Abstract

The compositions of amino acid in the protein and fatty acid in the lipid of Lespedeza x chiisanensis T. LEE were analyzed by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 11.13% and 5.18%, respectively. The amount of free anino acids in the protein was 443.14mg/100g, and 94.84mg/100g of essential amino acid were contained in the free amino acid. The amount of total amino acids in the protein was 3159.85mg/100g, and 1068.18mg/100g of essential amino acid were contained in the total amino acid. The compositions of fatty acid in the lipid were $C_{18\;:\;2}=45.05%,\;C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$ in order, respectively. 72.44% of unsaturated fatty acids were contained in the lipid.

Keywords

• Lespedeza x chiisanensis T. LEE;
• fatty acid;
• free amino acid;
• total amino acid;
• essential amino acid

File

Download PDF

References

1. 대한식물도감 李昌福
2. J. Forest v.28 Wood fibers Ritter,G.J.
3. 韓國資源植物總攬 宋柱澤;朴萬奎;金鏞哉
4. Chunchon Agricultural College Research Bulletin v.2 Lee,S.Y.
5. 한국식품과학회지 v.6 no.2 Amorpha-fruticosa종자의 지방산 조성에 관한 연구 황병호;이상영
6. 한국영양식량학회지 v.16 no.3 싸리종자의 지질성분에 관한 연구 김향란;고무석;양희천
7. 한국식품과학회지 v.9 no.4 족제비 싸리종자의 지질성분에 관한 연구 이염;신효석
8. 경북대학교 교육대학원 생물교육 전공석사 학위 논문 전등 싸리의 성장과 질소 고정활성에 미치는 환경 요인의 영향 박태규
9. Official method of analysis.(11th ed.) Association of official analytical chemists A.O.A.C.
10. Official method of analysis 13th Association of official analytical chemists A.O.A.C.
11. フミノ酸 自動分析法 波多野 博行
12. Amino acid analysis system of operators manual of the Waters Associates Official method of amino acid analysis Waters Associates
13. フミノ酸 自動分析法 波多野 博行
14. Official and tentative methods of analysis. (3rd ed.) method Ce 1-62 A.O.C.S.
15. 식품분석표 수원 농촌 진흥청
16. 식품화학 김동훈
17. J. Biochem. v.235 On the determination of cystine as cysteic acid Moore,S.
18. 식품화학 김동훈