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KMID : 0665420060210040433
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Korean Journal of Food Culture
2006 Volume.21 No. 4 p.433 ~ p.438
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Compositional Changes in Essential Oil of Zanthoxylum piperitum A.P. DC. During Storage
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Chung Mi-Sook
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Abstract
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Compositional changes In essential oil of Zanthoxylum piperitum A.P. DC. were investigated under six different storage conditions for 3 months. Essential oil from Zanthoxylum piperitum was collected by steam distillation method and analyzed by gas chromatography-mass selective detector (GC-MSD). Forty-one volatile compounds, consisting of 12 hydrocarbons, 11 alcohols, 8 aldehydes, 3 oxides, 3 esters, 3 ketones and 1 acid were identified from the fresh essential oil of Zanthoxylum piperitum. In essential oils, compositional changes occurred in particularly monoterpene hydrocarbons. Total levels of ketones, esters, oxides and alcohols increased during storage. Moreover, aerobic condition caused decrease in a few constituents duringstorage even at low temperature.
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KEYWORD
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Zanthoxylum piperitum A.P. DC., essential oil, compositional change
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