Studies on the Nutritional Components of Dandelion(Taraxacum officinale)

민들레의 영양성분에 관한 연구

The free sugars in leaf and root of dandelion were composed of sucrose, glucose and fructose. The contents of total free sugars was higher in root than those in leaf. The oxalic acid, citric acid and malic acid contents of leaf was 45.4, 3.6, 2.7mg/100g-f.w., respectively. And the oxalic acid, citric acid and malic acid contents of root was 34.6, 2.1, 1.6mg/100g-f.w., respectively. Total free organic acid content of leaf was higher than that of root. The major free amino acids of dandelion were aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine and content of glutamic acid was highest in free amino acids. The contents of vitamin A in leaf and root of dandelion was 135.4 and 34.1$\mu\textrm{g}$/100g-f.w., respectively. The contents of vitamin C in leaf and root of dandelion was 67.4 and 4.6 mg/100g-f.w., respectively.

민들레 잎과 뿌리의 유리당은 sucrose, glucose, fructose 3종이 분리되었으며, 총 유리당의 함량은 잎에 비해 뿌리에서 높았다. 잎의 유기산 함량은 oxalic acid, citric acid, malic acid이 각각 45.4, 3.6, 2.7mg/100g-f.w.이었고, 뿌리의 경우에는 각각 34.6, 2.1, 1.6mg/100g-f.w.이었다. 총 유기산의 함량은 잎과 뿌리에서 각각 51.7, 38.3mg/100g-f.w.이었는데 뿌리에 비해 잎에서 그 함량이 높았다. 민들레의 잎과 뿌리의 유리아미노산 중에 aspartic acid, serine, asparagine, glutamic acid, glycine, valine, isoleucine의 함량이 높았고, 특히glutamic acid의 함량이 높았다. 민들레의 비타민 A 함량은 잎과 뿌리에서 각각 135.4, 34.1$\mu\textrm{g}$/100g-f.w.이었고, 비타민 C의 함량은 각각 67.4, 4.6mg/100g-f.w.이었다.