한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권7호
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- Pages.840-845
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- 1990
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- 0367-6293(pISSN)
마늘 정유물의 향기성분 및 저장 안정성
Flavor Compounds and Storage Stability of Essential Oil from Garlic Distillation
- Jo, Kil-Suk (Korea Food Research Institute) ;
- Kim, Hyun-Ku (Korea Food Research Institute) ;
- Ha, Jae-Ho (Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- 발행 : 1990.12.01
초록
마늘에서 정유물을 증류하고 그 정유물의 휘발성 성분분석 및 저장안정성 시험을 실시하였다. 정유물을 포집하는데 사용한 pentane과 dichloromethane의 비는 2 : 1이었고, 정유물의 수율은 0.8 mm의 크기로 마쇄처리한 시료의 경우가 0.35%였고, 통마늘의 경우는 0.07%였다. 마늘 정유물에서 dimethyl sulfide, diallyl sulfide, methyl-1-propenyl disulfide, diallyl disulfide, allyl methyl sulfide, diallyl trisulfide 등의 6종류의 휘발성 물질이 동정되었고, diallyl trisulfide, diallyl disulfide, allyl methyl sulfide가 주요한 휘발성 성분이었다. 마늘 정유물을
An attempt was made in this study to analyze flavor compounds and investigate storage stability of essential oil from garlic distillation. Optimum ratio of solvent between pentane and dichloromethane to get essential oil from garlic distillation was 2 to 1. The yield of essential oil was 0.35%(w/w) in ground garlic(