市販 酒類中의 Amino Acid 의 定量

• 영문명: Determination of Amino Acid in Alcoholic Beverage
• 발행기관: 한국환경보건학회
• 저자명: 李盛弘(Seong Hong Rhee) 鄭文植(Moon Shik Zong)
• 간행물 정보: 『1. 한국환경보건학회지』제12권 제1호, 63~67쪽, 전체 5쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 1986.04.30

영문 초록

The contents of amino acid in alcoholic beverage-Cheongju, Beer, Makguli, grapewine were analyzed. Cheongju and Makguli were filtered with membrane filter paper. Beer and grapewine were also filtered after treatment with 5-Sulfosalicylic acid. Sample were analyzed by Amino Acid Analyzer (Hitach KLA-5). The results were as follow: 1. The kinds of Amino Acid in Cheongju were 18, those of Beer were 17, Makguli 15, and grape wine 10. 2. The total amino acid in Cheongju was 54.0295 mg, Beer was 16.7172mg, Makguli was 12.3833 mg and grape wine was 4.1480 mg in 100 ml volume.

목차

Ⅰ. 서 론

Ⅱ. 실험방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론