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Analysis of Volatile Compounds and Enantiomeric Separation of Chiral Compounds of Dried Sancho (Zanthoxylum schinifolium Siebold & Zucc)

초록

영어

The volatile compounds of dried sancho (Zanthoxylum schinifolium), an aromatic plant were extracted bysimultaneous distillation and extraction (SDE) method and identified by gas chromatograph-mass spectrometry (GC-MS).Selected chiral constituents of sancho oil were characterized by enantiodifferentiation using multidimensional gaschromatograph (MDGC)-MS. A total of 57 compounds were identified and quantified, and the major compounds wereidentified estragole, nonanoic acid, octanoic acid, β-phellandrenene, and limonene. Among them, estragol (63.9%) was foundas the predominantly abundant component of sancho. α-Pinene and nerolidol, and β-pinene and linalool were determined tobe enantiomerically pure (100%) for their (S)-form and (R)-form, respectively. The enantiomeric composition of limonene insancho revealed 83.9% purity for the (S)-enantiomer, whereas (E)- and (Z)-rose oxides showed mixtures of both enantiomers.The enantiomeric excess (%) for citronellal was 22.6% with the (R)-enantiomer as major enantiomer. The enantiomericcomposition of these compounds can be used as parameter for authenticity control of sancho.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

저자정보

  • Hye Young Seo Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea
  • Sung Lye Shim Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea
  • Keun Young Ryu Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea
  • Min Seok Jung Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea
  • In Min Hwang Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea
  • Dong Bin Shin Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea
  • Joong Ho Kwon Department of Food Science and Technology, Kyungpook National University, Daegu 702-701, Korea
  • Peter Schreier Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, D-97074 Würzburg, Germany
  • Kyong Su Kim Department of Food and Nutrition, Chosun University, Gwangju 501-759, Korea

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