Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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On the composition of free sugars, fatty acids, free amino acids and minerals in Lycium fructus

구기자의 당, 아미노산, 지방산, 무기물 조성

  • Sung, Chang (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Oh, Man Jin (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Kim, Chan Jo (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University)
  • 성창근 (충남대학교 농과대학 식품공학과) ;
  • 오만진 (충남대학교 농과대학 식품공학과) ;
  • 김찬조 (충남대학교 농과대학 식품공학과)
  • Published : 1994.06.30
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Abstract

Gugija, Lycium fructus, grown widely in Korea has long been used as a chinese herbal medicine. For utilization as a new resource in food industry, and as a fundamental study for processing various gugija products, the chemical compositions of Lycium fructus were studied. Three different kinds of free sugar were analyzed by HPLC, and the composions were glucose, 5.6% : fructose, 5.81% : sucrose, 4.39%, respectively. Free amino acids isolated as a major components in dried Lycium fructus were aspartic acid/asparagine, and glutamic acid/glutamine. The major fatty acids were linoleic, oleic, and palmitic acids, and these composed about 82.98~89.64% of total fatty acids. There are not much differences in contents of the major fatty acids among varieties in the fruits, Lycium fructus. The $Ca^{{+}{+}}$, $Fe^{{+}{+}}$ contents of chinese variety were higher than those of other fruit varities studied.

주로 생약식물로서 야용되어온 구기자의 당, 아미노산, 지방산, 무기물 함량을 각각 분석한 결과는 다음과 같다. 구기자에는 3종의 당이 있었으며, 당 조성으로서는 건조 구기자(품종, 청양) 100g당 glucose, 5.36%:fructose, 5.81%:sucrose, 4.39이였다. 총 단백질은 일본 I이 11.3894%로서 가장 높았으며, Asp/Asn, Glu/Gln은 다른 아미노산보다 높은 함량을 나타냈다. 구기자의 주요 지방산은 linoleic, oleic, palmitic acids이었으며, 이들은 총 지방산의 82.98~89.64%를 차지하였다. 구기자의 무기물 함량은 다른 가지과 식물과 비교할 때 $Ca^{{+}{+}}$량이 약간 적었다. 중국 II는 다른 품종에 비하여 $Ca^{{+}{+}}$, $Fe^{{+}{+}}$함량이 높았다.

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