한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권3호
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- Pages.513-518
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- 2000
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- 0367-6293(pISSN)
저장조건에 따른 당귀의 정유성분 변화
Volatile Flavor Components of Angelica gigas Nakai by the Storage Conditions
- Choi, Sung-Hee (Department of Food Science and Nutrition, Dong-Eui University) ;
- Kim, Hye-Jung (Department of Food Science and Nutrition, Dong-Eui University)
- 발행 : 2000.06.30
초록
당귀의 정유물을 Nickerson 동시 중류 추출법으로 추출하여, 저장온도와 기간에 따른 정유량의 변화를 비교하였고, 저장 60일째의 각 시료의 휘발성 성분을 GC 및 GC-MS법으로 분석, 동정하였다. 당귀의 정유함량을 비교한 결과 저장 10일째는 저온저장
Volatile flavor components of Angelica gigas Nakai affected by different storage time and temperature were investigated. The aroma compounds was extracted by a simultaneous distillation and extraction method using a Likens and Nickerson's apparatus. The concentrated extract was analyzed and identified by GC and GC-MS equipped polar and nonpolar column. The yields of volatile concentrates of Angelica gigas Nakai by low temperature storage were larger than those by room temperature storage. The GC patterns of the flavor components of both resembled but the peak area of each flavor compounds was little different. Main volatile flavor components of Angelica gigas Nakai by using polar column were