Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Flavor Components of Youngia denticulata and Amaranthus lividus

이고들빼기와 개비름의 휘발성 풍미성분

  • Lee, Mie-Soon (Department of Foods and Nutrition, Duksung Women's University) ;
  • Kim, Mi-Kyung (Department of Foods and Nutrition, Duksung Women's University)
  • 이미순 (덕성여자대학교 식품영양학과) ;
  • 김미경 (덕성여자대학교 식품영양학과)
  • Published : 1989.08.01
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Abstract

Volatile components of Youngia denticulata and Amaranthus lividus, Korean wild vegetables, were collected by Steam Distillation-Extraction (SDE) method Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty one components, Including 10 alcohols, 2 esters, 6 aldehydes, 5 ketones, 3 hydrocarbons, 2 acids and 3 miscellaneous ones were confirmed in Youngia denticulata. Fifty eight components, including 12 alcohols, 4 esters, 5 aldehydes, 9 ketones, 3 acids, 2 phenols and 6 miscellaneous ones were confirmed in Amaranthus lividus.

야생식용 산채류인 이고들빼기와 개비름의 휘발성 풍미성분을 수증기 증류법으로 추출하여 GC와 GC-GMS 조합에 의하여 분석하였다. 이고들빼기에서는 alcohols류 10종, esters류 2종, aldehydes류 6종, ketones류 5종, hydrocarbons류 3충, acids류 2종 및 기타 3종의 총 31성분이 확인되었다. 개비름에서는 alcohols류 12종, esters류 4종, aldehydes류 5종, ketones류 9종, hydrocarbons류 7종, acids류 3종, phenols 2종 및 기타 6종으로 총 48성분이 확인되었다.

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