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Analysis of Constituents Related to Five Sensory Test in Peony Root  

Choung Myoung-Gun (Department of Pharmacognosy Material Development, Samcheok National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.50, no.spc1, 2005 , pp. 191-195 More about this Journal
Abstract
Experiment was conducted to establish the standard of quality evaluation in Korean cultivated peony roots. free sugars, free amino acids, organic acids and aromatic components, which were generally considered to be information components of five sensory test in peony roots, were examined. As free sugars, sucrose, glucose and fructose were identified in peony roots. $\gamma-aminoisobuturic$ acid, arginine and other 16 kinds of free amino acids were found in peony roots. The major organic acids of peony roots were oxalic acid, citric acid and malic acid. Eugenol and other 10 aromatic components were identified in peony roots by GC/MSD.
Keywords
peony root; five sensory test; five sugars; free amino acids; organic acids; aromatic components;
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