Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 3 Issue 1
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- Pages.83-95
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- 1974
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the artificial regulation of the effective components in garlic by the inorganic nutrients
마늘 유효성분(有效成分)의 무기영양소(無機營養素)에 의한 인위적조절(人爲的調節)에 관한 연구(硏究)
Abstract
This experiment was initiated to determine the effective components of garlic during the growth stages and to regulate the contents artificially. The following results were obtained : 1. Alliin content was increased during its growth and showed drastic increase at maturing stage. 2. The kinds of free amino acids detected during growth stages were 15 for leaf growth, 14 for bulbing and 18 for maturing stage. The total content of free amino acids was high. est at maturing stage. 3. The optimum conditions for the maximum amounts of alliin and free amino acid determined by the binary interaction of Systematic Variations Method were 40%
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