|
KMID : 0665420070220020246
|
|
Korean Journal of Food Culture
2007 Volume.22 No. 2 p.246 ~ p.253
|
|
|
Analysis of Mineral and Volatile Flavor Compounds in Pimpinella brachycarpa N. by ICP-AES and SDE, HS-SPME-GC/MS
|
|
Chang Kyung-Mi
Chung Mi-Sook
Kim Mi-Kyung
Kim Gun-Hee
|
|
|
Abstract
|
|
|
|
Mineral and volatile flavor compounds of Pimpinella brochycarpa N., a perennial Korean medicinal plant of the Umbelliferae family, were analyzed by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and simultaneous steam distillation extract (SDE)-gas chromatography mass spectrometry (GC/MS), head space solid phase micro-extraction (HS-SPME)-GC/MS. Mineral contents of the stalks and leaves were compared and the flavor patterns of the fresh and the shady air-dried samples were obtained by the electronic nose (EN) with 6 metal oxide sensors. Principal component analysis (PCA) was carried out using the data obtained from EN. The 1st principal values of the fresh samples have + values and the shady air-dried have - values. The essential oil extracted from the fresh and the shady air-dried by SDE method contain 58 and 31 flavor compounds. When HS-SPME method with CAR/PDMS fiber and PDMS fiber were used, 34 and 21 flavor compounds. The principal volatile components of Pimpinella brachycarpa N. were -selinene, germacrene D, and myrcene.
|
|
|
KEYWORD
|
|
|
Pimpinella brachcarpa N., mineral contents, volatile flavor compounds
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|