한국식품중 아미노산의 함량구조보고 (제1보)

• 영문명: Amino Acid Content of Korean Foods (1)
• 발행기관: 대한약학회
• 저자명: 채례석(Re Suk Chai) 유종열(Jong Yull Yu) 안옥경(Ok Kyoung Ahn) 김문자(Moon Ja Kim)
• 간행물 정보: 『약학회지』제5권 제1호 (1960년), 27~30쪽, 전체 4쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1960.10.30

영문 초록

Due to the increasing importance of amino acids in the nutritional field, the amino acid content of Korean foods was studied. For the estimation of amino acids in foods, the microbiological assay method was applied on the assay solution of Korean foods which had been hydrolyzed very carefully to maintain all the hydrolyzed amino acids in the proteins of the foods. The method for the preparation of assay solution and procedure of microbiological assay of the amino acids is described in details in the original paper below. In this work, six (6) kinds of, Korean foods were analysed for ten (10) amino acids Leucine, Phenyl-alanine, Isoleucine, Lysine, Valine, Methionine, Threonine, Histidine, Arginine, and Tryptophan. The result is shown in the table below. This study on the amino acid content of Korean, foods will be continued in the future.