Journal of Nutrition and Health
- Volume 19 Issue 3
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- Pages.190-198
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- 1986
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Studies on the Constituents of Korean Edible Oils and Fats -Part 7- Amino Acid Composition of white Sesame, Black Sesame and Perilla Seed by High Performance Liquid Chromatography
한국산 식물식용유지의 성분에 관한 연구 -제 7 보-고속액체크로마토그래피에 의한 흰깨 검은개 들깨중의 아미노산 조성
Abstract
The result of the analytical experimental by HPLC on amino acid which is contained in such samples as white-raw-sesame, white-roast -seasame, black -raw -sesame, black-roast-sesame, raw-perilla seed and roast-perilla seed is as follows ; In the six smaples, the amino acid contents in raw seeds were all higher than those in roasted seeds, and the contents of alutamic acid and lysine were more reduced in roasted seeds than in raw seeds. All the amino acid contents except threoninewere highest in raw perilla seed. The amino acids which the six samples contain to a higher degree were in order of glutamic acid (18 %-21%), threonine(16%-19%), glycine (8%-9%), leucine(77.5%), aspartic acid (7%-7.4%), while methinine (1-2%) was contained least in all six samples followed by Isoleucine(3%).
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