Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation of Adenosine and Free Amino Acid Composition from the Leaves of Allium tuberosum

부추 잎으로부터 Adenosine의 분리와 유리 아미노산 조성

  • Park, Jae-Sue (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
  • Kim, Jae-Yeun (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
  • Lee, Ji-Hyon (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
  • Young, Han-Suk (College of Pharmacy, Pusan National University) ;
  • Lee, Tae-Woong (College of Pharmacy, Pusan National University)
  • Published : 1992.06.01
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Abstract

From the leaves of Allium tuberosum (Liliaceae), . the purine nucleoside, adenosine was isolated and its structure was characterized on the basis of spectral data. Besides this nucleoside, the composition and relative content of free amino acids and related compounds, compared to standards determined under identical conditions was also investigated using automatic amino acid analyzer. Major free amino acids were alanine, glutamic acid, aspartic acid and valine.

부추 잎으로부터 purine nucleoside인 adenosine을 분리하고 그 구조를 기기적인 분석방법에 의하여 동정하였으며 또한 유리 아미노산 관련 화합물들의 조성과 상대함량을 표준품과 동일 조건하에서 아미노산 자동 분석 기기로 비교 검토하였다. 가장 함량이 많은 유리 아미노산들은 ala-nine, glutamic acid, aspartic acid 그리고 valine이었다.

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