Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Pattern Analysis of Volatile Components for Domestic and Imported Cnidium officinale Using GC Based on SAW Sensor

SAW센서를 바탕으로한 GC를 이용한 국내산 및 수입산 천궁의 향기 패턴분석

  • Oh, Se-Yeon (Department of Chemistry, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 오세연 (서울여자대학교 화학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 2003.10.01
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Abstract

Domestic and imported Cnidium officinale were investigated using GC based on a SAW sensor. Volatile components from the herb were detected by GC with a Surface Acoustic Wave (SAW sensor without any pretreatment. This system produced a frequency proportional to the amount of column effluent deposited on the SAW sensor. It could discriminate between domestic and imported Cnidium officinales. This was achieved by using a pattern recognition and a visual pattern called a $VaporPrint^{TM}$, derived from the frequency and chromatogram of the GC-SAW sensor. The origins of Cnidium officinale was well discriminated with the direct use of $VaporPrint^{TM}$.

약초 천궁의 원산지를 판별하기 위하여 SAW 친서가 내장된 GC로 구축된 시스템을 이용하여 휘발성 성분을 분석하였다. 사용된 시료는 별도의 전처리 과정 없이 분석되어, 30초 이내에 얻어진 크로마토그램을 $VaporPrint^{TM}$ 이미지 소프트웨어를 사용하여 패턴화하였으며 패턴인식을 통하여 비교한 결과, 수입산 천궁과 국내산 천궁의 패턴이 뚜렷하게 차이를 나타냄으로 원산지 판별을 할 수 있었다.

Keywords

References

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