한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제29권2호
  • /
  • Pages.153-161
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  • 2016
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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추출방법에 따른 미역취의 정유 성분 분석

Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Extraction Methods

  • 최향숙 (경인여자대학교 식품영양과)
  • 투고 : 2016.02.04
  • 심사 : 2016.03.17
  • 발행 : 2016.04.30
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초록

This study investigated the chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils collected using different extraction methods. The essential oils obtained by simultaneous steam distillation extraction (SDE) and hydrodistillation extraction (HDE) methods from the aerial parts of Solidago virga-aurea var. asiatica Nakai were analyzed by GC and GC-MS. Ninety-nine volatile flavor compounds were identified in the essential oil produced from Solidago virga-aurea var. asiatica Nakai using the SDE method. These compounds were classified into eight categories in terms of chemical functionality: 26 hydrocarbons, 8 aldehydes, 36 alcohols, 7 ketones, 12 esters, 5 oxides and epixides, 4 acids, and a miscellaneous one. Spathulenol (15.66%) was the most abundant compound. Ninety-eight compounds including of 35 hydrocarbons, 6 aldehydes, 29 alcohols, 6 ketones, 10 esters, 4 oxides and epixides, 7 acids, and a miscellaneous one were identified in the essential oil from the plant using the HDE method. Hexadecanoic acid (24.74%) was the most abundant compound. The chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils extracted by SDE and HDE methods are characterized by high content of sesquiterpene alcohols and acids, respectively. The extraction methods may be influenced in the chemical composition of natural plant essential oils.

키워드

참고문헌

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피인용 문헌

  1. 울릉미역취 에탄올추출물의 항산화 활성 vol.34, pp.1, 2016, https://doi.org/10.6116/kjh.2019.34.1.109
  2. 채취지역에 따른 미역취 정유의 화학적 성분 vol.33, pp.3, 2020, https://doi.org/10.9799/ksfan.2020.33.3.257