Functional and Volatile Flavor Compounds in Traditional Kyungsando Squid sikhe

경상도 전통마른오징어 식해의 향기성분 및 기능성

  • Choi, Cheong (Department of Food Science & Technology, Yeungnam University) ;
  • Lee, Hee-Duck (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Hee-Jin (Department of Food Science & Technology, Yeungnam University) ;
  • Son, Jun-Ho (Department of Food Science & Technology, Yeungnam University) ;
  • Kim, Sung (Department of Food Science & Technology, Yeungnam University) ;
  • Son, Gyu-Mok (Divison of Food Science, Changwon junior College) ;
  • Cha, Woen-Suep (Department of Food Engineering, Sangju university)
  • 최청 (영남대학교 식품가공학과) ;
  • 이희덕 (영남대학교 식품가공학과) ;
  • 최희진 (영남대학교 식품가공학과) ;
  • 손준호 (영남대학교 식품가공학과) ;
  • 김성 (영남대학교 식품가공학과) ;
  • 손규목 (창원전문대학교 식품영양과) ;
  • 차원섭 (상주대학교 식품공학과)
  • Published : 2001.06.30

Abstract

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of ${\alpha}-zingibirene$ among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe were (Z)-Di-2-propenyl disulfide, ${\alpha}-curcumene$, methyl allyl disulfide, (E, E)-a-farnesene, pentanol, z-citral, 3-ethyl-1,2-dithi-5-ene-${\beta}-elemene$, ${\beta}-elemene$, acetic acid, and ${\beta}-phellandrene$. The volatile compounds of sikhe were compose of 49 including hydrocarbone groups, 15 aldehydes groups, 33 alcohol groups kinds, 11 ketone and ester groups. The fraction obtained from sikhe were tested for electron donating ability, angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity. There were no electron donating abilities$(SC_{50})$ in hexane and water soluble fractions. On the other hand, the angiotensin converting enzyme abilities of ethylacetate and butanol soluble fractions were $310.64\;{\mu}g/mL$ and $1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate butanol soluble fractions were 1.623 mg/mL and 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol soluble fractions were 3.591 mg/mL and 2.083 mg/mL, respectively.

Keywords

sikhe;functional food;volatile flavor compounds