엽채류의 이화학적 성분 분석

• 영문명: Physicochemical Component Analysis of Leafy Vegetables
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 이선영(Sun-Yung Lee) 윤나리(Na-Ri Yoon) 황정빈(Jung-Bin Hwang) 이향정(Hyang-Jung Lee) 이준희(Joonhee Lee) 고경희(Kyung-Hee Koh)
• 간행물 정보: 『생활과학연구논집』제28권 제1호, 47~59쪽, 전체 13쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2008.12.30

영문 초록

In this study, the total phenolic, flavonoid, sugar, β-carotene, organic acid and mineral contents of chajogi(perilla frutescens), gomchwi(coriandeum sativum), meowi(Petasites japonicus) and sseumbagwi (Ixeris dentata) were evaluated. The total phenolic content of chajogi, gomchwi, meowi and sseumbagwi was 115.4 mg%, 291.6 mg%, 51.8 mg%, and 313.9 mg%, respectively, with the content of sseumbagwi being significantly higher than the content of the other plants(p<0.05). The total flavonoid content of cajogi, gomchwi, meowi and sseumbagwiwas 57.3 mg%, 193.1 mg%, 10.6 mg%, and 183.0 mg%, respectively. Although these values were significantly different but gomchwi and sseumbagwi were no significant difference observed(p<0.05). The sugar content was 8.4 g% in chajogi, 10.9 g% in gomchwi, 17.0 g% in meowi, and 8.4 g% in sseumbagwi. The β-carotene content of chajogi, gomchwi, meowi and sseumbagwi was 47.6 mg%, 194.8 mg%, 20.7 mg%, and 185.4 mg% respectively. The total organic acid content was 3947.5 mg% in chajogi, 3265.4 mg% in gomchwi, 2473.5 mg% in meowi, and 6241.0 mg% in sseumbagwi. Finally, the total mineral content was 3808.0 mg% in chajogi, 5860.2 mg% in gomchwi, 9522.2 mg% in meowi, and 5530.5 mg% in sseumbagwi.

목차

Ⅰ. 서론

Ⅱ. 실험방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약

키워드

chajogi(perilla frutescens) gomchwi(coriandeum sativum) meowi(Petasites japonicus) sseumbagwi (Ixeris dentata) total phenolics organic acids minerals