Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Changes of Flavor Compounds in Persimmon Leaves(Diospyros kaki folium) during Growth

감잎의 성장시기별 향기성분의 변화

  • 김종국 (상주대학교 식품영양학과) ;
  • 강우원 (상주대학교 식품영양학과) ;
  • 김귀영 (상주대학교 식품영양학과) ;
  • 문혜경 (상주대학교 식품영양학과)
  • Published : 2001.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the change in volatile flavor components of persimmon leaves during growth. The flavor components of persimmon leaves were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry(GC/MS). The flavor compounds were collected by simultaneous steam distillation and extraction(SDE) method, and were separated and identified resulting in 126 components, including 23 alcohols, 18 aldehydes, 4 esters. 15 acids, 37 hydrocarbons, 14 ketones, 6 phenols. and 9 others in persimmon leaves. The most abundant components of persimmon leaf were alcohols including iinalool. cis-3-hexanal. 1-$\alpha$ -terpineol. 3.7.11.15-tetramethyl-2-hexadecen-1-ol and aldehydes including trans-2-hexanal. nonanal, 2-decenal and hydrocarbons including 1.1-dimethylethyl cyclohexane, 1-methyl-4-(2-methylpropyl) -benzene. During growth, many other components were formed and dissipated after the 20th of June.

감잎의 성장시기별 일반성분과 감잎차의 주요한 품질 특성인 향기성분을 연속수증기증류추출법(SDE) 으로 추출하여 GC-MS에 의하여 분리 동정하여 감잎차를 제조하기 위한 감잎의 최적 채취시기를 조사하였다. 감잎에서의 향기성분은 alcohol류 23종, aldehyde류 18종, ester류 4종, acid류 15종, hydrocarbon류 37종. ketone류 14종, phenol류 6종 및 기타 9종 등 126종의 휘발성 향기성분이 동정되었다. 감잎의 주요 향기성분 중 alcohol류는 linalool. cis-3-hexanal, 1-$\alpha$-terpineol, 3,7,11,15-tetramethyl-2-hexadecen-1-ol이며. aldehyde류는 trans-2-hexanal, nonanal. 2-decenal이며 acid류는 hexanoic acid, nonanoic acid, palmitic acid이며, hydrocarbon류는 1.1-dimethylethyl cyclohexane, 1-methyl-4- [ (2 methylpropyl) ] -benzene이며, ketone류는 2-hydroxy-3-propyl-2-cyclopenten-1-one이며, phenol류는 2.6is(1,1-dimethylethyl)-4-methyl phenol이었다. 감잎의 향기성분은 감잎이 성장함에 따라 그 종류 및 상대적인 함량이 증가하였으며 6월 중순 이후에는 감소하였고 7월 초순에는 현저한 감소를 나타내었다. 감잎의 성장시기에 따른 유효성분의 함량은 향기성분과 병행하여 조사한 결과 감잎이 성장함에 따라 증가하다가 6월 20일 이후에는 감소하였는데 감잎차의 제조를 위한 채취시기는 유용성분과 향기성분의 상대적인 함량이 높은 6월 중순경이 가장 적합할 것으로 생각된다.

Keywords

References

  1. 中藥大辭典 江蘇新醫阮編
  2. J. Korean Soc. Food Nutr. v.24 no.5 The chemical composition of persimmon(Diospyros kaki Thumb) leaf tea Joung, S.Y.;Lee, S.J.;Sung, N.J.;Jo, J.S.;Kang, S.K.
  3. Korean J. Food Sci. Technol. v.27 no.3 Changes of vitamin c and superoxide dismutase(SOD)-like activity of persimmon leaf tea by peocessing method and extraction condition Park, Y.J.;Kang, M.H.;Kim, J.I.;Park, O.J.
  4. Korean J. Food Sci. Technol. v.26 no.2 Changes of chemical components in persimmon leaves during growth for processing persimmon leaves tea Chung, S.H.;Moon, K.D.;Kim, J.K.;Seong, J.H.;Sohn, T.H.
  5. Korean J. Postharvest Sci. Technol. v.7 no.1 Analysis of components and leaves yield by cultivar for persimmon leaf tea Roh, Y.K.;Park, S.H.;Jang, S.H.;Sung, J.J.
  6. Chem. Pharm. Bull. v.27 Hypertensine principles of Diospyros kaki leaves Funayama, S.;Hikino, H.
  7. J. Korean Soc. Food Nutr. v.22 no.3 Effect of selected persimmon leaf components against Sacroma 180 induced tumor in mice Kim, B.G.;Rhew, T.H.;Choe, E.S.;Chung, H.Y.;Park, K.Y.;Rhee, S.H.
  8. J. Korean Soc. Food Nutr. v.22 no.3 Antimutagenic effects and compounds identified from hexane fraction of persimmon leaves Moon, S.H.;Kim, J.O.;Rhee, S.H.;Park, K.Y.;Kim, K.H.;Rhew, T.H.
  9. J. Food Sci. Nutr. v.1 no.2 Antimutagenic compounds identified from chloroform fraction of persimmon leaves Moon, S.H.;Kim, J.O.;Park, K.Y;
  10. Foods and Biotecnol. v.5 Antioxidative activity of flavonoids in persimmon leaves Choi, S.W.;Kang, W.W.;Chung, S.K.;Cheon, S.H.
  11. HSJAS. v.5 Antioxidative activities of catechin derivatives from persimmon leaves Choi, S.W.;Jang, E.J.;Kim, H.J.
  12. J. Natl. Products v.50 Inhibitory effects of various flavonoids isolated from leaves of persimmon onangiotensin-coverting enzyme activity Kameda, K.;Takaku, T.;Okuda, H.;Kimura, Y.
  13. Proc. Am. Soc. Brew. Chem. v.5 Detection of certain hop oil constituents in brewing products. Likens, S.T.;Nikerson, G.B.
  14. Korean J. Food Sci. Technol. v.22 no.4 The aroma components of cuchung tea and persimmon leaf tea Choi, S.H.