Studies on the Chemical composition of Citrus fruits in Korea (III) -On the free amino acids , sugars and pectin content in main Varieties-

한국산(韓國産) 감귤류(柑橘類)의 화학성분(化學成分)에 관(關)한 연구(硏究)(III) -주요(主要) 감귤(柑橘) 품종별(品種別) 유리(遊離) amino acid, 당(糖) 및 pectin 함량(含量)에 관(關)하여-

A survey of the free amino acids and free sugars in the juice of fourteen citrus varieties was made by means of paper chromatography and the pectin content in the rind was detected The results of the survey are summarized as follows. 1) Sixteen aminoacids detecteu in fourteen varieties under the condition of this study were distributed with. different frequency as follow. Proline, gamma-amino-butyric acid, alanine, valine, serine, glutamic acid, aspartic acid (in 14 varieties), lysine(12), leucine threonine(11), isoleucine(10), arginine(9), glycine(6) ${\beta}-alanine$(4) asparagine(3) unknown(2). 2) Proline, gamma-amino-butyric acid were mostly abundant in all varieties and alanine was next in the amount. 3) The varieties in the decreasing order of number of amino acids container were C. grandis madow C. leiocarpa (14 acids), C. sulcata, C. hassaku. native citron, Fortunella japonica(13) C. grandis heiko, C. Tamurana iyo, C. nobilis(12) C. reticulata C. junos(11) C. natsudaidai(10) C. miyakawa unshiu, C. ohali unshiu(9). 4) The varieties which appear to contain all essential amino acids(6 acids)detected were C. grandis madow C. grandis heiko, C. sulcata, C. Tamurana iyo, C. hassaku and native citron, and C. natsudaidai, C. unshiu were the least (1-3 acids). 5) Glucose fructose, sucrose and maltose were detected in all varieties. 6) The pectin content in the rind ranged from 8.64% F.W.(C. junos) up to 17.0% for C, grandis madow and the mean was $11.63{\pm}2.69%$.

제주산감귤(濟州産柑橘) 14(品種)의 과즙중(果汁中) 유리(遊離) amino 산(酸)과 당(糖)을 paper chromatography로 분별(分別) 동정(同定)하고 과피중(果皮中)의 pectin 함량(含量)을 조사(調査)한 결과(結果)는 다음과 같다. 1) 본시험(本試驗) 조건하(條件下)에 14개품종중(個品種中)에서 동정(同定)된 16개(個) amino 산(酸)과 그 출현빈도(出現頻度)는 아래와 같다. proline, ${\gamma}-amino$ butyric acid, alanine, valine, serine, glutamic acid, aspartic acid(14개품종(個品種)) lysine(12), leucine threonine(11), isoleucine(10), arginine(9), glycine(6) ${\beta}-alanine$(4) asparagine(3) unknown(2). 2) Proline과 ${\gamma}-amino$ butyric acid가 모든 품종(品種)에서 함량(含量)이 가장 많았으며 alanine이 그다음 이었다. 3) 품종별(品種別) 함유(含有) 아미노 산수(酸數)는 마두(麻豆), 금감자(金柑子)(14개산(個酸)), 삼보감(三寶柑), 팔삭(八朔), 산귤(酸橘), 환실금감(丸實金柑)(13), 평호문단(平戶文旦), 이예감(伊豫柑), Washington Navel(12) 병귤, 대유자(大油子)(11)하귤(夏橘)(10) 궁천조생온주(宮川早生溫州), 미장온주(尾張溫州)(9)의 순(順)이다. 4) 동정(同定)된 6개(個) 필수(必須) amino 산(酸)은 7개(個) 품종(品種)에 모두 함유(含有)되어 있으며 하귤(夏橘)과 온주(溫州)는 $1{\sim}3$개(個)로 가장 적었다. 5) 과즙중(果汁中) 유리당(遊離糖)은 glucose fructose sucrose maltose 로 14개(個) 품종(品種)에서 동일(同一)하였다. 6) pectin의 함량(含量)은 마두(麻豆)에서 생과피당(生果皮當) 17.0%로 가장크고 대유자(大油子)가 8.64%로 가장 낮으며 평균치(平均値)는 $11.63{\pm}2.69%$였다.