Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Analysis of Volatile Compounds in Elsholtzia splendens by Solid Phase Microextraction

SPME에 의한 꽃향유의 휘발성 향기성분 분석

  • 정미숙 (덕성여자대학교 교양학부) ;
  • 이미순 (덕성여자대학교 식품영양학부)
  • Published : 2003.02.01
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Abstract

Volatile compounds in Elsholtzia splendens were extracted by solid phase microextraction (SPME). Two kinds of SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Elsholtzia splendens. Identification of volatile compounds was based on the linear retention indices (RI) and the comparison of their mass spectra with those of on-computer library. Thirty compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 1 aldehyde, 5 alcohols, 3 hydrocarbons, 17 terpene hydrocarbons, 3 ketones and 1 miscellaneous. And 5 alcohols, 3 hydrocarbons, 18 terpene hydrocarbons, 3 ketones and 2 miscellaneouses were identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was similar to that of CAR/PDMS fiber in Elsholtzia splendens. The major volatile compounds were naginataketone and elsholtziaketone in Elsholtzia splendens.

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References

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