• 한국환경보건학회지
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• 제30권1호
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• pp.22-28
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8％, 17.3％, and 53.1-59.8％, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5％ in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

• 약학회지
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• 제23권3_4호
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• pp.153-158
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• 1979

Free amino acids in extracts and total amino acids in hydrolysates of eight species of higher fungi were analyzed by an amino acid autoanalyzer. Twenty amino acids were analyzed in eight species of higher fungi. 1) of all free amino acids contained in higher fungi, alanine is the richest, and then comes glutamic acid, serine, arginine, proline and histidine in that order. Of all total amino acids contained in higher fungi, glutamic acid is the richest, and then comes proline, valine, aspartic acid, alanine, leucine in that order. Especially Russula fragilis and Lepiota procera contain large quantity of glutamic acid. 2) Gross contents of free amino acids in the extracts is high in order of Lepiota procera, Phylloporus rhodoxanthus, Russula fragilis, Tylopilus felleus and total amino acids in hydrolysates is high in Phylloporus rhodoxanthus, Lepiota procera, Russula fragilis, Lentinus lepideus. 3) Total amount of essential amino acids in the extracts was high in Lepiota procera, Phylloporus rhodoxanthus, Tylopilus felleus, Xylaria hypoxylon, Lentinus lepideus, Russula fragilis, Lactarius piperatus and Calocybe gambosa and in the hydrolysates of Phylloparus rhodoxanthus, Russula fragilis, Lepiota procera, Tylopilus felleus, Lentinus lepideus, Lactarius piperatus, Calocybe gambosa and Xylaria hypoxylon in that order, respectively.

• 한국식품영양과학회지
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• 제13권4호
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• pp.421-426
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• 1984

20-39세 사이의 성인 남자 34명과 여자 35명에 대하여 혈청 유리 아미노산의 정상치를 구하였다. 성인 남녀 다 같이 threonine(일부glutamine이 포함)alanine, lysine이 아미노산 중에서 약 40%를 차지하고 있었으며, 총 필수 아미노산의 함량은 총비필수 아미노산의 함량보다 유의하게 낮았다. 혈청아미노산 조성에서 뚜렷한 성별의 차이가 나타났는데 성인 남자에서는 alanine, cystine, valine, isoleucine, leucine, tyrosine, tryptophan, threonine, methionine, proline 등이 , 여자에서는 lysine, histidine이 각각 유의하게 높은 수준을 보였다. 총 필수 아미노산의 함량 그리고 총비필수 아미노산 및 총 아미노산에 대한 총필수 아미노산의 몰비도 성인 남자가 유의성 있는 높은 수준을 나타내었다. 아울러 총필수 아미노산에 대한 각 필수 아미노산의 몰비를 구하여 성별로 비교하였다.

• 한국토양비료학회지
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• 제21권3호
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• pp.254-263
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• 1988

토양부식산(土壤腐植酸) 형태(形態)(Rp, B, A, P)별(別) 부식산(腐植酸)과 fulv 산중(酸中) amino 산(酸)의 함량(含量)과 조성(組成)을 규명코자 부식산(腐植酸)과 fluv산(酸)을 각각(各各) 분수(分雖) 정렬(精裂)하여 분석(分析)해 얻은 결과(結果)를 요약(要約)하면 다음과 같다. 1. 부식(腐植)의 조방(粗放) 전부식량(全部植量)$(H_T)$, 부식산량(腐植酸量)(a), fulv 산량(酸量)(b), 색조계수(色調係數)$({\Delta}logK)$는 $Rp{\rightarrow}B{\rightarrow}A{\rightarrow}P$형(型)으로 갈수록 적어졌고 전질소(全窒素) 전탄소(全炭素)도 같은 경향이었다. 2. 부식산중(腐植酸中) amino 산(酸)의 함량(含量) 및 조성(組成) 가. 부식산(腐植酸)의 형태별(形態別) 전(全) amino 산(酸)의 함량(含量)은 침엽수(針葉樹) 임토양(林土壤)에서는 Rp>B>A>P형(型)의 순(順)이었으나 활엽수(闊葉樹) 임토양(林土壤)에서는 P>A>Rp>B형(型)의 순(順)이었다. 전(全) amino산(酸)과 부식조성(腐植組成)과의 관계(關係)에서 침엽수림토양(針葉樹林土壤)에서 전탄소(全炭素)${\Delta}logK$와는 정(正)의 상관(相關)이 있었고 C/N율(率)과는 부(負)의 상관(相關)이 있었다. 활엽수림토양(闊葉樹林土壤)에서는 유의상관(有意相關)이 없었다. 나. 형태문(形態問) 산성(酸性), 중성(中性), 염기성(鹽基性) amino 산(酸)의 함량비(含量比)는 침엽수림토양(針葉樹林土壤)에서 산성(酸性) amino 산(酸)은 P>Rp>B>A 형(型)의 순(順), 중성(中性) amino 산(酸)은 Rp>B>A>P형(型)의 순(順), 염기성(鹽基性) amino 산(酸)은 B>A>Rp>P형(型)의 순(順)이었다. 함량(含量)은 중성(中性)>산성(酸性)>염기성(鹽基性) anomi 산(酸)의 순(順)이었다. 활엽수림토양(闊葉樹林土壤)에서는 산성(酸性) amino 산(酸) A>P>B>Rp형(形)의 순(順), 중성(中性) amino 산(酸)은 P>Rp>A>B 형(形)의 순(順), 염기성(鹽基性) amino 산(酸)은 $$P{\geq_-}$$ A > $$B{\geq_-}Rp$$형(形)으로 근소한 차이였다. 다. 형태별(形態別) 각(各) amino 산(酸) 함량(含量)에서는 전체적으로 aspartic acid, glycine, glutamic acid 가 많았고 histidine, tyrosine, methionine이 적었다. 3. Fulv 산중(酸中) amino 산(酸)의 함량(含量) 및 조성(組成) 가. 형태별(形態別) 전(全) amino 산(酸)의 함량(含量)은 두 토양(土壤) 공(共)히 Rp>B>P>A 형(形)의 순(順)이었다. 침엽수림토양(針葉樹林土壤)에서 전(全) amno산(酸)과 전탄소(全炭素), ${\Delta}logK$와 정(正)의 상관(相關)이 있었고 활엽수림토양(闊葉樹林土壤)에서는 전질소(全窒素), 전부식량(全腐植量)$(H_T)$, 부식산량(腐植酸量)(a), 색조계수(色調係數)$({\Delta}logK)$와는 정(正)의 상관(相關)이 있었고 C/N율(率)과는 부(負)의 상관(相關)이 있었다. 나. 형태문(形態問) 산성(酸性), 중성(中性), 염기성(鹽基性) amino 산(酸)의 함량비(含量比)는 두 토양(土壤) 공(共)히 Rp>B>P>A형(形)의 순(順)이었다. 다. 형태문(形態問) 각(各) amino 산(酸)의 함량(含量)을 비교(比較)할 때 전체적(全體的)으로 glycine, aspartic acid, alanine 이 많았고 tyrosine, methionine은 적었고 arginine은 거의 측정되지 않았다.

• Archives of Pharmacal Research
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• 제2권2호
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• pp.133-144
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• 1979

To investigate constituents of Strobilomyces floccopus (Fr.) Karst. and Coprinus comatus (Fr.) S. F. Gray, free and total amino acids of the two mushrooms were quantitatively analyzed by G. L. C. and an amino acid analyzer. Free amino acids were extracted from both mushrooms with ethanol. Fourtenn free amino acids were detected from the ethanol extract of S. floccopus and fifteen free amino acids from C. comatus by G. L. C. And the dry carphopores of both mushrooms were hydrolyzed with hydrochloric acid and then the total protein amino acids were analyzed by A. A. A. Seventeen total amino acids were detected from each acid-hydrolysate of S. floccopus and C. comatus. Lipids were extracted from the carpophores of S. floccopus and saponified with alcoholic potassium hydroxide. The isolated sterols were subjected to G. L. C. and two sterols were detected. The isolated free fatty acids were methylated with diazomethane and subjected to column chromatography and G. L. C. Eleven saturated and nine unsaturated free fatty acids were detected from the carpophores of S. floccopus. The presence of these nutrient components shows that the two mushrooms can be utilized as edible ones.

• 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.

• 한국균학회지
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• 제11권2호
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• pp.85-89
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• 1983

The aims of this study were to investigate various components and their physiological activities of Sarcodon aspratus (Berk.) S. Ito which grows wildly in Korea, belonging to the family Thelephoraceae. The analysis of the powered carpophore of this fungus by TLC and an amino acid autoanalyzer revealed that it contained twenty-one free amino acids and that twenty­two total amino acids were identified in its acid hydrolysate. These amino acids were also quantified.

• 한국환경보건학회지
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• 제9권2호
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• pp.37-53
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• 1983

The contents of amino acids were examined in the 3, 4, 5, and 6 year-old roots of fresh ginseng and the 1979, 1980, 1981, and 1982 years' products of white and red ginsengs. Samples extracted with 75% ethanol for free amino acids and hydrolyzed with 6N-HCL for total amino acids were analyzed by Amino Acid Analyzer (Hitachi model KLA-5). The results were summarized as follows: 1. Amino acids from extracted samples were 18 kinds of Tryptophan, Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Cystine, Valine, Methionine, Isoleucine, Leucine, Tyrosine, and Phenylalanine. 2. Amino acids detected in hydrolyzed samples were 17 kinds execpt Tryptophan of extracted ones. 3. Arginine was the highest quantity of amino acids in ginseng. 4. The content of Tryptophan was 0.5690 mg/g in the 6 year-old fresh ginseng and trace quantities in other samples. 5. The contents of amino acids were increased in fresh ginseng according to cultivation year. 6. The contents of amino acids in white ginseng were slightly decreased but those in red ginseng were not changed during the storage time. 7. The content ratio of free amino acids to total amino acids were 1:3.

• 한국식품영양학회지
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• 제7권2호
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• pp.144-150
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• 1994

Ssooksulgies and Ssookjulpyuns made with different levels of mugworts were attempted to analyze the Ingredients of amino acids and amylose The contents of total free amino acids of 30% Ssoohsulgi was 25.9mg% which was four times as much as that of 0% Ssooksulgi and the ones of total free amino acids of 30% Ssookjulpyun was 39.58mg% which was eleven times as much as that of 0% Ssookjulpyun. The more mugworts were added, the less amylose were contained.

• 한국작물학회지
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• 제40권4호
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• pp.407-412
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• 1995

비파괴적인 방법으로 활력이 높은 종자를 선별하는 방법을 개발하기 위하여, 참깨, 파, 상추 종자를 상대습도 90%, 온도 45$^{\circ}C$에서 인위적으로 퇴화시켜 활력이 다른 종자를 물에 침지하였을 때 종자가 분비하는 당, 아미노산, 단백질의 양과 속도 등을 조사한 결과를 요약하면 다음과 같다. 1. 참깨 종자는 활력과 침지시간에 관계없이 당, 아미노산, 단백질을 거의 분비하지 않았다. 2. 파의 죽은 종자는 건전종자나 활력이 중인 종자보다 아미노산을 더 많이 분비하였으나 전당과 단백질 분비량은 크지 않았다. 3. 상추의 죽은 종자는 당, 아미노산, 단백질을 모두 많이 분비하였다. 건전종자와 활력이 중인 종자는 당은 거의 분비하지 않았으나 아미노산과 단백질은 다소 많이 분비하였다.