• 제목, 요약, 키워드: volatile components

검색결과 852건 처리시간 0.039초

에탄올의 농도가 계피가 향기성분 용출에 미치는 영향 (Effect of Ethanol Concentration on Extraction of Vlolatile Components in Cinnamon)

  • 김나미;김영희
    • 한국식품영양학회지
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    • v.13 no.1
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    • pp.45-52
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    • 2000
  • In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

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추출방법에 따른 생강의 휘발성 성분 조성 비교 (Comparison of the Volatile Components of Korean Ginger (Zingiber officinal Roscoe) by Different Extraction Methods)

  • 이재곤;장희진;곽재진;이동욱
    • 한국식품영양학회지
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    • v.13 no.1
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    • pp.66-70
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    • 2000
  • The volatile components of Korea ginger were compared by using different isolation methods, head-space sampling procedure(HSSP), simultaneous distillation extrction(SDE) and soild pahse micro-extractions(SPME). Sixty-one components were identified by GC-MSD in the extracts obtained from each extraction methods. However, the components identified showed a difference in their composition wit the extraction methods. In the extract by HSSP, fifty-five components including a high volatile compound such as acetaldehyde, ethylacetate, 2,3-butandione were detected, and thirty-one components were identified in the extract by SPME. While, the low volatile components such as elemol, zingiberenol and ${\beta}$-eudesmol were detected only in the extract by SDE method. The results suggest that SDE method is the best for the analysis of low volatile components, whereas HSSP is a proper method for the analysis of high volatile components from natural resources.

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딸기의 휘발성 향기성분의 초임계 유체 추출 (Supercritical Fluid Extraction of Volatile Components from Strawberry)

  • 이해창;서혜영;신동빈;박용곤;김윤숙;지중룡;최희돈
    • 한국식품과학회지
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    • v.41 no.6
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    • pp.615-621
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    • 2009
  • SFE법을 이용하여 딸기의 휘발성 향기성분을 추출하기 위한 시료의 적정 전처리 및 SFE 작동조건을 검토하였으며, SDE법 및 SE법 등의 추출방법과 휘발성 향기성분 조성을 비교하였다. 딸기 생시료, 동결건조시료, 그리고 생시료에 celite를 30, 70%를 혼합하여 제조한 시료를 이용하여 SFE 처리후 향기성분을 분석한 결과, 생시료에 celite를 70% 첨가하는 방법이 향기성분을 추출하는데 가장 효과적인 것으로 나타났다. 온도(40, $55^{\circ}C$)와 압력(3,000, 6,000 psi)을 달리하여 SFE 처리한 결과, 3000 psi, $55^{\circ}C$ 조건에서 alcohol류와 acid류의 추출효율이 증가하였으며, $\gamma$-dodecalactone의 함량도 3배 정도 높은 수준으로 나타났다. SDE법, SFE법 및 SE법 등의 추출방법별 딸기의 휘발성 향기성분을 분석한 결과, SFE법은 SDE법에 비해 추출한 휘발성 향기성분의 종류는 적지만 추출량이 비슷하면서 열분해 및 열변성이 발생하지 않아 딸기 고유의 향기에 가까운 향기패턴을 나타내었으며, 기호적으로 우수한 acid류가 다량 함유된 향기성분을 추출하기에 적합한 것으로 나타났다.

저염 오징어젓갈 제조 방법 및 향미성분 1. 저염 오징어젓갈의 휘발성 향기성분 (Processing Conditions of Low Salt Fermented Squid and its Flavor Components 1. Volatile Flavor Components of Low Salt Fermented Squid)

  • 최성희;임성임;허성호;김영만
    • 한국식품영양과학회지
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    • v.24 no.2
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    • pp.261-267
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    • 1995
  • Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

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누룩사상균으로 제조된 전통누룩의 휘발성 향기성분 (Volatile Flavor Components of Traditional Korean Nuruk Produced by Nuruk Fungi)

  • 김현수;유대식
    • 한국미생물·생명공학회지
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    • v.28 no.5
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    • pp.303-308
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    • 2000
  • The character-istics of the volatile flavor components of traditional Korean Nuruk produced by Aspergillus oryze NR 3-6 and Penicillium expansum NR 7-7 were investigated. Volatile flavor of Nuruk was identified twenty-one components by gas chromatography-mass spectronmeter. Major flavor components were alkanes such as tridecan, tetradecan, penta-decane, hexadecane, heptadecane, octadecan, undecane, and dodecane.

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미분쇄 및 배전처리가 카레분의 휘발성 향기성분의 변화에 미치는 영향 (The Effects of Stamping and Roasting Treatments on Volatile Aromatic Components in Curry Powder)

  • 박완규;윤종훈;김현위;최춘언
    • 한국식품과학회지
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    • v.23 no.3
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    • pp.276-279
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    • 1991
  • 카레분의 향미향상과 숙성효과를 높이기 위하여 숙성전의 카레분에 대하여 미분쇄와 배전처리를 행한 후 GC를 사용하여 각각의 향미성분을 분리 동정하였다. 카레분의 주요 휘발성 향미성분은 eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene, ${\gamma}-terinene$ 및 기타 미확인 물질 등으로 나타났으며, 미분쇄시간이 10분 이내일 때에는 저비점 화합물이 증가하였으나 10분 이후부터는 고비점 화합물이 증가했다. 또한, 배전 처리시 처리온도의 상승에 따라 저비점 화합물은 감소하였고, 고비점 화합물은 증가하는 경향을 보였다.

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Characteristics of Volatile Components from Magnolia ovobata Thunb. by Different Analysis Methods

  • Chung, Hae-Gon;Bang, Jin-Ki;Kim, Geum-Soog;Seong, Nak-Sul;Cho, Joon-Hyeong;Kim, Seong-Min
    • 한국약용작물학회지
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    • v.12 no.2
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    • pp.102-107
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    • 2004
  • This study was carried out to establish an optimum method for identifying the volatile components of Magnolia ovobata Thunb. using the dynamic headspace (Purge & Trap) and simultaneous distillation and extraction (SDE) method. Between the two different identification analysis, the volatile components were more easily detected in the SDE than the Purge & Trap method. Among the identified volatile components, the 12 compounds were detected to have similar retention times and match quality within the 45 minutes in both identification methods. The maximum values of the major volatile components were detected differently by SDE and (Purge & Trap) method such as ${\alpha}-pinene$ (3.4, 18.2%), ${\beta}-pinene$ (3.5, 10.3%), l-limonene (5.2, 15.4%). These results indicated that the Dynamic Headspace (Purge & Trap) was much more reliable method for identifying the volatile components of Magnolia ovobata Thunb. as compared to the SDE method.

잎담배 엽육과 주맥의 휘발성 정유성분 및 비휘발성 유기산의 비교 (Comparison of Volatile Aroma Components and Non-volatile Organic Acids in Tobacco Lamina and Stems.)

  • 김영회;박준영;양광규;김옥찬
    • 한국연초학회지
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    • v.8 no.2
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    • pp.51-66
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    • 1986
  • Volatile aroma components, non-volatile organic acids in lamina and stems of flue-cured(NC 2326) and burley ( Burley 21) were analyzed by gas chromatography and mass spectrometry, respectively. Then compositional differences of these components between lamina and stems were discussed. The contents of volatile components were higher in flue-cured than in burley tobacco, and it was also higher in lamina then in stem. The major aroma components in lamina were neophytadiene , nicotine, solanone and benzyl alcohol but those in stems were palmitic acid, neophytadiene, nicotine, solanone and phenyl ethyl acetate. On the other hand, the contents of non-volatile organic acids were higher in burley than in flue-cured tobacco, and these values of burley tobacco were higher in lamina than in stem but flue-cured tobacco were higher in stem than in lamina. The major acids in all the above four tabacco samples were malic, citric, oxalic and linolenic acid.

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Solid Phase Micro Extraction을 이용한 산초의 휘발성 성분 분석 (Analysis of Volatile Components of Sancho(Zanthoxylum schinifolium)by Solid Phase Micro Extraction)

  • 장희진
    • 한국식품영양학회지
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    • v.12 no.2
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    • pp.119-123
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    • 1999
  • Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

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Antibacterial Activity of Volatile Flavor Components from Houttuynia cordata Thunb

  • Kwon, Hyuk-Dong;Cha, In-Ho;Lee, Won-Koo;Song, Jong-Ho;Park, In-Ho
    • Preventive Nutrition and Food Science
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    • v.1 no.2
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    • pp.208-213
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    • 1996
  • The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

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