지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.3
- 발행연도
- 2012.9
- 수록면
- 234 - 238 (5page)
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초록· 키워드
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The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (±)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (34)
참고문헌 신청
1. [단행본] - Yuk CS. / 2006 / Original Colors pictorial book of the Korean medicinal use / Academy Books : 537 ~
2. [학술지(정기간행물)] - Kim YY / 2001 / Biological activities of linarin from Chrysanthemum zawadskii var / latilobum K. Yakhak Heoji 45 : 604 ~ 610
3. [학술지(정기간행물)] - Burt S. / 2004 / Essential oils: their antibacterial properties and potential applications in food－a review / Int J Food Microbiol 94 : 223 ~ 253
4. [학술지(정기간행물)] - Draushon FA. / 2004 / Use of botanicals as bio-preservatives in foods / Food Technol 58 : 20 ~ 28
5. [학술지(정기간행물)] - Kil YC / 1996 / Antioxidant effect of wild plants extracts / Food Ind Nutr 1 : 76 ~ 77
2. [학술지(정기간행물)] - Kim YY / 2001 / Biological activities of linarin from Chrysanthemum zawadskii var / latilobum K. Yakhak Heoji 45 : 604 ~ 610
3. [학술지(정기간행물)] - Burt S. / 2004 / Essential oils: their antibacterial properties and potential applications in food－a review / Int J Food Microbiol 94 : 223 ~ 253
4. [학술지(정기간행물)] - Draushon FA. / 2004 / Use of botanicals as bio-preservatives in foods / Food Technol 58 : 20 ~ 28
5. [학술지(정기간행물)] - Kil YC / 1996 / Antioxidant effect of wild plants extracts / Food Ind Nutr 1 : 76 ~ 77
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UCI(KEPA) : I410-ECN-0101-2014-511-001379487