Glutamic Acid in Korean Foods and Estimation of its Dietary Intake

한국식품 중 글루타민산의 함량과 한국인의 글루타민산 섭취량 산정에 관한 연구

  • Jo, Jae-Sun (Food Resources Laboratory, Korea Institute of Science and Technology) ;
  • Kwon, Tai-Wan (Food Resources Laboratory, Korea Institute of Science and Technology)
  • 조재선 (한국과학기술연구소.식량자원연구실) ;
  • 권태완 (한국과학기술연구소.식량자원연구실)
  • Published : 1971.08.28

Abstract

Free and total glutamic acid (GA) in 76 items of Korean foods have been determined by manometric method using glutamate decarboxylase(EC 4 1 1 15). Free GA contents are $10{\sim}20$ in cereals, $20{\sim}30$ in legumes, about 30 in meats, $10{\sim}30$ in marine products, and less than 10mg (w/w) in vegetables. While those of total GA are determined to be about 3 in wheat products, 2 in bareley, 1 in other cereals, 5 in soybean and peanut, 3 in meats, $2{\sim}3$ marine products, and less than 0.5% (w/w) in vegetables. Free GA content in soy sauce is exceedingly high to amount 1% (w/v). The estimated dietary intakes of total and free GA calculated on the basis of the above data along with those of food consumption survey are $9{\sim}16g\;and\;400{\sim}700\;mg$ per day per person, respectively.

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