Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 4 Issue 2
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- Pages.181-184
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- 1989
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on the Compositions of the Total Amino Acids and Free Amino Acids in Parts of Omija (Schizandra Chinensis Baillon)
오미자의 부위별 총 아미노산과 유리 아미노산 조성에 관한 연구
- Lee, Joung-Sook (Korea Ginseng & Tobacco Research Institute, Division of Efficacy) ;
- Lee, Sung-Woo (Department Food & Nutrition, Hanyang University)
- Published : 1989.06.30
Abstract
The compositions of total and free amino acids in parts of Omija were investigated. The most abundant amino acids in fruits, endocarps, and seeds were arginine (50.80%), lysine (14.37%), glutamic acid (14.22%), respectively. Since the amino acid scores of fruits, endocarps, and seeds were 9.4, 11.9, and 16.7, respectively, the limiting amino acid of each part were S-compound amino acids. In the composition of free amino acids, contents of lysine were highest one such as 51.78, 57.00 and 32.88% in fruits, endocarps and seeds, respectively. The contents of histidine from free amino acids were 23.62% in fruits, 22.37% in endocarps, and 26.41% in seeds.
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