Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Comparative Analysis of the Flavor Compounds in Cultivated Chrysanthemum indicum L.

국내 육성 감국의 품종별 향기성분 비교 분석

  • 오경열 (경남한방항노화연구원) ;
  • 구영민 (경남한방항노화연구원) ;
  • 정원민 (경남한방항노화연구원) ;
  • 신승미 (경남한방항노화연구원) ;
  • 길영숙 (경남한방항노화연구원) ;
  • 고건희 (경남한방항노화연구원) ;
  • 양기정 (경남한방항노화연구원) ;
  • 김진효 (경상대학교 응용생명과학부(BK21 플러스사업) & 농업생명과학연구원) ;
  • 이동열 (경남한방항노화연구원)
  • Received : 2018.07.11
  • Accepted : 2018.10.16
  • Published : 2018.12.30
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Abstract

This study investigated the chemical composition of four Korean cultivated Chrysanthemum indicum L. (Gamguk 1 ho, Gamguk 2 ho, Gamguk 3 ho, and Wonhyang) which are used in the food and fragrance industries to identify their volatile flavor compounds. These compounds were analyzed using headspace GC-MS from plant samples cultivated in the same region of Korea (Sancheong-gun, Gyeongsangnam-do). A total of 23 compounds were identified, eight of which were common across the four cultivars. The major flavor components in the three Gamguk plants were identified as 3-carene, camphene, ${\beta}$-phellandrene, eucalyptol and (+)-camphor. Eleven compounds, including (+)-camphor at 31.40%, were identified in Gamguk 1 ho. Gamguk 2 ho was found to contain 12 flavor compounds, predominant of which was camphene at 25.60%. Thirteen compounds including (+)-camphor (26.88%) were identified in Gamguk 3 ho, while 17 were detected in the Wonhyang cultivar, including trans-piperitol (47.33%), sabinene, and ${\gamma}$-terpinyl acetate. These results indicate differences in the type and ratio of functional volatile flavor ingredients in Chrysanthemum indicum L. cultivars which is highly valuable as material for fragrance product development.

감국(Chrysanthemum indicum L.)은 한방재료로서 식품 및 향기제품의 소재로 활용된다. 본 연구에서는 국내에서 육성된 감국 품종별 휘발성 향기성분을 분석 및 동정하여 이들이 함유하는 화학성분을 구명하고자 수행되었다. 국내에서 육성한 네 품종(품종명 : 감국 1호, 감국 2호, 감국 3호, 원향) 감국을 동일한 시기에 같은 지역(경상남도 산청군)에서 재배하여 수확한 후 GC-MS Headspace를 이용하여 향기성분을 분석하였다. 향기성분 분석 결과 네 품종에서 23종의 성분이 동정되었고, 이 중 8개의 화합물이 공통적으로 존재하였다. 감국 1호, 감국 2호, 감국 3호에서는 3-carene, camphene, ${\beta}$-phellandrene, eucalyptol과 (+)-camphor로 등이 주요 향기성분으로 확인되었다. 감국 1호는 (+)-camphor (31.40%)를 포함하여 11개 화합물이 존재하였고, 감국 2호의 주요 향기성분으로는 camphene (25.60%)을 포함한 12개 화합물이 존재하였으며, 감국 3호는 (+)-camphor (26.88%) 등 13개 향기성분이 검출되었다. 원향에서는 주요 향기성분인 trans-piperitol (47.33%), sabinene, ${\gamma}$-terpinyl acetate을 포함한 17종류의 향기성분이 분석 되었다. 본 연구를 통해 감국 품종 간에 기능성 향기성분의 종류 및 비율의 차이가 있음을 확인하였고, 이러한 연구결과는 향후 다양한 향기제품의 산업화 소재로서 이용가치를 높일 수 있을 것으로 기대된다.

Keywords

SMGHBM_2018_v28n12_1523_f0001.png 이미지

Fig. 1. Total ion chromatograms of volatile flavor compounds by GC-MS Headspace analysis from Chrysanthemum indicum L. Cultivars. (A) Gamguk 1 ho, (B) Gamguk 2 ho, (C) Gamguk 3 ho, (D) Wonhyang

Table 1. GC-MS parameter for analysis of volatile compounds

SMGHBM_2018_v28n12_1523_t0001.png 이미지

Table 2. Flavor compounds from Chrysanthemum indicum L. cultivars

SMGHBM_2018_v28n12_1523_t0002.png 이미지

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