• Journal of Applied Biological Chemistry
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• 제50권3호
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• pp.120-126
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• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

• 한국식품과학회지
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• 제22권3호
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• pp.261-265
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• 1990

두충엽의 휘발성 성분을 SDE 장치로 추출한 후 GC 및 GC/MS에 의해서 비교 분석하였다. 확인된 성분은 35개 성분이며 alcohol류 7종, aldehyde류 3종, ketone류 4종, ester류 2종. hydrocarbon류 18종, phenol 1종이 확인되었다. 이 중에서 가장 많이 함유된 성분은 2-ethyl furyl acrolein으로 추정되었는데 전체 휘발성 성분의 31.4%를 차지하였다.

• 한국연초학회지
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• 제7권1호
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• pp.85-92
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• 1985

Extraction efficienties of volatile organic acids in tobacco leaves according to several extraction methods were investigated and contents of volatile organic acids in 16 kinds of tobacco leaf varieties were compared. Extraction efficiency according to simultaneous distillation and extraction was 5 to 10 times higher than that according to solvent extraction, steam distillation, essential oil extraction or continuous extraction and distillation. Total contents of volatile organic acids were 1.62 to 12.94mg per l00g of sample in aromatic tobacco varieties,0.12 to 2.08mg in flue-cured tobacco leaves, and trace in burleys. Among the Korean aromatic tobacco varieties, total contents of volatile organic acids in ST374-3 were the highest, 4.66mg per l00g of sample, and those in Sohyang and Hyangcho were low, 1.69mg and 1.62mg, respectively. Among flue-cured tobacco varieties, those in NC2326 were the highest, 2.08mg per 100g of sample, but those in the other varieties were not more than 0.80mg per 1 00g of sample. Total contents of volatile organic acids in acidic hydrolysis with 0.1 M tartaric acid were higher than in non-acidic condition in all kinds of tobacco varieties.

• 분석과학
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• 제9권4호
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• pp.399-405
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• 1996

참기름 중의 향기성분을 연속수증기증류법(SDE)과 동적헤드스페이스법(DHS)으로 포집하여 GC와 GC-MSD로 동정하였다. SDE로 분석하였을 때 alcohol 6종, aldehyde 6종, ketone 및 acid류 5종, furan 및 phenol류 4종, pyrazine 화합물 12종, pyridine 및 thiazole류 4종, 기타 9종으로 총 46종이 확인되었다. DHS로 분석한 경우 alcohol 3종, aldehyde 6종, ketone, furan 및 phenol류 6종, pyrazine류 12종, pyridine 및 thiazole 4종, 기타 5종으로 모두 36종이 확인되었다. 대부분의 화합물이 SDE법에서 분리된 것이었으나 1-hexanol, pentanal, dimethylsulfide등은 DHS법에 의해서만 분리되었다.

• 한국환경농학회지
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• 제2권2호
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• pp.73-77
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• 1983

토양중(土壤中)에서 유기염소계(有機鹽素系) 살충제(殺蟲劑) 잔유분(殘留分) 분석(分析)을 위(爲)한 보다 단순(單純)하고 효률적(效率的)인 방법(方法)의 하나로 수증기증류법(水蒸氣蒸溜法)을 이용(利用)한 추출과정(抽出科程)을 도입(導入)하여 용매추출법(溶媒抽出法)과 비교(比較) 검토(檢討)하였다. 공시(供試)한 8종(種)의 농약(農藥)가운데 ${\alpha}-BHC$와 heptachlor epoxide의 회수률(回收率)은 수증기 증류법으로 각각 47, 45%였으나 나머지 6종의 회수율은 평균(平均) 88%로 종래의 용매추출법(溶媒抽出法)의 회수율(回收率) 86%와 대등(對等)하였다. 경작지(耕作地) 토양(土壤) 15점(點)의 분석결과(分析結果)도 기존(旣存)의 용매추출법(溶媒抽出法)으로 추출(抽出)하여 정량(定量)한 값과 일치(一致)하였다. 본방법(本方法)은 조작(操作)이 단순(單純)하고 용매(溶媒)가 절약(節約)되며 경우에 따라서는 정제과정(精製過程)을 생략(省略)할 수 있는 잇점이 있었다.

• 한국환경농학회지
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• 제8권1호
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• pp.7-16
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• 1989

토양(土壤), 수(水), 농작물(農作物)중 잔류(殘留)하는 각종(各種) 농약(農藥)의 분석(分析)을 위한 수증기증류법(水蒸氣蒸溜法)의 응용성(應用性) 및 정밀도(精密度)등에 대하여 연구검토(硏究檢討)하였다. 수증기증류(水蒸氣蒸溜)에 의하여 추출(抽出)이 가능(可能)했던 농약(農藥)은 PCNB, ${\alpha}-BHC$, ${\beta}-endosulfan$, IBP, diazinon, fenitrothion, fenthion, alachlor, butachlor, pretilachlor, metolachlor, pendimethalin, benthiocarb, molinate등이었으며 simazine, atrazine, nitrofen등은 불가능(不可能)하였다. 농약(農藥)의 증류(蒸溜)까지 요(要)하는 유출액양(溜出液量)은 농약(農藥)의 종류(種類)에 따라 크게 달랐으며, 일정량(一定量)의 유출액(溜出液)을 취(取)한 후 냉각관(冷却管)을 acetone으로 씻어 줌으로써 증류시간(蒸溜時間)을 단축(短縮)시킬 수 있었다. 수증기증류법(水蒸氣蒸溜法)은 소량(小量)의 유기용매(有機溶媒)로 농약(農藥)의 추출(抽出)이 가능(可能)했으며, 분석대상물질(分析對象物質)에 따라서는 기기분석시(機器分析時) 방해물질(妨害物質)이 검정(檢定)되기는 했지만 많은 경우 농축(濃縮)과 정제과정(精製過程)을 생략(省略)할 수도 있어 매우 유용(有用)한 방법(方法)이라 하겠다.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.33-39
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• 2008

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.147-151
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• 2010

The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).