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KMID : 0613820090190121815
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Journal of Life Science
2009 Volume.19 No. 12 p.1815 ~ p.1820
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Physicochemical Composition of the Acanthopanax Chilsanensis
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Kim Myung-Suk
Sung Chan-Ki
Kim Hong-Chul
Gal Sang-Wan
Lee Sang-Won
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Abstract
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This study was conducted to investigate the physicochemical compositions in the root, stem and fruit of A. chilsanensis. The contents of crude fat were 2.09, 2.51 and 7.94%, and crude proteins were 11.50%, 7.18% and 10.17%, respectively. Crude ash levels were 11.07, 6.85 and 6.38%, respectively, and it was higher in root than stem or fruit. The contents of reducing sugar were 18.90, 10.70 and 24.05 g/100 g in the root, stem and fruit of A. chilsanensis. As a result of color measurement, L value (lightness) of stem, a value (redness) of fruit and b value (yellowness) of root were high, respectively. The content of free sugar was high in all root, stem and fruit, in order of fructose, glucose and sucrose. Acanthoside-D, the main factor of A. chilsanensis, was 18.95 ㎎/100 g in stem, 8.10 ㎎/100 g in root and 2.85 ㎎100 g in fruit. Free amino acid in stem was 955.26 ㎎/100 g, which was 4.5 times higher than in stem and 8.5 times higher than in fruit. Natural aromas were identified by GC/GC-MS. Natural aromas such as α-pinene, β-pinene, 3-carene and D-limonene were detected in A. chilsanensis.
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KEYWORD
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Acanthopanax chilsanensis, acanthoside-D, free amino acid, natural aromas
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