Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the General Components and Minerals in Parts of Omija (Schizandra Chinensis Baillon)

오미자의 부위별 일반성분과 무기질함량에 관한 연구

  • Lee, Joung-Sook (Korea Ginseng & Tobacco Research Institute, Division of Efficacy) ;
  • Lee, Mi-Gyeung (Department Food & Nutrition, Hanyang University) ;
  • Lee, Sung-Woo (Department Food & Nutrition, Hanyang University)
  • 이정숙 (한국인삼연초연구소 효능부) ;
  • 이미경 (한양대학교 식품영양학과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1989.06.30
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Abstract

This study was carried out to comparison of the contents of general and mineral components between the original sample and water extract in each part of omija. The content of Carbohydrate was highest in endocarps, and that the crude protein and crude lipid in seeds. The contents of K and Mn in the fruits, endocarps, and seeds were all higher than those of the other cations. The content of K and Zn in endocarps were three to four times as much as those of seeds. and the content of Na, Ca, and Cu in endocarps were 1.5 to 1.75 times of seeds. Mineral contents by water extract in each part were ordered as K, Mg, Ca, and Fe. As the percentage of each ion in water extract on the basis of original sample, Fe was the highest ratio of behavior, and Mn was lowest.

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