Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Flavor Components of Bangah (Agastache rugosa O. Kuntze) Herb

방아(Agastache rugosa O. Kuntze)의 향기성분

  • Ahn, Bin (Department of Food and Nutrition, Hanyang University) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Hanyang University)
  • 안빈 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과)
  • Published : 1991.10.01
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Abstract

Bangah(Agastache rugosa O. Kuntze), grown in East Asia has very unique and strong flavor, known as wild plant adding to loach soup stock for deodorizing fishy in southern province Korea. In this work, flavor components in essential oil of bangah were analyzed by steam distillation/gaschromatography and identified by gas chromatography/mass selective detector. A total of 32 components were identified in essential oil including 14 hydrocarbons, 6 aldehydes, 5 phenols, 3 alcohol, 2 esters, 5 ketones and 1 other compounds. The major flavor components were estragole, limonene, caryophyllene, eugenol and anethol. It was newly appeared some of aldehydes and sesquiterpenes in ripened bangah. The flower portion was showed more various flavor profiles than leaf and stem. And the respective peak areas were also the largest in flower portion.

방아의 휘발성 향기성분을 수증기 증류장치로 추출한 후 GC 및 GC/MS에 의하여 비교 분석하였다. 확인된 성분을 기능기 별로 보면 hydrocarbon류 14종, aldehyde류 6종, ketone류 5종, alcohol류 3종, phenol류 5종, ester류 2종, 기타 1종으로 총 36종의 향기성분이 확인 되었다. 이중에서 estragole이 90% 이상으로 가장 많이 함유되었고 그밖에 limonene($0.7{\sim}4.7%$), caryophyllene($0.9{\sim}1.1%$), eugenol($1.4{\sim}1.9%$), anethol($0.2{\sim}0.3%$)등이 주요성분이었다. 그러고 이들 향기성분의 종류 및 함량을 채취시기 별로 보면 어린잎보다 성숙된 잎에서 높게 나타났고, 부위별로는 꽃대에서 가장 높았고 잎, 줄기의 순으로 남아졌다.

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