GC-MS를 이용한 씀바귀 및 좀씀바귀의 정유 성분 분석
(주)코리아스칼라
- 최초 등록일
- 2016.04.01
- 최종 저작일
- 2012.06
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 25권 / 2호
ㆍ저자명 : 최향숙
영어 초록
The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z, Z, Z, )-9, 12, 15-octadecatrienoic acid(18.59%), 6, 10, 14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z, Z, Z)-9, 12, 15-octadecatrienoic acid(12.63%), 9, 12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6, 10, 14-trimethyl- 2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.
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