Comparative Analysis of Volatile Flavor Compounds from Zanthoxylum pipperitum A.P. DC.
2008
Chang, K.M. (Duksung Women's University, Seoul, Republic of Korea) | Kim, G.H. (Duksung Women's University, Seoul, Republic of Korea), E-mail: [email protected]
The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone (p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by β-phellandrene, sabinene, terpinen-4-ol and linalool (each greater than 5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each greater than 5%).
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