• Title/Summary/Keyword: simultaneous distillation extraction

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Characteristics of Elsholtzia splendens Extracts on Simultaneous Steam Distillation Extraction Conditions (수증기증류조건에 따른 꽃향유 추출물의 품질특성)

  • Youn, Kwang-Sup;Hong, Joo-Heon;Choi, Yong-Hee
    • Food Science and Preservation
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    • v.13 no.5
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    • pp.623-628
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    • 2006
  • This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were $108^{\circ}C$ and 2.1 hr in the simultaneous steam distillation extraction method.

Volatile components Artemisia apiaceae Herba (청호(Artemisia apiaceae Herba)의 휘발성 성분)

  • Kim, Ok-Chan;Jang, Hee-Jin
    • Applied Biological Chemistry
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    • v.37 no.1
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    • pp.37-42
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    • 1994
  • The essential oil of Artemisia apiaceae Hence was extracted by simultanous distillation-extraction and steam distillation and analyzed by GC and GC-MS. The oil content of Artemisia apiaceae Hance was 0.23% when extracted by steam distillation and 0.37% in case of simultaneous distillation-extraction and sensory analysis of the oil indicated camphorous and herbal characteristic notes. the experimental results confirmed the presence 34 volatile components, the major components were camphene, camphor borneol and caryophyllene. 5 fraction have a good aroma character among 11 fraction were seperated by using silicagel column chromatography. This can is used for the pharmaceutical industry because of amedical action.

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Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Extraction Methods (추출방법에 따른 미역취의 정유 성분 분석)

  • Choi, Hyang-Sook
    • The Korean Journal of Food And Nutrition
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    • v.29 no.2
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    • pp.153-161
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    • 2016
  • This study investigated the chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils collected using different extraction methods. The essential oils obtained by simultaneous steam distillation extraction (SDE) and hydrodistillation extraction (HDE) methods from the aerial parts of Solidago virga-aurea var. asiatica Nakai were analyzed by GC and GC-MS. Ninety-nine volatile flavor compounds were identified in the essential oil produced from Solidago virga-aurea var. asiatica Nakai using the SDE method. These compounds were classified into eight categories in terms of chemical functionality: 26 hydrocarbons, 8 aldehydes, 36 alcohols, 7 ketones, 12 esters, 5 oxides and epixides, 4 acids, and a miscellaneous one. Spathulenol (15.66%) was the most abundant compound. Ninety-eight compounds including of 35 hydrocarbons, 6 aldehydes, 29 alcohols, 6 ketones, 10 esters, 4 oxides and epixides, 7 acids, and a miscellaneous one were identified in the essential oil from the plant using the HDE method. Hexadecanoic acid (24.74%) was the most abundant compound. The chemical composition of Solidago virga-aurea var. asiatica Nakai essential oils extracted by SDE and HDE methods are characterized by high content of sesquiterpene alcohols and acids, respectively. The extraction methods may be influenced in the chemical composition of natural plant essential oils.

A Comparison of Different Extraction Methods for the Volatile Components of Anise(Pimpinella anisum L.) (추출방법에 의한 아니스의 휘발성 성분 조성 비교)

  • Kown, Young-Ju;Jang, Hee-Jin;Kwag, Jae-Jin;Kim, Ok-Chan;Choi, Young-Hyun;Lee, Jae-Gon
    • Applied Biological Chemistry
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    • v.40 no.2
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    • pp.144-147
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    • 1997
  • Different isolation methods for the volatile components of Anise(Pimpinella anisum L.) are compared in terms of the difference of components obtained with each analytical procedure. These methods include headspace(purge & trap) sampling procedure, simultaneous distillation extraction(SDE), steam distillation and solvent extraction. Total 43 components were identified by? comparing gas chromatography retention time and mass spectral data. Different isolation techniques result in compositionally different isolates. The headspace(purge & trap) sampling procedure was found to be the best method of choice for a qualitative analysis of the volatile components.

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A STUDY ON THE ANALYSIS OF VOLATILE ORGANIC ACIDS IN TOBACCO LEAVES (I) (잎담배중의 휘발성 유기산 분석에 관한 연구(I))

  • 손현주;김신일
    • Journal of the Korean Society of Tobacco Science
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    • v.7 no.1
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    • pp.85-92
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    • 1985
  • Extraction efficienties of volatile organic acids in tobacco leaves according to several extraction methods were investigated and contents of volatile organic acids in 16 kinds of tobacco leaf varieties were compared. Extraction efficiency according to simultaneous distillation and extraction was 5 to 10 times higher than that according to solvent extraction, steam distillation, essential oil extraction or continuous extraction and distillation. Total contents of volatile organic acids were 1.62 to 12.94mg per l00g of sample in aromatic tobacco varieties,0.12 to 2.08mg in flue-cured tobacco leaves, and trace in burleys. Among the Korean aromatic tobacco varieties, total contents of volatile organic acids in ST374-3 were the highest, 4.66mg per l00g of sample, and those in Sohyang and Hyangcho were low, 1.69mg and 1.62mg, respectively. Among flue-cured tobacco varieties, those in NC2326 were the highest, 2.08mg per 100g of sample, but those in the other varieties were not more than 0.80mg per 1 00g of sample. Total contents of volatile organic acids in acidic hydrolysis with 0.1 M tartaric acid were higher than in non-acidic condition in all kinds of tobacco varieties.

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Characterization of Volatile Components in Field Bean (Dolichos lablab) Obtained by Simultaneous Steam Distillation and Solvent Extraction

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Preventive Nutrition and Food Science
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    • v.13 no.1
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    • pp.18-22
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    • 2008
  • Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

Analysis of the Volatile Components in Red Bean (Vigna angularis)

  • Kim, Joo-Shin;Chung, Hau-Yin
    • Journal of Applied Biological Chemistry
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    • v.50 no.3
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    • pp.120-126
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    • 2007
  • Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

Comparison of Essential Oil Composition Extracted from Agastache rugosa by Steam Distillation and Supercritical Fluid Extraction (수증기 증류법과 초임계유체 추출법으로 분리한 배초향의 정유성분 조성 비교)

  • 김근수;김삼곤;김용하;김영회;이종철
    • Journal of the Korean Society of Tobacco Science
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    • v.23 no.1
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    • pp.65-70
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    • 2001
  • In order to compare the extraction patterns of main components from the raw material between the extraction methods, the aerial parts (dried stem, leaves, and flowers) of Agastache rugosa were extracted by SDE simultaneous steam distillation & extraction) and SFE (supercritical fluid extraction). Volatile components of essential oil and extract were identified by GC and GC-MSD. The contents of essential oil extracted by SDE were 0.49% in aerial part of Agastache rugosa on dry basis. Major components were methyl chavicol(27.2%), isomenthone(24.6%), hexadecanoic acid(13.0%). menthone (5.5%) among 32 kinds of components confirmed in essential oil. On the other hand, the contents of SFE extracts revealed 3.21% on dry basis, 6 times higher than those of SDE. Major components were isomenthone(15.3%), hexadecanoic acid(13.7%), methyl chavicol(12.6%), benzoic acid(3.8%) among 33 kinds of components identified in extract.

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Analysis of Volatiles in Sesame Oil Collected by Simultaneous Distillation/Extraction(SDE) and Dynamic Headspace Sampling (DHS) (연속수증기증류법(SDE)과 동적헤드스페이스법(DHS)에 의한 참기름 중의 향기성분의 분석)

  • Ha, Jaeho
    • Analytical Science and Technology
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    • v.9 no.4
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    • pp.399-405
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    • 1996
  • The flavor compounds of the oil from roasted sesame seeds were collected by simultaneous steam distillation/ extraction(SDE) and dynamic headspace sampling(DHS) and were analyzed using a gas chromatograph equipped with a flame ionization detector and connected into a mass spectrometer. Among the flavor compounds collected by the SDE method, 46 compounds were identified. They consisted of 6 alcohols, 6 aldehydes, 5 ketones or acids, 4 furans or phenols, 12 pyrazines, 4 pyridines or thiazoles, and others. Thirty six compounds were identified by DHS and many of them were the same as those identified by the SDE method. However, some compounds such as 1-hexanol, pentanal, and dimethylsulfide were identified only by the DHS method.

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Comparative Sampling Procedures for the Volatile Flavor Components of Codonopsis lanceolata (전처리 방법에 따른 더덕(Codonopsis lanceolata)의 휘발성 향기성분 비교 분석)

  • Kim, Jung-Han;Kim, Kyoung-Rae;Kim, Jae-Jung;Oh, Chang-Hwan
    • Korean Journal of Food Science and Technology
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    • v.24 no.2
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    • pp.171-176
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    • 1992
  • Volatile flavor components of Codonopsis lanceolata were extracted by gas co-distillation (GCD), solvent extraction/fractionation (SEF), and headspace sampling (HSS) methods. The extracts were analyzed by dual-capillary gas chromatography-retention index (GC-RI) and gas chromatography-mass spectrometry(GC-MS). The two extracts prepared by SEF and HSS gave more similar fragrance to the Codonopsis lanceolata than the GCD extract. The GC profiles of the SEF and HSS extracts were similar to each other except for differences in peak areas. The extract prepared by SEF gave a sweet note while the extract prepared by HSS gave a green note. The GCD extract began to give a burnt note of herb medicine with prolonged distillation. Rapid extraction of flavor components from Codonopsis lanceolata was possible in several short steps by SEF and HSS methods compared to GCD. GC-MS and GC-RI were used for peak identification. GC-RI was more effective for identification of isomers, and polar FFAP column was more suitable for identification of polar compounds. From Codonopsis lanceolata we identified 35 volatile flavor constituents, 24 of which have not been previously reported by simultaneous distillation extraction method $^{(5)}$. trans-2-Hexanal, cis-3-hexen-1-ol, trans-2-hexen-1-ol, and hexanol were considered key components of the green note and 1-octen-3-ol, the component of the fresh note. Esters, including amyl propionate, seem to be responsible for the sweet note particular to Codonopsis lanceolata.

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