Composition of Fatty Acid and Organic Acid in Acanthopanax

오가피(五加皮)의 지방산(脂肪酸) 및 유기산(有機酸) 조성(組成)

  • 신응태 (동국대학교 식품공학과) ;
  • 김창식 (동국대학교 식품공학과)
  • Published : 1985.10.30


The composition of fatty acids and organic acids in the fruits, stems, and roots of Acanthopanax were studied. The major fatty acids in the fruits, stems and roots were oleic, linoleic and palmitic acids and these composed about 86-98% of total fatty acids. However, there are great differences in content of the major fatty acids between varieties and each parts. Citric, malefic, succinic, malonic, fumaric and malic acids were identified in the fruits. Malic acid was the predaminant organic acid. There are great differences in individual content of the organic acids between varieties and each parts. Malonic and malefic acids were not detected in the stems and roots, respectively. Citric acid was most abundant organic acid parts. Total organic acid content in roots was very low compared to that of fruits and stems.