시판 쑥말차와 쑥차의 휘발성 향기성분

• 영문명: Volatile Flavor Components of Commercial Mugwort Powder Tea and Mugwort Tea
• 발행기관: 한국차학회
• 저자명: 최성희(Sung Hee Choi) 이순애(Soon Ae Lee)
• 간행물 정보: 『한국차학회지』제20권 제3호, 55~59쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.09.30

영문 초록

Mugwort (Artemisia asiatica nakai) is consumed as a food product. The flavor compounds in mugwort powder tea (sample A) and mugwort tea (sample B) were extracted by using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Thirty-seven compounds including 23 terpene compounds, 4 aldehydes, 3 alcohols, 3 ketones, 2 esters and 2 others were isolated from sample A. Thrity-eight compounds including 22 terpene compounds, 4 aldehydes, 4 alcohols, 3 ketones, 2 esters and 3 others were isolated from sample B. The total ion chromatograms of the two samples were quite similar. The major components of both samples were terpene compounds (60%) including α-pinene, β-myrcene, β-elemene, (E)-β-caryophyllene, humulene, β-sesquiphellandrene, germacrene D, curcumene, zingiberene, β-bisabole and α-longipinene. These compounds in mugwort teas have a significant effect on the strong mugwort-like odor. Thujone, which has some toxicity, was isolated in raw mugwort, but did not from the mugwort teas.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

감사의 글

참고문헌

키워드

mugwort (Artemisia asiatica nakai) mugwort powder tea mugwort tea volatile flavor components terpene compounds