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본 연구는 뜰보리수의 영양성분의 함량과 성숙 중에 이들 변화를 조사하여 식품학적 가치를 평가하고자 하였다. 뜰보리수의 수분함량은 성숙함에 따라 감소하였고 당도(brix)는 증가하는 경향이었다. 탄수화물(무질소화합물)은 성숙함에 따라 증가하였으나 조단백질의 함량은 감소하였다. 환원당의 함량은 수용성 단백질과 달리 성숙중에 증가하였다. 유리당 함량은 fructose와 glucose의 함량이 높았으며, 이들의 함량은 성숙 중에 현저하게 증가하였다. 미숙과실의 총 유리당의 함량은 135.66 mg/100 g-fr.wt 이었으나 완숙과 과숙과실에서는 각각 544.26. 787.83 mg/100 g-fr.wt으로 급격히 증가하였다. 유기산의 조성은 acetic, citric, lactic, malic, succinic acid 이었으며, citric acid의 함량이 가장 높았다. 총유기산의 함량은 미숙 과실일때 407.95 mg/100 g-fr.wt이었고, 성숙 중에 급격하게 감소하였다. 환원형 비타민 C의 함량은 미숙 과실일 때 56.98 mg/100 g-fr.wt이었으며, 성숙 중에 감소하는 경향이었고, 총 비타민 C의 함량도 성숙 중에 감소하였다. 폴리페놀의 함량은 411.39 mg/100 g-fr.wt이었으며, 완숙과에서는 293.41 mg/100 g-fr.wt으로 성숙 중에 현저히 감소하였다.


This study was Carried out to the changes of nutrients and components for food valuation estimation during maturation of Elaeagnus multiflora fruits. The content of moisture was decreased during maturation, but brix was increased. The content of carbohydrate was increased during maturation, but crude protein was decreased. And the content of reducing sugar was increased. The contents of free fructose and glucose were high and its contents were increased during maturation. Total contents of free sugars were 135.66 mg/100 g-fr.wt in mature green fruits, 544.26, 787.83 mg/100 g-fr.wt in mature and over mature fruits, respectively. The Organic acids of Elaeagnus multiflora fruits were acetic, citric, lactic, and malic, succinic acids. The content of citric acid was the highest among organic acids. Total contents of organic acids were 407.95 mg/100 g-fr.wt in green mature fruits, and were decreased during maturation. The content of reducing vitamin C was 56.98 mg/100 g-fr.wt in mature green fruits and total contents of vitamin C was decreased during maturation. The content of phenol substance was 411.39 mg/100 g-fr.wt in the mature green fruits and was decreased during maturation.