• Title, Summary, Keyword: amino acid analyzer

Search Result 92, Processing Time 0.056 seconds

The Analysis of Free Amino Acids in Tobacco (잎담배 중 유리 아미노산 분석)

  • Lee, Jeong-Min;Min, Hey-Jung;Jang, Gi-Chul;Hwang, Keon-Joong
    • Journal of the Korean Society of Tobacco Science
    • /
    • v.32 no.2
    • /
    • pp.70-76
    • /
    • 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.

Free Amino Acids in Meats of Cattle, Swine, Goats and Rabbits by Thin Layer Chromatography and Automatic Amino Acid Analyzer (Thin Layer Chromatography 및 Automatic Amino Acid Analyzer에 의한 소, 돼지, 산양(山羊) 및 토끼 고기 중의 유리(遊離)아미노산 분포(分布))

  • Cho, Jong Hoo;Cho, T.H.;Han, Su Nam
    • Korean Journal of Veterinary Research
    • /
    • v.13 no.1
    • /
    • pp.17-21
    • /
    • 1973
  • Free amino acid extracts of musculus brachiocephalicus and musculus glutaeus of cattle, swine, goats and rabbits are analyzed to see the composition and the contents of free amino acids by thin layer chromatography and automatic amino acid analyzer. The results obtained are summarized as follows: 1. Meats of cattle, swine, goats and rabbits analyzed by thin layer chromatography have 6 kinds of free amino acids such as glycine, histidine, methionine, lysine, alanine and leucine, and the spots of glycine in chromatogram of meats of cattle, swine and goats and the ones of methionine in chromatogram of meats of rabbits are the largest and the most denes of all other ones. 2. Distribution curves of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on distribution curves of free amino acids between musculus-brachiocephalicus and musculus glutaeus of the same tested animal are not significant. 3. Contents of free amino acids in meats of cattle, swine, goats and rabbits showed significant differences, but differences on contents of free amino acids between musculus brachiocephalicus and musculus glutaeus of the same tested animal are not significant.

  • PDF

Isolation of Adenosine and Free Amino Acid Composition from the Leaves of Allium tuberosum (부추 잎으로부터 Adenosine의 분리와 유리 아미노산 조성)

  • Park, Jae-Sue;Kim, Jae-Yeun;Lee, Ji-Hyon;Young, Han-Suk;Lee, Tae-Woong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.21 no.3
    • /
    • pp.286-290
    • /
    • 1992
  • From the leaves of Allium tuberosum (Liliaceae), . the purine nucleoside, adenosine was isolated and its structure was characterized on the basis of spectral data. Besides this nucleoside, the composition and relative content of free amino acids and related compounds, compared to standards determined under identical conditions was also investigated using automatic amino acid analyzer. Major free amino acids were alanine, glutamic acid, aspartic acid and valine.

  • PDF

Studies on Flacherie and Ina-flacherie Viruses of the Silkworm, Bambyx mori II. Some Properties of Polypeptide of Flacherie Virus (가잠의 연화병 바이러스에 관한 연구 II. 연화병 바이러스 Polypeptide의 성상)

  • 강석권;김근영
    • Journal of Sericultural and Entomological Science
    • /
    • v.21 no.2
    • /
    • pp.7-10
    • /
    • 1979
  • Purified preparations of flacherie virus capsid protein were fractionated by SDS-polyacrylamide gel electrophoresis, and amino acid composition was determined by amino acid analyzer. Three polypeptide components, FP I, FP II and FP III were detected, and the molecular weights of these components were 37,500, 30,500 and 26,500 respectively. The FP III was major poly-peptide comprised about 68.4% of the total virus capsid protein. Seventeen amino acids were detected by an amino acid analyzer from hydrolyzate of the virus capsid protein and the pattern of amino acid composition was similar to those of several other insect viruses.

  • PDF

Determination of Amino Acid in Alcoholic Beverage (市販 酒類中의 Amino Acid의 정량)

  • Rhee, Seong Hong;Zong, Moon Shik
    • Journal of Environmental Health Sciences
    • /
    • v.12 no.1
    • /
    • pp.63-67
    • /
    • 1986
  • The contents of amino acid in alcoholic beverage-Cheongju, Beer, Makguli, grapewine were analyzed. Cheongju and Makguli were filtered with membrane filter paper. Beer and grapewine were also filtered after treatment with 5-Sulfosalicylic acid. Sample were analyzed by Amino Acid Analyzer (Hitach KLA-5). The results were as follow: 1. The kinds of Amino Acid in Cheongju were 18, those of Beer were 17, Makguli 15, and grape wine 10. 2. The total amino acid in Cheongju was 54.0295 mg, Beer was 16.7172mg, Makguli was 12.3833 mg and grape wine was 4.1480 mg in 100 ml volume.

  • PDF

Determination of Taurine in Preparations by Amino Acid Autoanalyzer (아미노산 분석기에 의한 제제중 Taurine의 분리 정량에 관한 연구)

  • 박만기;한달수
    • YAKHAK HOEJI
    • /
    • v.28 no.1
    • /
    • pp.21-23
    • /
    • 1984
  • High performance amino acid analyzing method has been developed for the routine analysis of taurine in preparations. Ion-exchange resin #2619 Hitachi Custom Ion-Exchange Resin, $2.6(I.D.){\times}150$(length)mm was used as column, buffer I, pH 3.3 as mobile phase. The retention time of taurine was 7 minutes. Calibration curve by peak height for standard taurine was linear from 2.5ppm to 25ppm. The reproducibility showed relative standard deviation $\pm$1.9% when analyzed 10 times for standard solution. The samples could be continuously analyzed without regenerating the resin between samples. Five samples were applied to column every 12 min. and then the resin was regenerated for 30 min. during one analyzing cycle time, 90 min. The automatic amino acid analyzer has made it possible to assay multiple samples in a relatively short period of time using the analytical magnetic program card. The high sensitivity and specificity of the analytical column of the automatic amino acid analyzer permits the routine analysis of taurine in preparations.

  • PDF

Effect of Bleaching and Permanent Wave Manipulation on the Amino Acid Composition of Hair (모발 탈색 및 퍼머넌트 웨이브가 모발의 아미노산 조성에 미치는 영향)

  • Ha, Byung-Jo;Kim, Jun-Kwang
    • Journal of the Society of Cosmetic Scientists of Korea
    • /
    • v.34 no.2
    • /
    • pp.143-148
    • /
    • 2008
  • Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses

  • Kim, Su-Yeon;Kim, Bo-Min;Kim, Jung-Bong;Shanmugavelan, Poovan;Kim, Heon-Woong;Kim, So-Young;Kim, Se-Na;Cho, Young-Sook;Choi, Han-Seok;Park, Ki-Moon
    • Preventive Nutrition and Food Science
    • /
    • v.19 no.3
    • /
    • pp.220-226
    • /
    • 2014
  • In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

Studies on the Ripening of Beef at Adding the Proteolytic Enzyme I. Changes of Free Amino Acid in Beef According to the Papain Addition (단백질(蛋白質) 분해효소(分解酵素) 첨가시(添加時) 우육(牛肉)의 숙성(熟成)에 관(關)한 연구(硏究) 제(第)1보(報) Papain처리(處理)에 의한 우육(牛肉)의 유리(遊離) Amino Acid변화(變化)에 관(關)하여)

  • Youn, J.E.;Oh, S.H.;Hwang, C.S.
    • Korean Journal of Food Science and Technology
    • /
    • v.5 no.2
    • /
    • pp.71-77
    • /
    • 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.

  • PDF

Variation of free Sugar and Amino Acid Contents of Pears During the Ripening Period (배의 성숙 중 유리당과 유리아미노산 함량 변화)

  • 최옥자;박혜령;조성효
    • Korean journal of food and cookery science
    • /
    • v.14 no.3
    • /
    • pp.250-254
    • /
    • 1998
  • A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p<.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn't make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn't show much change. The contents of total free amino acid increased during the ripening period.

  • PDF