[논문]쑥갓으로부터 추출한 정유의 휘발성 향기성분 분석

최향숙

doi:10.9799/ksfan.2022.35.3.185

쑥갓으로부터 추출한 정유의 휘발성 향기성분 분석
Analysis of Volatile Flavor Components of the Essential Oil from Chrysanthemum coronarium var. spatiosum Bailey 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.3, 2022년, pp.185 - 192

Abstract ▼ AI-Helper

This study investigated the volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosumBailey. The essential oil obtained from the aerial parts of the plant by the hydrodistillation extraction method was analyzed by gas chromatography and gas chromatography-mass spectrometry. One hundred and one (99.11%) volatile flavor components were identified in the essential oil from the Chrysanthemum coronarium var. spatiosum Bailey. The major compounds were hexanedioic acid, bis(2-ethylhexyl) ester (12.45%), 6.10.14-trimethyl-2-pentadecanone (7.94%), 1-(phenylethynyl)-1-cyclohexanol (6.34%), α-farnesene (5.55%), phytol (4.99%), and α-caryophyllene (4.39%). When the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey were classified by functional group, the content was high in the order of hydrocarbons, alcohols, esters, ketones, aldehydes, and phthalides. Sesquiterpene hydrocarbons were the most common hydrocarbons, mainly due to α-farnesene and α-caryophyllene. Among the alcohols, the content of aliphatic alcohols was significantly higher, mainly due to 1-(phenylethnyl)-1-cyclohexanol (6.34%) and phytol (4.99%). The analysis of the volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey in this study will provide useful information to consumers when purchasing food and to industries using fragrance ingredients.

주제어

표/그림 (7)

표 Table 1. Volatile flavor components of the essential oil from Chrysanthemum coronarium var. spatiosum Bailey
표 Table 1. Continued
표 Table 1. Continued
표 Table 1. Continued
그림 Fig. 1. Gas Chromatogram of volatile flavor components from Chrysanthemum coronarium var. spatiosum Bailey essential oil.
그림 Fig. 2. The major volatile flavor components of Chrysanthemum coronarium var. spatiosum Bailey essential oil.
그림 Fig. 3. Constitution of functional groups of volatile flavor components from Chrysanthemum coronarium var. spatiosum Bailey essential oil.

참고문헌 (25)

Amiel E, Ofir R, Dudai N, Soloway E, Rabinsky T, Rachmilevitch S. 2012. β-Caryophyllene, a compound isolated from the biblical balm of gilead (Commiphora gileadensis), is a selective apoptosis inducer for tumor cell lines. Evid Based Complement Alternat Med 2012:872394
Al-Qudah MA. 2013. Chemical composition of essential oil from Jordanian Lupinus varius L. Arab J Chem 6:225-227

상세보기
Arctander S. 1969. Perfume and Flavor Chemicals: Aroma Chemicals. Montclair
Cho MJ, Park MJ, Lee HS. 2007. Nitrite scavenging ability and SOD-like activity of a sterol glucoside from Chrysanthemum coronarium L. var. spatiosum. Korean J Food Sci Technol 39:77-82
Choi HS. 2015. The variation of the major compounds of Artemisia princeps var. orientalis (Pampan) Hara essential oil by harvest year. Korean J Food Nutr 28:533-543

원문보기 상세보기
Choi HS. 2016. Chemical composition of Cirsium japonicumvar. ussurience Kitamura and the quantitative changes of major compounds by the harvesting season. Korean J Food Nutr 29:327-334

원문보기 상세보기
Choi HS. 2021. Analysis of essential oils extracted from fresh and shade-dried leaves of Synurus deltoides (Arr.) Nakai. Korean J Food Nutr 34:224-232

원문보기 상세보기
Choi HS, Sawamura M. 2000. Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu). J Agric Food Chem 48:4868-4873

상세보기
Ge S, Peng W, Li D, Mo B, Zhang M, Qin D. 2015. Study on antibacterial molecular drugs in Eucalyptus granllawood extractives by GC-MS. Pak J Pharm Sci 28:1445-1448
Heath HB. 1986. Flavor Chemistry and Technology. pp.2-157. MacMillan
Hong TH, Kim KY, Kim CR, Seo JK, Oh CH, Jung YJ. 2011. Food Materials Science. pp.136-137. Jigu
Jang MR, Seo JE, Lee JH, Chung MS, Kim GH. 2010. Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanthemum morifolium flower. Korean J Food Nutr 23:154-161
Kim IH, Cho KJ, Ko JS, Kim JH, Om AS. 2012. The protective effects of Chrysanthemum cornarium L. var. spatiosum extract on HIT-T15 pancreatic β-cells against alloxan-induced oxidative stress. Korean J Food Nutr 25:123-131

원문보기 상세보기
Kim MR. 2005. A new analytical method for volatile components and their biological activities in Korean medicinal plant, Danggui. Ph.D. Thesis, Chonnam National Univ. Gwangju. Korea
Kim TJ. 2009. Wilds Flowers and Resources Plants in Korea. Vol. 5. p.129. Seoul National University Press
Lee EK, Shin MC, Jung SH. 2017. Volatile compound analysis and anti-oxidant and anti-inflammatory effects of Oenanthe javanica, Perilla frutescens, and Zanthoxylum piperitum essential oils. Asian J Beauty Cosmetol 15:355-366
Lee SE, Lee JH, Kim JK, Kim GS, Kim YO, Soe JS, Choi JH, Lee ES, Noh HJ, Kim SY. 2011. Anti-inflammatory activity of medicinal plant extracts. Korean J Med Crop Sci 19:217-226

원문보기 상세보기
Li D, Peng W, Ge S, Mo B, Zhang Z, Qin D. 2014. Analysis on active molecules in Populus nigra wood extractives by GC-MS. Pak J Pharm Sci 27:2061-2065

상세보기
Oh SI, Lee MS. 2003. Screening for antioxidative and antimutagenic capacities in 7 common vegetables taken by Korean. J Korean Soc Food Sci Nutr 32:1344-1350

원문보기 상세보기
Okuyama T, Takata M, Nishino H, Nishino A, Takayasu J, Iwashima A. 1990. Studies on the antitumor-promoting activity of naturally occurring substances. II. Inhibition of tumor-promoter-enhanced phospholipid metabolism by umbelliferous materials. Chem Pharm Bull 38:1084-1086

상세보기
Oyinloye OE, Alabi OS, Ademowo OG. 2020. In vitroantimicrobial, anti-oxidant properties and GC-MS analysis of the crude methanolic extract and fractions of Solanum dasyphyllum Schumach and Thonn. leaves. Available from https://www.researchsquare.com/article/rs-125789/v1 [cited 4 January 2022]
Park SH, Kim GY. 2010. Blood glucose level, insulin content and biochemical variables of complexcity extract from oriental medicinal plants on diabetes rats. Korean J Food Nutr 23:258-268
Schultz TH, Flath RA, Mon TR, Eggling SB, Teranishi R. 1977. Isolation of volatile components from a model system. J Agric Food Chem 25:446-449

상세보기
The Metabolomics Innovation Centre [TMIC]. 2022. Showing compound 6,10,14-trimethylpentadecan-2-one (FDB007640). Available from https://foodb.ca/compounds/FDB007640[cited4 January 2022]
Van Wassenhove FA, Dirinck PJ, Schamp NM, Vulsteke GA. 1990. Effect of nitrogen fertilizers on celery volatiles. J Agric Food Chem 38:220-226

상세보기

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증