Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract

  • Kim, Seol-Hee (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Byung-Hoo (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Kim, Jong-Chul (Department of Applied Chemistry, Sejong University) ;
  • Choi, Sung-Seen (Department of Applied Chemistry, Sejong University) ;
  • Kim, Gwe-Won (KOOKSOONDANG) ;
  • Joo, Mi-Hyun (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Yoo, Sang-Ho (Department of Food Science and Technology and Carbohydrate Bioproduct Research Center, Sejong University)
  • Published : 2008.08.31
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Abstract

A major polyphenolic compound extracted from omija (Schisandra chinensis) fruit was structurally identified, and its composition of major nutrients was investigated as well in this study. A dominating high performance liquid chromatography (HPLC) peak of water-extracted anthocyanin represented 94.1% of total absorbable compounds at 520 nm, which was further identified with HPLC-mass spectrometry (MS). As a result, mass-to-charge ratio (m/z) of the predominant anthocyanin was determined to be 727, and it was identical to molecular mass of cyanidin-3-xylosylrutinoside (Cya-3-O-xylrut). This is the first report that colorant of omija is predominantly composed of Cya-3-O-xylrut. Omija fruit contained exclusively 3 types of monosaccharide such as glucosc (0.68 g), galactose (0.01 g), and fructose (0.52 g) per 100 g of fruits. Several organic acids, citric (3.29 g), malic (1.4 g), acetic (0.4 g), and succinic acids (0.36 g) per 100 g of fruits, were detected by high performance anion exchange chromatography (HPAEC) analysis. During the compositional analysis of tree amino acid by HPLC, it was noticed that omija fruit contained substantial amount (0.01 g/100 g of fruits) of $\gamma$-amino butyric acid (GABA).

Keywords

References

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