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KMID : 0665220040170030260
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 3 p.260 ~ p.265
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Volatile Components of Pine Needle(Pinus densiflora S.) by Purge and Trap Headspace
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Lee Jae-Gon
Chang Hee-Jin
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Abstract
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Volatile components of pine needle(Pinus densiflora S.) were isolated by purge & trap headspace technique and analyzed by gas chromatography-mass spectrometry(GC-MS). And then volatile components were extracted for 2 hr and 20 hr at the two different temperature settings: room temperature and 60^{circ}C. A total of 61 volatile components were identified by the four different conditions. These compounds are classified into six categories in terms of chemical functionality: 35 hydrocarbons, 16 alcohols, 4 carbonyls, 2 esters, 1 acid and 3 ethers. The major components were {alpha}-pinene(1.5～15.7%), {beta}-myrcene(13.2～15.6%), {beta}-phellandrene(l2.0～16.0%) and cis-3-hexenol(4.0～18.3%). In the comparison of the four extraction conditions, longer extraction can be effective to extract components that have a high boiling point, but proved useless in obtaining low boiling point components. As a result of these experiments under the four different conditions, the 20 hr extraction at room temperature appeared to be the most optimized condition for the analysis of volatile compounds by using the purge & trap headspace technique.
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KEYWORD
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pine needle, volatile components, purge & trap headspace, GC-MS
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