Volatile Flavor Compounds of SIaussurea lappa C.B. Clarke Root Oil by Hydro Distillation-GC and GC/MS+
(주)코리아스칼라
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- 2016.09.03
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- 2007.12
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : Food Quality and Culture / 1권 / 1호
ㆍ저자명 : Kyung Mi Chang, Gun Hee Kim
영어 초록
The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (2 1.70%). The identified compounds of the root oil constituted 87 .47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 1 0, 13-hexadecatrienal, was the most abundant volatile flavor compound (2 1.20%), followed by dehydrocostuslactone (10 .30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).
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