Earticle

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.

Volatile flavor compounds of Chamaecyparis obtuse essential oil were extracted by simultaneous steam distillation extraction (SDE) and supercritical fluid extraction (SFE) and analyzed by GC-MS. A total of 48 and 50 components were identified in essential oil by SDE and SFE, respectively. Monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenated sesquiterpenes, and diterpenes in essential oil by SDE were 37.24, 10.9, 9.61, 0.22, and 0.22%, respectively. In the case of SFE, they were 19.1, 23.3, 22.66, 1.31, and 10.57%, respectively. Antioxidant activities were increased with the increase of essential oil up to 80 μL /mL, irrespective of extraction method. Especially, when the essential oil concentration extracted by SDE was increased from 20 to 80 μL /mL, the antioxidant activity was increased from 10.5 to 55.1%. However, over 80 μL/mL of essential oil, an equilibrium state was maintained. In the case of essential oil extracted by SFE, it was decreased compared to that of SDE. For the improvement of atopic dermatitis, various cosmetics such as an ato-cide soap, ato-cide spray, and ato-cide lotion containing essential oil extracted by SFE were tested. About over 90% was useful for the improvement of atopic dermatitis after 4 weeks of clinical trial targeting 40 female adults. These results demonstrate that ato-cide soap, ato-cide spray, and atocide lotion containing essential oil extracted by SFE could be used in functional cosmetics.

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

본 연구는 개똥쑥을 이용하여 기능성 식품 개발을 위한 기초자료를 제공하고자 추출방법에 따른 휘발성 향기성분을 비교하였다. 개똥쑥의 휘발성 향기성분은 SDE 및 SPME법을 이용하여 추출한 후 GC-MS로 분석하였다. 개똥쑥의 휘발성 향기성분은 SDE법과 SPME법에서 각각 79종 및 39종의 화합물로 분리 동정되었다. 총 함량은 각각 1,254.00 mg/kg 및 488.74 mg/kg으로 확인되었다. SDE법에서 분리동정된 성분들은 alcohol류 27종으로 다수를 차지하였고, aldehyde류 13종, ester류 3종, hydrocarbon 22종, ketone류 12종, oxide류 1종 및 n-containing compound류 1종 동정되었다. SPME법에서는 alcohol류 7종, aldehyde류 5종, ester류 1종, hydrocarbon류 18종, ketone류 7종 및 oxide류 1종이 확인되었다. 개똥쑥의 주요 휘발성 향기성분은 caryophyllene oxide, ${\beta}-caryophyllene$, camphor, ${\beta}-selinene$, ${\gamma}-muurolene$, 1,8-cineol, (E)-pinocarveol 및 pinocarvone 등이 확인되었으며, 가장 많은 함량으로 동정된 성분은 caryophyllene oxide로 SDE법은 234.16 mg/kg, SPME법에서 195.44 mg/kg으로 확인되었다. Sabinene, ${\beta}-pinene$, ${\alpha}-terpinene$, ${\gamma}-terpinene$, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol 및 eugenol은 SDE법에서 동정된 성분이며, (E)-anethole 및 ${\alpha}-cubebene$은 SPME법에서만 확인되었다. 결과적으로 추출방법에 따른 휘발성 향기성분의 조성과 함량의 차이를 확인할 수 있었으며, SDE법에 의한 경우가 SPME법보다 더 많은 향기성분이 동정되었다.

This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,254.00 mg/kg) and 39 (488.74 mg/kg) compounds were identified respectively. The compounds extracted by SDE included 27 alcohols, 13 aldehydes, 22 hydrocarbons, 3 esters, 12 ketones, 1 oxide and 1 N-containing compound, on the other hand, using the SPME method, 7 alcohols, 5 aldehydes, 1 ester, 18 hydrocarbons, 7 ketones, and 1 oxide were extracted. The major volatile flavor compounds of Artemisia annua L. isolated by the two methods were caryophyllene oxide, ${\beta}-caryophyllene$, camphor, ${\beta}-selinene$, ${\gamma}-muurolene$, 1,8-cineol, (E)-pinocarveol and pinocarvone. The sesquiterpene named caryophyllene oxide was the most abundant volatile flavor compound with relative contents of 234.16 mg/kg and 195.44 mg/kg obtained by the SDE and SPME methods, respectively. Among the identified volatiles, sabinene, ${\beta}-pinene$, ${\alpha}-terpinene$, ${\gamma}-terpinene$, yomogi alcohol, myrtenol, (Z)-nerolidol, p-cymen-8-ol and eugenol were detected by the SDE method only while (E)-anethole and ${\alpha}-cubebene$ were detected by the SPME method only. This study confirmed that the composition and contents of the volatile flavor compounds vary between different extraction methods. More volatile flavor compounds were identified using the SDE method than the SPME method.

꽃향유로부터 정유물을 추출하여 천연향료로 개발하기 위하여 수증기증류법으로 추출하고 추출공정의 최적 조건을 반응표면 분석법으로 얻고자 하였다. 수증기증류법의 추출조건에 따른 꽃향유 추출물의 품질특성으로 수율과 총페놀화합물, 전자공여능과 주요 향기성분으로 estragole 과 thymol, beta-caryophyllene의 함량을 분석하였다. 추출온도가 추출시간보다 더 큰 영향을 주는 것으로 나타났으며, 각 품질 특성에 대하여 수립된 예측모델식이 모두 유의성이 높아 각 변수의 예측이 가능함을 보였다. 실험구간내에서 능선분석을 통하여 최대점과 추출조건을 예측하였으며 품질특성 값을 최대로 하는 제한 조건으로 얻어진 최적 추출조건은 $108^{\circ}C$와 2.1시간이었다.

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.