생육 환경 및 수확 시기에 따른 큰비쑥의 휘발성 향기성분 비교

Abstract

Artemisia fukudo Makino belongs to the Asteraceae and is a green-white halophyte with a unique scent. We analyzed volatile aroma compounds in A. fukudo Makino under different growth environments and harvest times to explore the value of A. fukudo Makino as a natural fragrance and to secure functional data in this study. Volatile aroma compounds in A. fukudo Makino were analyzed by GC-MS using the headspace method. A total of 34 volatile aroma compounds containing 25 types of monoterpenes, 3 types of sesquiterpenes, 4 types of esters, 1 type of aldehyde, and 1 type of alcohol, were identified. There was no significant difference in volatile aroma compounds by different growth environments. Volatile aroma compounds in native and cultivated A. fukudo Makino increased in the spring, the early stage of growth, decreased in the hot summer, and tended to increase significantly in the fall, the flowering period. In addition, the major volatile aroma compounds were eucalyptol, sabinene, camphene, ο-cymene, γ-terpinene, and α-terpinene, and accounted for about 90%. As a result, it is recommended to harvest in September-October, the flowering period, for easy environmental management and harvesting and a high yield of volatile aroma compounds.