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Compositional Characterization and Colorant Identification of Omija(Schizandra chinensis) Fruit Extract

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 4 (2008.08)바로가기
  • 페이지
    pp.787-793
  • 저자
    Seol-Hee Kim, Byung-Hoo Lee, Jong-Chul Kim, Sung-Seen Choi, Gwe-Won Kim, Mi-Hyun Joo, Sang-Ho Yoo
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78588

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원문정보

초록

영어
A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of γ-amino butyric acid (GABA).

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgment
 References

키워드

Schisandra chinensis omija anthocyanin cyanidin-3-xylosylrutinoside liquid chromatography-mass spectrometry(LC-MS)

저자

  • Seol-Hee Kim [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University ]
  • Byung-Hoo Lee [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University ]
  • Jong-Chul Kim [ Department of Applied Chemistry, Sejong University ]
  • Sung-Seen Choi [ Department of Applied Chemistry, Sejong University ]
  • Gwe-Won Kim [ KOOKSOONDANG 110-3 Samsung-dong ,Gangnam-gu, Seoul ]
  • Mi-Hyun Joo [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University ]
  • Sang-Ho Yoo [ Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 4

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