Earticle

초록

영어

This experiment was conducted to determine the amount of asparagine content in soybean sprout soup as well as its effect on the regulation of blood alcohol concentration in human body. Asparagine content and alcohol concentration in blood were analyzed using the amino-acid analyzer and alcohol tester, respectively. Asparagine content in soybean sprout soup was highly significantly different among sprout soups sampled from different restaurants, although the boiling time and amount of sprout used were different among the samples. Significantly higher asparagine content was observed in soups with higher amounts of sprouts (2.81% in 500 grams of sprout) and 10 minutes after boiling with other solid ingredients in the soup. Lower concentration of alcohol in blood was recorded in persons with higher body weight. The asparagine+soybean extract (eaten immediately after drink) lowered the blood alcohol concentration significantly followed by only asparagine and control. The blood alcohol concentration after drinking become zero earlier (by 30 minutes), when asparagine+soybean extract or only asparagine was consumed as compared to control.

키워드

저자

• 정연신 [ 경북대학교 농업과학기술연구소)경북대학교 식물생명과학부 ]
• 황영현 [ 경북대학교 식물생명과학부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  경북대농학지

• 간기

  계간

• pISSN

  2287-271X

• eISSN

  2288-0356

• 수록기간

  ~2014

• 십진분류

  KDC 525 DDC 635