This study was carried out to investigate the chemical properties of safflower seeds cultivated at some areas in Korea. Safflower was used as one of the functional foods and medicinal plants for many centuries. Porximate compositions of safflower seeds were moisture, 4.8~8.1%, crude protein 16.5~19.5%, crude ash 2.7~3.3%, curde fiber 38.5~43.4%, and crude fat 16.6~24.4%, respectively. Glutamic acid, aspartic acid and arginine were the major amino acids and their contents were 2,587.4~3,143.5 mg%, 1,315.8~1,654.8 mg%, and 1,171.9~1,484.2 mg%. K, P, Ca, and Mg were major minerals and their contents were 611.6~886.3 mg%, 501.5~596.7 mg%, 208.5~641.2 mg%, and 530.6~639.5 mg%, respectively. The free sugars that were identified include raffinose, sucrose, glucose, fructose. α-tocopherol content was 0.14~3.82 mg%. Contents of vitamin C was 0.43~3.39 mg%. The safflower seeds fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linoleic acid. The major fatty acid was linoleic acid it’s content was 74.8~82.9%.

Abstract
서 론
재료 및 방법
    1. 재료 및 시약
    2. 일반성분
    3. 아미노산 조성
    4. 무기질 조성
    5. 유리당 조성
    6. 비타민 C
    7. 토코페롤
    8. 카로틴
    9. 지방산 분석
    10. 통계처리
결과 및 고찰
    1. 일반성분
    2. 아미노산 조성
    3. 무기질 조성
    4. 유리당 조성
    5. 비타민류
    6. 지방산 분석
요약 및 결론
References

• 이영철(한국식품연구원 전통식품연구단) | Young Chul Lee (Research Group of Traditional Food, Korea Food Research Institute)
• 안채경(우송정보대학 식품영양조리학부) | Chae Kyung Ahn (Division of Food Nutrition & Cookery, Woosong College) Corresponding author