논문 상세보기

오미자의 부위별 유리당, 지질과 비휘발성 유기산 조성에 관한 연구 KCI 등재

A Study on the Compositions of Free Sugars, Lipids, and Nonvolatile Organic Acids in Parts of Omija (Schizandra Chinensis Baillon)

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/252850
구독 기관 인증 시 무료 이용이 가능합니다. 3,000원
韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was carried out to investigate the compositions of free sugars, lipids, and nonvolatile organic acids in parts of omija. The major components of free sugars in each part of omija were fructose and glucose. The contents of those were similar in fruits and endocarps, however, the content of glucose was 1.5 times as much as that of fructose in seeds. The content of lipids in endocarps was 2.4 times as much as that in seeds, and major composition of lipids was neutral lipid. In the contents of nonvolatile organic acids, the content of citric acid that content was 61 to 68% depend on each part of sample was highest among other components, and that of malic acid being 25 to 30% was followed. The contents of nonvolatile organic acids of water extract were 74.5, 55.9, and 69.2% as high as those of original sample in fruits, endocarps, and seeds, respectively. The content of oxalic acid in seeds was lower than that of it in original sample.

저자
  • 이정숙 | Lee, Joung-Sook
  • 이성우 | Lee, Sung-Woo