Journal of the Korean Professional Engineers Association (기술사)

The Korean Professional Engineer Association (한국기술사회)
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Varietal Comparison of Composition Characteristics in Several Mulberry Leaves Produced in Korea

한국산 품종별 뽕나무 잎(桑葉)의 화학적 성분 특성

  • 이성갑 (한경대학교 대학원, 식품공학과 식품생물산업연구소, 식품기술사, 농학박사, 한경대학교 대학원장, 본회 이사/홍보위원, 한국식품기술사회 회장) ;
  • 천동현 (한경대학교 대학원, 식품공학과 식품생물산업연구소, 한경대학교 산업대학원 식품공학과 재학) ;
  • 선종연 (한경대학교 대학원, 식품공학과 식품생물산업연구소, 한경대학교 산업대학교 식품공학과)
  • Published : 2001.06.01
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Abstract

This study was conducted to investigate the possible use of Mulberry leaf as a functional supplement for Mulberry leaves. Chemical characteristics of mulberry leaf were investigated in eleven mulberry varieties, including Suwon, Chongil, Gumseol, Sugae, Yongchun, Hongol, Daeryk, Kaerang, Donae, Chungol and Kuksang20 varieties. The chemical compositions of minerals, amino acids, rutin as flavonol glucoside were analyzed by AOAC methods, HPLC method, amino acid analyzer, respectively. The results are as follows: In case of KukSang Mulberry leaf with spring harvest, the content of general components was crude protein 16.28%, carbohydrate 69.12%, crude fiber 9.15%, crude ash 8.44% and crude fat 2.57% respectively. It is noteworthy that ferrious content of KukSang mulberry leaves contains twice as great as that in other variety of mulberry leaves. The content of alanine was the highest among amino acids in all variety mulberry leaf. Spring leaf contain more utin content than fall leaf, among the variety, spring HongAll leaf rutin contain 260mg/100g as higher than that of fall ChungAll leaf 70mg/100g).

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