• 한국식품영양과학회지
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• 제5권1호
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• pp.61-64
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• 1976

P. edulis순(荀)의 free amino acid 및 organic acid의 종류(種類)와 함량(含量)을 측정(測定)한 결과(結果)는 다음과 같다. (1) Free amino acid는 18종(種)이 검출(檢出)되었는데, lysine histidine arginine tryptophan aspartic acid glutamic acid threonine serine proline glycine alanine valine methionine isoleucine leucine tyrosine phenylalanine 등 17종(種)이 정량(定量)되었으며 이들 중 serine이 가장 많았고, 1종(種)은 미확인(未確認)되었다. (2) Organic acid는 11종(種)이 검출(檢出)되었으며 이들 중 formic acid acetic acid oxalic acid maleic acid succinic acid fumaric acid citric acid tartaric acid sorbic acid 등 9종(種)이 확인(確認)되었고, 이들 중 oxalic acid가 가장 많아 291.14mg%이었으며, 2종(種)은 미확인(未確認)되었다.

• 한국동물학회지
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• 제7권1호
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• pp.19-22
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• 1964

The free amino acid content of Indian meal moth (Plodia interpunctella HUBNER) was analysed at various developmental stages by means of paper chromatography. 1) The free amino acids : present are alanine , arginine, aspartic acid, glutamic acid, glycine, histidine, leucine, methionine, proline, serine, threonine, tyrosine and valine. 2) Proline was detectable only in the acid-hydrolyzed Indian meal moth. 3) Arginine was clearly detected only in the larva stage. 4) Tyrosine methionine and valine were increased in the pupa stage. 5) Serine, glycine and tyrosine were present in high concentration in all stages.

• 한국식품영양과학회지
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• 제11권4호
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• pp.1-6
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• 1982

식생활(食生活)에 많이 이용(利用)되고 있는 자건(煮乾)멸치국물에 대한 조리시간(調理時間)의 조건(條件)을 밝힐 목적(目的)으로 멸치국물을 우러내는데 많이 사용되고 있는 자건(煮乾)멸치중 대멸과 중멸을 원료(原料)로 하여 조리시간(調理時間)에 따른 국물중의 유리(遊離)아미노산(酸), 그리고 칼슘과 철에 대한 용출량(溶出量)을 실험(實驗)하였다. 대멸과 중멸 원료(原料)의 유리(遊離)아미노산(酸)의 함량차이(含量差異)는 다소 있었으나 함량(含量)이 높은 순(順)은 histidine, alanine, lysine, leucine, glycine, glutamic acid이며 전유리(全遊離)아미노산(酸)의 $67.1%{\sim}76.6%$를 차지하였다. 조리시간별(調理時間別) 유리(遊離)아미노산(酸)의 용출량(溶出量)은 10분간(分間)보다 30분간(分間)의 용출량(溶出量)이 많았고 많이 용출(溶出)되는 유리(遊離)아미노산(酸)은 histidine, alanine, lysine, leucine, glycine 및 glutamic acid로써 이들 유리(遊離)아미노산(酸)이 국물의 풍미(風味)에 중요(重要)한 구실을 할 것이라고 보아진다. 칼슘과 철은 대멸과 중멸간에 함량차이(含量差異)는 거의 없으며 조리시간별(調理時間別) 용출량(溶出量)은 10분간(分間)이 가장 낮았으며, 30분간(分間)과 40분간(分間)에는 차이(差異)가 거의 없으므로 이들 조리시간(調理時間)은 30분간(分間)이 가장 좋았다.

• 한국식품과학회지
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• 제5권2호
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• pp.71-77
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• 1973

한우(韓牛)의 사태근육에 효소(酵素)를 첨가(添加)해서 유리(遊離) amino acid를 automatic amino acid analyzer 로 분석(分析) 조사(調査)한 결과(結果)는 다음과 같다. 1) 효소(酵素)를 첨가(添加)하지 않은 사태근육에서 유리(遊離) amino acid 의 함량(含量)은 alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid, valine 의 순서(順序)로 함유(含有)되었다. 2) 효소(酵素)를 0.01%, 0.05%, 0.1%로 첨가(添加)함에 따라 glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine, arginine 의 9개(個) 유리(遊離) amino acid는 계속 증가(增加)하였다. 3) Proline, histidine 은 control에서 높은 함량(含量)을 보이다가 0.01%의 효소첨가(酵素添加)에서 감소(減少)된후 효소량(酵素量)이 증가(增加)됨에 따라 유리(遊離) amino acid 의 량(量)이 증가(增加)되었다. 4) Aspartic acid, threonine, serine, methionine, tyrosine, phenylalanine 은 0.05%의 효소첨가(酵素添加)까지 증가(增加)하다가 0.1%에서 현저히 감소(減少)되었다. 5) 육(肉) 조리시(調理時) 효소(酵素)의 첨가량(添加量)은 육중량(肉重量)의 0.05%가 가장 효과적(效果的)이다.

• 한국식품영양학회지
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• 제12권5호
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• pp.496-501
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• 1999

Albinism is a phenomenon that color of the body surface is changed to white orfaint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder Paralichthys olivaceus. The skin and muscle from the normal and albinic flounder were used by measuring contents of amino acid free amino acid. The results were summarized as follows: Contents of amino acid in theskin and muscle are different from normal and albinic flounder. Phenolic and sulfuric amino acids in the skin of normal flounder were 2 times those of albinic ones. Especially tyrosine contents of the skin in normal flounder were 24 times higher than those. Methionine was 26 times higher than those Phenylalanine was 1.6 times higher. In free amino aicd phosphoserine and phosphoethanolamine were a little higher than that ones. The melanin formation of the skin in flounder was affected by substrates such as phenolic amino acid and cofactor such as sulfuric amino acid.

• 한국식품영양과학회지
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• 제24권1호
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• pp.48-53
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• 1995

Changes in the contents of sugar, organic acid, free amino acid and uncleic acid-related compounds of leaf mustard-Kimchi during fermentation at 5~7$^{\circ}C$ were investigated. The leaf mustard-Kimchi was formulated with 4kg leaf mustard, 120g garlic, 80g ginger, 540ml salted anchovies, 1kg green onion, 200g red pepper powder, 200g ground red pepper, 60g whole sesame and 600ml glutinous rice paste. Changes in pH and acidity were relatively slow. Major free sugars were glucose(0.13%) and maltose(0.42%), and residual sugars(0.03-0.04%) were also detected after 32 days of fermentation. Major free amino acids containing more than 26.5mg% were proline, glutamic acid, alanine and histidine. Contents of total free amino acids increased from 244.8 to 397.2mg% by 24 days of fermentation. Of non-volatile organic acid, lactic acid was the most abundant(119.3mg%), and its content increased markedly after 10 days of fermentation. Other organic acids(below 53.1mg%) observed were malic, oxalic and citric acid. Contents of nucleic acid-related compounds were high in the order of hypoxanthine(22.8mg%), IMP(8.3mg%) and GMP(6.9mg%). Hypoxanthine content increased by 10 days(27.3mg%) and decreased thereafter, while the others decreased gradually during the overall period of fermentation.

• 한국연초학회지
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• 제32권2호
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• pp.70-76
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• 2010

A simple and sensitive automatic amino acid analyzer method for the determination of free amino acids in tobacco was described. Sample preparation consisted of a single step of extraction with 0.1 mol HCl at ambient temperature in 60 min by sonication, followed by filtration of an aliquot. Automated amino acid analyzer was used to construct a post-column ninhydrin reaction unit to monitor amino acids separated by liquid chromatography using a series of eluting buffers. By optimization of sample preparation, separation of 19 amino acids was achieved. Limits of quantitation was 0.01 mg/g, coefficients of variation ranged from 0.5 % to 8.9 % and recoveries range from 85 % to 106 %. The method was applied to the analysis of amino acids contents of tobacco leaves in different varieties.

• 한국식품영양과학회지
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• 제34권5호
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• pp.681-686
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• 2005

동백잎의 채취시기에 따른 일반성분, 유리당, 유기산, 아미노산, catechin, chlorophyll 및 total polyphenol 등의 함량은 다음과 같다. 동백 잎의 조단백과 조지방 및 ascorbic acid 함량은 채취시기가 늦을수록 감소하였고, 조회분과 조섬유 함량은 채취 시기가 늦을수록 증가하는 경향을 보였다. 유리당은 fructose, glucose, sucrose 등 3개의 당이 확인되었고, 총 유리 당 함량은 채취시기가 늦을수록 증가하였다. 유기산은 citric acid, tartaric acid, succinic acid, acetic acid 등이 검출되었고, 채취 시기가 늦을수록 총함량은 증가하였다. 동백잎의 주된 유리아미노산은 aspartic acid, glutamic acid, histidine이었고, 채취시기가 늦을수록 총유리 아미노산 함량은 감소하였다. 동백잎의 주된 구성아미노산은 histidine, alanine이었고, 채취시기가 늦을수록 구성아미노산의 함량은 감소하였으며, 총아미노산에 대한 필수아미노산의 비율은 증가하였다. 동백 잎에 함유된 무기질은 P, Ca, K, Na, Fe등으로 채취시기가 늦을수록 함량은 증가하였으며, 동백 잎의 chlorophyll 함량과 total polyphenol 함량은 채취 시기가 늦을수록 증가하였다.

• 한국식품영양과학회지
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• 제23권4호
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• Journal of Nutrition and Health
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• 제35권10호
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• pp.1031-1037
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• 2002

The purpose of present study was to evaluate the effect of endurance exercise training on skeletal muscle free amino acid concentrations, and differences in free amino acid concentration between soleus muscle which consists of mostly slow twitch oxidative fiber and extensor digitorum longus muscle which consists of fast twitch oxidative glycolytic fiber. Sixteen male SD rats (4 weeks old) were randomly devided into two groups, and fed a purified AIN-93M diet with or without aerobic exercise training according to the protocol (running on the treadmill at 25 m/min for 60 min, 5 days a week) for 6 weeks. Exercise-training for 6 weeks significanly reduced the commulative body weight gain (p＜0.05) and food efficiency ratio (p＜0.01) of rats. The result showing mitochondrial citrate synthase activity of soleus muscle was significantly higher in exercise-trained rats compared to the value for control animals (p＜0.01) indicates aerobic exercise-training was successfully accomplished in the trained group. No difference was found in the muscle aminogram pattern between soleus muscle and extensor digitorum longus muscle of control animals. However, free amino acid concentrations of soleus muscle were from 1.2 to 3.9 times of those found in extensor digitorum longus muscle of control rats, depending on an individual amino acid. Intermediate level of endurance exercise training for 6 weeks did not influence concentrations of most of free amino acid in soleus muscle of rats collected at an overnight fasted and rested state. In contrast, isolucine and leucine concentrations in extensor digitorum longus muscle of exercise-trained rats were significantly lower than those for control animals. These results indicate that aerobic energy metabolism had not been efficiently conducted, and thereby the utilization of BCAA for energy substrate was enhanced in fast twitch oxidative glycolytic fibers of extensor digitorum longus muscle of rats followed exercise-training protocol for 6 weeks.