Analysis of Chemical Composition of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf, and Root

불로 구기의 부위별 화학적 성분분석

  • Kim, Eun-Hae (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Joo-Chan (Cheongyang Boxthorn Experiment Station) ;
  • Kim, Hyeon-Wee (Ottogi Research center) ;
  • Lee, Cherl-Ho (Department of Food Engineering, Graduate School of Life Science and Biotechnology, Korea University) ;
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 김은혜 (가톨릭대학교 식품영양학과) ;
  • 이주찬 (청양구기자시험장) ;
  • 김현위 (오뚜기 중앙연구소) ;
  • 이철호 (고려대학교 생명공학원 생물공학과) ;
  • 고경희 (가톨릭대학교 식품영양학과)
  • Published : 2005.04.30


Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.


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