Taste Substances in Foods (Part 14):Taste Substances in the Leaves of Box Thorn (Lycium chinese Mill)

概要

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Qualitative and quantitative examination on the taste substances in the leaves of Box Thorn (Lycium chinese Mill) was administered. Nucleic acid derivatives identified in hot water extracts of dried leaves of Box Thorn were : inosine, hypoxanthine, cytidylic acid and uridylic acid. Inosinic acid and guanylic acid were not present or found only in small amount. Organic acids identified in hot water extracts were : succinic acid, pyroglutamic acid, oxalic acid, glycolic acid, malic acid and citric acid, but their contents were very low. Amino acids detected by amino acid analyzer were : glutamic acid, proline, aspartic acid, serine, tyrosine, etc. The buffer action of hot water extracts of dried leaves of Box Thorn was mainly caused by the amino acids in the extracts. The presence of amino acids, such as glutamic acids, and their buffer action are supposed to be important factors in having the taste of Box Thorn.
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