한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제11권3호
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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)
솔잎(Pinus densiflora Sieb & Zucc)의 용매분획별 향기성분의 조성
Volatile Flavor compounds of Pinus densiflora Sieb and Zucc according to extracting solvents and steam distillation method
-
강성구
(순천대학교 농과대학 식품공학과) ;
- 강성훈 (전남대학교 농과대학 식품공학과) ;
-
최옥자
(순천대학교 자연과학대학 식품양학과) ;
- 김영환 (순천대학교 농과대학 식품공학과) ;
-
김용두
(순천대학교 농과대학 식품공학과)
-
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)
- 발행 : 1996.07.30
초록
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
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,
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