Studies on the physicochemical properties of physiological activity substance in turmeric (Curcuma longa L.) were analyzed for the use as an functional food materialization. The proximate compositions in the vacuum freeze dried turmeric were carbohydrate 72.90%, moisture 5.74%, crude protein 10.02%, crude fat 4.67%, and crude ash 6.69%, respectively. The mineral contents of turmeric were calcium (Ca) 2,294.77 mg kg-1, potassium (K) 28,780.54 mg kg-1, magnesium (Mg) 2,826.90 mg kg-1, sodium (Na) 1,826.58 mg kg-1, iron (Fe) 190.94 mg kg-1, and manganese (Mn) 620.16 mg kg-1. The vitamin contents of turmeric were pantothenic acid 1.040 mg/100 g, riboflavin 0.166 mg/100 g, thiamin 0.148 mg/100 g, pyridoxine 0.010 mg/100 g, and calciferol 0.008 mg/100 g, respectively. Total amino acid contents in protein of turmeric were 7.66 g%, and major amino acids were aspartic acid 1.45 g%, glutamic acid 1.07 g%, leucine 0.71 g%, phenylalanine 0.47 g%, and arginine 0.46 g%, respectively. The amount of free amino acids of turmeric were 225.81 mg%, and major free amino acids were asparagine, aspartic acid, glutamic acid, serine, and alanine. Especially, in the case of asparagine, it was highest. The compositions of fatty acid were saturated fatty acid 45.09%, monoenes 8.62%, and polyenes 46.30%.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 분석시약
  2.3. 일반성분 분석
  2.4. 무기질 분석
  2.5. 비타민 분석
  2.6. 구성 아미노산 분석
  2.7. 유리 아미노산 조성 분석
  2.8. 지방산 조성 분석
  2.9. 통계 처리
 3. 결과 및 고찰
  3.1. 일반성분 함량
  3.2. 무기질 함량
  3.3. 비타민 함량
  3.4. 구성 아미노산 조성
  3.5. 유리 아미노산 조성
  3.6. 지질 구성 지방산 조성
 4. 결 론
 REFERENCES

• 오다영(부산대학교 식품공학과) | Da-Young Oh (Department of Food Science and Technology, Pusan National University)
• 김한수(부산대학교 식품공학과) | Han-Soo Kim (Department of Food Science and Technology, Pusan National University) Corresponding author