한국약용작물학회지 (Korean Journal of Medicinal Crop Science)
- 제8권1호
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- Pages.49-57
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- 2000
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- 1225-9306(pISSN)
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- 2288-0186(eISSN)
건조 및 추출방법에 따른 오미자 휘발성 성분의 변화
Changes in Volatile Compounds of Schizandra chinensis Fruits According to Drying and Extracting Methods
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Kim, Kwan-Su
(Dept. of Medicinal Plant Resources, College of Nat. Sci., Mokpo Nat'l Univ.) ;
- Song, Ji-Sook (Dept. of Agronomy, College of Agri. & Life Sci., Seoul Nat'l Univ.) ;
- Bang, Jin- Ki (Indurstrial Crop Div., Nat'l Crop Exp. Station, RDA)
- 발행 : 2000.03.31
초록
오미자 (Schizandra chinensis Bullion)의 건조방법에 따른 휘발성성분의 변화를 알아보고자 생체시료와 건조시료에 대한 SDE (steam distillation & extraction) 추출분석과 Headspace 분석을 하였다. 건조방법별 오미자의 정유함량은 생체시료에서 0.58%, 냉동건조시료에서 0.60%, 열풍건조
To understand the effects of drying conditions on changes of volatile compounds in fruits of Schizandra chinensis, we analyzed SDE (steam distillation and extraction) extract and Headspace vapor of fresh and dried samples using GC/MS (Gas chromatograph/Mass spectrometer). Contents of essential oils from samples with different drying conditions were 0.58% in fresh ones, 0.60% in freeze dried ones, and 0.30% in hot-air dried ones. In SDE extract, major volatile compounds in fresh samples were terpinen-4-ol(9.01%),