• Journal of Ginseng Research
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• 제9권2호
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• pp.179-185
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• 1985

The effect of temperature and ethanol concentration on lipids yield and free fatty acids were investigated during 1-5 times of 8 hours extraction. The crude lipids recovered was generally increased as the ethanol concentration increased while it was decreased at higher extraction temperature. Fatty acids composition in free fatty acids showed linoleum and plasmatic acids to be the major fatty acids, accounting 60% of 16 fatty acids identified. Fatty acids pattern was little affected by the changes in ethanol concentration while increase in temperature resulted significant changes in fatty acids composition.

• Natural Product Sciences
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• 제1권1호
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• pp.5-9
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• 1995

The metabolites of marine mollusk Mytilus edulis were isolated and characterized, revealing the presence of the rare free fatty acids and proteinogenic amino acids together with a non-proteinogenic free amino acid, taurine. The free fatty acids in this organism were particularly interesting for the presence of both unusual n-6 acid [20:4 (n-6)] and triple bond containing acid (2,5-octadecadiynoic acid). In addition to the proteinogenic amino acids commonly found in proteins, non-proteinogenic free amino acid taurine was isolated and the structure was determined by its physicochemical properties. Recently taurine has been given much interest in the molecular level because of diverse biological activities and the medicinal properties. Furthermore, the result of the analyses of analyses of free amino acids showed that glycine, glutamic acid, serine and alanine, which were considered to be related to the taste of this organism, are predominantly present.

• 대한약리학회지
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• 제30권2호
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• pp.255-260
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• 1994

There are some reports about the influences of free fatty acids on the albumin binding of drugs. But they were concerned to the limited free fatty acids, mostly of azapropazone-warfarin bidning site bound drugs and determination of dissociation and association constants by stopped flow technique. These data were not enough to make conculsions for the general tendency of free fatty acid to albumin binding. Therefore the influence of various saturated fatty acids of $C_{10{\sim}20}$, oleic acid and linoleic acid as unsaturated fatty acids to albumin binding of warfarin and dansylsarcosine were studied by equilibrium dialysis. The concentration of free drug was determined by spectrophotometer according to the molar ratios of 0, 0.5, 1, 2 and 4 between free fatty acid and albumin. There were significant increasing in the free durg concentration of warfarin and dansylsarcosine when the molar ratio for capric acid, lauric acid and palmitic acid was 4. The free warfarin concentration was increased significantly at a molar ratio of 4 between oleic acid and albumin. Therefore the albumin binding of durgs can be variated significantly by increased free fatty acid of diabetics and cause to the pharmacokinetic variation between healthy and diabetics.

• 생약학회지
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• 제14권2호
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• pp.44-50
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• 1983

An attempt was made to investigate free and bound lipid contents and fatty acid compositions of ginseng and its eveven kinds related crude drugs. Contents of free and bound lipids of ginseng were 1.23% and 0.47%, and those of the related crude drugs were $0.31{\sim}13.05%$ and $0.26respectively. Fourteen even-numbered and 4 odd-numbered fatty acids were identified by GLC in those lipids from ginseng, and the major fatty acids were linoleic, palmitic, oleic and linolenic acids. The crude drugs are notably different from ginseng in kinds and compositions of fatty acids of free and bound lipids. Composition ratios of unsaturated fatty acids were higher in free lipids from ginseng than those of the crude drugs except 'Won-ji' Polygalae Radix.

• 대한수의사회지
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• 제16권1112호
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• pp.375-377
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• 1980

The analysis of the free unsaturated fatty acids and glucose in the serum of the slaughtering swine obtained from a slaughter-house showed as follows: 1. The concentration of the free unsaturated fatty acids showed significantly high Concentration. $

• 약학회지
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• 제37권4호
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• pp.362-364
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• 1993

The sensitive detection of free fatty acids was investigated by using H$_{2}$O$_{2}$-bis(2,4,6-trichlorophenyl) oxalate chemiluminescence system after monodansyl cadaverine labeling. Because dansvl moiety is well excited by this chemiluminescence system, monodansyl cadaverine was a prominent reagent to this system for the determination of free fatty acids. The cluent of 50mM tris-HCI buffer (pH 7.7)-acetonitrile (1:4, v/v) was run through TSK gel ODS 80 TM column. The reagent solutions were mixed with the eluent containing the monodansyl cadaverine derivative of fatty acids from the column. By this system, linolic acid was detected 50 fmol by injected amount.

• Journal of Ginseng Research
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• 제9권2호
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• pp.193-203
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• 1985

Lipid and fatty acid compositions of the free lipids in Panax ginseng (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. Free lipid contents were 1.13 to 1.24% in panax ginseng and 0.87 to 1.18% in Panax quinquefolium and 0.39% in panax notoginseng. Neutral lipid fractions were 81.2 to 84.4%, while glycolipid fractions 8.01% to 14.47% and phospholipid fractions 3.49 to 5.74% in free lipid contents. The major components were triglycerides, free sterols, diglyceride, free fatty acids and sterol esters in neutral lipid fractions, sterol glucoside, monogalactosyl diglyceride, digalactosyl diglyceride, esterified steryl glucoside in glycolipid fractions and phosphatidyl glycerol, phosphatide, ethanolamine, phosphatidyl choline in phospholipid fractions. The contents and compositions of neutral lipids and glyclipids were some different among various ginsengs, whereas phospholipids showed relatively similar compositions in the contents. Seventeen fatty acids were analyzed in the four free lipid fractions from the various ginsengs and the main fatty acids were linoleic acid, palmitic acid, oleic acid and linolenic acid. It was found that the amounts of some fatty acids were different among the various ginsengs, but the fatty acid patterns of these ginsengs were on the whole similar.

• 한국식생활문화학회지
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• 제23권3호
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• pp.397-402
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• 2008

This study was conducted to evaluate the quality characteristics of domestic as well as imported fermented skate. Three types of fermented skate products were analyzed for proximate composition, pH, VBN, ammonia-N, free amino acids, and fatty acids. The results indicated that the domestic fermented skate contained large amounts of TMAO. Also, the domestic and imported fermented skates each contained approximately 7.1 log CFU/g and $5.8{\sim}6.5$ log CFU/g of aerobic bacteria, respectively, and 585.9 mg and $384.1{\sim}398.5$ mg of total free amino acids, respectively; all samples contained high levels of taurine, anserine, lysine, alanine, glycine, proline, and ${\beta}-alanine$. For fatty acid composition, the domestic fermented skate contained 11 different types of saturated fatty acid and 16 types of unsaturated fatty acid, whereas the imported skate contained 8 types of saturated fatty acid and $10{\sim}15$ types of unsaturated fatty acid. Overall, the results suggest that domestic fermented skate is a better source of amino acids and essential fatty acids and contains more aerobic bacteria than imported fermented skate.

• 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.

• 한국식품영양과학회지
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• 제36권9호
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• pp.1182-1187
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• 2007

건조된 명태들은 전반적으로 다가불포화지방산이 감소하고 단일불포화지방산은 증가하는 경향을 보였다. 특히 주기적인 자연냉동과 해동을 반복하면서 건조된 명태(미숙성황태)를 장기간 숙성하여 완성한 황태의 지방산 조성은 북어나 미숙성황태와 비교해 볼 때, 원료시료(명태)간의 차이를 감안하더라도 특징적인 차이를 보였다. 총 유리아미노산 함량도 황태가 북어나 미숙성황태보다 낮게 나타나 불포화지방산과 유리아미노산의 반응에 의한 점진적인 갈변화 현상을 설명해 주는 것으로 판단된다. 황태의 수용성 갈변물질은 주로 숙성단계에서 많이 형성되는 것으로 추정되었다.