혼합차의 제조를 위한 자소엽의 휘발성 향기 성분

• 영문명: Flavor Components Identified in Perilla frutescens var. acuta Kudo Leaf for Use as Mixed Tea
• 발행기관: 한국차학회
• 저자명: 최성희(Sung Hee Choi)
• 간행물 정보: 『한국차학회지』제21권 제4호, 70~73쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

The Perilla frutescens var. acuta Kudo leaf was selected as material of a mixed medicinal tea. The volatile flavor components of the materials were collected by a simultaneous distillation and extraction method using a Likens and Nickerson s extraction apparatus. The concentrated extracts were analyzed and identified by gas chromatography-mass spectrometry. The pattern of the total ion chromatograms of the two samples (sample A, cultivated; sample B, wild) were slightly different. Thirty-two compounds including 11 terpene hydrocarbons, 8 alcohols, 5 aldehydes, 5 ketones, 1 furans and 2 others were identified from sample 1. Forty-three compounds including 17 terpene hydrocarbons, 10 alcohols, 6 aldehydes, 6 ketones, 2 furans and 2 others were identified from sample 2. The major components of sample 1 were terpene hydrocarbones (34%), including β-caryophyllene, α-humulene, β-farnescene, and germacrene D. The major components of sample 2 were terpene hydrocarbones (39%), including β-caryophyllene, α-humulene, β-farnescene, germacrene D, α-pinene, β-pinene, and limonene.

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키워드

Perilla frutescens var. acuta Kudo leaf cultivated wild mixed tea flavor components