• 대한화장품학회지
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• 제40권2호
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• pp.171-178
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• 2014

본 연구에서는 각 추출방법에 따른 섬백리향(Thymus magnus Nakai)의 향기 성분들을 분석하여, 이를 토대로 본연의 향에 아주 가까우면서 맡기에 좋은 향으로 재현하고자 초임계유체추출법, 혼합 증류법, 동시증류추출법으로 정유를 추출한 후 gas chromatography-mass spectrometry (GC-MS)로 휘발성 향기성분을 분석하였다. 그 결과 먼저 초임계유체추출법의 $40^{\circ}C$ - 400 bar 조건에서 추출한 정유 성분 중 linalool (0.1%), trans-sabinene hydrate (0.9%)가 다른 조건에서 추출한 정유성분과 비교하였을 때 상대적으로 더 많이 함유되어 있었으며, $50^{\circ}C$ - 400 bar 조건에서는 borneol (3.82%), terpinen-4-ol (0.3%), caryophyllene oxide (2.2%), $50^{\circ}C$- 300 bar 조건에서는 ${\beta}$-bisabolene (5.88%), 1-octen-3 -ol (0.31%), caryophyllene (2.91%), p-cymene (2.04%), ${\gamma}$-terpinene (0.52%), $50^{\circ}C$ - 200 bar 조건에서는 thymol (77.63%), carvacrol (5.65%)이 상대적으로 더 많이 함유되어 있는 것으로 나타났다. 혼합 증류법으로 추출한 정유 성분 중에는 ${\alpha}$-bisabolol (0.17%), caryophyllene (6.46%), cis-${\alpha}$-bisabolene (1.52%), ${\beta}$-bisabolene (20.65%)이 초임계유체추출법으로 추출한 정유 성분 보다 상대적으로 더 많이 함유되어 있는 것으로 나타났으며, 동시 증류추출법을 통해서는 정유를 얻지 못하였다. 이 같은 연구 결과는 각각의 추출법을 통해서 확인된 향기 성분들을 모두 취합하여 섬백리향 본연의 향에 좀 더 가깝도록 세밀하게 재현하는데 있어 유용한 자료로 활용될 수 있을 것으로 보인다.

• Natural Product Sciences
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• 제26권1호
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• pp.97-107
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• 2020

Isolation of oils from leaves of Juniperus phoenicea and Juniperus oxycedrus was obtained by steam distillation extraction method. The compositions of essential oils (EOs) were studied by means of GC-MS and GC-FID, using the internal standard method and relative response factors. Around ninety eight compounds were determined in total, representing 98.25 g/100 g of EO of J. phoenicea and 98.48 g/100 g of EO of J. oxycedrus, respectively. The volatile leaf oils were dominated by the terpenic hydrocarbon fractions (79.87 g/100 g) and (61.27 g/100 g) characterized by high contents of α-pinene (64.6 g/100 g) and (54.0 g/100 g) in J. phoenicea and J. oxycedrus, respectively, as the main component. Also, the enantiomeric distribution of α-pinene, sabinene, camphene, δ-3-carene, β-pinene, limonene, linalool, terpinen-4-ol, bornyl acetate, and borneol in both oils is presented for the first time.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.144-152
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• 2023

Two different extraction methods were used to evaluate the medical value of common rue, Ruta graveolens L. (RGL). The results of our 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays indicated that the antioxidant activity of RGL essential oil extract obtained through steam distillation was very low, whereas ethanol (EtOH) extracts of RGL showed higher antioxidant activity. RGL essential oil was extracted by steam distillation and characterized by GC/MS analysis. Furthermore, EtOH extracts of RGL were obtained under reflux and analyzed by HPLC/PDA. The GC/MS results indicated that the ketone compounds 2-undecanol acetate, nonyl cyclopropanecarboxylate, and 2-nonanone accounted for more than 70% of the composition of RGL essential oil. The HPLC/PDA analyses indicated that the RGL extracts were rich in phenolic compounds such as protocatechuic acid, rutin, psoralen, xanthotoxin, and bergapten, among which rutin was the most abundant. Collectively, our results demonstrated that RGL contains high levels of phenolic compounds and could thus be commercialized as a valuable plant-derived antioxidant.

• 한국식품영양학회지
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• 제14권1호
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• pp.10-14
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• 2001

온실에서 재배한 chervil (Anthricus cerefolium)과 coriander (Coriandrum sativum)의 잎, 줄기 및 종실로부터 SDE방법에 의해 향기성분을 분리한 다음 GC 및 GC-MS에 의해 향기성분을 분리 동정한 결과 49종의 성분을 확인하였다. Coriander의 경엽에서는 $\beta$-sesquiphellandrene (17.6%), germacrene B (7.7%), nerolidol (6.9%), selinene-4-ol (6.0%) 등이, Coria-nder의 종실로부터는 linalool, decanal (5.6%), ${\gamma}$-terpinene (3.8%), $\rho$-cymene 등이, chervil에서는 methyl chavicol, 1-allyl-2,4-dimethoxy benzene 등이 주요 향기성분으로 나타나 주로 terpene류 들에 의해 향기성분이 발현됨을 알 수 있었다.

• 한국식품영양과학회지
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• 제24권3호
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• pp.420-426
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• 1995

Volatile compounds in raw oyster and oyster hydrolysate produced with protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Sixty-two volatile compounds were detected in both samples. Of these, 57 were positively identified, composed mainly of aldehydes(12), ketones(9), alcohols(14), nitrogen-containing compounds(9), acids(6), terpenes(4), and miscellneous compounds(8). Levels of acids decreased after hydrolysis, whereas several other compounds such as aldehydes, ketones, and nitrogen containing compounds increased. Pyrazines, found in high abundance, were only detected in oyster hydrolysate.

• 한국연초학회지
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• 제16권1호
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• pp.20-25
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• 1994

The volatile components were extracted from root of Cnidium officinale M. by SDE(Simultaneous steam distillation and extraction) apparatus and analyzed by GC/M.5 and GC retention index matching. The experimental results revealed the presence of over 22 volatile components. Major components were cnidilide (35.1%), neocnidilids (13.4%), ligustilide (23.2%). The essential oils were separated by silica gel column chromatography(Merck 70-230mesh), and 4 fractions among 12 fractions separated had a, good aroma character.

• 한국식품과학회지
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• 제41권6호
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• pp.615-621
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• 2009

SFE법을 이용하여 딸기의 휘발성 향기성분을 추출하기 위한 시료의 적정 전처리 및 SFE 작동조건을 검토하였으며, SDE법 및 SE법 등의 추출방법과 휘발성 향기성분 조성을 비교하였다. 딸기 생시료, 동결건조시료, 그리고 생시료에 celite를 30, 70%를 혼합하여 제조한 시료를 이용하여 SFE 처리후 향기성분을 분석한 결과, 생시료에 celite를 70% 첨가하는 방법이 향기성분을 추출하는데 가장 효과적인 것으로 나타났다. 온도(40, $55^{\circ}C$)와 압력(3,000, 6,000 psi)을 달리하여 SFE 처리한 결과, 3000 psi, $55^{\circ}C$ 조건에서 alcohol류와 acid류의 추출효율이 증가하였으며, $\gamma$-dodecalactone의 함량도 3배 정도 높은 수준으로 나타났다. SDE법, SFE법 및 SE법 등의 추출방법별 딸기의 휘발성 향기성분을 분석한 결과, SFE법은 SDE법에 비해 추출한 휘발성 향기성분의 종류는 적지만 추출량이 비슷하면서 열분해 및 열변성이 발생하지 않아 딸기 고유의 향기에 가까운 향기패턴을 나타내었으며, 기호적으로 우수한 acid류가 다량 함유된 향기성분을 추출하기에 적합한 것으로 나타났다.

• 한국작물학회지
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• 제44권2호
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• pp.154-158
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• 1999

Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

• Food Science and Biotechnology
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• 제16권5호
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• pp.822-827
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• 2007

The aroma characteristics and antioxidative activity of volatile compounds in heat-treated garlic (Allium sativum L.) were evaluated. The garlic was heated to various temperatures (100, 110, 120, and $130^{\circ}C$) for different lengths of time (1, 2, and 3 hr). The volatile compounds of heated garlic were extracted by simultaneous steam distillation extraction (SDE). Aroma compound profiles were analyzed by gas chromatography/mass spectrometry (GC/MS) and antioxidative activity was measured by 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation decolorization assay. The major aroma compounds were sulfur compounds such as dimethyl disulfide, 2-propen-1-ol, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, methyl-2-propenyl trisulfide, and di-2-propenyl trisulfide. DPPH radical scavenging activity (EDA, %) and the ascorbic acid equivalent antioxidant activity (AEAC) of volatile compounds in heated garlic increased significantly with the increase of temperature and time (p<0.001). The EDA (%) and AEAC of raw garlic were 26.8%/10 mg garlic and 39.05 mg ascorbic acid equivalent per g sample. After heat treatment, the highest values were 40.50%/10 mg garlic for EDA (%) and 46.43 mg ascorbic acid equivalent per g sample for ABTS.

• 한국식품영양학회지
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• 제22권3호
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• pp.352-356
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• 2009

흑후추와 백후추 원두에서 HPLC에 의한 piperine 함량, 가열처리 전후의 시료에 대한 Soxhlet법을 이용한 휘발성 기름성분 함량, SDE(Linkens-Nikens type simultaneous steam distillation and extraction apparatus)법을 이용한 총 휘발성 물질 함량 등을 측정하였다. 그 결과, 흑후추와 백후추의 구성성분차이, 인도네시아와 인도의 산지 기후조건 및 품종 차이 등에 따른 편차는 인정되었으나 전체적으로 일정한 범위 내에서 차이를 나타내었다. 후추에서 맛의 차이는 맛 성분의 차이보다는 휘발성 물질의 함량 차이가 큰 영향을 미쳐 냄새를 일반적으로 맛으로 착각하는 경향이 있는 것으로 판단된다. 이로부터 상호간의 측정결과를 비교평가해 본 결과 일정 수준의 비례적 관계를 갖는 것으로 나타나 현장의 품질관리 등에서 간편하고 신속하게 결과를 측정할 수 있는 Soxhlet법에 의한 휘발성 기름 성분 함량 측정법을 후추의 중요한 품질평가 방법의 하나로 활용할 수 있을 것으로 기대되는 결과를 얻었다.