한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제14권2호
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- Pages.179-183
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- 1982
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- 0367-6293(pISSN)
신감미자원식물(新甘味資源植物) 스테비아의 Callus 배양(培養)과 Stevioside 생성(生成)에 관(關)한 연구(硏究)
Studies on the Callus Culture of Stevia as a New Sweetening Source and the Formation of Stevioside
- 이갑랑 (영남대학교 식품영양학과) ;
- 박정륭 (영남대학교 식품영양학과) ;
- 최봉순 (효성여자대학교 가정학과) ;
- 한재숙 (영남대학교 가정관리학과) ;
- 오상룡 (농어촌개발공사 식품연구소) ;
- 산전강지 (경도대학 농예화학과)
- Lee, Kap-Rang (Department of Food and Nutrition, Yeungnam University) ;
- Park, Jyung-Rewng (Department of Food and Nutrition, Yeungnam University) ;
- Choi, Bong-Soon (Department of Home Economics, Hyosung Women's University) ;
- Han, Jae-Sook (Department of Home Management, Yeungnam University) ;
- Oh, Sang-Lyong (Food Research Institute, AFDC) ;
- Yamada, Yasuyuki (Departmnet of Agricultural Chemistry, Kyoto University)
- 발행 : 1982.06.30
초록
Stevia엽(葉) 조직(組織)에서 callus의 유기(誘起) 및 배양(培養)을 위(爲)한 조건(條件)을 조사(調査)하고 이들 배양(培養) callus가 감미성분(甘味成分)인 stevioside를 생성(生成)하는지를 조사(調査)하여 다음과 같은 결과(結果)를 얻었다. Callus유기(誘起)에는 Linsmaier-Skoog기본배지(基本培地)에 benzyl-adenine
This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated. It was shown that the optimal concentrations of benzyladenine (BA) and
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