엑스분 조제방법이 우렁쉥이의 함질소 엑스성분 함량에 미치는 영향

• 영문명: Effect of preparation methods of extracts on the contents of extractive nitrogenous constituents in ascidian(Halocynthiaroretzi) musclr
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 박춘규(Choon Kyu PARK) 강태중(Tae Jung KANG) 김귀식(Kui Shik Kim)
• 간행물 정보: 『수산과학연구소 논문집』제8권, 78~83쪽, 전체 6쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1999.12.30

영문 초록

Effect of preparation methods of extracts, such as 1% picric acid extract, 5% perchloric acid extract and 80% ethanol extract of the ascidian Halocynthia roretzi muscle on the contents of extractive nitrogen, free amino acids, and oligopeptides were investigated. The content of extractive nitrogen in picric acid extract, perchloric acid extract, and ethanol extract were 306~329㎎/100g(average 318㎎), 289~305㎎(average 297㎎) and 279~308㎎(average 294㎎) respectively. There was slight difference in their contents among them. The content of total free amino acids in their extracts were 1,684~1,709㎎/100g(average 1,697㎎), 1,268~1,536㎎(average 1,402㎎) and 1,470~1,502㎎(average 1,486㎎) respectively. There was somewhat difference in their levels among them. The content of acidic free amino acids in their extracts were 236~254㎎/100g(average 245㎎), 149~164㎎(average 157㎎) and 63~83㎎(average 73㎎) respectively. There was big difference in their contents among them. However the content of neutral and alkaline free amino acids in their extracts were almost the same level among them. The content of oligopeptides in their extracts were 40~42㎎/100g(average 41㎎), 116~329㎎(average 223㎎) and 82~127㎎(average 105㎎) respectively. There was big difference in their contents among them.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

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참고문헌