• 한국육종학회지
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• 제42권6호
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• pp.707-710
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• 2010

'봄내엽1호' 들깨 품종은 강원대학교 농장에서 2006년에서 2008년에 걸쳐 파종과 계통선발을 통해 육성하였다. 품종의 특성검정은 2006년부터 2008년까지 들깨의 적정 재배조건 아래서 3회에 걸쳐 조사하였다. '봄내엽1호' 들깨 품종은 대조 품종보다 경장이 크고, 화방군수와 화방군당삭수가 많으며 잎색은 대조품종에 비해 진한 녹색을 띤다. 정유 성분 분석 결과 '봄내엽1호' 들깨잎의 주요성분으로는 Perilla ketone, Beta-caryophyllene, Myristicin인 것으로 나타났다.

• 셀메드
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• 제8권2호
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• pp.6.1-6.7
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• 2018

Myristica fragrans Houtt is commonly known as "nutmeg", it produces two spices: mace and nutmeg. Mace and nutmeg are strongly aromatic in nature and known as jowzabuwa and javetri/bisbasah respectively in the Unani system of medicine. M. fragrans was used as early as 700 BCE by Indian, however, ancient Greeks and Romans were not aware of it. Later Arab traders introduce M. fragrans into Europe followed by Portuguese and Dutch merchants. Mace is very useful medicine in the Unani system of medicine because of its therapeutic uses in salasal al-bawl (urinary incontinence), amrad-i-qalb (cardiac diseases), amrad-i-dimagh (central nervous system), zo'fe bah (sexual debility), amrad al-rahim (uterine diseases), and su-i-hazim (indigestion). The most important constituents of mace essential oil are ${\alpha}-pinene$, sabinene, myrcene, limonene, 1,8-cineole, terpinen-4-ol, myristicin, ${\gamma}-terpinene$, and safrole. The seed and mace extract of nutmeg contain quite high tannins, flavonoids, and terpenoids. Mace has pharmacological functions such as antibacterial and antifungal, anti-inflammatory, analgesic, antidiarrhea, antioxidant, chemoprotective, neuropharmacologic, and antidiabetic properties. To explore the correlation between the traditional uses and the same proven by recent researches, a comprehensive review is highlighted in this paper. Further, pharmacological activities which are not reported in classical texts are also discussed.

• Asian-Australasian Journal of Animal Sciences
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• 제15권3호
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• pp.427-431
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• 2002

The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at $150^{\circ}C$ or $200^{\circ}C$ for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, ${\alpha}$-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.

• 한국약용작물학회지
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• 제22권3호
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• pp.188-195
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• 2014

This study was carried to investigate the effect of illite addition on the growth, bioactive components and volatile compounds of leaf on Saururus chinensis Baill cultivation in greenhouse. Illite addition on Saururus chinensis Baill cultivation resulted no significant effects on the aerial part. However, the root part was highest in 5% illite addition group. Crude oil and ash amount increased as illite additives was increased. Ca of inorganics and free sugars contents were highest in 5% and 20% illite addition, respectively. Hyperoside and isoquercetin of available component on leaf were highest in 5% illite addition group, 4.02mg/g and 4.31mg/g, respectively. The volatile compounds in Saururus chinensis Baill leaf cultured with illite addition amounts were isolated by solid-phase microextraction fiber (polydimethysiloxane $65{\mu}m$) and identifed by gas chromatogtaphy mass spectrometry. As the results, the 22 volatile compounds were identified from in Saururus chinensis Baill leaf and major volatile compounds were the ${\alpha}$-cadinol (18.50%), myristicin (16.46%), methyl-9-methyl-tetradecanoate (10.22%), and ${\gamma}$-muurolene (9.75%). Especially, the content of ${\alpha}$-cadinol was highest in 5% illite addition group and ${\gamma}$-muurolene on overall illite addition group was lower than no addition group.

• 한국식품과학회지
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• 제21권6호
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• pp.851-856
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• 1989

추출방법을 달리하여 얻은 육두구 정유에 대한 물리적 성질을 측정하고, GC와 GC/MS를 이용하여 분석하였다. 추출수율은 용매추출이 23%로 가장 많았고 SDE 추출, $CO_2$ 추출순이었다. 육두구유에 대한 물리적 성질과 GC분석결과에서 본 실험에 사용한 육두구는 East Indies type에 가까운 것을 확인할 수 있었고 각각 추출물의 분석결과로부터 sabinene은 3.6-14.1%, miristicin은 28.4-48.7% elemicin은 1.2-2.1%이 함유되어 있음을 알 수 있었다. 또 발암물질로 알려진 safrole은 SDE 추출에서 3.8%, 용매추출에서 3.6%, $CO_2$추출에서 5.6% 함유하고 있는 것으로 나타났다. SDE 추출이나 용매추출에서 확인된 camphene은 $CO_2$추출에서 확인할 수 없었고 monoterpene, terpene alcohol 계통의 화합물은 SDE 추출이나 용매 추출에 많았다. 방향족 화합물은 $CO_2$추출에서 많이 추출됨을 확인할 수 있었다.