• 생약학회지
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• 제13권1호
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• pp.43-46
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• 1982

Free amino acids and total amino acids were detected by two dimensional TLC method in some edible mushrooms in Korea. The result is presented in the Table I and the chromatograms are shown in the Fig. 1 to 6.

• 한국식품조리과학회지
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• 제14권3호
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• pp.255-260
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• 1998

양태를 생으로 또는 염건하여 찜, 삶기, 굽기의 3종류의 조리방법에 따라 일반성분 분석 및 지방산과 유리아미노산을 분석한 결과는 다음과 같다. 1. 생양태의 일반성분은 수분 74.9%, 회분 1.9%, 조 지방 0.9% 조단백질 21.6%로 나타났다. 2. 생양태의 지방산 조성은 lignoceric acid(52.4%), palmitic acid(21.5%), stearic acid(8.2%)의 순서였으며 조리과정 중의 함량변화는 크게 나타나지 않았다. 또 한 p<0.05에서 유의적인 차이가 없었다. 3. 생양태의 유리아미노산 조성은 glutamic acid (14.8%), aspartic acid(12.2%), leuicine(8.4%), Iysine (9.8%), arginine(6.8%)으로서 주종을 이루었으며 염건 양태의 찌기, 삶기, 굽기의 조리 중에 유리아미노산의 함량변화는 별로 나타나지 않는 것으로 보이나 생양태와 염건양태간의 유리아미노산 함량은 p＜0.05의 유의수준에서 차이가 있게 나타났다.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.435-442
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• 2014

본 연구에서는 국가적 수준에서 지방산 섭취량을 추정할 수 있도록 국민건강영양조사에서 사용하는 식품목록에 수록된 5,144개의 식품에 대해 지방산 DB를 구축하고, 그 과정을 단계별로 정리하여 향후 개정에 활용할 수 있도록 하였다. 지방산 DB는 국내 국립기관에서 발행한 식품의 지방산 함량 분석 자료를 기본으로 하여, 국외의 권위 있는 기관에서 발간한 자료와 학술지에 보고된 함량 분석 자료를 수집한 후 자료의 질을 검토하고 대체하거나 계산하는 방법으로 구축되었다. 구축된 DB를 2011년 국민건강영양조사 자료에 적용하여 지방산 섭취량을 추정한 결과, 총 지방산 섭취량은 지방섭취량의 84% 수준으로 학술지에 보고되고 있는 섭취량 추정수준보다는 높은 수준이나 DB 구축과정에서 확인된 문제점들을 보완하여 자료의 질을 향상시키는 것이 필요할 것으로 사료된다. 본 연구는 관련 연구 분야와 국가 영양정책의 중요한 기본 자료를 확보하였다는데 의의가 있다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.121-127
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• 2000

가정에서 제조된 전통된장의 품질을 비교하기 위하여 일반성분, 유기산, 아미노산 및 지방산 조성을 조사하였다. 1. 된장의 수분, 조단백, 조지방, 적정산도(0.1N NaOH 소비 ml수)및 염도는 각각 평균 57.3%, 11.6%, 8.3%, 11.8 및 13.9%였으며, 특기 적정산도.조단백질과 염도는 시료간에 차이가 많이 나타났다. 아미노산성 질소의 함량은 평균 308.4 mg%로서 202.3∼416.3mg%의 범위로 시료간에 1.3∼2.1배 이상 차이를 나타내는 경우도 있었다. Hunter색차계의 L(명도), a(적색도), b(황색도)값은 각각 평균 37.7, +19.6, +7.5이었으며, 수용성 및 지용성 갈변물질은 각각 평균 흡광도 2.23, 0.39로서 유리 아미노산 함량이 총 아미노산 함량보다 5.7배이상 높았다. 2. 유리 및 구성아미노산의 총 함량은 각각 평균 2908.9, 9,019.3 mg%이었으며, 시료간에 1.8∼6.2배와 1.2∼2.0배의 차이가 나타났다. 가장 많은 아미노산은 glutamic acid로서 각각 576, 1,126mg%였다. 3. 유기산은 lactic acid(평균 326.8 mg%)가 가장 많았는데 시료간에 59.4∼613.4mg%의 범위로 큰 차이를 나타내었다. 총 지방산 중에 linoleic acid의 비율(평균49.24%)이 가장 높았으며, 불포화 지방산은 평균 81.97%였고, 다가불포지방산은 시료간에 51.79∼62.97%의 범위로 차이를 많이 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제16권1호
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• pp.96-99
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• 2003

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• Journal of Nutrition and Health
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• 제27권6호
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• pp.563-573
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• 1994

This study was conducted to compare the lipid content and fatty acid composition of the Korean breast milk produced at 1, 2 and 3 months postpartum with the infant formula produced in Korea. The content of total lipids of the breast milk was low compared with the other data of Korean as well as foreign breast milk, and the content tended to reduce during the progress of lactation. The composition of fatty acids of the breast milk was characterized by low saturated fatty acids(SFA) and high $\omega$3 series of polyunsaturated fatty acids (PUFA), especially 20:5 and 22:6, so the P/S and $\omega$6/$\omega$3 rations were high. The formulas had more total lipids, triglycerides(TG) and phospholipids and less cholesterol(CHOL) and free fatty acids than the breast milk. The cholesterol content of the formulas was around 50% of that of the breast milk, so the CHOL/TG ratio was low. Although the formulas varied in fatty acid composition, the formulas had more SFA and $\omega$6 series of PUFA, but less monounsaturated fatty acids and $\omega$3 series of PUFA than the breast milk. This study shows that there are some differences in lipid content and fatty acid composition between breast milk and infant formula. Therefore, further studies needed to investigate the physiological effect of this difference on lipid metabolism of infants.

• 한국축산식품학회지
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• 제43권6호
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• pp.975-988
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• 2023

The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.

• 한국식품영양과학회지
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• 제22권2호
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• pp.190-195
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• 1993

Vitis vinifera 적포도의 성숙중 brix, 총당, 유기산, 총산, pH 및 유리아미노산 등의 함량변화를 HPLC 등의 기기를 이용하여 분석하였다. 성숙중 당류는 당이 생성되기 시작한 후 21일 경과할 때까지 급증하였으며, 그 후 증가속도는 둔화되었고, 산류는 이와 반대 현상을 보였다. 성숙된 포도의 성분함량은 품종에 따라 차이가 있었으나, brix 16.5~17.9, 총당 14.76~16.40g/100ml, pH 3.24~3.25 및 총산 0.88~0.928/100ml이었다. 성숙중 brix/acid의 비는 점점 증가하여 성숙된 포도에서 Cabernet sauvignon 18.7, Cabernet franc 20.4 및 Malbec 18.1을 보였다. 성숙된 포도의 F/C의 비율은 1.04~1.06으로 3가지 품종에서 비슷하였고, tartaric/malic acid 비율은 0.83~1.00이었다. 성숙중 유리아미노산은 점점 증가하여 품종별 성숙된 유리아미노산의 함량은 256.8~290.9mg/100ml의 분포였으며, 유리아미노산의 조성에서 3 품종중 가장 많이 함유된 것은 proline이었고, 그 다음으로 arginine, alanine 및 glutamic acid의 순이었으며, 이들 4가지의 아미노산이 총유리아미노산의 73.2~77.2% 범위 였다. 특히 Malbec 품종의 경우 다른 두 품종에 비하여 arginine의 함량이 비교적 많았다.

• Journal of Nutrition and Health
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• 제39권7호
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• pp.617-623
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• 2006

The mortality and morbidity rate of hemodialysis patients (HD) remain high. Among many factors, protein and calorie malnutrition has been shown to be a major risk factor for increased mortality in the HD patients population. Malnutrition can be caused by insufficient amino acid intake, nutrient losses in dialysate, oxidant stress and muscle catabolism. In this study, we evaluated the association of markers of nutritional status and essential amino acids intake in HD patients. We investigated nutritional status of 41 HD patients (mean age: $64.2\;{\pm}\;11.5\;y$, men: 24, women: 27) by measuring anthropometric, biochemical parameters and food intakes by using 24 hr recall methods. Subject's total energy intake and total protein intake were $1,648.0\;{\pm}\;397.31\;kcal/day,\;79.2\;{\pm}\;27.2\;g/day$:, respectively. The animal protein intake was $42.7\;{\pm}\;22.1\;g/day$, essential amino acids intake was $23.4\;{\pm}\;9.92\;g/day$, and the ratio of essential amino acids to total protein intake was $29.6\;{\pm}\;5.42%$. There were significantly positive correlation between muscle mass and lean body mass with serum creatinine level (r=0.435, p<0.01; r=0.435, p<0,01). There were also significant positive correlation in muscle mass and lean body mass with pre hemodialysis blood urea nitrogen (preHD BUN) (r=0.329, p<0.05; r=0.329, p<0.05). There were no significant correlation in total energy intake and total protein intake per kg ideal body weight (IBW) to muscle mass and lean body mass. However, there were significantly positive correlation between the ratio of essential amino acids and muscle mass and lean body mass (r=0.368, p<0.05; r=0.405, p<0.01). And serum hematocrit concentration was positively correlated with the ratio of essential amino acids (r=0.032, p<0.05). The results of this study indicate that strong associations exist in essential amino acid intakes with malnutrition than total protein intakes in HD patient. In conclusion, specialized nutrition education should be necessary to efficiently improve the quality of protein intakes.

• 동아시아식생활학회지
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• 제4권3호
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• pp.103-109
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• 1994

Changes in taste components of Backilju, an traditional alcoholic beverage of Korea, were investigated. Ethanol(17%) was the most abundant, and then isoamylalcohol(23mg%) and methanol(8mg%) were also detected in a small amount in Backilju. Major non-volatile organic acids were lactic and malic acid, followed by citric, fumaric and succinic acid. Arginine, phenylalanine and glutamic acid were major free amino acids and essential amino acid content was 230∼560 mg%, which was 45∼48% of total free amino acids. The major fatty acid of total lipid was palmitic acid(37∼43%). It has been found that the Backilju contained more free amino acids and alcohols than other Korean Yokjus.