Comparison of Internal Quality and Volatile Aromatic Compounds in Several Ligularia spp.

초록

This study was conducted to compare the aromatic compounds and the internal quality such as total phenoliccontents, DPPH activity, and vitamin C contents in two new forma (red type and dalgom) and gom-chwi (Ligulariafischeri). Total phenolic contents were indicated 137.29mg/100g fresh wt. in gom-chwi, 158.40mg/100g freshwt. in red type, and 180.82mg/100g fresh wt. in dalgom, red type and dalgom had higher contents than gom-chwi. DPPH activities were appeared similar result in gom-chwi (74.45%) and red type (75.59%), and dalgom (86.26%)had better than others. In vitamin C contents, gom-chwi and red variety had shown very closed results but dalgomhad best result (1.81mg/100g fresh wt.). Essential oil contents of red type (0.164% of fresh wt.) and dalgom (0.290% offresh wt.) had higher contents than gom-chwi (0.060%). Analysis of major components of essential oil by GC/MSD,identified 43 compounds in gom-chwi, 44 compounds in red type, and 31 compounds in dalgom. N-containing compoundonly detected in dalgom. Comparison of six aromatic compounds for fragrance (a-pinene, β-pinene, β-phellandrene,a-phellandrene, 3-carene, and limonene) was indicated red type had higher contents and dalgom had lowercontents than gom-chwi. Dalgom had higher contents of total phenolic, DPPH activity, vitamin C, and essential oil thanred type and gom-chwi. This result had shown the dalgom had better characters for new cultivar.

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