Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Analysis of Volatile Organosulfur Compounds in Korean Allium Species

국내산 Allium속(마늘, 양파, 대파)의 휘발성 함유황 유기화합물 분석

  • Song, Hyun-Pa (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute) ;
  • Shim, Sung-Lye (Department of Food and Nutrition, Chosun University) ;
  • Jung, In-Sun (Department of Food and Nutrition, Chosun University) ;
  • Kim, Jun-Hyeong (Department of Food and Nutrition, Chosun University) ;
  • No, Gi-Mi (Department of Food and Nutrition, Chosun University) ;
  • Seo, Hye-Yeong (Korea Food Research Institute) ;
  • Kim, Dong-Ho (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
  • Published : 2009.12.30
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Abstract

We identified volatile organic compounds in Korean Allium species. Volatile organic components in three Korean Allium species, dried garlic, dried onion, and dried Welsh onion, were extracted using a simultaneous distillation and extraction (SDE) method and identified by GC/MS analysis. The numbers of volatile compounds were 48, 32, and 33 in the three species, respectively. In dried onion, the major compounds were dipropyl trisulfide, methyl propyl trisulfide, and propanethiol. (Z), (E)-propenyl propyl trisulfide, methyl propyl trisulfide, and dipropyl trisulfide were detected at high levels in Welsh onion. In dried garlic, presence of the allyl group identified characteristic volatile organosulfur compounds including diallyl disulfide and diallyl trisulfide. Qualitative and quantitative analysis of volatile compounds in three Korean Allium species showed that sulfur-containing compounds were dominant, and allyl groups derived from (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin) were more abundant in dried garlic, than in other materials.

본 연구에서는 국내산 Allium속의 휘발성 유기성분과 생리적 유용성을 지닌 함유황 유기화합물을 비교 분석하였다. 마늘, 양파 및 대파를 동결 건조하여 SDE 추출법을 이용하였으며 휘발성 유기성분을 추출하고 GC/MS로 분석하였다. 건마늘의 주요 향기성분은 diallyl disulfide, diallyl trisulfide, allyl methyl trisulfide, allyl methyl disulfide 등이었으며, 건양파에서는 dipropyl trisulfide, methyl propyl trisulfide 및 propanethiol 등이 확인되었다. 건대파에서는 dipropyl trisulfide, propanethiol, (E)-propenyl propyl disulfide, 3,5-diethyl-1,2,4-trithiolane, (Z)-propenyl propyl disulfide 및 propylene sulfide 등이 검출되었다. 전체적으로 모든 시료에서 함유황 유기화합물의 비율은 절반 이상으로 확인되어 특유의 휘발성 특징을 나타내는 것으로 확인되었으며 양파, 대파와 달리 마늘에서는 주로 (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin)를 함유한 것에 기인하여 allyl group이 다량 확인되었다.

Keywords

References

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