• Title, Summary, Keyword: free sugars

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Comparison of the Composition of Free Sugars , Amino Acids and Minerals in Black Omija (Schizandra nigra Max) (흑오미자의 유리당, 아미노산 및 무기질 조성)

  • 신수철
    • Korean Journal of Plant Resources
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    • v.11 no.1
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    • pp.47-50
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    • 1998
  • For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

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Changes of Free Sugars in Kimchi during Fermentation (김치숙성 중 유리당의 변화)

  • Ha, Jae-Ho;Hawer, Wooderck S.;Kim, Young-Jin;Nam, Young-Jung
    • Korean Journal of Food Science and Technology
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    • v.21 no.5
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    • pp.633-638
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    • 1989
  • The changes of free sugars in Kimchi during fermentation were analyzed by GC. The major sugars in Kimchi were mannose, fructose, glucose, and galactose and they were reduced gradually with fermentation, whereas mannitol appeared in the middle stage of fermentation and reduced slowly. The presence of mannitol in Kimchi was identified by GC and GC/MS for the first time. Most of free sugars were stemmed from chinese cabbage and radish, and reduced with fermentation. These patterns of change of free sugars were almost the same in Kimchi. It could be concluded that regardless of kinds of Kimchi the fermentation mechanism of Kimchi was very similar on the basis of the changes of free sugars.

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Studies on the Seasonal Variation of the Polyalcohols and the Free Reducing Sugars in the Leaves of Syringa dilatata $N_{AKAI}$ (수수꽃다리 잎중의 다가 알코올과 유리 환원당의 소장에 관한 연구)

  • Kim, Chang-Min;Ryu, Kyung-Soo
    • Korean Journal of Pharmacognosy
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    • v.1 no.2
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    • pp.23-28
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    • 1970
  • One of the indigeneous plants to this country, Syringa dilatata $N_{AKAI}$ (Oleaceae) is known in commerce as 'Ya-Jung-Hyang' (野丁香) and has been known to be of effect as bitter stomachics. Seasonal variations in the content of polyalcohols and free reducing sugars in leaves of this plant which contains syringin glycoside, mannitol and free reducing sugars etc. were studied. Application of chromotropic acid to formaldehyde which was obtained from polyalcohols and reducing sugars by treatment with periodic acid results in reddish violet coloration and the solution has absorption maximum at wave length $570m\;{\mu}$. By the use of ionic exchange resin chromatography, poyalcohols were separated from the above mixture. The content of polyalcohols of this plant was plentiful in the growing season while that of free reducing sugars was decreasing vice versa.

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Quantitative Analysis of Free Amino Acids and Free Sugars in Steamed and Roasted Green Tea by HPLC (HPLC에 의한 증제와 볶음 녹차 중의 유리 아미노산과 유리당의 정량)

  • Ko, Young-Su;Lee, In-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.14 no.3
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    • pp.301-304
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    • 1985
  • Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.

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Studies on the components in pycnial drops of Gymnosporangium haraeanum Sydow (배나무 적성병균의 병자적 성분에 관하여)

  • Lee Sang Young;Kim Chong Jin
    • Korean journal of applied entomology
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    • v.7
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    • pp.61-64
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    • 1969
  • By way of paper chromatography, free sugars in pycnial drops of Gymnosporangium haraeanum Sydow were investigated in regard of their biochemical interrelation with free sugars of Chinese juniper and pear leaf. The free sugar in pycnial drops of Gynnosporangium haraeanum Sydow were identified to only Fructose spot. Free sugars in Chinese juniper leaf were identified to Glucose. Galactose and two unknown spots. Free sugars of another sample in pear leaf were identified to spots of Glucose, Furctose and Galactose. The Arbutin from pear leaf was crystalized and its structure was identified to Glucose and Hydroquinone. The acetone powder of Emulsin was incubated for 1 hour at $40^{\circ}C$ with 0.05 M Arbutin substrate in test tube and purified by general method with the purpose of analysis of its. metabolic products. And the paper chromatographic analysis showed it to be Glucose spot. From the above results, this Fructose in pycinal drops of Gymnosporangium haraeanum Sydow is presumed to be the exchangeable from free sugars in pear leaf or to be the hydrolyzed of $\beta-glycoside$ (Arbutin)-the metabolic isomerization of Glucose into Fructose by pycnia isomerase.

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Effect of Extracting Conditions on Some Factors Affecting the Sugar Composition of Red Ginseng Extract (추출조건이 홍삼엑기스의 당과 유리당의 조성에 미치는 영향)

  • 성형순;김나미
    • Journal of Ginseng Research
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    • v.9 no.1
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    • pp.104-111
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    • 1985
  • The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

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Studies on the Carbohydrates of Ginseng (part, 1) Free sugars in Ginseng (人蔘成分에 關한 硏究 (第1報) 遊離糖類에 對하여)

  • Lee, Tae-Young;Kwon, Tai-Wan
    • Journal of the Korean Chemical Society
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    • v.5 no.1
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    • pp.73-75
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    • 1961
  • The Compositions of the free sugars in Korean Ginseng were determined by use of the ion exchange chromatography and anthrone reaction. The free sugars were sucrose, fructose and glucose. The contents of each sugar in dried and wet Ginseng were Sucrose: 8.525 and 5.280, Fructose: 0.498 and 0.245, glucose: 0.433 and 0.975, respectively.

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Studies on the Chemical composition of Zostera marina ("거머리 말"의 화학성분에 관한 연구)

  • 박명삼
    • Journal of Plant Biology
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    • v.12 no.1
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    • pp.1-6
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    • 1969
  • General components, free sugars, and free amino acids about Zostera marina which is much distributing and producing along the coastlines of Korea have been separated and identified through Ion exchange resin and Paper chromatography method. So distrigushed are sugars contained that this was quantitated by Bertrand method. 1) The result of the general component analysis of Zostera marina shows that there are much free sugars. 2) According to Bertrand method sugar containment quantitated from terrestrial stem and subterranean stem on Po-hang and Ko-hung areas is much more in terrestrial stem than subterranean stem. 3) Seven kinds of sugars are used in experiments(Table 2) among there glucose, fructose and sucrose which keep the sweetness are very much contained. 4) Shown in Fig. 3 ten kinds of free amino acids inspected from experimental liquid by Paper chromatography are separated, which are known, and one spot which in unknown is additionally separated, and in which four kinds of essential amino acid to nutrient are contained.

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A Study on the Influence of Drying Methods upon the Chemical Changes in Red Pepper - 2. Changes of Free amino acid, Free sugar - (고추의 건조방법(乾燥方法)에 따른 성분(成分) 변화(變化)에 관(關)한 연구(硏究) - 제 2 보 Free amino acid 및 Free sugar의 변화(變化) -)

  • Park, Choon-Ran;Lee, Kang-Ja
    • Journal of Nutrition and Health
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    • v.8 no.4
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    • pp.33-37
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    • 1975
  • This investigation was designed to determine the influence of drying methods on the free amino acids and free sugars in red pepper and to study the browning mechanism of brown-colored red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of free amino acids and free sugars. The results were as follows; 1. Sixteen kinds of amino acids i.e. asparagine, methionine, and cystine etc. were identified. Total amino acid content of the sun-dried sample was not different from that of the fresh sample, but the samples dried at $60^{\circ}C$ and $90^{\circ}C$ in the oven were decreased to 24.9% and 67.4% respectively. Of amino acids identified, methionine, lysine and aspartic acid were decreased in all treatments. Especially, methionine ana aspartic acid were decreased rapidly to 71.8% and 73.3% , respectively. 2. Three kinds of free sugars i.e. glucose, fructose and sucrose were identified. The total content of free sugars was significantly decreased in each treatment. Among the reducing sugars, glucose was rapidly decreased; 65.9% for the glucose of sample dried at $90^{\circ}C$ in the oven. 3. At the higher drying temperature, the darker red color was found. Brown-color appeared at $90^{\circ}C-drying$ showed appreciable losses in carotenoid content, but the major color seems to be due to the large increase in browning compounds. 4. It was assumed that increased browning compounds of red pepper were due to the Maillard reaction which is a nonenzymatic browning process.

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Composition of Free Sugars Organic Acids and Free Amino Acids in Loquat Flesh (비파의 유리당, 유기산 및 유리아미노산의 조성)

  • 조영숙;박석규;이홍열
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.1
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    • pp.89-93
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    • 1991
  • For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

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