오미자의 부위별 총 아미노산과 유리 아미노산 조성에 관한 연구 A Study on the Compositions of the Total Amino Acids and Free Amino Acids in Parts of Omija (Schizandra Chinensis Baillon)
이정숙, 이성우
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/252851
韓國食生活文化學會誌
(한국식생활문화학회지)
제4권 제2호
(1989.06)
pp.181-184
pp.181-184
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.
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