1. 국자(?子)를 사용(使用)하여 백미(白米) 및 옥수수를 원료(原料)로 탁주(濁酒)를 담금하고 경시적(經時的)으로 그 발효(醱酵)술덧중(中)의 Amino-N를 Formol 법(法)으로 정량(定量)하고 또한 유리(遊離) Amino 산(酸)을 PPC 법(法)으로 검출(檢出).하였다. 2. 백미정료탁주(白米定料濁酒)술 덧 중(中)에서는 Aspartic acid, Cystine Glutamic acid, Glycine, Serine Alanine, Tyrosine, Histidine, Valine, Tryptophan, Phenylalanine, Proline 및 Leucine 등 14종의 Amino 산(酸)을 검출(檢出)하였다. 3. 옥수수원료탁주(原料濁酒)술덧 중(中)에서는 Aspartic acid, Cystine, Glycine, Derine, Alanine, Lysine, Valine, Aistididine, Proline, Leucine 및 Tryptophan 등(等) 12종(種의) Amino 산(酸)을 검출하였다. 4. 백미(白米) 및 옥수수원료(原料) 탁주중(濁酒中)의 주체 Amino 산(酸)은 Paper Chromatography에 나타난 각(各) Spot의 정색도(呈色度)로 보아 Lysine, Valine, Leucine, Serine, Proline 및 Glycine 등(等)으로 추정(推定)하였다.
Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.
