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KMID : 1134820170460081018
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 8 p.1018 ~ p.1025
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Morroniside, Loganin, and Cornin Contents and Physicochemical Properties of Commercial Sansuyu (Corni fructus) Retort Drink
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Park Su-Jin
Jeung Ji-Suk
Jeong Jae-Hun
Park No-Jin
Son Byeong-Gil
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Abstract
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The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.
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KEYWORD
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Sansuyu, Corni fructus, morroniside, loganin, cornin
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