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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.12
- 수록면
- 455 - 462 (8page)
- DOI
- 10.7783/KJMCS.2020.28.6.455
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초록· 키워드
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Background: The purpose of this study was to analyze the applicability of dried jujube (Zizypui Fructus) distributed by size as a functional food material and herbal medicine by evaluating its physicochemical characteristics and betulinic acid content.
Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 ㎎/g, 0.54 ㎎/g, and 0.58 ㎎/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid.
Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.
Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 ㎎/g, 0.54 ㎎/g, and 0.58 ㎎/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid.
Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.
목차
ABSTRACT
서언
재료 및 방법
결과 및 고찰
REFERENCES
참고문헌 (19)
참고문헌 신청
Al-Reza SM / 2010 / Anti-inflammatory activity of seed essential oil from Zizyphus jujuba / Food and Chemical Toxicology 48:639~643
Ann YG / 1997 / Sugars in Korean jujube fruit and jujube fruit drink / Journal of the Korean Society of Food Science and Nutrition 10:314~319
Association of Official Analytical Chemists(AOAC) / 2005 / Official methods of analysis / Association of Official Analytical Chemists :114~118
Bae KH / 1996 / Isolation and quantitative analysis of betulinic acid and alphitolic acid from Zizyphi fructus / Yakhak Hoeji 40:558~562
정명근 / 2002 / 작약 식물체 부위별 성분 함량 변이 / 한국약용작물학회지 10(5):392~398
Ann YG / 1997 / Sugars in Korean jujube fruit and jujube fruit drink / Journal of the Korean Society of Food Science and Nutrition 10:314~319
Association of Official Analytical Chemists(AOAC) / 2005 / Official methods of analysis / Association of Official Analytical Chemists :114~118
Bae KH / 1996 / Isolation and quantitative analysis of betulinic acid and alphitolic acid from Zizyphi fructus / Yakhak Hoeji 40:558~562
정명근 / 2002 / 작약 식물체 부위별 성분 함량 변이 / 한국약용작물학회지 10(5):392~398
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