한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권2호
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- Pages.171-176
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- 1992
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- 0367-6293(pISSN)
전처리 방법에 따른 더덕(Codonopsis lanceolata)의 휘발성 향기성분 비교 분석
Comparative Sampling Procedures for the Volatile Flavor Components of Codonopsis lanceolata
- Kim, Jung-Han (Department of Food Engineering, Yonsei University) ;
- Kim, Kyoung-Rae (College of Pharmacy, Sungkyunkwan University) ;
- Kim, Jae-Jung (Department of Food Engineering, Yonsei University) ;
- Oh, Chang-Hwan (Department of Food Engineering, Yonsei University)
- 발행 : 1992.04.01
초록
더덕(Codonopsis lanceolata)의 휘발성 향기성분을 분석하기 위해 gas co-distillation(GCD), solvent extraction/fractionation(SLF), headspace sampling(HSS) 방법을 사용하여 향기성분을 분리농축하고 분석 비교한 결과 SEF와 HSS 방법으로 얻은 농축물들의 향이 원래의 더덕향과 가장 유사했으며 gas chromatogram들의 양상도 비슷했으나 peak들의 크기에 있어서 차이를 보였다. SEF 농축물에서는 달콤한 향을 기리고 HSS 농축물에서는 풋내를 비교적 강하게 느낄 수 있었으나 GCD 농축물의 경우 일정 증류시간이 지나면 한악취를 느낄 수 있었다. SEF와 HSS 방법은 GCD에 비해서 적은 조작 단계로 손쉽게 빠른 시간내에 분리 농축이 가능했다. 농축한 향기성분은 GC-MS와 극성이 다른 두 column을 사용한 GC-RI system을 이용하여 확인하였다. 특히 GC-RI는 isomer의 확인에 효과적이었으며 극성 FFAP column은 극성 화합물의 확인에 보다 적합했다. 35가지의 향기성분들을 동정하였는데 그중 24개의 성분들은 simultaneous distillation extraction 농축물에서는
Volatile flavor components of Codonopsis lanceolata were extracted by gas co-distillation (GCD), solvent extraction/fractionation (SEF), and headspace sampling (HSS) methods. The extracts were analyzed by dual-capillary gas chromatography-retention index (GC-RI) and gas chromatography-mass spectrometry(GC-MS). The two extracts prepared by SEF and HSS gave more similar fragrance to the Codonopsis lanceolata than the GCD extract. The GC profiles of the SEF and HSS extracts were similar to each other except for differences in peak areas. The extract prepared by SEF gave a sweet note while the extract prepared by HSS gave a green note. The GCD extract began to give a burnt note of herb medicine with prolonged distillation. Rapid extraction of flavor components from Codonopsis lanceolata was possible in several short steps by SEF and HSS methods compared to GCD. GC-MS and GC-RI were used for peak identification. GC-RI was more effective for identification of isomers, and polar FFAP column was more suitable for identification of polar compounds. From Codonopsis lanceolata we identified 35 volatile flavor constituents, 24 of which have not been previously reported by simultaneous distillation extraction method
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