Quantitative Analysis of Total Aimno Acids and Free Sugars in Lycii fructus

진도산(珍島産) 구기자(枸杞子)의 아미노산조성(組成)과 유리당(遊離糖)의 분석(分析)

  • 이명열 (조선대학교 산업대학 식품영양학과) ;
  • 서화중 (조선대학교 산업대학 식품영양학과)
  • Published : 1986.09.30

Abstract

This quantitative analysis was carried out in order to investigate the isolation and identification of total amino acids and free sugars in Lycii fructus by using amino acid autoanalyzer and HPLC. 17 kinds of amino acids were analyzed by amino acid autoanalyzer, that is, aspartic acid, proline, glyclne, analine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenyla lanine, histidine, lysine, arginine, threonine, serine and glutamic acid. Threonine (3,745mg/100g) was the richest among them and total amounts of the essential amino acid, which was 53.93% of total amino acids, was 10,773mg/100g. Free sugars isolated by HPLC wet·e glucose, fructose and saccharose.

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