• 한국자원식물학회지
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• 제11권1호
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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.

• 한국식품과학회지
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• 제21권5호
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• pp.633-638
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• 1989

김치숙성 중 유리당의 변화를 GC로서 분석하였다. 김치에 존재하는 주요 유리당은 mannose, fructose, glucose, galactose등이었고 이들은 숙성이 진행됨에 따라 점차 감소한 반면 mannitol은 숙성이 진행됨에 따라 생성되었다가 서서히 감소하였다. 여러종류의 김치 중 유리당의 변화를 비교한 결과 그 변화양상이 비슷하였으며, 이로부터 대부분의 김치는 비슷한 발효기작을 따르는 것 같았다.

• 생약학회지
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• 제1권2호
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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.

• Journal of Ginseng Research
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• 제5권2호
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• pp.122-131
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• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• 한국식품영양과학회지
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• 제14권3호
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• pp.301-304
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• 1985

녹차의 맛을 내는데 주요 성분인 유리아미노산과 유리당을 HPLC로 분석한 결과를 요약하면 다음과 같다. 1. 16종의 유리아미노산이 검출되었다. 즉, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine이 그것이었다. 2. 증제차가 볶음차보다 유리아미노산의 함량이 많았고, 녹차중에는 특히 threonine과 aspartic acid, lysine의 함량이 많았다. 3. Fructose, glucose, sucrose, raffinose등 4종의 유리당이 검출되었다. 4. 유리당은 가열시간 증가에 따라 각 성분의 함량이 현저히 감소하였다.

• 한국잠사곤충학회지
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• 제45권2호
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• pp.80-84
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• 2003

과실류의 단맛 결정인자인 유리당의 함량을 계통별로 분석하여 생식 및 가공식품의 원료로서 오디의 이용성을 늪이고 오디의 과실화 촉진을 위한 기초자료를 제공함은 물론 오디 생산용 뽕나무 육종효율을 높이기 위하여 유전자원으로 보존 중인 뽕나무 계통에 대하여 결실 오디를 채취하여 유리당의 조성과 함량을 비교$.$분석하였다. 동시에 유리당의 함량이 높은 계통을 선발하여 수량, 과중, 당도 등 과실적 특성을 고려하여 오디생산용 계통으로서의 가능성을 검토하였다. 그 결과를 요약하면 다음과 같다. 1 공시계통 모두 fructose와 glucose만이 검출되었으며, fructose와 glucose의 평균 함량은 각각 4.49$\pm$1.06%와 4.62$\pm$1.08%로서 두 성분의 조성 비율은 1:1이었다. 그러나 두 성분에 대한 각각의 변이계수(coefficient of variation) 값은 23.6%와 23.4%로서 높게 나타나 오디의 유리당 함량은 뽕나무 계통간 차이가 큰 것으로 판단되었다. 2. 공시계통의 총 유리당의 평균 함량은 9.11$\pm$2.14%이었고, 공시계통 중 총 유리당 함량이 가장 높게 나타난 계통은 '근아노상'으로서 14.67%이었으며, ‘청시평’의 경우 5.57%로서 가장 낮은 함량을 나타냈다. 3. '근아노상' 등 유리당의 합이 10% 이상인 계통을 1차 선발한 후 단과중, 수량 및 당도 함량에 대한 과실적 특성을 종합적으로 비교한 결과 '환십조생', '개량조생십 문자', '중고조' 및 '근아노상' 계통은 이들 특성을 모두 만족시켜 오디생산용 유망계통으로 이용가능성이 있는 것으로 판단되었다

• 한국응용곤충학회지
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• 제7권
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• pp.61-64
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• 1969

배나무 적성병균의 병자각세대에 분필하는 병자적 성분중 free sugar를 중심으로 기생엽중의 free sugar와의 상관관계를 생화학적으로 연구 고찰하여 아래와 같은 결과를 얻었다. 1. 병자각세대에 분필하는 병자적 성분중 free sugar를 paper chrmarography로 분석한 결과 fructose만이 확인되었다. 2. 기주 향나무 엽중의 free sugar는 galactose와 glucose 및 미지물질 2종임을 확인하였다. 3. 기주 배나무엽중의 free sugar로는 glucose, fructose 및 galactose를 확인하였다. 4. 배나무엽중의 arbutin-을 결정화하고 그 구조를 일반적인 방법과 paper chromatography로 분석하여 glucose와 hydroquinone의 결합체임을 확인하였다. 5. 0.05M arbutin 용액에 Emulsin을 조제하여 배양한 결과 분해 생성물로서 glucose를 확인하였고 이들 Emulsin은 모두 $\beta-glycosidase$를 함유하고 있음이 확정되었다. 이상 결과에서 보는 바와같이 병자적중의 fructose는 배나무 엽중에 있는 free sugar 및 glycoside인 arbutin이 Emulsin에 의하여 분해되어 glucose로 변화된 다음 균체내의 isomerase에 의하여 isomerization된 것이라 추측된다.

• Journal of Ginseng Research
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• 제9권1호
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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.

• 대한화학회지
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• 제5권1호
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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.

• 한국식품영양과학회지
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• 제23권6호
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• pp.950-953
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• 1994

This study was carried out to investigate the proximate composition , free sugars,amino acids, organic acid, minerals and extracted color of the fruit of paper mulberry (Broussonetia Kazinoki Siebold) . the proximate compositins were 6.1% of moisture, 15.9% of crude protein, 28.5% of crude fat, 8.9% of crude ash and 40.6% of carbohydrates in the fruit of paper mulberry. Free sugars showed low content as 0.1% of glucose , 0.1% of sucrose, 0.1% of fructose and 0.01% of sorbitol, respectively. In amino acid composition of the fruit of paper mulberry, glycine was the highest in the content, followed by methionine, aspartic acid and alanine, The ratio of essential /total mino acids was 0.43 . The richestmineral contained in the fruit of paper mulberry was Ca and followed by K and Mg. Optical density (490-500nm) of the extracted color with 50% ehtanol and 80 % ethanol were 0.75 and 0.30 , respectively.