Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 2
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- Pages.141-149
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- 1991
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- 0367-6293(pISSN)
Volatile Flavor Components of Korean Ginger(Zingiber officinale Roscoe)
한국산 생강의 휘발성 향기성분
- Kim, Jeong-Sook (Department of Home Economics Education, Chonnam National University) ;
- Koh, Moo-Seok (Department of Home Economics Education, Chonnam National University) ;
- Kim, Young-Hoi (Korea Ginseng and Tobacco Research Institute) ;
- Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
- Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University)
- Published : 1991.04.01
Abstract
The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene,
국내에서 소비되고 있는 대표적인 향신료 중의 하나인 생강의 essential oil 조성을 분석코저 SDE 방법에 의해서 분리하여 silica gel column chromatography에 의해 탄화수소 화합물 분획과 함산소화합물 분획으로 분리한 다음 GC 및 GC-MS에 의해 성분을 확인하였다. 신선한 생강의 essential oil의 수율은 0.32%로서 탄화수소화합물 분획이 68.1%, 함산소화합물 분획이 31.9%를 차지하였으며, mass spectrum에 의해서 잠정적으로 확인된 47종을 포함하여 101종의 성분이 확인되었다. 그 중 탄화수소화합물 분획에서는 camphene,