Corpus ID: 82652000

Analysis of Chemical Composition of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf, and Root

@inproceedings{Kim2005AnalysisOC,
  title={Analysis of Chemical Composition of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf, and Root},
  author={Eun-Hae Kim and Joo-Chan Lee and Hyeon-Wee Kim and Cherl‐Ho Lee and K H Koh},
  year={2005}
}
Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was… Expand