산초열매의 채집 시기별 일반성분, 지방산 및 정유성분 조성 변화
Studies on Proximate Composition, Fatty Acids and Volatile Compounds of Zanthoxylum schinifolium Fruit According to Harvesting Time
2
조회
0
다운로드
10
인용
0
참고문헌
키워드
초록
Biological characteristics of 5 Zanthoxylum schinifolium (Zs) fruits such as Z1 (early August), Z2 (middle August), Z3 (middle September), Z4 (early October) and Z5 (middle October) according to harvesting time were evaluated. As fruits ripened, average weight of Zs increased from 4.8㎎ (Z1) to 50.7㎎ (Z5), while moisture contents decreased from 74.6% (Z1) to 55.2% (Z5). Crude fat contents of the fruits during ripening increased from 1% (Z1) to 10.6% (Z5). The major fatty acids in Zs were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), and linoleic (C18:2) acids. Linoleic acid (C18:2) was a main fatty acid in Z1 and Z2, whereas oleic acid (C18:1) was found as a main one in the other Zs. The ratio of unsaturated fatty acid to total fatty acids increased from 60% (Z1) to 80% (Z3~Z5) during ripening. Among ripening stages,Z4 had the highest contents of total fatty acids (3,355㎍/g) and total unsaturated fatty acids (2,753㎍/g). Forty six volatile compounds in Zs were also identified. The major volatile compounds were α-pinene, β-myrcene, β-ocimene, 2-nonanone,estragole, 2-undecanone, and β-caryophyllene. Major volatile components of Z1 were β-ocimene (20.8 peak area %) and α-pinene (9.7 peak area %). In Z2, estragole (30.1 peak area %) was a main volatile compound, but the contents of α-pinene (0.4 peak area %), β-myrcene (0.3 peak area %), and β-ocimene (0.6 peak area %) were lower than those in Z1. Especially,estragole used as perfumes and as a food additive for flavor was drastically increased to 91.2 (Z3) and 92% (Z4) as fruits ripened.
Abstract
Biological characteristics of 5 Zanthoxylum schinifolium (Zs) fruits such as Z1 (early August), Z2 (middle August), Z3 (middle September), Z4 (early October) and Z5 (middle October) according to harvesting time were evaluated. As fruits ripened, average weight of Zs increased from 4.8㎎ (Z1) to 50.7㎎ (Z5), while moisture contents decreased from 74.6% (Z1) to 55.2% (Z5). Crude fat contents of the fruits during ripening increased from 1% (Z1) to 10.6% (Z5). The major fatty acids in Zs were palmitic (C16:0), palmitoleic (C16:1), oleic (C18:1), and linoleic (C18:2) acids. Linoleic acid (C18:2) was a main fatty acid in Z1 and Z2, whereas oleic acid (C18:1) was found as a main one in the other Zs. The ratio of unsaturated fatty acid to total fatty acids increased from 60% (Z1) to 80% (Z3~Z5) during ripening. Among ripening stages,Z4 had the highest contents of total fatty acids (3,355㎍/g) and total unsaturated fatty acids (2,753㎍/g). Forty six volatile compounds in Zs were also identified. The major volatile compounds were α-pinene, β-myrcene, β-ocimene, 2-nonanone,estragole, 2-undecanone, and β-caryophyllene. Major volatile components of Z1 were β-ocimene (20.8 peak area %) and α-pinene (9.7 peak area %). In Z2, estragole (30.1 peak area %) was a main volatile compound, but the contents of α-pinene (0.4 peak area %), β-myrcene (0.3 peak area %), and β-ocimene (0.6 peak area %) were lower than those in Z1. Especially,estragole used as perfumes and as a food additive for flavor was drastically increased to 91.2 (Z3) and 92% (Z4) as fruits ripened.
참고문헌 (37)
- Arimura G, "Herbivore-induced volatiles induce the emission of the ethylene in neighboring lima bean plants", Plant Journal, 29, pp.87~98 (2002)
- Chae YA, "Identification of chemotypes in traditional aromatic plant resources Z. schinifolium Siebold et Zucc. and Z. piperitum DC", Korean Journal of Breeding, 33, pp.126~132 (2001)
- Cha JY, "Fatty acid composition of serum and liver in mice and sancho (Zanthoxylum schinifolium) seed oil", Korean Journal of Postharvest Science Technology, 7, pp.308~312 (2000)
- Chang CT, "Coumarins and anti-HBV constituents from Zanthoxylum schinifolium", Phytochenmistry, 45, pp.1419~1422 (1997)
- Kyung-Mi Chang, "Analysis of Aroma Components from Zanthoxylum", Food Science and Biotechnology, 17(3), pp.669~674 (2008), 한국식품과학회
- Chen IS, "Coumarins and anti-platelet aggregation constituents from Zanthoxylum schinifolium", Phytochemistry, 39, pp.1091~1097 (1995)
- 조민구, "SPME법을 이용한 전통 향료 유전자원 산초 및 초피？ 정유성분 분석", 한국약용작물학회지, 9(3), pp.192~197 (2001), 한국약용작물학회
- 조민구, "산초나무와 초피나무 잎의 정유성분 변이", 한국약용작물학회지, 10(3), pp.162~166 (2002), 한국약용작물학회
- 조민구, "SPME법에 의한 산초나무와 초피나무 잎과 열매의 향기성분 분석", 한국약용작물학회지, 11(1), pp.40~45 (2003), 한국약용작물학회
- 최재을, "인삼 지상부의 채취시기에 따른 사포닌조성 비교", 한국약용작물학회지, 17(4), pp.251~256 (2009), 한국약용작물학회
- Guenther, E, "The essential oils, Vol. 2", pp.852~ (1949), D. Van Nostrand Co
- 장미진, "산초 (Zanthoxylum Schinifolium) 뿌리, 줄기 및 잎 추출물의 항산화,DPPH Radical 소거 작용 및 항혈전 효과", 한국영양학회지, 38(5), pp.386~394 (2005), 한국영양학회
- 장상훈, "수확시기별, 부위별 선학초의 폴리페놀함량 및 DPPH 라디컬 소거능의 변화", 한국약용작물학회지, 16(6), pp.397~401 (2008), 한국약용작물학회
- Jeong JS, "An unabridged dictionary of rural medicinal herbs", pp.795~ (1990), Youngrim Press
- John B, "Dictionary of natural products, Vol. 8", pp.4793~ (1994), Chapman & Hall Co
- 전도연, "Apoptosis of Human Jurkat T Cells Induced by the Methylene Chloride Extract from the Stems of Zanthoxylum schinifolium is Associated with Intrinsic Mitochondria-Dependent Activation of Caspase Pathway", 생명과학회지, 18(11), pp.1499~1506 (2008), 한국생명과학회
- Jun DY, "Apoptogenic acitivity of auraptene of Zanthoxylum schinifolium toward human acute leukemia jurkat T cells is associated with ER stress-mediated caspase-8 activation that stimulates mitochondria-dependent or -independent caspase cascade", Carcinogenesis, 28, pp.1303~1313 (2007)
- Kim J, "Antimicrobial activities of Zanthoxylum schinifolium and Zanthoxylum piperitum leaves", Korean Journal of Postharvest Science Technology, 7, pp.195~200 (2000)
- Kim JB, "The composition of useful medium chain fatty acids in eight plant species", Journal of the Korean Society Agricultural Chemistry and Biotechnology, 44, pp.20~23 (2001)
- Kim JB, "Screening of γ-linolenic acid resources and fatty acid composition in Korean native medicinal plants resources", Korean Journal of Medicinal Crop Science, 3, pp.107~110 (1995)
- Kim SI, "Isolation and identification of antimicrobial compound from sancho (Zanthoxylum schinifolium)", Korean Journal of Society of Food Science, 13, pp.56~63 (1997)
- 김정순, "Vibrio parahaemolyticus에 대한 산초 추출물의 항균활성", 한국식품영양과학회지, 33(3), pp.500~504 (2004), 한국식품영양과학회
- Kwon YM, "Plant Physiology", pp.227~230 (1997), Academibook Press
- Lee JG, "Analysis of volatile components of sancho (Zanthoxylum schinifolium) by solid phase micro extraction", Korean Journal of Food and Nutrition, 12, pp.119~123 (1999)
- Lee JW, "Volatile flavor components of Korean sancho fruit and tree (Zanthoxylum schinifolium)", Korean Journal of Food and Nutrition, 11, pp.493~498 (1998)
- Lee SJ, "Korean folk medicine-monographs series. No. 3", pp.88~ (1996), Publishing center of Seoul National University
- 이영근, "담두시의 제조방법 확립 및 제조방법 개선에 관한 연구", 동아시아식생활학회지, 13(4), pp.313~317 (2003), 동아시아식생활학회
- Lee YN, "Flora of Korea", pp.438~ (1998), Kyohak Press
- Leung AY, "Encyclopedia of common natural ingredients used in food, drugs, and cosmetics", pp.241~245 (1980), John Wiley and Sons Inc
- Mann J, "Natural Products", pp.309~311 (1994), Addison Wesley Longman Ltd.
- Mun SI, "Further screening for antioxidant activity of vegetable plants and its active principles from Zanthoxylum schinifolium", Journal of Korean Society of Food Science and Nutrition, 23, pp.466~471 (1994)
- Mun SI, "Storage stability of freeze dried loach for instant choo-o-tang", Journal of Korean Society of Food Science and Nutrition, 28, pp.53~160 (1999)
- Pichersky E, "The formation and function of plant volatiles: perfumes for pollinator attraction and defense", Current Opinion in Plant Biology, 5, pp.237~243 (2002)
- Seo BK, "study on the essential oil of fragrant woody landscape plants", Journal of Oriental Botanical Research, 7, pp.127~132 (1994)
- 신승렬, "한방재료 열수 추출물의 항산화 효과", 한국식품영양과학회지, 35(2), pp.187~191 (2006), 한국식품영양과학회
- Takehiko S, "Isolation and characterization of (E)-beta-ocimene and 1,8-cineole synthases in Citrus unshiu Marc", Plant Science, 168, pp.987~995 (2005)
- Taskamoto Y, "(perennials)", pp.5~19 (1978), Hoikusha