국산 건대추의 외형 등급별 품질특성 연구
Studies on Physicochemical Characteristics for Quality Control of Zizyphi Fructus by Appearance Grade
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초록
Background: The purpose of this study was to analyze the applicability of dried jujube (Zizypui Fructus) distributed by size as a functional food material and herbal medicine by evaluating its physicochemical characteristics and betulinic acid content. Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 ㎎/g, 0.54 ㎎/g, and 0.58 ㎎/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid. Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.
Abstract
Background: The purpose of this study was to analyze the applicability of dried jujube (Zizypui Fructus) distributed by size as a functional food material and herbal medicine by evaluating its physicochemical characteristics and betulinic acid content. Methods and Results: It was shown that the carbohydrate content of in jujube fruit significantly increased with fruit size; 81.42% for large, 79.83% for medium, and 76.39% for small. Similarly, the dilute ethanol extract content of each group was 72.48% (large), 69.56% (medium), and 64.16% (small). A free sugar analysis indicated that glucose, fructose and sucrose were found in quantitieds proportional to jujube fruit size, the total free sugar values were 68.85%, 63.93%, and 57.37% for large, medium, and small fruit sizes respectively. The betulinic acid content for large, medium, and small fruit was 0.50 ㎎/g, 0.54 ㎎/g, and 0.58 ㎎/g respectively, indicating that smaller jujube contained a higher amount of betulinic acid. Conclusions: It is considered that betulinic acid content could be used as a criteria for jujube fruit quality control.
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