한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권6호
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  • Pages.840-847
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  • 2010
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

저장조건에 따른 싸주아리쑥 정유의 휘발성 성분 변화

Effects of Storage Conditions on Essential Oil of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk)

  • 정미숙 (덕성여자대학교 자연과학대학 식품영양학)
  • Chung, Mi-Sook (Department of Foods and Nutrition, College of Natural Science, Duksung Women's University)
  • 투고 : 2010.10.28
  • 심사 : 2010.11.24
  • 발행 : 2010.12.31
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초록

In this study, we identified the volatile compounds of Artemisia princeps Pampan. cv. ssajuari (ssajuarissuk) essential oils and analyzed changes in the contents of volatile compounds under four different storage conditions, such as exposure to air at $20^{\circ}C$ and $40^{\circ}C$. Sixty-five volatile compounds consisting of 6 monoterpene hydrocarbons, 23 oxygenated monoterpenes, 16 sesquiterpene hydrocarbons, 6 oxygenated sesquiterpenes, 1 diterpene, 6 benzene derivatives, and 7 non-isoprenoid compounds were identified on the basis of their mass spectra characteristics and retention indices from original ssajuarissuk essential oils. Identified compounds constituted 90.56% of the total peak area. Borneol (10.29%) was the most abundant compound in the original ssajuarissuk essential oils, followed by 1,8-cineole (9.06%), viridiflorol (8.99%), spathulenol (8.73%), $\alpha$-thujone (5.28%), and camphor (4.39%). After six months storage at $40^{\circ}C$ with the cap opened for 3 min everyday, the total amount of volatile compounds in essential oil as determined by the percentage peak area decreased by 84.93%. The total levels of cis-sabinene hydrate, camphor, 4-terpineol, humulene oxide, $\beta$-caryophyllene oxide, and caryophyllene alcohol increased significantly. For ssajuarissuk essential oils stored under experimental conditions, changes in the contents of volatile compounds in essential oils were accelerated by temperature and contact with the atmosphere.

키워드

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