枳実の調製と評価に関する研究(第2報)成分含量に影響を及ぼす要因の解析
1989 年 109 巻 8 号 p. 560-563
詳細
1989 年 109 巻 8 号 p. 560-563
Factors which affect the content of flavonoids in Kijitsu were studied. Flavonoids in immature citrus fruit decomposed gradually by standing after divided horizontally in two parts. About 90% of flavonoids were retained by use of hot air drying of fresh samples. The content of flavonoids in Kijitsu decreased to about 60% by standing one year. Flavonoid contents decreased corresponding with an increase in diameter of Kijitsu. There is no wide difference between Hassaku and other Citrus fruits in their essential oils determined by gaschromatography-mass spectrometry. It was concluded that C. hassaku might be used for the material for Kijitsu.
