Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Chemical Components in Peel and Flesh of Trifoliate Oranges(Poncirus trifoliata)

탱자 과피와 과육의 성분특성

  • Chung Hun-Sik (Food & Bio-industry Research Institute, and Department of Food Science & Technology, Kyungpook National University) ;
  • Lee Joo-Baek (Department of Hotel Cooking and Beverage, Daegu Health College) ;
  • Seong Jong-Hwan (Department of Food Science, Miryang National University) ;
  • Choi Jong-Uck (Food & Bio-industry Research Institute, and Department of Food Science & Technology, Kyungpook National University)
  • 정헌식 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 이주백 (대구보건대학 호텔조리음료계열) ;
  • 성종환 (밀양대학교 식품과학과) ;
  • 최종욱 (식품생물산업연구소 및 식품공학과)
  • Published : 2004.09.01
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Abstract

Chemical components in the peel and flesh of full riped trifoliate oranges(Poncirus trifoliata) were investigated. Contents of crude protein, crude fat and ash in peel and flesh were 5.15 and 3.31$\%$, 3.82 and 6.65$\%$, 2.62 and 2.09$\%$, respectively. Vitamin C contents were 4.70 mg$\%$ in peel and 70.93 mg$\%$ in flesh. Free sugars were fructose, glucose and sucrose, the level of each or total free sugars was twice higher in peel than in flesh. Organic acids were citric acid, malic acid and oxalic acid, the total contents in peel and flesh were 0.35 and 1.25$\%$, respectively. Free amino acids were aspartic acid, histidine, tyrosine, arginine, valine, lysine, ammonia, cysteine, alanine, glutamic acid, isoleucine, leucine in peel, and lysine, valine, ammonia, arginine, tyrosine, isoleucine, methionine, leucine, histidine, phenylalanine in flesh.

탱자의 식품학적 가치평가와 활용을 위한 기본 자료를 얻기 위하여, 완숙한 과실을 수확하여 껍질과 육질의 조단백질, 조지방, 회분, 총당, 비타민 C, 유리당, 유기산 및 유리아미노산의 함량을 분석하였다. 탱자의 조단백질 함량은 과피에서 5.15$\%$, 과육에서 3.31$\%$를, 조지방은 과피에서 3.82$\%$,과육에서 6.65$\%$를, 조회분은 과피에서 2.62$\%$, 과육에서 2.09$\%$를 각각 나타내었다 비타민 C 함량은 과피에서 4.70mg$\%$, 과육에서 70.93 mg$\%$를 나타내었다. 유리당은 fructose, glucose 및 sucrose가 확인되었고 각 성분 및 전체 양이 과육보다는 과피에서 약 2배정도 더 많이 함유되어 있었다. 유기산은 citric acid, malic acid 및 oxalic acid가 확인되었으며 총 함량은 과피보다 과육에서 3.5배 정도 높게 나타났다. 유리아미노산으로 과피에서는 aspartic acid, histidine, tyrosine, arginine, valine, lysine, ammonia, cysteine, alanine, glutamic acid, isoleucine, leucine 등이 검출되었고, 과육에서는 Iysine, valine, ammonia, arginine, tyrosine, isoleucine, methionine, leucine, histidine, phenylalanine 등이 검출되었다.

Keywords

References

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