• 한국식생활문화학회지
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• 제22권6호
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• pp.808-812
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• 2007

해바라기박을 이용하여 직화법과 autoclaving법에 의하여 2종의 향미유를 제조하고 이의 특성을 살펴보았다. 직화법으로 얻은 원액의 색상, 향미 등이 상대적으로 autoclaving법으로 얻은 원액에 비하여 강하였다. 대조군으로 사용한 참기름에 비하며 향미유의 향미는 낮은 것으로 확인 되었으나 산가는 0.452, 0.463으로 참기름의 1.987보다 월등히 낮은 것으로 측정되었고 Lovibond color는 3종의 시료유에서 거의 유사하게 나타났다. 이들 향미유와 대조군으로 직접 제조한 참기름을 대상으로 정유성분의 휘발성 향기성분조성 및 함량을 측정해 보았다. 그 결과 총 휘발성 성분 함량은 참기름이 1,300.6 ppm, 직화법으로 제조한 향미유(A type)가 697.8 ppm, autoclaving법으로 제조한 향미유(B type)는 648.2 ppm으로 참기름 의 약 53.65% 및 49.84% 수준의 휘발성 성분을 함유한 것으로 확인되었다. 주요 휘발성 성분은 2-butanone, hexanal, methyl pyrazine 등이었으며, 참기름은 pyrazine류가 전체의 50% 이상을 차지하였으나 향미유에서는 이와 같은 특정성분에 의존하기 보다는 전체적으로 분산되는 경향을 나타내었다.

• 한국산업보건학회지
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• 제27권1호
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• pp.23-37
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• 2017

Objectives : This study was conducted to evaluate the level of exposure to volatile organic compounds (VOCs) among workers handling rust preventive oils. Methods : A total of 30 bulk samples and 54 personal air samples were collected using diffusive samplers at 22 workplaces handling rust preventive oils in Daegu and Gyongsangbuk-do Province from March to October 2013. We also investigated detailed information on the related work conditions, such as kinds of products, handling methods, local exhaustive ventilation systems, and the status of the wearing personal protective equipment. All bulk samples and air samples were analyzed using gas chromatography mass spectrometry (GC-MS) to identify components to which workers potentially were exposed. Quantitative airborne concentrations of VOCs were confirmed using gas chromatography with flame ionized detectors. Results : In terms of qualitative analyses for the 30 bulk samples, we found carcinogenic, mutagenic and reproductive toxic(CMR) substances such as butane(carcinogenic Group 1A, mutagenic Group 1B), butoxy ethanol(carcinogenic Group 2), cumene (carcinogenic Group 2), ethyl benzene(carcinogenic Group 2), methyl isobutyl ketone(carcinogenic Group 2) and toluene (reproductive toxic, Group 2). As a result of full-shift based personal air samples, eight substances such as n-hexane, n-heptane, octane, nonane, decane, toluene, ethyl benzene and xylene were detected. Among them, n-hexane and n-heptane were detected in all of 54 air samples with $13.13mg/m^3$ and $8.61mg/m^3$ of maximum concentration, respectively. The level of airborne concentration from all of samples were bellow the occupational exposure limit in Korea. Conclusions : Based on the results of this study, workers handling rust preventive oils could be exposed to CMR substances contained in rust preventive oils and n-hexane and n-heptane were found as the most frequent sources of VOC exposure.

• 한국식품과학회지
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• 제20권5호
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• pp.732-735
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• 1988

식용유의 향미 안정성을 측정하기 위하여 가스크로마토그래피를 이용하여 유지시료의 윗 공간내에 있는 총 휘발성물질, 산소 및 수소의 양을 측정하였다. 유지의 산패가 진행됨에 따라 총 휘발성물질의 양과 수소의 양은 유의적으로 증가하였으며, 두 값 사이의 상관계수는 0.95이상으로 높게 나타났다. 이러한 상관관계는 유지의 향미 안정성을 측정하기 위하여 가스크로마토그래피를 반복하여 실험할 필요없이 시료 윗 공간내의 수소와 산소의 양을 한 칼럼을 사용하여 동시에 측정함으로써 유지의 향미안정성을 나타내는 지료로써 수소와 산소의 함량이 사용될 수 있음을 시사하였다.

• Applied Biological Chemistry
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• 제40권5호
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• Food Science and Biotechnology
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• 제17권3호
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• 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%).

• 한국식품영양학회지
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• 제11권5호
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• pp.493-498
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• 1998

An attempt was in this to analyzer volatile flavor components of sancho(Zanthoxylum schinfolium). Essential oils in sancho tree and fruit isolated by a simulataneous steam distillation (SDE) methods using n-pentane/diethyl ether as solvent. A total of 57 and 44 components were identified by gas chromatography(GC) and combined gas chromatography spectrometry (GC-MS), respectively. Granyl acetate(29.23%) geraniol (6.80%, p-isopropyl-2-chclohexenone(5.53%), phellandral (4.10%) in sancho fruit and 4, 6, 6-trimethyl-bicyclo(7.47%), T-carvelo(4.60%, ${\alpha}$-cypernone(3.58%) in sancho tree were found to be major volatile flavor. 22 compnents including myrcene, limonene, 1, 8-cinol in sancho fruit and 10 components including 4-(1-methylethyl)-cyclohexanol, methyl undecyl ketone in sancho tree were identified. The contents of unsaturated fatty acids of palmitic acid(24.34%), myristic acid(3,68%) in sancho tree was higher than that of the sancho fruit.

• 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.

• The Plant Pathology Journal
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• 제31권3호
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• pp.269-277
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• 2015

Anthracnose caused by Colletotrichum gloeosporioides has been destructive during pepper fruit production in outdoor fields in Korea. In vitro antifungal activities of 15 different plant essential oils or its components were evaluated during conidial germination and mycelial growth of C. gloeosporioides. In vitro conidial germination was most drastically inhibited by vapour treatments with carvacrol, cinnamon oil, trans-cinnamaldehyde, citral, p-cymene and linalool. Inhibition of the mycelial growth by indirect vapour treatment with essential oils was also demonstrated compared with untreated control. Carvacrol, cinnamon oil, trans-cinnamaldehyde, citral and eugenol were among the most inhibitory plant essential oils by the indirect antifungal efficacies. Plant protection efficacies of the plant essential oils were demonstrated by reduced lesion diameter on the C. gloeosporioides-inoculated immature green pepper fruits compared to the inoculated control fruits without any plant essential oil treatment. In planta test showed that all plant essential oils tested in this study demonstrated plant protection efficacies against pepper fruit anthracnose with similar levels. Thus, application of different plant essential oils can be used for ecofriendly disease management of anthracnose during pepper fruit production.

• Journal of Applied Biological Chemistry
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• 제50권3호
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• pp.148-154
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• 2007

Volatile components of the essential oils of Satsuma mandarin (C. unshiu), Dangyuza (C. grandis), Yuza (C. junos), Byungkyul (C. playtymamma), Jinkyul (C. sunki), and Hakyul (C. natsudaidai) grown in Jeju Island were isolated from the fruit peels by hydro distillation and determined by GC-MS. GC-MS analysis identified 58 compounds, with main components being d-limonene $(64.01{\sim}79.34%),\;{\beta}-myrcene\;(3.01{\sim}26.53%),\;{\gamma}-terpinene\;(0.11{\sim}12.88%),\;{\beta}-pinene\;(0.78{\sim}4.74%),\;and\;{\alpha}-pinene\;(1.01{\sim}2.55%)$. Differences in compositions and contents of the essential oils were observed among citrus varieties. Effects of citrus oils on growth inhibitions of Escherchia coli, Staphyllococcus epidermidis, and Candida albicans were investigated using disc diffusion assay and minimal inhibitory concentration (MIC) assay. The essential oils inhibited growths of the test organisms, exhibiting higher levels of activity against Gram-positive S. epidermidis (MIC values $0.04{\sim}0.17mg/mL$), whereas Gram-negative E. coli was moderately resistant (MIC values $1.66{\sim}20.30mg/mL$). MIC of citrus essential oils ranged from $0.82{\sim}23.69mg/mL$ against C. albicans. The essential oils obtained from C. sunki, C. grandis, and C. playtymamma showed the highest antimicrobial activities against S. epidermidis and C. albicans, indicating their potential as natural antimicrobial agents.