고등(高等) 식물중(植物中)의 Polyphenol 성분(成分)에 관한 연구(IV)
Polyphenol substances involved in the browning of Malus asiatica $N_{AKAI }$ ('Hong-ok') were examined. It was found that chlorogenic acid was the principal substance. The estimation of polyphenol oxidase activity in Malus asiatica revealed that its browning reaction was caused by enzymati...
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| Veröffentlicht in: | 생약학회지 1975, Vol.6 (2), p.93-99 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Polyphenol substances involved in the browning of Malus asiatica $N_{AKAI }$ ('Hong-ok') were examined. It was found that chlorogenic acid was the principal substance. The estimation of polyphenol oxidase activity in Malus asiatica revealed that its browning reaction was caused by enzymatic oxidation of chlorogenic acid. |
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| ISSN: | 0253-3073 |