한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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로즈마리 향기성분의 기-액 평형과 무차원 헨리의 상수

Dimensionless Henry's Constant and Liquid-Vapour Equilibrium of Rosemary Aroma Compounds

  • Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) ;
  • Jeong, Heon-Sang (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
  • 발행 : 2003.08.01
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초록

로즈마리의 주요 항기 성분인 pinene, myrcene, cineol이 에탄올 용액에 흡수되는 물질전달 현상을 이해하기 위해 에탄올 농도에 따른 가스상 향기성분의 농도와 70% 에탄올 농도에서의 무차원 헨리상수를 구하였다. 에탄올 농도에 따른 가스상의 농도를 측정한 결과 3가지 화합물 모두 에탄올 농도가 증가함에 따라 headspace 농도가 감소하는 경향을 나타내었으나 화합물의 종류에 따라 다른 유형을 나타내었다. Cineol의 에탄올 농도(x)에 따른 무차원 헨리상수식은 $Hi=(-5.75+x)/(-7017.6+257.3{\times}x)$이며 1 atm, $25^{\circ}C$, 70% 에탄올 용액에서 무차원 헨리상수는 cineol은 0.0058, myrcene은 0.0182, pinene은 0.0365 이었다.

In order to estimate the mass transfer characteristics of absorption into alcohol solution of aroma compounds such as cineol, myrecene and pinene which are major aroma compounds of rosemary, dimensionless Henry's constant in 70% ethyl alcohol concentration and aroma concentration with different ethyl alcohol concentration were analyzed. From the results of measurement of vapor phase concentration of aroma compounds with different ethyl alcohol concentration, headspace concentrations of all of three aroma compounds were decreased as ethyl alcohol concentration increased. But those patterns were slightly different. Dimensionless Henry's constant equation (Hi) of cineol compound with ethyl alcohol concentration (x) was as follows: $Hi=(-5.75+x)/(-7017.6+257.3{\times}x)$. Dimensionless Henry's constants of cineol, myrecene and pinene in 1 atm, $25^{\circ}C$ and 70% ethyl alcohol concentration were 0.0058, 0.0182 and 0.0365, respectively.

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참고문헌

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