임자류의 아미노산성분에 관한 연구

Abstract

The amino acid composition of there species of seed, white sesame, black sesame, and perilla that are familiar as seasoning and food in korea was detected. A paperchromatographic technique was employed to indentify individual amino acids contained in the seeds in both componnd and free states. Varions spraying reagents for staining spots on the chromatogram were used to ensure the identification. Under suitable conditions and controlled methods it was revealed the each subject contained the so-called essential amino acids plus other homologues. The difference in aminoacid composition between the species is not marked. However, the amino acid compositions of protein and in free state showed some difference with each other as seen in the Table 4.