지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
Biological characteristics of 5 Zanthoxylum schinifolium (Zs) fruits such as Z1 (early August), Z2 (middle August), Z3 (middle September), Z4 (early October) and Z5 (middle October) according to harvesting time were evaluated. As fruits ripened, average weight of Zs increased from 4.8㎎ (Z1) to 50.7㎎ (Z5), while moisture contents decreased from 74.6% (Z1) to 55.2% (Z5). Crude fat contents of the fruits during ripening increased from 1% (Z1) to 10.6% (Z5). The major fatty acids in Zs were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), and linoleic (C18:2) acids. Linoleic acid (C18:2) was a main fatty acid in Z1 and Z2, whereas oleic acid (C18:1) was found as a main one in the other Zs. The ratio of unsaturated fatty acid to total fatty acids increased from 60% (Z1) to 80% (Z3~Z5) during ripening. Among ripening stages, Z4 had the highest contents of total fatty acids (3,355㎍/g) and total unsaturated fatty acids (2,753㎍/g). Forty six volatile compounds in Zs were also identified. The major volatile compounds were α-pinene, β-myrcene, β-ocimene, 2-nonanone, estragole, 2-undecanone, and β-caryophyllene. Major volatile components of Z1 were β-ocimene (20.8 peak area %) and α- pinene (9.7 peak area %). In Z2, estragole (30.1 peak area %) was a main volatile compound, but the contents of α-pinene (0.4 peak area %), β-myrcene (0.3 peak area %), and β-ocimene (0.6 peak area %) were lower than those in Z1. Especially, estragole used as perfumes and as a food additive for flavor was drastically increased to 91.2 (Z3) and 92% (Z4) as fruits ripened.
목차
등록된 정보가 없습니다.
참고문헌 (37)
참고문헌 신청
Arimura G / 2002 / Herbivore-induced volatiles induce the emission of the ethylene in neighboring lima bean plants / Plant Journal 29:87~98
Chae YA / 2001 / Identification of chemotypes in traditional aromatic plant resources Z. schinifolium Siebold et Zucc. and Z. piperitum DC / Korean Journal of Breeding 33:126~132
Cha JY / 2000 / Fatty acid composition of serum and liver in mice and sancho (Zanthoxylum schinifolium) seed oil / Korean Journal of Postharvest Science Technology 7:308~312
Chang CT / 1997 / Coumarins and anti-HBV constituents from Zanthoxylum schinifolium / Phytochenmistry 45:1419~1422
Kyung-Mi Chang / 2008 / Analysis of Aroma Components from Zanthoxylum / Food Science and Biotechnology 17(3):669~674
Chae YA / 2001 / Identification of chemotypes in traditional aromatic plant resources Z. schinifolium Siebold et Zucc. and Z. piperitum DC / Korean Journal of Breeding 33:126~132
Cha JY / 2000 / Fatty acid composition of serum and liver in mice and sancho (Zanthoxylum schinifolium) seed oil / Korean Journal of Postharvest Science Technology 7:308~312
Chang CT / 1997 / Coumarins and anti-HBV constituents from Zanthoxylum schinifolium / Phytochenmistry 45:1419~1422
Kyung-Mi Chang / 2008 / Analysis of Aroma Components from Zanthoxylum / Food Science and Biotechnology 17(3):669~674
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2019-480-000589905