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pp.929-937
본 연구에서는 국내산 Allium속의 휘발성 유기성분과 생리적 유용성을 지닌 함유황 유기화합물을 비교 분석하였다. 마늘, 양파 및 대파를 동결 건조하여 SDE 추출법을 이용하였으며 휘발성 유기성분을 추출하고 GC/MS로 분석하였다. 건마늘의 주요 향기성분은 diallyl disulfide, diallyl trisulfide, allyl methyl trisulfide, allyl methyl disulfide 등이었으며, 건양파에서는 diprop
We identified volatile organic compounds in Korean Allium species. Volatile organic components in three Korean Allium species, dried garlic, dried onion, and dried Welsh onion, were extracted using a simultaneous distillation and extraction (SDE) method and identified by GC/MS analysis. The numbers of volatile compounds were 48, 32, and 33 in the three species, respectively. In dried onion, the major compounds were dipropyl trisulfide, methyl propyl trisulfide, and propanethiol. (Z), (E)-propenyl propyl trisulfide, methyl propyl trisulfide, and dipropyl trisulfide were detected at high levels in Welsh onion. In dried garlic, presence of the allyl group identified characteristic volatile organosulfur compounds including diallyl disulfide and diallyl trisulfide. Qualitative and quantitative analysis of volatile compounds in three Korean Allium species showed that sulfur-containing compounds were dominant, and allyl groups derived from (+)-S-(2-propenyl)-L-cysteine sulfoxide (ALLYL CSO, alliin) were more abundant in dried garlic, than in other materials.
