Effect of Viscous Materials Removal from Sea Tangle Extracts on Volatile Flavor Constituents

점성물질 제거가 다시마 추출액의 휘발성 향미성분에 미치는 영향

Volatile flavor compounds of a sea tangle powder and two kinds of extract were analyzed by GC/MS. Extract I was prepared by boiling for 2 hours and centrifugation, while extract II by a sequential procedure of enzymatic hydrolysis, boiling in 1.5% NaCl solution. centrifugation and ultrafiltration to remove viscous materials. Fifty six volatile compounds from the dried sea tangle powder and the extracts were identified. The GC profiles of the extract II were different from those of the dried powder and the extract 1, indicating most volatile compounds were lost during removing viscous materials. Particularly those compounds in the initial and later parts of the GC profiles were significantly decreased and some of the compounds such as fatty acids. 3,5-nonadien-2-ol and 1-penton-3-ol were not detected.

다시마 추출액의 향미성분을 분석하기 위하여 steam distillation방법으로 추출한 뒤 GC/MS를 이용하여 분석하였다. 다시마 분말과 100에서 2시간 추출한 대조구 그리고 효소분해와 NaCl용액에서 추출한 뒤 ultrafiltration으로 점성 물질을 제거한 추출액을 비교하였다. 그 결과 다시마 분말의 주요 향미성분은 2-nonen-1-ol, myristic acid, palmitic acid와 oleic acid이었고 $100^{\circ}C$에서 열수추출한 대조구에서는 pentadecane, 1,4-cyclooctadiene과 myristic acid로 나타났으며, 점성물질을 제거한 시료에서는 cyclohexanone, (E,Z)-octa-1,5-dien-3-ol, acetic acid, ethanone, benzaldehyde, 2,6-nonadienal 등으로 나타났다. 또한, 점성물질제거 과정중 분자량이 비교적 큰 지방산들과 3,5-nonadien-2-ol, 1-penton-3-ol 등이 현저히 감소하였다.