Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Components of Flower and Seed of Safflower

홍화꽃 및 홍화씨의 휘발성성분

  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University) ;
  • Im, Sung-Im (Department of Food Science and Nutrition, Dongeui University) ;
  • Jang, Eun-Young (Department of Food Science and Nutrition, Dongeui University) ;
  • Cho, Young-Su (Faculty of Natural Resources and Life Science, Dong-A University)
  • 최성희 (동의대학교 식품영양학과) ;
  • 임성임 (동의대학교 식품영양학과) ;
  • 장은영 (동의대학교 식품영양학과) ;
  • 조영수 (동아대학교 생명자원과학부)
  • Published : 2004.04.30
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Abstract

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

식품재료 및 약리 효과로 인한 약용재료로서 사용범위가 확대되고 있는 홍화꽃 및 홍화씨의 휘발성 성분을 분석 동정하였다. 그 결과, 홍화꽃의 주요 휘발성 성분으로는 테르펜류인 p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$ 등이 검출되었다. 또한, phenylacetaldehyde, 2-phenylethylalcohol, 4-terpineol, ${\beta}-caryophyllene$, ${\gamma}-terpinene$, ${\alpha}-phellandrene$ 등 통상의 꽃향기 성분과 알데히드류인 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, octanal, nonanal 및 decanal, 알코올류인 2-pentanol 및 heptanol, 케톤류의 3-penten-2-one, 2-heptanone, 2,6,6-trimethyl cyclohexanone 등이 함유되어 있었다. 그 이외 산류인 acetic acid, heptanoic acid, 2-methylbutanoic acid 및 rancid-cheese odor를 띄는 3-methylbutanoic acid(isovaleric acid) 등의 생성이 확인되었다. 특히, 홍화꽃에서의 이들 산류의 생성은 다른 꽃류에 비해 종류나 함량이 많았으며, 홍화꽃이 다른 꽃에 비해 좋지 않은 냄새를 내는 특징적인 요인으로 생각되었다. 한편, 홍화씨의 경우는 hexanal, (E)-2-heptenal, (E,Z)-2,4-decadienal 및 (E,E)-2,4-decadienal등의 알데히드류가 주요 휘발성 성분으로 동정되었다. 일반성분 중 전체 함량의 약 30%의 지질을 함유하는 홍화씨는, 방향성과 관계된 torreyol, ${\beta}-eudesmol$ 등의 terpene alcohol류, 달콤한 향과 관계가 있는 3-methylbutanal 및 2-methylbutanal과 함께 산류의 생성도 있었으나, 지방산 산화 분해생성물인 (E,Z)-2,4-decadienal 및 (E,E)-2,4-decadienal이 전체 휘발성 함량의 약 75%를 차지하였다.

Keywords

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