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한국산 사주에 관한 연구(제1보)

Studies on the Snake Wines(Part 1)

한국식품과학회지 1969년 1권 1호 p.74 ~ 77
박윤중, 정순량,
소속 상세정보
박윤중 (  ) - 충남대학교 농과대학
정순량 (  ) - 충남대학교 농과대학

Abstract


In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows.
1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, -alanine, lysine, arginine, histidine, trytophan.
2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine.
3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively.
4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine.
5. Eleven unknowns of ninhydrin positives were identified in the every snake wine.
6. The free amino acids in snake wines were various in kind as compared with in beer, ,Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and β-alanine in snake wines were missed in every cereal wine.

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