$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

초록

국내 주요 생산지인 전남 무안, 전북 부안, 경북 안동 및 경남 창녕의 3개 지역(유어, 장마, 성산)에서 수거된 양파 6종의 휘발성향기성분을 SPME법으로 추출하여 GC/MSD 로 분석하였다. 총 51종의 화합물이 동정되었는데, 이는 함황화합물류(20종), 알데히드류(4종), 케톤류(5종), 에스테르류(11종), 방향족화합물류(4종), 함질소화합물류(2종) 및 기타화합물류(5종)로 구성되었다. 함황화합물류가 총 휘발성 향기성분 함량의 $62.6{\sim}80.3%$를 차지하였으며, 함량 면에서는 안동(4,828 ng/g), 부안(4,627 ng/g), 유어(4,149 ng/g), 장마(2,979 ng/g), 성산(2,758 ng/g) 및 무안(2,171 ng/g) 순으로 많았다(p<0.05). 항산화효과가 있는 5종의 함황화합물류 (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, 3,5-diethyl-1,2,4-trithiolane)는 안동, 유어, 장마, 부안, 성산 및 무안 순이었고, 항암효과가 있는 함황화합물류 5종((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)- propenyl propyl disulfide, di-2-propenyl disulfide)은 부안, 유어, 안동, 장마, 성산 및 무안 순으로 많았다.

Abstract

To provide scientific information for processing of value-added products from onion, volatile flavor compounds were compared in onions harvested in 6 regions, such as Muan (Jeonnam), Buan (Jeonbuk), Andong (Gyeongbuk), and 3 regions of Gyeongnam around Changnyeong (Yueo, Jangma, Seongsan). A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD and they consisted mainly of sulfur-containing compounds (20), aldehydes (4), ketones (5), esters (11), aromatic hydrocarbons (4), nitrogen containing compounds (2), and miscellaneous compounds (5). The sulfur-containing compounds were the major compounds with ranges of $62.6{\sim}80.3%$ of total volatiles, regardless of harvested regions. The amounts of 5 sulfur containing compounds known as having antioxidant activity (2,4-, 2,5-dimetylthiophene, 2-vinyl-1,3-dithiane, 5-methoxy thiazole, and 3,5-diethyl-1,2,4-trithiolane) were the highest in Andong and followed by Yueo, Jangma, Buan, Seongsan, and Muan. However, onions from Buan region had the highest amounts of 5 sulfur-containing compounds known as having anticarcinogenic activity ((Z)-, (E)-methyl propenyl disulfide, (Z)-, (E)-propenyl propyl disulfide, and di-2-propenyl disulfide), followed by Yueo, Andong, Jangma, Seongsan, and Muan.

참고문헌 (23)

  1. 나우현. 2000. 마늘, 파, 양파. 오성출판사, 서울. p 242-243 
  2. Virtanen A, Spare CG. 1961. Isolation of the precursor of the lachrimatory factor in onion (Allium cepa). Suomen Kemistilehti B 34: 72-74 
  3. Block E. 1992. The organosulfur chemistry of the genus Allium-implications for the organic chemistry of sulfur. Angew Chem Int Ed Engl 31: 1135-1178 
  4. Randle WM. 2000. Increasing nitrogen concentration in hydroponic solutions affects onion flavor and bulb quality. J Am Soc Hort Sci 125: 254-259 
  5. Rose P, Whiteman M, Mooreb PK, Zhu YZ. 2005. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Nat Prod Rep 22: 351-368 
  6. Jang HW, Ka MH, Lee KG. 2008. Antioxidant activity and characterization of volatile extracts of Capsicum annuum L. and Allium spp. Flavour Fragr J 23: 178-184 
  7. Ariyama K, Nisshida T, NoDa T, Kadokura M, Yasui A. 2006. Effects of fertilization, crop year, variety, and provenance factors on mineral concentrations in onions. J Agric Food Chem 54: 3341-3350 
  8. Choi IH, Lee ET, Nam SS, Kim CW. 2006. Study on Allium crops situation to onion, garlic and welsh onion. Treat Crop Sci 7: 570-586 
  9. 통계기획담당관. 2004. 농림통계연보 2004. 농림부. p 1-320 
  10. Cha YJ, Kim H, Park SY, Kim SJ, Yoo YJ. 2000. Identification of irradiation-induced volatile flavor compounds in beef. J Korean Soc Food Sci Nutr 29: 1050-1056 
  11. Cha YJ, Kim H, Cadwallader KR. 1998. Aroma-active compounds in kimchi during fermentation. J Agric Food Chem 46: 1944-1953 
  12. Park ER, Ko CN, Kim SH, Kim KS. 2001. Analysis of volatile organic compounds from fresh and decayed onions. J Korean Soc Food Sci Nutr 30: 1011-1020 
  13. Bolenes M, De Valois PJ, Wobben HJ, Van der Cen A. 1971. Volatile flavor compounds from onion. J Agric Food Chem 19: 984-991 
  14. Mussinan CY, Keelan ME. 1994. Sulfur compounds in foods; an overview. In Sulfur compounds in foods. Mussinan CJ, Keelan ME, eds. ACS symposium series 564, American Chemical Society, Washington, DC. p 1-6 
  15. Yoon HE. 2005. The quantitative comparison of functional components from different onion cultivars. MS Thesis. Konkuk University 
  16. Freeman GG. 1975. Distribution of flavor components in onion (Allium cepa. L.), leek (Album porrum), and garlic(Allium sattvum). J Sci Food Agric 26: 471-481 
  17. Randle WM. 1997. Onion flavor chemistry and factors influencing flavor intensity. In Flavor chemistry and antioxidant properties. Risch SJ, Ho CT, eds. ACS symposium series 660, American Chemical Society, Washington, DC. p 41-52 
  18. Uddin MM, MacTavish HS. 2003. Controlled atmosphere and regular storage-induced changes in S-alk(en)yl-Lcysteine sulfoxides and alliinase activity in onion bulbs(Allium cepa L. cv. Hysam). Postharvest Biol Technol 28: 239-245 
  19. Moisio T, Space CG, Virtanen AI. 1962. Mass spectral studies of the chemical nature of the lachrymatory factor formed enzymically from S-(1-propenyl)-cysteine sulfoxide isolated onion (Allium cepa). Suomen Kemistilehti B 35: 29 
  20. Sparnins VL, Barany G, Wattenberg LW. 1988. Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and gluthathione S-transferase activity in the mouse. Carcinogenesis 9: 131-134 
  21. Nielsen GS, Poll L. 2004. Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum Var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis. J Agric Food Chem 52: 1642-1646 
  22. Cha YJ, Cadwallader KR. 1995. Volatile components in salt-fermented fish and shrimp pastes. J Food Sci 60: 19-24 
  23. Eiserich JP, Shibamoto T. 1994. Sulfur-containing heterocyclic compounds with antioxidative activity formed in maillard reaction model systems. In Sulfur compounds in foods. Mussinan CJ, Keelan ME, eds. ACS symposium series 564, American Chemical Society, Washington, DC. p 247-257 

이 논문을 인용한 문헌 (5)

  1. Han, Sang-Sup ; Sa, Jou-Young ; Lee, Kyeong-Cheol 2010. "A Comparison the Volatile Aroma Compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis Leaves" Journal of forest science, 26(3): 209~217 
  2. Jeon, Seon-Young ; Jeong, Eun-Jeong ; Baek, Jeong-Hwa ; Cha, Yong-Jun 2011. "Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts" 생명과학회지 = Journal of life science, 21(12): 1740~1745 
  3. Jang, Miran ; Park, Hyejin ; Hong, Eunyeong ; Kim, Gun-Hee 2014. "Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(3): 278~283 
  4. Jeon, Hyeonjin ; Kim, Byungsam ; Lee, Sanghoon ; Kim, Yoonsook 2014. "Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(6): 859~867 
  5. Baek, Jun Pill ; Mele, Mahmuda Akter ; Choi, In-Lee ; Yoon, Hyuk Sung ; Kim, Young Seol ; Park, Wan Geun ; Kwon, Myoung Cheol ; Kang, Ho-Min 2015. "Comparison of Internal Quality and Volatile Aromatic Compounds in Several Ligularia spp." 시설원예ㆍ식물공장 = Protected horticulture and plant factory, 24(1): 21~26 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일