• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.47-50
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• 1998

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.633-638
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• 1989

The changes of free sugars in Kimchi during fermentation were analyzed by GC. The major sugars in Kimchi were mannose, fructose, glucose, and galactose and they were reduced gradually with fermentation, whereas mannitol appeared in the middle stage of fermentation and reduced slowly. The presence of mannitol in Kimchi was identified by GC and GC/MS for the first time. Most of free sugars were stemmed from chinese cabbage and radish, and reduced with fermentation. These patterns of change of free sugars were almost the same in Kimchi. It could be concluded that regardless of kinds of Kimchi the fermentation mechanism of Kimchi was very similar on the basis of the changes of free sugars.

• Korean Journal of Pharmacognosy
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• v.1 no.2
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• pp.23-28
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• 1970

One of the indigeneous plants to this country, Syringa dilatata $N_{AKAI}$ (Oleaceae) is known in commerce as 'Ya-Jung-Hyang' (野丁香) and has been known to be of effect as bitter stomachics. Seasonal variations in the content of polyalcohols and free reducing sugars in leaves of this plant which contains syringin glycoside, mannitol and free reducing sugars etc. were studied. Application of chromotropic acid to formaldehyde which was obtained from polyalcohols and reducing sugars by treatment with periodic acid results in reddish violet coloration and the solution has absorption maximum at wave length $570m\;{\mu}$. By the use of ionic exchange resin chromatography, poyalcohols were separated from the above mixture. The content of polyalcohols of this plant was plentiful in the growing season while that of free reducing sugars was decreasing vice versa.

• Journal of Ginseng Research
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• v.5 no.2
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• pp.122-131
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• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.301-304
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• 1985

Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at $110^{\circ}C$. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.80-84
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• 2003

The component and content of free sugar in mulberry fruits were evaluated. In all accessions, fructose and glucose were identified as the major free sugar. The ratio of two components appeared in the same level. But CV (coefficient of variation. ％) of fructose and glucose were 23.6％, 23.4％, respectively. It might suggest that varietal variation exists in sugar contents. The mean of total free sugars were 9.11${\pm}$2.14％. Among the tested 49 accessions, ‘Geunanosang’ showed the highest total free sugars in 14.67％, whereas ‘Cheongsipyung’ showed the lowest total free sugars in 5.57％. Also fruity characteristics as well as total free sugars to select the desirable mulberry varieties for the production of fruit were researched and analyzed. From that results, four suitable varieties such as ‘Hwansipchosaeng’, ‘Junggojo’, ‘ Kaery-angchosaengsipmunja’, and ‘Geunanosang’ were selected.

• Korean journal of applied entomology
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• v.7
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• pp.61-64
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• 1969

By way of paper chromatography, free sugars in pycnial drops of Gymnosporangium haraeanum Sydow were investigated in regard of their biochemical interrelation with free sugars of Chinese juniper and pear leaf. The free sugar in pycnial drops of Gynnosporangium haraeanum Sydow were identified to only Fructose spot. Free sugars in Chinese juniper leaf were identified to Glucose. Galactose and two unknown spots. Free sugars of another sample in pear leaf were identified to spots of Glucose, Furctose and Galactose. The Arbutin from pear leaf was crystalized and its structure was identified to Glucose and Hydroquinone. The acetone powder of Emulsin was incubated for 1 hour at $40^{\circ}C$ with 0.05 M Arbutin substrate in test tube and purified by general method with the purpose of analysis of its. metabolic products. And the paper chromatographic analysis showed it to be Glucose spot. From the above results, this Fructose in pycinal drops of Gymnosporangium haraeanum Sydow is presumed to be the exchangeable from free sugars in pear leaf or to be the hydrolyzed of $\beta-glycoside$ (Arbutin)-the metabolic isomerization of Glucose into Fructose by pycnia isomerase.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.104-111
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• 1985

The quality of concentrated red ginseng extract, which was prepared from Korean red ginseng tails, was studied with respect to the changes in the ethanol concentration in the range of 0-90% and temperature of 70-10$0^{\circ}C$ during 1-5 times of extraction. Each extraction time was taken 8 hours at given temperature. The ratio of free sugars to total sugar changed significantly with the number of extraction and ethanol concentrations. An increase in reducing sugar and free sugars and a decrease in extracted soluble starch were fond as ethanol concentration increased. Extraction temperature was found little effect on extractability of sugars and their ratios. Analysis of free sugars in red ginseng extract identified 6 frdd sugars such as rhamnose, xylose, fructose, glucose, sucrose and maltose, including sucrose to be major.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.73-75
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• 1961

The Compositions of the free sugars in Korean Ginseng were determined by use of the ion exchange chromatography and anthrone reaction. The free sugars were sucrose, fructose and glucose. The contents of each sugar in dried and wet Ginseng were Sucrose: 8.525 and 5.280, Fructose: 0.498 and 0.245, glucose: 0.433 and 0.975, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.950-953
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• 1994

This study was carried out to investigate the proximate composition , free sugars,amino acids, organic acid, minerals and extracted color of the fruit of paper mulberry (Broussonetia Kazinoki Siebold) . the proximate compositins were 6.1% of moisture, 15.9% of crude protein, 28.5% of crude fat, 8.9% of crude ash and 40.6% of carbohydrates in the fruit of paper mulberry. Free sugars showed low content as 0.1% of glucose , 0.1% of sucrose, 0.1% of fructose and 0.01% of sorbitol, respectively. In amino acid composition of the fruit of paper mulberry, glycine was the highest in the content, followed by methionine, aspartic acid and alanine, The ratio of essential /total mino acids was 0.43 . The richestmineral contained in the fruit of paper mulberry was Ca and followed by K and Mg. Optical density (490-500nm) of the extracted color with 50% ehtanol and 80 % ethanol were 0.75 and 0.30 , respectively.