Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
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- Pages.423-427
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- 1992
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- 0367-6293(pISSN)
Volatile Components of Kumquat(Fortunella margarita)
금귤의 휘발성 향기성분
- Kwag, Jae-Jin (Korea Ginseng and Tobacco Research Institute) ;
- Kim, Do-Yeon (Korea Ginseng and Tobacco Research Institute) ;
- Lee, Keun-Hoi (Korea Ginseng and Tobacco Research Institute)
- Published : 1992.10.01
Abstract
The volatile components were extracted from kumquat(Fortunella margarita) by simultaneous steam distillation-extraction method and fractionated on silica gel column. The total volatile oil was eluted off first by n-pentane and eluted again by diethyl ether. The total volatile oil and diethyl ether fraction were analyzed by GC and GC-MS. In the total volatile oil, 10 components were identified, of which major ones were limonene(96.5%, of total volatile oil),
감귤의 향기성분을 분석코져 SDE법에 의해 휘발성 정유성분을 분리한 다음 GC 및 GC-MS에 의해 성분을 확인하였다. 확인된 성분은 10개 성분이며 이 중 limonene이 전체 휘발성성분의 96.5%를 차지하였고 분리된 휘발성성분의 향기특성 역시 limonene에 의해 발현되는 향기가 주류를 이루었다. 그외