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      저자 : 오만근(Man Jin Oh) (검색결과 1 건)
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        가열처리에 따른 구기자 추출물의 성분변화

        이상덕(Sang Duck Yi),이미현(Mi Hyun Lee),손현주(Hyun Ju Son),복진영(Jin Young Bock),성창근(Chang Keun Sung),오만근(Man Jin Oh),김찬조(Chan Jo Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.4

        Fundamental data for new type of product development from Lycii fructus was experimentally determined. The chemical composition, and Hunter value changes, optimum extraction, volatile components of extract under different extraction conditions and heat treatment were mainly studied. Results are summarized as follows. The proximate compositions of dried Lycii fructus were water 21.8%, total sugar 27.6%, reducing sugar 15.29%, crude protein 14.29%, crude fat 5.65%, crude fiber 7.48%, and ash 7.98% in percent scale, respectively. Extracted yield on the basic of solid extract was getting increased when more solvent was used for extraction. The most recommendable extraction was 1 to 10 part of sample to solvent ratio. When water was employed as extraction solvent, the highest amount of solid extract was obtained. Extract of Lycii fructus in terms of yields and color was most acceptable when raw sample was treated 8 minute roasting at 180℃ and 60 minute heating at 120℃, respectively. Major volatile components of fresh Lycii fructus were to hexadecanoic acid, methyl linoleate, benzyl alcohol, dimetane benzene by GC/MS. By she roasting of raw sample, the compounds of 2-methyl-2buthenal, 1,4-dimethyl benzene, and benzyl alcohol were reduced. Whereas, methyl thiopropanol, benzene acetaldehyde and ethyl linoleate were slightly increased.

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