Earticle

초록

영어

Formaldehyde (FA) is a carcinogenic compound present in cigarette smoke. In this study, the amount offormaldehyde was analyzed in 5 kinds of cigarettes and the inhibitory effect of plant volatile extracts on the formation of FAwas investigated. After extraction of the cigarette sample, FA was converted into its thiazolidine derivatives by reaction withcysteamine, and then measured using a gas chromatography-nitrogen phosphorus detector (GC-NPD). The concentrations ofFA in cigarette smoke were found between 138.24 and 217.82µmol/g cigarette smoke. Extracts isolated from Welsh onion(Allium cepa L.), garlic (Allium sativum L.), crown daisy (Chrylsanthemum coronarium L.), green pepper (Capsicum annuumL.), and sesame dropwort (Oenanthe javanica DC) were used for analyzing their inhibitory effects on the formation of FA.The inhibitory effects of extracts of Welsh onion, garlic, crown daisy, green pepper, and sesame dropwort on the formation ofFA were 64, 47, 38, 47, and 19%, respectively.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jae-Young Her [ Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea ]
• Hae-Won Jang [ Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea ]
• Kwang-Geun Lee [ Department of Food Science and Technology, Dongguk University, Seoul 100-715, Korea ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664