In an attempt of develop composite flours, D. aimadoimo of yams in Korea was investigated with respect to its physicochemical properties and sensory analysis with baking bread. The results are summerized as follows ; 1. Yam had 73.21% of water, 21.65% of carbohydrate, 3.3% of crude protein, 0.25% of fat, 1.60% ash and 20.3% of starch. 2. Sucrose was 78% of the total free sugars in yam flour. It was contained which 67% of total free amino acids were serine, arginine & alanine and 23.6% of total amino acids was glutamic acid. 3. As the yam flour level in amylogram patterns (8% dry basis) was increased, the initial pasting temperature was increased and the viscosity decreased. 4. Replacement of yam flour with 10% wheat flour was the best in sensory evaluation of the products.

생리활성에 따른 용매분획을 통해 으름(Akebia quinata) 과피로부터 4종의 사포닌을 분리하였다. 으름 과피를 에탄올로 추출한 후 디클로로메탄, 에틸아세테이트, 부탄올 및 물 층으로 순차분획하였으며 분광학적 분석을 통해 부탄올 분획으로부터3-O--L-arabinopyranosyl hederagenin (-hederin), 3-O--L-rhamnopyranosyl (12) -L-arabinopyranoly oleanolic acid (-h