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Chemical Components and Antimicrobial Effects of Corni fructus

산수유의 영양성분과 항균효과

  • Lee, Soon-Ok (Hotel Cuisine, Korea Tourism College) ;
  • Han, Sag-Myung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kim, Hye-Mi (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Jeung, Seung-Kyoung (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Choi, Jin-Young (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kang, Il-Jun (Dept. of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University)
  • 이순옥 (한국관광대학 호텔조리과) ;
  • 한삭명 (한림대학교 식품영양학과.한국영양연구소) ;
  • 김혜미 (한림대학교 식품영양학과.한국영양연구소) ;
  • 정승경 (한림대학교 식품영양학과.한국영양연구소) ;
  • 최진영 (한림대학교 식품영양학과.한국영양연구소) ;
  • 강일준 (한림대학교 식품영양학과.한국영양연구소)
  • Published : 2006.08.30

Abstract

The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 mg%. Major amino acids of Corni fructus were aspartic acid (523 mg%) and glutamic acid (247 mg%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively. Major fatty acids of Corni fructus were linolic acid (33.3%), palmitic acid (25.1%), linolenic acid (21.6%) and olcic acid (13.2%). The mineral contents of Corni fructus were 2067.5 mg% of K, 372.9 mg% of Ca and 98.4 mg% of Mg in dry basis. The organic acid contents of Corni fructus were 19,478 mg% of formic acid, 18,167 mg% of succinic acid, 14,487 mg% of malonic acid and 13,018 mg% of malic acid. Naengmyon yuksu (beef stock for cold noodles) were prepared with the addition of Corni fructus. Corni fructus added to Naengmyon yuksu inactivated microorganism and inhibited the growth of microorganism during storage at $10^{\circ}C$. Naengmyon yuksu added 1.5 g of Corni fructus showed the highest sensory scores.

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