• Journal of Plant Biotechnology
• /
• v.32 no.2
• /
• pp.145-149
• /
• 2005

This experiment was conducted to identify the effect of several plant growth retardants on changes of endogenous free sugar and protein content in seedlings of Sedirea japonica cultured in vitro. The content of free sugar in the leaf was decreased as the treated growth retardant concentration was increased. Glucose content was higher than fructose and sucrose content in the leaf. Free sugar content of the root was increased as concentrations of growth retardants were increased. Sucrose content was higher compared with the content of fructose and glucose. The content of protein in the leaf was decreased as the growth retardants concentration was increased, but the tendency of protein content in the root was contrary to that in the leaf.

• Journal of Ginseng Research
• /
• v.13 no.1
• /
• pp.56-59
• /
• 1989

The changes in free sugar composition were investigated with respect to the kinds of dried ginseng for extraction, the various ethanol concentrations used for ginseng extract manufacture and the conditions of heating temperature and time under which the ginseng extract was stored . The results are as follows: 1) The free sugar content of dried ginseng was 6.02-8.02% and the sucrose and maltose content in the free sugar was 70-80%. 2) The free sugar content was 13.82-26.29% in the Sanggunsam (dried ginseng of whole root) extract and it had a tendency to increase with increase in ethanol concentration. In addition, when a higher ethanol concentration was used, the sucrose content was in- creased but the maltose content was decreased. 3) The glucose, sucrose and maltose content in ginseng extract, decreased, in the order, as heating temperature and time were increased. On the other hand the opposite results were neted for xylose and fructose. Keywords Panax ginseng, ginseng extract, Sanggunsam.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.154-161
• /
• 1998

Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{\circ}C$ and -4$^{\circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $\beta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $\beta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{\circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.2
• /
• pp.139-144
• /
• 1996

Effects of anaerobic, mechenical wounding and cold treatments on free amino acid and free sugar contents were examined in 7 day-old barley seedlings. In barley shoots under anaerobic condition, drastic changes in free amino acid content were observed. Alanine, ${\gamma}$-aminobutyric aicd(GABA) and glutamic acid contents changed most prominantly. Alanine and GABA contents increased rapidly with incubation time up to 10 hr. Glutamic acid content, however, decreased drastically during the first 5 hr of incubation, then increased thereafter. Barley shoots showed similar but smaller changes in amino aicd contents in response to mechanical wounding. GABA content increased in shoots and roots in response to the cold treatment. But increase in GABA content was greater in anaerobic than cold treatment. In anaerobically treated shoots, changes in free sugar content were less prominant than those in amino acid content. Sucrose content changed relatively larger than glucose and fructose contents in excised shoots.

• Journal of Ginseng Research
• /
• v.7 no.1
• /
• pp.44-50
• /
• 1983

This study was conducted to investigate distribution of free sugas in the ginseng plant and change of free sugar content in dried ginseng with various drying conditions. The results obtained are as follows: 1. The total free sugar content is about 1% in the root and about 2% in the upland portions. Sucrose which accounts 80% in those free sugars, is 0.91% in main body 0.90% in raw ginseng, 0.74% in latheral root, 0.67% in head, 0.57% in skin, 0.64% in leaves, and 0.35% in steins. 2. Sucrose content is 3.3~4.6% in the ginseng root dried at temperature of 3$0^{\circ}C$ and 0.5 ~ 1% in the root dried it at temperature of 50-9$0^{\circ}C$. 3. Maltose was not present in fresh ginseng or dried ginseng which was dried under the t, but it was produced dried at the temperature above 5$0^{\circ}C$, it was 0.5% at 5$0^{\circ}C$, 1.49 %. at 7$0^{\circ}C$, and 4.03% at 9$0^{\circ}C$, respectively. This sugar Height be produced by endogenous saccharifying enzymes.

• The Korean Journal of Food And Nutrition
• /
• v.6 no.2
• /
• pp.103-108
• /
• 1993

The Kinds of soy sauce were prepared using the brick type of conventional meju(A), the brick type of meju of Aspergillus oryzae(B), and the grain type of meju of Aspergillus oryzae(C). Free sugar and alcohol were analyzed in accordance to aging time of those products. Galactose, glucose, arabinose, xylose, and mannose were detected in all kinds of soy sauce. In soy sauce 4 galactose, glucose, arabinose, and xylose were shown in the order of content. The content of galactose in soy sauce A and soy sauce C were shown higher than that in soy sauce B alt during the time. The content of glucose was highest among that of all kinds of free sugars at the beginning of preparation, but the content of glucose was lower than that of arabinose and xylose after 60 days. The contents order of total free sugar was soy sauce C > soy sauce B > soy sauce A. The content of ethyl alcohol was shown 6.23∼19.10mg%, and that of isobutyl alcohol was 8.70∼ 169.03 ppm in all soy sauces, but those of soy sauce C was higher than those of other soy sauces.

• Horticultural Science & Technology
• /
• v.28 no.3
• /
• pp.387-393
• /
• 2010

The free sugar content and related enzymes of four different parts, inner, outer, stylar end and stem end, of 'Changhowon Hwangdo' peach ($Prunus$ $persica$, L. Batsch) fruit were compared from August to September in 2006, i.e., from 120 to 150 days after full bloom (DAFB). The soluble solids content (SSC) of stylar end was the highest among the four fruit parts at 150 DAFB. Changes of free sugar content were similar to that of SSC in the four parts. The starch content at the stylar end was the highest at 120 DAFB, while all the other parts showed low starch contents at 150 DAFB. The free sugar composition of peach changed during fruit development. The sucrose was low at 120 DAFB and increased gradually in all parts of peach fruit. On the contrary glucose, fructose and sorbitol decreased with fruit development. The free sugar contents and related enzymes activities were investigated during fruit development. The rapid increase of sucrose contents during fruit development was more affected by sucrose synthase than sucrose phosphate synthase. Activity of SS in the four fruit parts increased continuously over the fruit development period, but activity of acid invertase showed a downward trend. This study found that the free sugar content was affected by enzyme activity for the synthesis or the cleavage. However, it was very difficult to explain sugar accumulation of peach segments with related-enzymes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.16 no.4
• /
• pp.323-327
• /
• 1987

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.

• YAKHAK HOEJI
• /
• v.8 no.2
• /
• pp.48-53
• /
• 1964

At the different growing stages of Fagopyrum esculentum Moench planted at the green house and out doors, the contents of free amino acids in the whole plants,were determined quantitatively by spot-extract colorimetric method (J. Awapara method) using the chromatograms obtained by the ion-exchange resin and paper chromatographic method. And the contents of carbohydrate in the whole plant were determined by Bertrand method. The results were summarized as follows. 1. Almost same kinds of free amino acids were detected in the both plants. 2. Concentrations of most amino acids was increased progressively during growth; further growth was accompanied by decreased concentrations. 3. Rate of growth and increasing of total amino acid content of green house plant is greater than that of out dorrs plant. 4. At the same stages of gwoth, total free amino acid content of green house plant is higher than that of out doors plant but sugar content is lower. 5. There was rapidly increasing of sugar content and decreasing of total free amino acid content except asparagine during mature of seeds.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.13 no.1
• /
• pp.69-80
• /
• 2002

The grains were used as solid-substrate for the cultivation of basidiomycetes. The grains were fermented with Ganodema lucidum 7094, Fomitella fraxinea 81003, Phellinus igniarius 26005, and its free sugar composition was investigated. For the mass cultivation of mycelia, the hydrated grains with cold water were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. There was marked difference in the content of total free sugar and composition ratio of free sugar according to kinds of basidiomycetes. The content of free sugar increased far more in grains fermented with mycelium than in grains which was not fermented.