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계절, 부분, 색의 영향에 의한 양배추의 유리 아미노산 함량 변화
오일남(Il-Nam Oh),최승현(Seung-Hyun Choi),박수형(Suh-Young Park),임용표(Yong-Pyo Lim),안길환(Gil-Hwan An) 충남대학교 농업과학연구소 2011 농업과학연구 Vol.38 No.1
The contents of free amino acid in cabbage cultivars originated from China and Korea were measured to determine the quality for taste and nutrition. The experimental variables were season (spring-sowing and fall-sowing), leaf position (inside and outside), and the cabbage color (green and red). Eighteen free amino acids were detected at the range of 0-38 ㎎/g dry weight. The most abundant amino acid was serine(0-128 ㎎/g). Alanine, aspartate, glutamate, asparagine, histidine, and proline were relatively rich at 2-12 ㎎/g dry weight. Glycine were significantly increased in spring-sowing cabbages by 2-fold but proline was reversely decreased by 7-fold. The inside parts of cabbages contained significantly more alanine, glutamate, glycine, isoleucine, serine, and valine than the outside ones. The higher contents of isolecuine, leucine, proline, and valine were observed in the red cabbages than the green ones. The significant cross effects of season-color and position-color were also observed, indicating the red and the green cabbages were differently affected by season and tissue position.