Flavor Components of Artemisia Lavandulaefolia DC

참쑥(Artemisia Lavandulaefolia DC)의 방향성분

The essential oil of Artemiisa lavandulaefolia DC was analyzed by gas chromatography/mass spectrometry (GC/MS). The oil was stored at different conditions for 6 weeks and the changes of color and chemical composition during storage were checked by GC/MS. The experimental results were as follows; (1) More than 186 chemicals were detected by GC. Major components were 1,8-cineol, thujone, camphor, borneol, coumarin, 2,3-dihydrobenzofuran and ${\beta}-biasbolene$. In this study, 3,3,6-trimethyl norpinanol, ${\beta}-farnesene,\;{\alpha}-curmene$ and 7-methoxy coumarin were detected as new compounds in Artemisia species. (2) It was proved that temperature and/ or light had and important effect on the changes of color and volatile components of the essential oil. The relative amounts of limonene and 1.8-cineol were decreasad, on the other hand, ${\beta}-phellandrene\;and\;{\alpha}-terpineol$ were increased during storage.

참쑥(Artemisia lavandulaefolia DC)의 정유를 gas chromatogaphy/mass spectrometry(GC/MS)로 정성분석하고, 저장조건을 달리하여 정유성분의 변화를 살펴본 결과, 다음과 같은 결론을 얻었다. 1. 186 이상의 화합물이 검출되었으며, 그 중 1,8-cineol, camphor, ${\beta}-thujone$, caryophyllene, borneol, coumarin, linalool, terpineol, sabinene, 7-methoxy coumarin ${\alpha}-copaene$, humulene과phytol이 중요성분이었다. Artemisia species에서는 지금까지 밝혀진 바 없는 3,6,6-trimethyl norpinanol, ${\beta}-farnesene$, 7-methoxy coumarin, ${\alpha}-curcumene$ 등이 검출되었다. 2. 참쑥의 저장에 따른 색과 변화를 조사한 결과, 온도에 의해 갈색화와 성분의 증감이 있었다. 즉, 냉암소에 보관된 시료는 변화가 거의 없었으나, 상온방치한 시료는 Air와 질소에 상관없이 모두 변화가 있었다. 1,8-cineol, limonene, 2,2,4-trimethyl 1,3-dioxolane-4-ethanol, terpinene-4-ol 등은 감소하였으며, ${\beta}-phellandrene$, benzyl benzoate, broneol, ${\alpha}-terpineol$, humulene 등은 증가하였다.