Volatile Flavor Components of Cultivated Radish (Raphanus sativus L.) Sprout

재배한 무순의 향미성분

  • 송미란 (전주기전여자대학 식품영양학과)
  • Published : 2001.02.01

Abstract

The consumption of radish ( Rhaphanus sativus L.) sprout, which is Cruciferae family, is increasing because of its pungent flavor and taste. Its volatile components were analyzed by SDE (simultaneous steam distillation & extraction) method and P&T(purge & cryogenic trapping) method. As a solvent, diethyl ether and diethyl ether : pentane mixture(2:1, v/v) were used in SDE method, and diethyl ether in P&T method. Analyzing by GC and GC-MS, the major component was sulfur compounds (19 species, peak area 76.6%) with diethyl ether, sulfur compounds(15. 44.0%) and hydrocarbons(23, 23.8%) with diethyl ether-pentane mixture in SDE method. Also, hydrocarbons(25, 84.1% ) was major component in P& T method. The major volatile component of fresh radish sprout were n-heptane, methyl pentane and that of boiled radish sprout were 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide. Low molecular volatile components were detected more by P& T method, but types and relative quantities of volatile components were measured less comparing to SDE method.

십자화과 식물인 무(Raphanus sativus L.)의 어린싹(무순)이 독특한 향과 맛으로 소비가 증가하고 있는바 그 향기성분을 SDE(simultaneous steam disti-llation/extraction) 법과 P&T(purge and cryogenic trapping)법으로 추출하여 비교, 분석하였다. 향기성분 포집시 SDE법에서는 diethyl ether 및 diethyl ether-pentane mixture(2:1, v/v)를 용매로 사용하고 P&T법에서는 diethyl ether를 사용하였다. GC와 GC-MS를 사용하여 동정한 결과 diethyl ether로 추출한 SDE법에서는 함황화합물(19종, 76.6%)이 주성분이었고, diethyl ether-pentane mixture로 추출한 경우 함황화합물(15종, 44.0%)과 탄화수소류(23종, 23.8%)가 주성분이었으며, P&T법으로 추출할 경우는 탄화수소류(25종, 84.1%)가 주성분이었다. 또한 신선한 무순의 주 향기성분은 hydrocarbon류인 n-heptane, methyl pentane이었으며, 익은 무순의 주 향기성분은 sulfur compound에 속하며 무의 주성분이기도 한 4-methylthio-3-butenyl isothiocyanate, methyl mercaptane, 2,3-dimethyl disulfide 등이었다. SDE법 보다 P&T법에 의해 추출할 경우 향기성분의 종류와 상대적인 양은 적어 분리능은 떨어지는 편이나 저분자 휘발성 물질은 오히려 더 많이 검출되어 추출방법에 따라 포집되는 향기성분의 종류와 양에 차이가 있었다.

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