Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Volatile Compounds of Elsholtzia splendens

꽃향유의 휘발성 향기성분

  • Lee, So-Young (Department of Food and Nutrition, Duksung Women's University) ;
  • Chung, Mi-Sook (Department of General Education, Duksung Women's University) ;
  • Kim, Mi-Kyung (Department of Food and Nutrition, Duksung Women's University) ;
  • Baek, Hyung-Hee (Department of Food Engineering, Dankook University) ;
  • Lee, Mi-Soon (Department of Food and Nutrition, Duksung Women's University)
  • 이소영 (덕성여자대학교 식품영양학과) ;
  • 정미숙 (덕성여자대학교 교양학부) ;
  • 김미경 (덕성여자대학교 식품영양학과) ;
  • 백형희 (단국대학교 식품공학과) ;
  • 이미순 (덕성여자대학교 식품영양학과)
  • Published : 2005.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Volatile compounds, isolated from Elsholtzia splendens using simultaneous steam distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), were analyzed by gas chromatography/mass spectrometry(GC-MS). Twenty-nine compounds, comprising 3 aldehydes, 7 alcohols, 11 hydrocarbons, 5 ketones, and 3 miscellaneous ones, were tentatively identified from volatile compounds of Elsholtzia splendens flowers. From leaves, 30 compounds, comprising 3 aldehydes, 6 alcohols, 11 hydrocarbons, 6 ketones, and 11 miscellaneous ones, were tentatively identified. Volatile compounds extracted by HS-SPME in E. splendens flowers were 3 alcohols, 18 hydrocarbons, 3 ketones, and 2 miscellaneous ones. In leaves, 31 compounds, comprising 7 alcohols, 15 hydrocarbons, 7 ketones, and 2 miscellaneous ones, were tentatively identified. Major volatile compounds identified by SDE and HS-SPME were naginataketone and elsholtziaketone, which were identified as aroma-active compounds, representing characteristic aroma of E. splendens.

본 연구에서는 독특한 방향을 지닌 식용 및 약용식물인 꽃향유의 휘발성 향기성분을 SDE 및 HS-SPME법에 의해 추출한 후, GC-MSD를 이용하여 분석 동정하였으며, GC-O에 의하여 꽃향유의 aroma-active compounds를 확인하였다. SDE법에 의해 꽃에서는 aldehydes 3종, alcohols 7종, hydro-carbons 11종, ketones 5종 및 기타 3종의 총 29종이 확인되었고, 잎에서는 aldehydes 3종, alcohols 6종, hydrocarbons 11종, ketones 6종 및 기타 4종의 총 30종이 확인되었다. PDMS fiber를 사용한 HS-SPUE법에 의해 꽃과 잎에서는 aldehyde가 검출 되지 않았으며 alcohols 3종, hydrocarbons 18종, ketones 3종 및 기타 2종의 총 26종이 확인되었고, 잎에서는 alcohols 7종, hydrocarbons 15종, ketones 7종 및 기타 2종의 총 31종이 확인되었다. 꽃향유의 주요 향기성분으로 알려진 elsholtziaketone과 naginataketone은 SDE법과 HS-SPME법 모두에서 확인되었으며 꽃과 잎 부위에서 상대적으로 많은 양이 나타났다. 꽃향유 향기분석에서 SDE 및 PDMS fiber를 이용한 HS-SPME방법의 주요한 차이는 비극성인 SPME fiber에서 비교적 극성 물질인 aldehyde류가 확인되지 않았다는 점이다. 또한 GC-O 분석을 통하여 elsholtziaketone과 naginataketone이 강렬한 운향(rue-like)을 지니며, 톡 쏘는 듯한 향신료의 향을 갖는 것으로 확인되었다. 따라서 elsholtziaketone과 naginataketone이 꽃향유 특유의 향 발현에 기여하는 것으로 판단된다.

Keywords

References

  1. Lee CB. Korean Dictionary of Plant. Hyangmunsa, Seoul, Korea. p. 660(1999)
  2. Heo J. Donguibogam. Namsandang, Seoul, Korea, p. 1173 (2000)
  3. Song JS. Chemotaxonomy based on essential oil composition and characteristics of native Elsholtzia ciliata (Thunb.) Hylander. PhD thesis, Seoul National University, Seoul, Korea (2000)
  4. Ateeque A, Siddiqui MS, Misra LN. Composition of Elsholtzia polystachya leaf essential oil. Phytochem. 27: 1065-1067 (1988) https://doi.org/10.1016/0031-9422(88)80274-7
  5. Sohn KH, Song JS, Chae YA, Kim KS. The growth and analysis of essential oil of Elsholtzia splendens Nakai. J. Korean Soc. Hort. Sci. 40: 271-275 (1999)
  6. Dung NX, Hai PA. Composition of the essential oils from the aerial parts of Elsholtzia ciliata (Thunb.) Hyland from Vietnam. J. Essential Oil Res. 8: 107-109 (1986)
  7. Chung MS, Lee MS. Analysis of volatile compounds in Elsholtzia splendens by solid phase microextraction. Korean J. Soc. Food Cookery Sci. 19: 79-82 (2003)
  8. Scultz, TH, Flath RA, Mon TR, Eggling SB, Teranishi R. Isolation of volatile components from a model system. J. Agric. Food Chem.25:446(1997)
  9. Chung MS. Volatile compounds of Cnidium officinale Makino. Food Sci. Biotechnol. 13: 603-608 (2004)
  10. van den Dool H, Kratz PD. A generalisation of the retention index system including linear temperature programmed gas-liquid chromatography. J. Chromatogr. 11: 463-471 (1963) https://doi.org/10.1016/S0021-9673(01)80947-X
  11. Kondjoyan N, Berdague JL. A Compilation of relative retention indices for the analysis of aromatic compounds. Laboratoire flaveur, de recherches sur la Viande. Clermont-Ferrand, France (1996)
  12. Lee JH, Choi HS, Chung MS, Lee MS. Volatile flavor components and free radical scavenging activity of Cnidium officinale. Korean J. Food Sci. Technol. 34: 330-338 (2002)
  13. Arctander S. Perfume and Flavor Chemicals, Montclair NJ, USA pp. 4-5 (1969)
  14. Seo WH. Identification of characteristic aroma-active compounds from perilla leaf and water dropwort. MS thesis. Dankook University Cheonan, Korea (2002)
  15. Heath HB. Flavor Technology. The AVI publishing Co. Inc., CT, USA p. 120.(1978)
  16. Song YE, Ku CS, Mun SP, Ryu JS, Kim DH, Choi JS, Choi YG. Volatile aroma compounds and their characteristics of Laliatae by solid phase microextraction (SPME). Korean J. Medical Crop Sci. 10:120-125(2002)
  17. Koezuka Y, Honda G, Tabata M. Genetic control of the chemical composition of volatile oils in Perilla frutescens. Phytochem. 25: 859-863 (1989)
  18. Nishizawa A, Honda G, Tabata M. Determination of final steps in biosynthesis of essential oil components in Perilla frutescens. Planta Med. 55: 251-253 (1989) https://doi.org/10.1055/s-2006-961996
  19. Lee BK, Bang JK, Kim JK, Park CB, Kim KS, Song JS, Lee BH. Chemotaxonomy based on essential oil composition in Elsholtzia ciliata and Agastsche rugosa by SDE and headspace. Treat Crop Res. 1: 425-430 (2000)