• Applied Biological Chemistry
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• v.25 no.3
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• pp.173-176
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• 1982

The amino acids in the mucilage and its hydrolyzed products from Ulmus coreana, Nakai root were detected by thin layer chromatography. The mucilage contained 10 kinds of amino acids; alanine, aspartic acid, glutamine, glutamic acid, hydroxyproline, isoleucine, leucine, proline, phenylalanine and tyrosine. In the hydrolyzed mucilage 14 kinds of amino acids were detected; alanine, aspargine, arpartic acid, glutamine, glutamic acid, hydroxyproline, isoleucine, leucine, methionine, proline, phenylalanine, serine, tyrosine and valine.

• Natural Product Sciences
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• v.7 no.2
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• pp.27-32
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• 2001

In addition to known cucurbitacins, a glucosphingosine type cerebroside and amino acids were isolated from the roots of Trichosanthes kirilowii. The structure of cerebroside was determined as soya-cerebroside I by means of spectroscopic methods. Fifteen amino acids were identified as aspartic acid, glutamic acid, serine, glycine, histidine, citrulline, threonine, alanine, proline, tyrosine, valine, isoleucine, leucine, phenylalanine and tryptophan, among which the major components such as citrulline, phenylalanine, leucine/isoleucine and valine were isolated.

• Food Science and Preservation
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• v.11 no.3
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• pp.342-346
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• 2004

Chemical components in the peel and flesh of full riped trifoliate oranges(Poncirus trifoliata) were investigated. Contents of crude protein, crude fat and ash in peel and flesh were 5.15 and 3.31$\%$, 3.82 and 6.65$\%$, 2.62 and 2.09$\%$, respectively. Vitamin C contents were 4.70 mg$\%$ in peel and 70.93 mg$\%$ in flesh. Free sugars were fructose, glucose and sucrose, the level of each or total free sugars was twice higher in peel than in flesh. Organic acids were citric acid, malic acid and oxalic acid, the total contents in peel and flesh were 0.35 and 1.25$\%$, respectively. Free amino acids were aspartic acid, histidine, tyrosine, arginine, valine, lysine, ammonia, cysteine, alanine, glutamic acid, isoleucine, leucine in peel, and lysine, valine, ammonia, arginine, tyrosine, isoleucine, methionine, leucine, histidine, phenylalanine in flesh.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.71-77
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• 1973

The results, which was analytically surveyed the free amino acids by the automatic amino acid analyzer adding the enzyme on the Korean cow's fore shank muscles, are as follows: 1. The content of free amino acids in the fore shank muscles, without addition of the enzyme orderly contains alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid and valine. 2. In accordance with the addition of the enzyme, by 0.01%, 0.05% and 0.1% the nine free amino acids of glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine and arginine were continuosly increased. 3. Proline and histidine were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantity of the enzyme. 4. Aspartic acid, threonine, serine, methionine, tyrosine and phenylalanine were increased till the enzyme addition of 0.05% and remarkably decreased from 0.1%. 5. At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.66-71
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• 1981

In order to study the decomposition process of glycogen and protein of oyster during fermentation with salt, and the relationship between their breakdown products, the amounts of free reducing sugars and lactic acid were determined, and amino acid compositions were analysed. In addition, the amount of the available lysine which may help us to estimate the reaction of the free reducing sugars with the free amino acids was also determined. Glycogen and protein were gradually decomposed to free reducing sugars and lactic acid, and free amino acids, respectively, and the available lysine was slightly decreased during the fermentation process. Glutamic acid, aspartic acid, lysine and proline were relatively rich in the amino acid com-position of raw oyster protein while amino acids such as tryptophan, methionine, histidine and tyrosine were poor. It was noted that the decreased amino acids in the protein from the fermented oyster were valine, histine, isoleucine and lysine. As a respect to the free amino acids, proline, taurine, glycine, glutamic acid and alanine were abundant in the raw oyster and reached up to $69\%$ of the total fret amino acids. In the fermented oyster, proline, glutamic acid, glycine, alanine, aspartic acid and lysine were prevalently contained and marke about $65\%$ of the total free amino acids. The contents of free amino acids such as lysine, arginine, aspartic acid, glutamic acid, cysteine, isoleucine and tyrosine increased during fermentation while those of taurine, proline and leucine decreased.

• Journal of Nutrition and Health
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• v.13 no.3
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• pp.150-154
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• 1980

For the purpose of clarifying the changes of free amino acid content in seeds of Korean mung bean during the ripening process, samples ranging in five stages-10, 15, 20, 25 and 30 days after blooming were collected. The results obtained were as follows: 1) Amino acids detected in the first stage were lysine, histidine, arginine, cystine, aspartic acid, threonine (including serine), glutamic acid, valine, methionine sulfoxide and methionine sulfone. 2) In the second stage (15 days after blooming) more amino acids such as glycine, isoleucine, tyrosine, phenylalaninc, and methionine were detected in addition to those in the first stage. More methionine was appeared, while the level of methionine sulfoxide and methionine sulfone was decreased. 3) In the 3rd stage leucine was first detected. The level of leucine was increased slowly as the seed was being ripened. After 4th stage methionine sulfoxide and methionine sulfone were not detected, while the level of methioniene was steadily increased. 4) After 20 days the levels of lecuine, valine. isoleucine, and methionine were increased, while the others were either decreased or remained at the same level.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.2
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• pp.143-148
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• 2008

Variations of the seventeen amino acids(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) were analyzed in human hair sample by amino acid auto analyzer(AAA). The effect of bleaching and permanent wave manipulation on the amino acid composition of hair were investigated. Hair samples were collected from 10 males in their thirties. Hair samples were treated with 10 mL of 6 N hydrochloric acid at $110^{\circ}C$ for 24 h and analysed by AAA. The results showed that the amino acid content of normal hair(73.9%) decreased to 71.5% and 69.3% after bleaching and permanent wave treatment, respectively. Furthermore, mean contents of lysine and tyrosine in amino acids showed obviously decreased about 25% by permanent wave and bleaching treatment. On the other hand, serine, cystein, leucine and histidine were not changed.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.31-41
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• 1979

Free amino acid in ethanol extracts and total amino acids in hydrolysates of eleven species of edible mushrooms were analyzed and determinated the contents five kind of new amino acid by means of amino acid autoanalyzer and gas liquid chromatography. The result obtained from this study are as follows. 1) Five kind of new amino acid turned out to be ${\alpha}$-aminobutyric acid, allo-isoleucine, ethanolamine, $\gamma$-aminobutyric acid and ornithine. 2) By means of amino acid autoanalyzer, the monoethanolamine was identified on the chromatogram ahead of alanine, ${\alpha}$-aminobutyric acid between peak of threonine and glycine, allo-isoeleucine between peak of valine and leucine, isoleucine, ${\gamma}$-aminobutyric acid followed by proline between peak of leucine, isoleucine and methionine and ornithine between peak of phenylalanine and tyrosine 3) By means of Gas liquid chromatography, the ${\alpha}$-aminobutyric acid was identified on the chromatogram between peaks of alanine and valine, allo-isoleucine between peaks of methionine and isoleucine, monoethanolamine followed by ${\gamma}$-aminobutyric acid between peaks of phenylalanine and ammonia, ornithine between the peaks of ammonia and lysine. 4) Of five amino acids which were identified, ornithine was the highest of its content in the mushroom extracts, and allo-isoleucine, ethanolamine, and ${\gamma}$-aminobutyric acid came next in decreasing order. 5) Also which were identified, ornithine was the highest of its content in the hydrolysates, and ${\alpha}$-aminobutyric acid, ${\gamma}$-aminobutyric acid, allo-isoleucine came next in decreasing order, ethanol extracts and hydrolysates of Auriculariaauricula-Judae(Fr.) $Qu\acute{e}l$ species didn't contain any of five kind of new amino acid. Ornithine also was the highest in the hydrolysates of ll mushrooms.

• Analytical Science and Technology
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• v.7 no.1
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• pp.41-52
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• 1994

The importance of separation comes from demands on study for exact effect of synthetic drugs and the reactivity of enantiomer in biological system. Racemization rate was measured under the influence of heat, acid, UV-light, enzyme(trypsin) and 6N-HCl at $105^{\circ}C$ on alanine, threonine, isoleucine, lecuine, aspartic acid, methionine, glutamic acid, tyrosine. The method for the identification of overlapped amino acids with GC was developed from the close study of fragmentation pattern with mass spectrometry. With cyclodextrin bonded phase by HPLC, the separation of dansyl amino acid was tested for compartison.

• 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.