Organic Constituents in Kimchis (Ixeris sonchifolia H.) -On free amino acids-

고들빼기 김치의 유기성분(有機成分)(I) - 유이(遊離)아미노산(酸)에 관(關)하여 -

  • Kang, Dong Hee (Dept. of Food and Nutrition, Jinju Technical Junior College) ;
  • Woo, Young Sook (Dept. of Home Economics, Jinju Technical Junior College) ;
  • Lee, Young Kyoung (Dept. of Food and Nutrition, Gyeongsang National University) ;
  • Chung, Seung Yong (Dept. of Food and Nutrition, Gyeongsang National University)
  • 강동희 (진주실업전문대학 식품영양과) ;
  • 우영숙 (진주실업전문대학 가정과) ;
  • 이영경 (경상대학교 식품영양학과) ;
  • 정승용 (경상대학교 식품영양학과)
  • Received : 1983.06.15
  • Published : 1983.09.30


The change of free amino acids was identified during fermentation of kimchis (Ixeris sonchifoliaH.) added fermented anchovy. The results were summarized as follows; In fresh roots and leaves of Ixeris sonchifolia H., 8 kinds of free amino were determined respectively. Among them, argine, cysteine and glutamic acid were abundant in fresh roots, while arginine, valine, isoleucine and phenylalanine in fresh leaves, especially arginine was dominant in fresh both roots and leaves. The amount of total amino acids in fresh leaves was about 2.5 times of that of roots. After fermentation, 15 kinds of free amino acids were determined in kimchis, and the characteristic favor of in was attributed to such amino acids as threonine, glutamic acid, alanine, leucine and cysteine. The content of total free amino acids in kimchi leaves was increased to about 5 times of that in fresh (9,435,6mg % on dry base), but in kimchi roots, 11 times of that in fresh was contained (7,079,1mg % on dry base) In kimchi'es extract, 16 kinds of free amino acids were determined, and threonine, glutamic acid, alanine, cysteine and leucine were abundant.