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KMID : 0380619900220010076
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.76 ~ p.81
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Composition of Free Sugars , Free Amino Acids , Non - Volatile Organic Acids and Tannins in the Extracts of L . chinensis M . , A . acutiloba K . , chinensis B . and A . sessiliflorum S .
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김성수/Kim, Sung Soo
정동효/민병용/오상룡/Chung, Dong Hyo/Min, Byong Yong/Oh, Sang Lyong
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Abstract
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For the determination of principal taste components in L. chinenszs M., A. acutiloba K., S. chinensis B. and A. sessiliflorum S., which were extracted with water and ethanol, contents and composition of free sugars, free amino acids, non-volatile organic acids and tannins were analyzed. The extraction yield of them was high when using the water as an extraction solvent, the optimal ethanol concentration with high yield was in the range of 50-75%. The contents of free amino acids in their extract (25°Bx) was high when using the ethanol as the extraction solvent. The amino acid content was in the range of 123-159 mg% in samples. The free sugar of extracts contained 2-12 % in samples which were consisted of glucose, fructose and sucrose. The pH and acidity range of extracts were 4.4-5.1 and 1.01-2.27%, respectively, and especially extracts of S. chinensis B. showed to be strong acidity as pH 2.9 and addity 11.93 %. The composition of non-volatile organic acid in extracts of S. chinensis B. contained citric acid and malic acid 3.90% and 3.92% respectively as major components. The tannin content of extracts was considerably high when extracting with 50% ethanol, especially A. sessiliflorm S. contained 3.35%-3.85%.
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