extract increased. The contents of total sugar, sucrose and galactose in the Rhizoma decreased, but the fructose and catalpol contents in the Rhizoma were increased.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.111-117
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• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• Journal of Ginseng Research
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• v.6 no.2
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• pp.115-122
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• 1982

This studies were conducted to investigate the effect of extraction and evaporating conditions on the free sugar in ginseng extracts. Raw ginseng roots were extracted with water or various concentration of water-ethanol solutions. Then the extracts were evaporated by boiling or vacuum evaporated at 50 $^{\circ}C$ and 70 $^{\circ}C$. The results are as follows Sucrose and maltose contents were 7.95% and 12.8% in water extracts and 19.96%, 0.34-0.93% in 90% ethanol extracts, respectively. On the otherhand, glucose and fructose contents were not affected by the solvents. Evaporating conditions, such as temperature, were rarely effected to the sugar contents.