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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Kwang Duk Moon
Volume & Issues
Volume 13, Issue 6 - Dec 2006
Volume 13, Issue 5 - Oct 2006
Volume 13, Issue 4 - Aug 2006
Volume 13, Issue 3 - Jun 2006
Volume 13, Issue 2 - Apr 2006
Volume 13, Issue 1 - Feb 2006
Selecting the target year
Combined Effect of Heat Treatment and Gamma Irradiation on the Shelf-Stability and Quality of Packaged Kimchi during Accelerated Storage Condition
Kim, Mi-Jung ; Park, Jin-Gyu ; Kim, Jae-Hun ; Park, Jae-Nam ; Lee, Hyun-Joo ; Kim, Wang-Geun ; Lee, Ju-Woon ; Byun, Myung-Woo ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 531~537
This study was conducted to evaluate the combined effect of heating and gamma irradiation on the shelf-stability and quality of kimchi during storage at
. The optimum condition for heat treatment of kimchi was considered at
for 30 min. Irradiation after kent treatment was effective to inhibit the growth of microorganisms and prevent the quality change of kimchi during storage. In particular, microorganisms of kimchi co-treated with heat and 20 kGy-irradiation were not detected and sensory scores of that were the highest after storage at
for 14 days. Therefore, combination treatment of heat and irradiation was considered as the effective method to improve the shelf-stability of kimchi in the accelerated condition.
Quality Properties of Hallabong Tangor(Citrus Kiyomi
ponkan) Cultivated with Heating
Lee, Sang-Hyup ; Kim, Hwa-Sun ; Cho, Sung-Won ; Lee, Joong-Suk ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 538~542
Physicochemical properties and positional distribution of Hallabong Tangor (Citrus Kiyomi
ponkan) cultivated in heated greenhouse were investigated. About 90% of Hallabong produce fruit within the range of
fruit weight on a tree, larger fruits were mainly consisted of
in M16A, a variant species of Hallabong, due to younger tree and fruit thinning. Nevertheless fruit sizes of M16A were larger than Hallabong, and peel thickness of M16A (3.29 mm) was thinner than that of Hallabong (3.51 mm). Hardness of m6h was 994.69g-force, compared to 832.8 g-force of Hallabong on the average. Soluble solids and acid content of Hallabong were
, while those of M16A were
, respectively. Vitamin C content of Hallabong was
, compared to
in M16A. Soluble solid in the part of stem was lower than that of end part among the same segment. Fruit size in the upper part of the tree was larger, the peel was thicket and flesh ratio was lower than the middle or lower part. However, soluble solids and acid content were high, due to cumulative sunshine during cultivation.
Effect of Yellow Loess Packaging on the Eating Quality of Rice
Lee, Se-Eun ; Kim, Dong-Chul ; Kim, Sang-Sook ; Kim, Oui-Woung ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 543~547
Milled rice was subjected to check the eating quality of rice at various conditions of packaging with haft paper(packaging material made of paper), PE and yellow loess in the ambient conditions(
. Rice packed with yellow loess was shown higher eating quality and less changes in the content of moisture loss and free fatty acid than control(kraft paper, PE). Eventually, yellow loess packaging showed a better performance in the rice storage than kraft paper and PE.
Effect of Germinated Brown Rice Extract Powder on Free Amino Acid Content, Antioxidant and Nitrite Scavenging Ability of the Korean Cabbage Kimchi
Woo, Seung-Mi ; Jeong, Yong-Jin ; Whang, Key ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 548~554
This study investigated the effect of the addition of germinated brown rice extract powder (0, 0.67, 3.35 and 6.70%) to the fermentation of Korean cabbage kimchi. During the fermentation of Korean cabbage kimchi with GBREP, content of total free amino acid and essential amino acid was showed higher value by increasing the addition of GBREP. In particular,
-aminobutyric acid (GABA) content of Korean cabbage kimchi, prepared with 6.70% GBREP was 2 times higher than control Korean cabbage kimchi. By increasing the content of GBREP, total phenol content was showed high value and the content was more increased during fermentation except control Korean cabbage kimchi. By increasing the content of GBREP, electron donating activity and superoxide radical scavening activity were showed higher value and then showed maximum scavening activity on palatable period. Nitrite-scavenging ability of Korean cabbage kimchi with GBREP was higher than control Korean cabbage kimchi and showed the highest scavenging ability at pH 1.2.
Rheological Properties of Spray Dried Protein-bound Polysaccharide Powder from Agaricus blazei Murill
Hong, Joo-Heon ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 555~562
This study was conducted to investigate the rheological properties of protein-bound polysaccharide powders (SD-1, 2, 3) using ultrafiltration (UF) and spray drying (SD) process from Agaricus blazei Murill. The calculated weight-average molar mass (Mw) in the positions at 29.7 mL (for SD-1), and at 27.8 mL (for SD-2), and at 18.7 mL (for SD-3) was
, respectively. As concentration increased the solution showed higher pseudoplasticity where the pseudoplasticity decreased as temperature increased. The flow behaviors of spray dried powder solutions were more fitted to Herschel-Bulkley equation than Power law equation. Apparent viscosity of SD-2 was more temperature-dependent than that of SD-1 and 3. However, the SD-3 tended to be more concentration-dependent than SD-1 and 2 as temperature increasing.
Property Changes of Mung Bean Depending on Hydrolysis Conditions
Gu, Young-Ah ; Jang, Se-Young ; Park, Nan-Young ; Mun, Chae-Ryun ; Kim, Ok-Mi ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 563~568
The properties of mung bean were investigated depending on hydrolysis condition. The results showed that enzyme treatments (
-amylase and protease each at 0.1% (w/w)) by varying hydrolysis temperature showed better properties than non-pretense treatment (control group). The treatment with 0.08%
-amylase was best for optimum hydrolysis of mung bean starch The treatment using a mixture of 0.08% (w/w)
-amylase and 0.12% (w/w) protease was best for optimum hydrolysis of meg bean protein. The effects of Hydrolysis time of mung bean showed that the optimum time was 60 and 90 min and there fore the optimum time was set at 60 min. These result showed that the best hydrolysis conditions of mung bean were the treatment at
for 60 min using a mixture of 0.08%(w/w)
-amylase and 0.12% (w/w) pretense, with the sugar level shown at
, reducing sugar at 2,022.13 mg% and crude protein at 7,666.17 mg%.
Form Manufacturing and Quality Characteristics using Extracts from Hericium erinaceus
Park, Su-Jung ; Hong, Joo-Heon ; Youn, Kwang-Sup ; Choi, Yong-Hee ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 569~573
This study was conducted to manufacture new product containing high soluble polysaccharide from Hericium erinaceus extract. The new products were prepared for powder, granulate and tablet form by spray drying process. The high soluble powder form was mixed with sub-ingredients and then granulated form by granulator and molded as tablet form by a press molder respectively. Moisture content of products was following order; spray dried powder > granule > tablet Total sugar content of produce was observed to 19.14% in spray dried powder, 37.58% in granulate and 35.76% in tablet. The hue angle of products was
in spray dried powder,
in granulate and
in tablet. The absorption capacity was higher in powder, but the product type did not affect the color.
Effects of Powder and Concentrates of Prnus mume on the Quality of Doenjang During Fermentation
Park, Woo-Po ; Kim, Nam-Dae ; Lee, Seung-Chul ; Kim, Sung-Yong ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 574~580
Different amounts of powder and concentrate (0.5% and 1.0%) of Prnus mume were added to doenjang and were examined during fermentation at
. Moisture and amino nitrogen content were gradually increased, regardless of the amount of powder and concentrate of Prnus mume (PCP). A rapid increase in moisture and amino nitrogen was shown at initial 2 week of fermentation. Control showed a higher amino nitrogen content and microbial load (yeast and mold) than samples with PCP. Reducing sugar content was rapidly decreased after 2 weeks, but was plateaued after 4 weeks. Color (L, a and b) of doenjang had the highest value at 4 weeks, but was decreased thereafter. Weter extracts from samples with PCP were lower in radical scavenging activity than that of control, but methanol extracts and ethanol extracts were generally higher than that of control. Based on On sensory evaluation of doenjang after 6 weeks, control 1 was better than other treatments in color, aroma and taste. Significant difference was not observed among control 1, control 2 and samples with 0.5% PCP.
Monitoring of Free Sugar and Amino Acid of Red Bean Paste by Corn Syrup Concentration and Heating Treatment Conditions
Rho, Min-Whan ; Lee, Tae-Kyoo ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 581~588
Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to
, but decreased above
. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.
Changes in Vitamin U, Amino acid and Sugar Levels in Chinese Cabbages during Storage
Hong, Eun-Young ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 589~595
Vitamin U (5-methylmethionine) levels of Chinese cabbages at
were investigated to establish its physiological characteristics and also amino acids and sugars levels to find out their relationship with vitamin U were determined The levels of vitamin U showed different from parts of Chinese cabbages. The highest value was shown in outward leaf in Wineter Pride (12.70 mg/100 g fresh wt.) and core leaf in 55 Days cultivars (18.60 mg/100 g fresh wt.). leaf pare were 1.7-9.0 times higher in vitamin U levels than those in midribs in both cultivars. levels of vitamin U in stored Chinese cabbages increased with storage time. Moreover, two cultivars used far this experiment showed different pattern during storage. In Winter Pride, vitamin U levels sharply increased in leaf and midrib of cote part during storage. This value reached about 2.5 times for leaf and 4 times for midrib compared to the levels of initial storage time in core part In 55 Days cultivars, outward leaf showed an increased level of vitamin U of 1.8 times compared to that of 1 month storage time. Methionine known as a precursor of vitamin U synthesis did not showed clear relationship with vitamin U levels. Methionine was either not detected or at negligibly low levels in Chinese cabbages during storage. Methionine may not play a role in an increase of vitamin U during storage of Chinese cabbages at
. No clear relationship of free amino acids and soluble sugars for vitamin U accumulation during storage of Chinese cabbages was shown in this study.
Major Constituents and Bioactivities of Tea Products by Various Manufacturing
Jo, Kwang-Ho ; Pae, Yu-Rim ; Yang, Eun-Jung ; Park, Eun-Ji ; Ma, Sueng-Jin ; Park, Yong-Seo ; Chung, Dong-Ok ; Jung, Soon-Teck ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 596~602
This study was conducted to investigate the changes of major components and bioactivities of tea produce. The tea produce were made by various methods, with different degree of fermentation during manufacturing process. Except green tea, degrees of fermentation in Wizo Tea, Ilsoae Tea, and Hwang Tea were
respectively. The result are as follows : The general component(moisture, crude ash, crude lipid, and crude protein) and the content of total polyphenol in tea products were not shown significant difference during the fermentation process. The content of caffeine in tea extracts decreased sharply as degree of fermentation of tea. In comparison of hunter values in tea extract, lightness was decreased as fermentation redness (a) was all (-), and yellowness(b) was increased sharpy with degree of fermentation. Radical scavenging activity using DPPH of tow kinds of tea was potent and decreased generally with degree of feimentation. Inhibitory effects of tea extracts against angiotensin I converting enzyme were also potent.
Changes in the Physicochemical Property, Angiotensin Converting Enzyme Inhibitory Effect and Antimutagenicity During the Fermentation of Korean Traditional Soy Paste (Doenjang)
Rhee, Chang-Ho ; Kim, Won-Chan ; Rhee, In-Koo ; Lee, Oh-Seuk ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 603~610
Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.
Physicochemical Properties of Hallabong Tangor(Citrus Kiyomi
ponkan) Cultivated with Heating
Kim, Hwa-Sun ; Lee, Sang-Hyup ; Koh, Jeong-Sam ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 611~615
Physicochemical properties of Hallabong Tangor(Citrus Kiyomi
ponkan) cultivated in Heated greenhouse were investigated. Moisture contents of Hallabong and M16A (a variant species of Hallabong) were 87.42% and 88.12% total sugar were 8.01% and 7.81% and acid content were 1.09% and 0.99% respectively. Vitamin C content of Hallabong was 72.01 mg/100 g that was higher than Citrus unshiu. Potassium content of M16A was 938.33 mg/kg, while Hallabong was 1369.33 mg/kg. The contents of inorganic element in a decreasing order were K > Ca > P > Mg > Na in Hallabong, and K > P > Ca > Mg > Na in Ml6A. Sucrose in Hallabong and M16A were 3.60% and 4.36%, respectively, which is half of total free sugars. Fructose and glucose Hallabong and M16A were 2.22% and 1.90%, 1.94% and 1.65% respectively. Citric acid in Hallabong and M16A was 82.32% and 69.88%, respectively among total organic acids. The content of malic acid was higher in M16A, compared to Citrus unshiu. Hesperidin and narirutin were identified main flavonoids.
Polyphenol Contents and Physiological Activity of the Lespedeza bicolor Extracts
Lee, Yang-Suk ; Joo, Eun-Young ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 616~622
This study was intended to analyze the contents of polyphenol compounds and vitamin C, and the inhibitory activities of xanthine oxidase and tyrosinase to measure physiological efface of various extract of Lespedeza bicolor. The vitamin C content was
. The content of phenolic compounds included in the flesh L bicolor was
. The ethanol extract by reflux method and water extracts by the microwave-assisted method showed the highest content as 154.95 mg/g and 145.17 mg/g, respectively. The xanthine oxidase inhibitory tate of water extracts was the highest value of 87.85% at the concentration of 1,000 ug/mL. All kinds of extracts showed the highest inhibitory activity for the xanthine oxidase at the concentration of 1,000 ug/mL and a decreasing pattern of the inhibitory race over the concentration of 1,000 ug/mL. The tyrosinase inhibitory rate was increased with an increment of the extract concentrations, and the activity of ethanol extracts was the highest as 55.22% at the concentration of 3,000 ug/mL.
Characteristics of Elsholtzia splendens Extracts on Simultaneous Steam Distillation Extraction Conditions
Youn, Kwang-Sup ; Hong, Joo-Heon ; Choi, Yong-Hee ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 623~628
This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were
and 2.1 hr in the simultaneous steam distillation extraction method.
Antimicrobial & Physiological Characteristics of Ethanol Extract from Pinus rigida Miller Leaves
Oh, Byung-Tae ; Choi, Sung-Gil ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 629~633
Pinus rigida Miller leaf extract (PRLE) showed antimicrobial activity remarkably against food pathogenic and spoilage bacteria at concentrations of
. Alcohol-soluble PRLE had higher antimicrobial activity against Staphylococcus aureus and E-coli than any other-soluble PRLE such as butanol, ethyl acetate, ether and water. As PRLE concentration increased alcohol-soluble PRLE increased the remarkable inhibitory zone of microbial growth on the microbial media. PRLE showed good stability against temperature and pH in the range of
, respectively. This may indicate that PRLE can be a potential anti-microbial agent for industrial application. In addition, SEM of Listeria monocytogenes suggested that it antimicrobial component would perturb the functions of microbial cell membranes synergistically. In the feeding experiment the formaldehyde content in the serum of formalin-fed and PRLE-treated me decreased remarkably due to the lysis of formaldehyde and the rate of hemoglobin biosynthesis was recovered to the orignal state within a short breeding time.
Effect of Lotus Root(Nelumbo nucifera G.) on Lipid Metabolism in Rats with Diet - Induced Hypercholesterolemia
Lee, Jae-Joon ; Park, Se-Young ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 634~642
This study was performed to investigate the effects of lotus root ethanol extinct (LRE) on 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity in vitro, and lipid metabolism in the serum and liver of rate fed normal or high cholesterol diet in vivo. LRE (200 mg/kg/day and 400 mg/kg/day) was administered only to rats with fed high cholesterol diet for 6 week. We divided into 6 groups: normal diet group (NC), high cholesterol diet group (1% cholesterol and 0.25% sodium cholate)(HC), LRE 200 mg/kg treated group (NC-LREL), LRE 400 mg/kg teated group (NC-LREH), high cholesterol diet and LRE 200 mg/kg treated group (HC-LREL), and high cholesterol diet and LRE 400 mg/kg teated group (HC-LREH). LRE significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. The body weight gain and liver weight of the high cholesterol diet group were higher than the normal diet group whereas the groups administered LRE were gradually decreased. The high cholesterol diet group increased serum triglyceride, total cholesterol, free cholesterol and LDL-cholesterol levels, and decreased atherogenic index, HDL-cholesterol and phospholipid levels as compared with the normal diet group. LRE administrated groups were increased in serum HDL-C/T-C, HDL-cholesterol and phospholipid levels, and decreased serum triglyceride, total cholesterol, free cholesterol, and LDL-cholesterol levels as compared with the high cholesterol diet group. These effect of LRE within the high cholesterol diet groups were concentration-dependent manners. There were no differences in the levels of serum triglyceride, total cholesterol, phopholipid, HDL-cholesterol and free cholesterol between normal diet groups. The hepatic LRE administrated groups than in the high cholesterol diet group. Teken together, it is suggested that LRE exerts hypocholesterolemic effect by reducing serum cholesterol concentration in rats with high cholesterol diet-induced hypercholesterolemia.
Anti-oxidant Activity of Ethanol Extracts from Fruits of Elaeagnus multiflora THUNB. during Maturation
Hong, Ju-Yeon ; Nam, Hak-Sik ; Lee, Yang-Suk ; Kim, Nam-Woo ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 643~648
This study was designed to analyze the election donating ability(EDA), superoxide dismutase(SOD)-like activity, nitrite scavenging ability and xanthine oxidase for food nutritional evaluation and excavation of functional materials in fruits of Elaeagnus multiflora THUNB. The electron donating ability of ethanol extracts in the 1.0 mg/ml concentration of extract was higher in extract of unripe fruits than others. The superoxide dismutase (SOD)-like activity was increased according to increasing of the extract concentration. The SOD-like activity was highest in the extract of unripe fruits among the extracts. The nitrite scavenging ability of unripe fruits ethanol extracts in 1.0 mg/ml of extraction solution in pH 1.2 was higher than extract of ripe and Ovenipe fruits. The nitrite scavenging ability was decreased according to increasing of pH. Also, inhibition of xanthine oxidase activity were higher in extracts of unripe fruits than those in extract of ripe and over-ripe fruits.
Synergistic Effect of Yuza(Citrus junos) Extracts and Ascorbic Acid on Antiproliferation of Human Cancer Cells and Antioxidant Activity
Shon, Mi-Yae ; Park, Seok-Kyu ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 649~654
To enhance beneficial effects of citron fruits, anticancer and antioxidant activities of citron fruits extracts were assessed with or without ascorbic acid. Total phenolic acids and flavonoids of fruits peels and flesh extracts were determined. Fruits peels contained more phenolic acids and flavonoids than those detected in flesh extracts. Scavenging activities of 1,1-diphenyl-2-picrylhydrazyl radicals and reducing powers were increased depending on the concentration. The antioxidant activities on oxidation of linoleic acid emulsion incubated at
were increased but the effect was small to that of butylated hydroxy toluene and ascorbic acid. The anti-tumorigenic effect of these compounds were investigated. They were shown to inhibit the in vitro proliferation of four human tumorigenic cell lines, HT-29, MCF-7, DU-145 and HepG2, in a doso-dependent manner. This study demonstrated that the antioxidant and anticancer activities of citron fruits extracts were derived from their phenols and flavonoids.
Contents of Chemical Constituents in Organic Korean Cabbages
Seong, Jong-Hwan ; Park, Sung-Gyun ; Park, Eun-Mi ; Kim, Han-Soo ; Kim, Dong-Seob ; Chung, Hun-Sik ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 655~660
To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.
Physicochemical Composition of Petasites japonicus S. et Z. Max.
Cho, Bae-Sick ; Lee, Jae-Joon ; Ha, Jin-Ok ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 13, issue 5, 2006, Pages 661~667
This study was carried out to analyze the major chemical component of the leaf and stem of dried Petasites japonicus S. et Z. Max.. Comparing proximate composition of leaf and stem of Petasites japonicus as dry matter basis, stem contained higher moisture, crude fat, crude ash and carbohydrate, with less crude protein. The main component of free sugar and disaccharide in both leaf and stem were fructose and sucrose, respectively. Total amino acids of leaf and stem were 6,853.32 mg% and 2,350.61 mg% respectively. Although the amino acid composition of leaf and stem were different glutamic acid and aspartic acid were the major amino acids in samples. The major fatty acids of total lipids were linolenic acid in leaf and linoleic acid in stem. The ratios of unsaturated fatty acids to saturated fatty acid were 3.93 in leaf and 3.44 in stem. The unsaturated fatty acid content of samples were 3 times higher than those of saturated fatty acid contents. Oxalic acid was the major organic acids in leaf and stem. The contents of vitamin A, C and E were higher in leaf than in stem. The mined compositions of both leaf and stem were composed in order of K, Mg, Ca, Fe, Na, and Zn.