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"탱자"의 化學成分變化에 關한 硏究

Studies on the change of chemical composition of Poncirus trifoiata

한국식물학회지 1969년 12권 1호 p.31 ~ 34
朴明三, 全順培,
소속 상세정보
朴明三 (  ) - 全南大學校 文理科大學 生物學科
全順培 (  ) - 全南大學校 文理科大學 生物學科

Abstract


This experimental was undertaken for the purpose to investigate the different chemica1 composition in developing fruit of Poncirus trifoiata. In the first place, the differences among the content of tannin and qualitative analysis of free sugars and organic acids in the fruit of Poncirus trifoiata from Kwang-ju are to be investigated and chemical components are analyzed.
1). The differences of the content of tannin are investigated at the four periods of time and gradual decrease in the sample 2 (July 15) take place.
2). In sample 1 (June 20), xylose, mannose and rhamnose are not identified and later, as the fruit age, other three sorts of sugars with the former are founded and there is a conspicuous tendency to increase in the content and especially the increase in glucose and rhamnose seems to be related with the decomposition of tannin, while the decrease ia the former from sample 2 to sample 4 with the formation of the latter.
3). Tartaric acid, succinic acid and citric acid are appeared and then in sample 1 (June 20) these are not founded and later all of them are identified and gradual increase in the content take place and especially citric acid and succinic acid seems to be increased in the content.
These are related with the synthesis of organic materials in plant body.

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