earticle

논문검색

연구노트

쑥의 처리조건에 따른 휘발성 성분 변화

원문정보

Effects of Treatments on the Distribution of Volatiles in Artemisia princeps Pampan.

박민희, 김미자, 조완일, 장판식, 이재환

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

Volatiles in Artemisia princeps Pampan. cv. sajabal (sajabalssuk) and A. princeps Pampan. (ssuk) treated with different processing were analyzed using headspace-solid phase microextraction (HS-SPME)/gas chromatography- a mass selective detector (GC-MS). Sajabalssuk and ssuk were treated with steam distillation (SD) and freeze-dried/steam distillation (FD/SD) while controls were raw sajabalssuk and raw ssuk. Sajabalssuk had significantly more total volatiles than ssuk in control and FD/SD treated samples (p<0.05). Major volatiles in raw sajabalssuk were 2-hexenal, 1,8-cineol, trans-caryophyllene, and hexanal while those in raw ssuk were 1-hexanol, β-myrcene, limonene, and 2-hexenal, which implies that substantial lipid oxidation occurred in raw samples. Sajabalssuk with SD and FD/SD treatment had higher peak areas of 1,8-cineole, 4-terpineol, 1-octen-3-ol, and α-terpineol while ssuk with SD and FD/SD treatment possessed 1,8-cineol, camphor, borneol, artemisia ketone, α-thujone, and 1-octen-3-ol, which showed that steam distillation produced more volatiles from terpenoids than raw samples. Based on the results of HS-SPME/GC-MS, relative amounts of volatiles from lipid oxidation including 2-hexenal, hexanal, and 1-hexanol were reduced in sajabalssuk and ssuk with freeze-drying and/or steam distillation treatment.

목차

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 문 헌

저자정보

  • 박민희 Min Hee Park. 서울산업대학교 식품공학과
  • 김미자 Mi-Ja Kim. 동덕여자대학교 식품영양과
  • 조완일 Wan-II Cho. (주)센소메트릭스
  • 장판식 Pahn-Shick Chang. 서울대학교 식품생명공학전공
  • 이재환 JaeHwan Lee. 서울산업대학교 식품공학과

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.