Properties of Chemical Components of Camellia japonica L. loaves According to Picking Time

동백잎의 채취시기에 따른 화학적 성분 특성

  • Kim, Bong-Sun (Dept. of Food In Cooking Science, Sunchon National University) ;
  • Choi, Ok-Ja (Dept. of Food In Cooking Science, Sunchon National University) ;
  • Shim, Ki-Hoon (Dept. of Food In Cooking Science, Sunchon National University)
  • 김봉순 (순천대학교 식품과학부 조리과학과) ;
  • 최옥자 (순천대학교 식품과학부 조리과학과) ;
  • 심기훈 (순천대학교 식품과학부 조리과학과)
  • Published : 2005.06.01


The purpose of this study was to analyze the chemical component of Camellia japonica L. according to picking time. Leaves of Camellia japonica L. were picked in April and May,2003. Free sugars (fructose, glucose and sucrose) and organic acids (citric acid, tartaric acid, succinic acid, acetic acid) were present in the Camellia japonica L. leaf. The contents of total free sugars and organic acids increased as picking time was delayed. The major components of free amino acids were aspartic acid, glutamic acid and histidine, and those of total amino acids were histidine and alanine. The contents of total free amino acids and total amino acids were decreased as picking time was delayed, while the ratio of essential amino acids to the total amino acids increased. The amount of minerals (P, Ca, K, Na and Fe), chlorophyll and total polyphenol increased as picking time was delayed.


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