Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 3
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- Pages.403-408
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Volatile Flavor compounds of Pinus densiflora Sieb and Zucc according to extracting solvents and steam distillation method
솔잎(Pinus densiflora Sieb & Zucc)의 용매분획별 향기성분의 조성
- Kang, Seong-Koo (Department of Food Science and Technol, Sunchon National University) ;
- Kang, Seong-Hoon (Department of Food Science and Technol., Chonnam National University) ;
- Choi, Ok-Ja (Department of Food and Nutrition, Sunchon National University) ;
- Kim, Young-Whan (Department of Food Science and Technol, Sunchon National University) ;
- Kim, Yong-Doo (Department of Food Science and Technol, Sunchon National University)
- 강성구 (순천대학교 농과대학 식품공학과) ;
- 강성훈 (전남대학교 농과대학 식품공학과) ;
- 최옥자 (순천대학교 자연과학대학 식품양학과) ;
- 김영환 (순천대학교 농과대학 식품공학과) ;
- 김용두 (순천대학교 농과대학 식품공학과)
- Published : 1996.07.30
Abstract
This study was carried out to investigate the volatile flavor compounds of Pinus densiflora Sieb & Zucc according to extraction solvents and steam distillation method. The research results are as follows: 29 kinds of components were extracted by extraction solvents. Hydrocarbon was the major flavor components of the Pinus densiflora Sieb & Zucc. When the flavor components were extracted by solvents and analyzed by GC-Mass, in the hexane,
솔잎의 향기성분을 용매분획과 수증기증류법으로 분석한 결과는 다음과 같다. 솔잎을 hexane, ethyl acetate 및 ethanol로 연속적으로 추출하였을 때, 29종의 향기성분이 분리, 확인되었고, 주요 성분은 hydrocarbon이었다. hexane 추출에 의한 솔잎의 주요 향기성분은
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