논문 상세보기
pp.189-194
To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.
