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KMID : 0380619920240050447
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.447 ~ p.450
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Chemical Compositions of Corni Fructus and Separating Properties of Its Flesh by drying
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이영철/Lee, Young Chul
김영언/김철진/이부용/Kim, Young Eon/Kim, Chul Jin/Lee, Boo Yong
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Abstract
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An attempt was made to investigate the some constituents and separation of flesh by drying of Corm Fructus for utilization as processing foods of Cornus officianalis S. et Z. Moisture and reducing sugar contents of Corni Fructus flesh were 40.4% and 18.6%., respectively. The content of anthocyanin was 183.0 mg/100g(dry base). The free sugars of Corni Fructus were consisted of glucose and fructose and their contents were 7.9% and 9.0%, respectively. The compositions of organic acids were malic and succinic acids which contained 1.9% and 0.5%, respectively. The titrable acidity as malic acid and pH were 3.6% and 3.19. The decrease ratio of weight and the drying temperature as the optimum conditions for the separation of flesh and seed of Corni Fructus were 30-35% and 60℃.
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