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한국산 초피의 휘발성 향기성분 분석에 관한 연구 원문보기
Study for the Identification of Volatile Flavor Compounds of Korean Chopi

  • 저자

    나진희

  • 학위수여기관

    昌原大學校 大學院

  • 학위구분

    국내석사

  • 학과

    화학과 화학전공

  • 지도교수

  • 발행년도

    2003

  • 총페이지

    vii, 53p.

  • 키워드

    한국산 초피 휘발성 향기성분 항균활성;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T9465916&outLink=K  

  • 초록

    Chopi(Zanthoxylum Piperitum DC.) is one of deciduous shrubs, which belongs to Rutachae family and grows wild in the northeastern Asian countries including Korea, China and Japan. It reformes on May to June and its fruit was produced on september. From long times ago, Chopi has been used in the field of medicine as well as Food additives e.g. spicy and antimicrobial additives. In this study, volatile flavor compounds from Korean Chopi peel were extracted by vacuum simultaneous steam distillation-solvent extraction (V-SDE), liquid liquid continuous extraction(LLCE) and purge and trap(P&T) methods. The objective of this study was to identify and to compare volatile flavor compounds in Korean Chopi peel in oder to select optimal analysis method among the 3 methods including V-SDE, LLCE, P&T methods. A total of 75, 33 and 53 volatile compounds in Korean Chopi peel extracts were identified by V-SDE, LLCE and P&T methods, respectively. The major volatile flavor compounds in Korean Chopi peel by V-SDE were terpenes, terpene alcohols, terpene aldehydes, esters, whereas those were mainly terpenes, esters by LLCE and terpenes by P&T, respectively. These results indicated that LLCE method was preferred to use for extraction of volatile flavor compounds in Korean Chopi peel, but V-SDE was not suitable because of artificial flavor compounds generated by thermal extraction.


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