흑오미자의 유리당, 아미노산 및 무기질 조성

• 영문명: Comparison of the Composition of Free Sugars , Amino Acids and Minerals in Black Omija (Schizandra nigra Max)
• 발행기관: 한국자원식물학회
• 저자명: 신수철
• 간행물 정보: 『한국자원식물학회지』제11권 제1호, 47~50쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.02.28

영문 초록

For the quantitiative determination of chemical and taste components in black omija(Schizandra nigra Max) and omija(S.chinensis), compositions of free sugars, free amino acids, total amino acids, and minerals were analyzed. Among the total free sugars in black omija and omija, glucose and frutose were major free sugars and sucrose was little amount. The most abundant free amino acid in black imija was histidine and that in imija was serine. The major free amino acid in black omija and omija were histidine, serine, glutamic acid and aspartic acid. The major total amino acids in black omija and omija were glutamic acid, arginine , leucine and histidine. The limiting amino acid of each omija was S-containing amino acids. The abuntdant minerals in black omija and omija were K and Ca.

키워드

free sugars amino acids minerals Schizandra nigra