• Title, Summary, Keyword: Camellia japonica L. loaves

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Properties of Chemical Components of Camellia japonica L. loaves According to Picking Time (동백잎의 채취시기에 따른 화학적 성분 특성)

  • Kim, Bong-Sun;Choi, Ok-Ja;Shim, Ki-Hoon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.5
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    • pp.681-686
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    • 2005
  • 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.