Journal of Forest and Environmental Science

Institute of Forest Science, kangwon National University (강원대학교 산림과학연구소)
권호 표지
DOI QR코드

DOI QR Code

A Comparison the Volatile Aroma Compounds between Ligularia fischeri and Ligularia fischeri var. spiciformis Leaves

곰취와 한대리곰취의 휘발성 향기성분 분석

  • Han, Sang-Sup (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University) ;
  • Sa, Jou-Young (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University) ;
  • Lee, Kyeong-Cheol (Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University)
  • 한상섭 (강원대학교 산림환경과학대학 산림자원조성학전공) ;
  • 사주영 (강원대학교 산림환경과학대학 산림자원조성학전공) ;
  • 이경철 (강원대학교 산림환경과학대학 산림자원조성학전공)
  • Received : 2010.12.11
  • Accepted : 2010.12.23
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), ${\alpha}$-pinene(dextro, 14.15%), L-${\beta}$-pinene(12.85%), 3-carene, ${\beta}$-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), ${\beta}$-cubebene(13.95%), L-${\beta}$-pinene(13.38%), ${\alpha}$-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, ${\alpha}$-pinene, L-${\beta}$-pinene, ${\beta}$-cubebene, Caryophyllene, ${\alpha}$-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.

Keywords

References

  1. 국립수목원. 국가생물종지식정보시스템. www.nature.go.kr.(2010. 3. 2)
  2. 김갑태. 2008. 임간재배지에서 세 종 곰취(Ligularia)속 식물의 광합성특성 비교. 한국자원식물학회지. 21(5): 357-361.
  3. 김조천, 홍지형, 강창희, 선우영, 김기준, 임준호. 2004. 침엽수로부터 발생되는 방향성 테르펜의 배출속도 비교 연구. 한국대기환경학회지. 20(2): 175-183.
  4. 류성권, 노진철, 밝훈, 박승국. 2002. SPME-GC를 이용한 인삼의 향분석과 관능강도와의 상관관계. J. Ginseng Res. 26(4): 206-212. https://doi.org/10.5142/JGR.2002.26.4.206
  5. 박교법, 이석근. 2001. SPME-GC-MS를 이용한 담배와 관련된 향료의 분석. Analytical Science & Technology 14(2): 109-114.
  6. 배종향, 유성오, 김영민, 천상욱, 김병운, 허북구. 2009. 곰취 메탄올 추출물의 생리활성 및 암세포 증식억제 효과. 생물환경조절학회지. 18(1): 67-73.
  7. 손현주, 허정남, 노길봉, 김만욱. 1997. 한국인삼과 중국인삼의 주요 헤드스페이스성분 조성 비교. Korean J. Ginseng Sci. 21(3):196-200.
  8. 오혜숙, 김준호, 최무영. 2006. 재배더덕의 저장 및 유통조건에 따른 향기 성분의 변화. 한국자원식물학회지. 19(1): 112-119.
  9. 오혜숙, 김준호, 최무영. 2006. 야산 재배 더덕의 휘발성 향기성분에 관한 연구. 한국자원식물학회지. 22(6): 774-782.
  10. 이유선, 김경희, 김성문. 2006. 향료화학입문. 신일상사.
  11. 이희영, 정은정, 전선영, 조민숙, 조우진, 김희대, 차용준. 2008. 지역별 생산 양파종의 휘발성 향기성분 비교분석. 한국식품영양과학회지. 37(12): 1609-1614.
  12. 최성희, 임성임, 배정은. 2006. 국화과 허브류인 수입산 캐모마일차와 국내산 국화차의 향기성분 비교. Korean J. Food Cookery Sci. 22(6): 768-773.
  13. 한상섭, 최용의, 안수용, 김종환. 2008. 산채재배기술. 산채특화작목산학연협력단. p89.
  14. 한상섭, 최용의, 안수용, 김종환. 2009. 산채재배기술. 산채특화작목산학연협력단. p89.
  15. Akahoshi G. 1983. Kouryonokagaku(in japanese). Dainihontosyo. Tokyo, japan. p315.
  16. Cho, M.G. Kim, H. and Chae, Y. A, 2003. Analysis of volatile compounds in leave and fruits of Zanthoxylum schinifolium siebold et zucc. and Zanthoxylum piperitum DC. by headspace SPME. Kor. J. Medicinal Crop Sci. 11(1): 40-45.
  17. Ham, S.S, S.Y.Lee, D.H.Oh, S.W.Jung, S.H.Kimg, C.K.Jeong and I.J.Kang. 1998. Cyto-toxicity of Ligularia fischeri Extracts. J. Korea. Soc. Food Sci. Nurt. 27(4): 745-750.
  18. Im, H.S, Yoon, C.H and Oh, E.H, 2009. A study on the antibiotic effect using the D-limonene oil extracted to wasted mandarin peels in Cheiu. J. Kor. Oil Chemists Soc. 26(3): 350-356.
  19. Jeong, S.W. E.J. Kimg, H.J. Hwangbo and S.S. Ham. 1998. Effects of Ligularia fischeri extracts on oxidation of low bensity lipoprotein. Kor. J. Food Sci. Technol. 30(5):1 214-1221.
  20. Kim, Y. S. Kim, M.N. Kim, J.O. and Jong, H.L. 1994. The effect of hot water-extract and flavor compounds of Mugwort on microbial growth. J. Korea. Soc. Food Sci. Nurt. 23(6): 994-1000.
  21. Li X.L, Kang L, Hu J.J, Li X.F and Shen X. 2008. Aroma Volatile compound analysis of SPME headspace and extract samples from crabapple (Malus sp.) Fruit Using GC-MS. Agricutural Sciences in China. 7(12): 1451-1457. https://doi.org/10.1016/S1671-2927(08)60402-2
  22. Lim KP, Chung WY. 1998. Studies on the development of tradition Korean Golden Vamish (Hwangchil)(II) chemical composition and coating oil characteristics of the exudates and bark-extractives of Hwangchil namu(Dendropanax morbifera Lev.). Mokchae konghak. 26: 7-13.
  23. Oh, M,H and Whang, H.J., 2003. Chemical composition of several herb plants. Kor. J. Food Sci. Technol. 35(1): 1-6.
  24. Peng, X., Y. Zhao, X. Liang, L. Wu, S. Cui, A. Guo and W. Wang. 2006. Assess-ing the quality of RCTs on the effect of $\beta$-elemene, one ingredient of a Chinese herb, against malignant tumors. Contemporary Clinical Trials. 27: 70-82. https://doi.org/10.1016/j.cct.2005.07.002
  25. Seo, H. Y. Lee, H. C. Kim, Y. S. Choi, I. W. Park. Y. K. Shin, D. B. Kim, K. S. and Choi, H. D. 2008. Characteristics of volatile flavor compounds of fuji apples by bifferent extraction methods. J. Korea. Soc. Food Sci. Nurt. 37(12): 1615-1621. https://doi.org/10.3746/jkfn.2008.37.12.1615
  26. Wu L, Guo S, Wang C, Yang Z. 2009. Production of Alkanes(C7-C29) from different part of popular tree via direct deoxy-liquefaction. Bioresource Technology 100: 2069-2076. Received, December 11, 2010; Accepted December 25, 2010. https://doi.org/10.1016/j.biortech.2008.10.024