Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Volatile flavor components of Ixeris dentata and Amaranthus mangostanus

씀바귀와 비름의 휘발성 풍미성분

  • Kim, Mi-Kyung (Department of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Mie-Soon (Department of Foods and Nutrition, Duksung Women's University)
  • 김미경 (덕성여자대학교 식품영양학과) ;
  • 이미순 (덕성여자대학교 식품영양학과)
  • Published : 1988.12.30
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Abstract

Volatile components of Ixeris dentata and Amaranthus mangostanus, Korean wild vegetables, were collected by Steam Distillation-Extraction(SDE) method. Essential oils were analyzed by gas chromatography(GC)and combined gas chromatography-mass spectrometry(GC-MS). Sixty one components, including 13 alcohols, 9 esters, 12 aldehydes, 6 ketones, 9 hydrocarbons, 6 acids, 3 phenols and 3 miscellaneous ones were confirmed in Ixeris dentata. Fifty six components, including 15 alcohols, 5 esters, 13 aldehydes, 8 ketones, 3 hydrocarbons, 9 acids and 5 miscellaneous ones were confirmed in Amaranthus mangostanus.

야생 식용 산채류중 씀바귀와 비름의 휘발성 풍미성분을 수증기 증류법으로 추출해서 GC와 GC-MS 조합에 의하여 분석하였다. 씀바귀에서는 alcohols류 13종, esters류 9종, aldehydes류 12종, ketones류 6종, hydrocarbons류 9종, acids류 6종, phenols류 3종 그리고 기타 3종의 총 61 성분이 확인 되었다. 비름에서는 alcohols류 15종, esters류 5종, aldehydes류 13종, ketones류 8종, hydrocarbons류 3종, acids류 7종, 기타 5종의 총 56 성분이 확인되었다.

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