한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권6호
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- Pages.749-754
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- 1989
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- 0367-6293(pISSN)
탱자(Poncirus trifoliata)의 향기성분 분석에 관한 연구
Flavor Components of Poncirus trifoliata
- Oh, Chang-Hwan (Department of Food Engineering, Yonsei University) ;
- Kim, Jung-Han (Department of Food Engineering, Yonsei University) ;
- Kim, Kyoung-Rae (Department of Pharmacy, Sungkyunkwan University) ;
- Ahn, Hey-Joon (Lotte R & D Center)
- 발행 : 1989.12.01
초록
탱자(Poncirus trifoliata)의 향기성분을 분석하기 위해 gas co-distillation 방법으로 정유를 추출한 후 GC/retention index(RI)와 GC/MS를 이용해 multi-dimensional analysis를 행하였다. Gas co-distillation 방법으로 탱자의 향도 그대로 지니며 기기분석에 적합한 정유를 얻을 수 있었다. 향기성분의 확인작업에는 GC/RI와 GC/MS를 상보적으로 사용한 multi-dimensional analysis가 효과적이었으며 GC/RI로만 확인할 경우 극성이 다른 두 가지 column을 사용해서 신뢰도를 높일 수 있었다. 탱자에 다량 함유되어 있는 향기성분들은 limonene, myrcene,
The essential oil was prepared by a gas co-distillation method from flavedo of Poncirus trifoliata and was analyzed by GC/ retention index (RI) and GC/MS. The essential oil prepared by a gas co-distillation gave a whole fragrance of Poncirus trifoliata. The identification of the flavor components was performed by multi-dimensional analysis using GC/RI and GC/MS. GC/RI and GC/MS were complementary to each other. In applying GC/RI for identification, it was more effective when two columns of different polarities were used. Thirty volatile flavor constituents were identified in Poncirus trifoliata. Limonene, myrcene,