• Journal of the Korean Society of Food Science and Nutrition
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• v.5 no.1
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• pp.61-64
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• 1976

A survey of the free amino acids and organic acids in the shoot of Phyllostachys edulis was made by means of amino acid autoanalyzer and gas chromatograph. The results of the survey are summerized as follows. 1. Eighteen amino acids found in bamboo shoot were lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine, and an unknown was found. Serine showed the highest amount and more than about 44% of total free amino acids. 2. Oxalic acid was the major organic acid, and formic acid, acetic acid, maleic acid, succinic acid, fumaric acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

• The Korean Journal of Zoology
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• v.7 no.1
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• pp.19-22
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• 1964

The free amino acid content of Indian meal moth (Plodia interpunctella HUBNER) was analysed at various developmental stages by means of paper chromatography. 1) The free amino acids : present are alanine , arginine, aspartic acid, glutamic acid, glycine, histidine, leucine, methionine, proline, serine, threonine, tyrosine and valine. 2) Proline was detectable only in the acid-hydrolyzed Indian meal moth. 3) Arginine was clearly detected only in the larva stage. 4) Tyrosine methionine and valine were increased in the pupa stage. 5) Serine, glycine and tyrosine were present in high concentration in all stages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.4
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• pp.1-6
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• 1982

This study designed to elucidate free amino acid composition and calcium, iron contents in extractive cooking. broth of boiled-dried anchovy. Composition of the free amino acid in boiled-dried anchovy, in large and medium one appeared the same tendency. Abundant free amino acid of boiled-dried anchovy were histidine, alanine, lysine, leucine, glycine and glutamic acid in order. The total free amino acid was greatly extracted from cooking broth when boiled at 30 minutes. Free amino acid, such as histidine, alanine, lysine, leucine and glutamic acid had abundant in cooking broth. The calcium and iron contents in broth were little difference between large and medium one. Calcium and iron contents were highest in cooking broth when boiled at 30 minutes. Panel test on general accetability was very good in the boiling at 30 minutes.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.71-77
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• 1973

The results, which was analytically surveyed the free amino acids by the automatic amino acid analyzer adding the enzyme on the Korean cow's fore shank muscles, are as follows: 1. The content of free amino acids in the fore shank muscles, without addition of the enzyme orderly contains alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid and valine. 2. In accordance with the addition of the enzyme, by 0.01%, 0.05% and 0.1% the nine free amino acids of glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine and arginine were continuosly increased. 3. Proline and histidine were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantity of the enzyme. 4. Aspartic acid, threonine, serine, methionine, tyrosine and phenylalanine were increased till the enzyme addition of 0.05% and remarkably decreased from 0.1%. 5. At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.496-501
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• 1999

Albinism is a phenomenon that color of the body surface is changed to white orfaint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder Paralichthys olivaceus. The skin and muscle from the normal and albinic flounder were used by measuring contents of amino acid free amino acid. The results were summarized as follows: Contents of amino acid in theskin and muscle are different from normal and albinic flounder. Phenolic and sulfuric amino acids in the skin of normal flounder were 2 times those of albinic ones. Especially tyrosine contents of the skin in normal flounder were 24 times higher than those. Methionine was 26 times higher than those Phenylalanine was 1.6 times higher. In free amino aicd phosphoserine and phosphoethanolamine were a little higher than that ones. The melanin formation of the skin in flounder was affected by substrates such as phenolic amino acid and cofactor such as sulfuric amino acid.

• 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.

• Journal of the Korean Society of Tobacco Science
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• v.32 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.681-686
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• 2005

The purpose of this study was to analyze the chemical component of Camellia japonica L. according to picking time. Leaves of Camellia japonica L. were picked in April and May,2003. Free sugars (fructose, glucose and sucrose) and organic acids (citric acid, tartaric acid, succinic acid, acetic acid) were present in the Camellia japonica L. leaf. The contents of total free sugars and organic acids increased as picking time was delayed. The major components of free amino acids were aspartic acid, glutamic acid and histidine, and those of total amino acids were histidine and alanine. The contents of total free amino acids and total amino acids were decreased as picking time was delayed, while the ratio of essential amino acids to the total amino acids increased. The amount of minerals (P, Ca, K, Na and Fe), chlorophyll and total polyphenol increased as picking time was delayed.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1031-1037
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• 2002

The purpose of present study was to evaluate the effect of endurance exercise training on skeletal muscle free amino acid concentrations, and differences in free amino acid concentration between soleus muscle which consists of mostly slow twitch oxidative fiber and extensor digitorum longus muscle which consists of fast twitch oxidative glycolytic fiber. Sixteen male SD rats (4 weeks old) were randomly devided into two groups, and fed a purified AIN-93M diet with or without aerobic exercise training according to the protocol (running on the treadmill at 25 m/min for 60 min, 5 days a week) for 6 weeks. Exercise-training for 6 weeks significanly reduced the commulative body weight gain (p＜0.05) and food efficiency ratio (p＜0.01) of rats. The result showing mitochondrial citrate synthase activity of soleus muscle was significantly higher in exercise-trained rats compared to the value for control animals (p＜0.01) indicates aerobic exercise-training was successfully accomplished in the trained group. No difference was found in the muscle aminogram pattern between soleus muscle and extensor digitorum longus muscle of control animals. However, free amino acid concentrations of soleus muscle were from 1.2 to 3.9 times of those found in extensor digitorum longus muscle of control rats, depending on an individual amino acid. Intermediate level of endurance exercise training for 6 weeks did not influence concentrations of most of free amino acid in soleus muscle of rats collected at an overnight fasted and rested state. In contrast, isolucine and leucine concentrations in extensor digitorum longus muscle of exercise-trained rats were significantly lower than those for control animals. These results indicate that aerobic energy metabolism had not been efficiently conducted, and thereby the utilization of BCAA for energy substrate was enhanced in fast twitch oxidative glycolytic fibers of extensor digitorum longus muscle of rats followed exercise-training protocol for 6 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.