[논문]Change in Levels of Vitamin U and Amino Acids in Korean Chinese Cabbages Under Various Drying Methods

Kim, Gun-Hee

Abstract ▼ AI-Helper

S-methylmethionine, vitamin U levels were affected by cultivars, parts fo Korean Chinese cabbages, and drying methods. Among drying conditions, freeze drying method appeared the best condition to maintain bitamin U content compared to oven and air drying methods. In the case of KOrean Chinese cabbag...

S-methylmethionine, vitamin U levels were affected by cultivars, parts fo Korean Chinese cabbages, and drying methods. Among drying conditions, freeze drying method appeared the best condition to maintain bitamin U content compared to oven and air drying methods. In the case of KOrean Chinese cabbages, outward leaves have high levels of chlorphyll and fiber. From this study, the outward parts contained high levels of vitamin U in two cultivars. Leaf parts were 1.1-21.2 times higher in vitamin U levels than midribs in both cultivars. This difference was shown most distinctively in freeze dried outward parts of Winter Pride cultivar. Like vitmnin U, fee amino acids also showed much higher levels in leaves. Levels of amino acids showed irregulatoy changing patterns at different parts and cultivar of Korean Chinese cabbages with various drying methods, Alanine and threonie appeared relatively aboundant amino acids in most parts of samples. Since no distinctive trends were observed in this rsult, it seems no relationship exists between amon oacids and bitamin U levels. Levels of methionine in differnent parts and cultivars of Korean Chinese cabbages dried with various methods did no show clear relationship with tlevel of vitamin U. Moreover, emthionine was not detected in freeze dired outward leaf parts which were the hithest parts of vitamin U levels in Winter Pride and 55 days cultivar. There were simila levels of methionine between overn and freeze drying. Samples prepared by air drying showed significatly lower levels than those by oven and freeze dryting. Methionine as aprecursor of vitamin U, may play a role in an increase of vitamin U during drying of KOrean Chinese cabbages.

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45 gm pore size filter (13A, GL Science, Tokyo, Japan) and collected 2 mL of purified solution for sample analysis after wash ing initial 3 mL. Three replication sample solutions were provided for each treatment.

대상 데이터

Two different cultivars, Winter Pride and Hungnong 55 days (Hungnong Seeds, Korea), were sampled for this experiment. Sampling occurred at fully developed stages of growth was prepared for determination of vita min U and amino acids.

참고문헌 (15)

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상세보기
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[국내논문] Change in Levels of Vitamin U and Amino Acids in Korean Chinese Cabbages Under Various Drying Methods 원문보기

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[국내논문] Change in Levels of Vitamin U and Amino Acids in Korean Chinese Cabbages Under Various Drying Methods 원문보기

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