• 분석과학
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• 제8권4호
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• pp.505-509
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• 1995

The terpenoids in the volatile constituents of Liaoning Shcisandra Chinesis Baillon have been determined by the analytical method of GC/MS. Thirty terpenoids molecular structure were characterized. They are 11.89% monterpenes, 4.60% monoterpene oxides, 58.74% sesquiterpene hydrocarbons, and 1.62% oxygen-containing sesquiterpenoids in the total volatile constituents quantified by chromatograph. Among them, the sesquiterpene make up the characteristic constituents. Every terpenoid constituent percent content was obtained using area normalization method of HP-59970 chemstation.

• Journal of Nutrition and Health
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• 제18권4호
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• pp.293-300
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• 1985

Volatile components of Korean horseradish roots harvested at different dates were prepared by steam distillation. Samples were examined by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). The major pungent constituent, allyl isothiocyanate was confirmed add tended to increase with delayed harvest time. Pungent principles also included allyl thiocyanate, 2-phenethyl, 2-butyl, 4- pentenyl, benzyl and 3-methylthiopropyl isothiocyanates. Infrared (IR) spectroscopy study showed that allyl isothiocyanate - thiocyanate interconversion did not occur under the condition of this study.

• 한국식품조리과학회지
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• 제11권4호
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• pp.386-395
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• 1995

미나리(Oenanthe javanica D.C)의 향기성분의 추출방법, 부위별 및 열처리 방법에 따라 미나리의 향기 성분을 분석한 결과는 다음과 같다. 수증기 증류법에 의해 추출된 성분은 23종의 성분, Head space법에서는 8종의 성분, Ether 추출법에서는 16종의 성분, Tenax-GC법에서는 9종의 성분이 확인되어 향기성분 조성은 추출방법에 따라 상당한 차이를 나타냈고, 수증기 증류법에 의해 추출하였을때 가장 많은 종류의 성분이 검색되었다. 부위별 미나리 향기성분을 분석한 결과, 향기성분의 함량은 줄기와 잎에서 각각 41.71 mg%, 85.37 mg%로 잎에서의 함량이 줄기보다 더 높았다. 줄기 부위에서는 hydrocarbon류 14종, aldehyde류 5종, alcohol류 4종으로 23종의 성분을 잎 부위에서는 hydrocarbon류 21종, aldehyde 5종, alcohol류 4종, ester 1종으로 31종의 성분을 확인하였으며, 잎 부위가 줄기에 비하여 비교적 다양한 종류의 향기 성분이 검출되었다. 줄기에서는 octanal 함량이 가장 높았고, limonene, sabinene, -terpinene, -myrcene 함량이 높았으며, 잎에서는 octanal 함량이 가장 높았고, isobicyclogermacrene, limonene, -farnesene, undecaethiol, -terpinene, sabinene, elemene, -myrcen 함량이 높았으며, 이들이 미나리의 중요한 향기성분이라 할 수 있다. 또한 열처리 방법에 따라 미나리의 향기성분 조성이 변화되었으며, 1000 $m\ell$에서 열처리한 미나리가 생시료 미나리의 향기성분과 가장 유사하였고 향기 성분 함량이 가장 높았다.

• 농업과학연구
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• 제38권4호
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• pp.723-730
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• 2011

To search for the new development of industrial application of woody plants, the chemical composition of the volatile constituents from woody plants (Evodia daniellii, Clerodendron trichotomum, Prunus padus, and Zanthoxylum ailanthoides) was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents were t-ocimene from the leaves of E. daniellii, linalool from the leaves of C. trichotomum, benzaldehyde from the leaves and twigs of P. padus, ${\beta}$-thujene from the leaves of Z. ailanthoides, and 2-undecanone from the stems of Z. ailanthoides. These results suggested that the major volatile constituents of woody plants could be a useful lead compound in the development of functional materials for industrial application.

• 방사선산업학회지
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• 제6권1호
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• pp.17-21
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• 2012

The effects of gamma ray or electron beam irradiation on herbaceous medicinal plants were investigated in terms of the composition of volatile constituents using the aerial parts or leaves of Artemisia princeps Pamp. cv. Ganghwayakssuk and Artemisia argyi cvs. Namhaeyakssuk and Hwanghaessuk. The composition of volatile constituents in leaves was clearly distinguishable among the three Artemisia cultivars. However, the relative proportions of the major volatile constituents such as 1,8-cineole, ${\alpha}$-pinene, camphene, santolina triene, and artemesia triene, were similarly changed in two or three cultivars by gamma ray or electron beam irradiation. In particular, the proportion of 1,8-cineole was increased up to 1.29- to 1.71-fold in the three cultivars after irradiation with gamma ray. These results suggest that gamma ray or electron beam irradiation can be applied to modulate the composition of volatile constituents in the leaves of Artemisia plants.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• 한국식품조리과학회지
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• 제1권1호
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• pp.33-39
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• 1985

생무우(태백무우, 알타리무우)에 존재하는 휘발성 함유황화합물을 수증기 증류 및 용매추출($CCl_4$)방법에 의해 추출하여 GC/MS 분석법에 의해 분리 확인하였다. 수증기 증류로 얻은 2종 무우의 휘발성 함유황 성분들의 GC profile은 유사하였으며, 4-methyl-pentyl, 3-methylthiopropyl, 4-methylthio-3-butenyl, 4-rnethylthiobutyl, 5-methylthiopentyl isothiocyanate 와 5-methylthio-4-pentenenitrile, 1-methylthio-3-pentanone, dimethyl sulfides 등이 분리 확인되었다. 한편 $CCl_4$추출물에는 4-methylsulfinyl-3-butenyl isothiocyanate도 존재하였다. 수증기 증류에서 는 4-methylthiobutyl isothiocyanate가, 그리고 $CCl_4$추출에서 는 4-methylthio-3-butenyl isothiocyanate가 각각 주된 휘발성 함유황 화합물이었다.

• 생약학회지
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• 제38권4호
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• pp.327-333
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• 2007

The chemical composition of the volatile constituents from the leaves, stems, and roots of Acanthopanax senticosus growing wild in Mt. Deok-Yu was determined by GC and GC/MS spectrometric analysis with the aid of NBS, Wiley Library and RI indice searches. The major constituents identified were ${\delta}-elemene\;(23.14%),\;{\beta}-elemene\;(5.59%),\;{\gamma}-cadinene\;(5.43%),\;and\;{\alpha}-bergamotene\;(28.54%)$ in the leaves, ${\alpha}-pinene\;(11.50%),\;{\delta}-elemene\;(17.62%),\;{\alpha}-bergamotene\;(27.21%)$, and bicycloheptane derivative (6.38%) in the stems, and ${\alpha}-pinene\;(21.90%)$, and (+)-aromadendrene (3.77%) in the roots.

• 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.