The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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GC-MS Analyses of the Essential Oils from Ixeris dentate(Thunb.) Nakai and I. stolonifera A. Gray

GC-MS를 이용한 씀바귀 및 좀씀바귀의 정유 성분 분석

  • 최향숙 (경인여자대학교 식품영양과)
  • Received : 2012.03.27
  • Accepted : 2012.05.14
  • Published : 2012.06.30
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Abstract

The volatile flavor compounds of the essential oils from Ixeris dentate (Thunb.) Nakai and I. stolonifera A. Gray were investigated. The essential oils were extracted by hydro distillation extraction method. Ninety-three volatile flavor components were identified from I. dentate (Thunb.) Nakai essential oil. Hexadecanoic acid(33.73%) was the most abundant compound, followed by (Z,Z,Z,)-9,12,15-octadecatrienoic acid(18.59%), 6,10,14-trimethyl-2-pentadecanonel(10.39%) and phytol(5.21%). Ninety-seven volatile flavor components were identified from the essential oil of I. stolonifera A. Gray. Hexadecanoic acid was the most abundant component(39.7%), followed by (Z,Z,Z)-9,12,15-octadecatrienoic acid(12.63%), 9,12-octadecadienoic acid, ethyl ester(12.36%), pentacosane(5.2%) and 6,10,14-trimethyl-2-pentadecanone(3.18%). The volatile composition of I. dentate (Thunb.) Nakai was characterized by higher contents of phytol and phthalides than those of I. stolonifera A. Gray. The volatile flavor composition of I. stolonifera A. Gray can easily be distinguished by the percentage of sesquiterpene compounds against I. dentate (Thunb.) Nakai essential oil.

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