곰취와 한대리곰취의 휘발성 향기성분 분석

초록

The volatile aroma of fresh leaves is one of main factor in taste of all the edible green plants. The volatile aroma in almost edible green leaves are suggested as essential oil compounds. Ligularia fischeri, Synurus deltoides, Ligularia fischeri var. spiciformis and Aster scaber are one of the favourable edible green plants in Korea. In this study, volatile aroma compounds from Ligularia fischeri and Ligularia fischeri var. spiciformis species were analyzed by the SPME/GC/MSD method. Ligularia fischeri had 78 volatile aroma compounds such as D-limonene(20.28%), α-pinene(dextro, 14.15%), L-β-pinene(12.85%), 3-carene, β-cubebene(10.39%), etc. Ligularia fischeri var. spiciformis had 83 volatile aroma compounds such as D-limonene(36.97%), β-cubebene(13.95%), L-β-pinene(13.38%), α-pinene(dextro, 4.76%), caryophylle-ne(3.33%) etc. Conclusively, the commom volatile aroma compounds in Ligularia fischeri and Ligularia fischeri var. spiciformis leaves were D-limonene, α-pinene, L-β-pinene, β-cubebene, Caryophyllene, α-farnesene, terpinolen. However, the composition and amount of volatile aroma compounds were very different between the two species.

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