한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제13권1호
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- Pages.66-70
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
추출방법에 따른 생강의 휘발성 성분 조성 비교
Comparison of the Volatile Components of Korean Ginger (Zingiber officinal Roscoe) by Different Extraction Methods
초록
The volatile components of Korea ginger were compared by using different isolation methods, head-space sampling procedure(HSSP), simultaneous distillation extrction(SDE) and soild pahse micro-extractions(SPME). Sixty-one components were identified by GC-MSD in the extracts obtained from each extraction methods. However, the components identified showed a difference in their composition wit the extraction methods. In the extract by HSSP, fifty-five components including a high volatile compound such as acetaldehyde, ethylacetate, 2,3-butandione were detected, and thirty-one components were identified in the extract by SPME. While, the low volatile components such as elemol, zingiberenol and