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이종호,최병대,이강호,이근태,김태수 國立統營水産專門大學 附設 水産科學硏究所 1989 수산과학연구소보고 Vol.1 No.-
쥐치의 향기성분을 동정하기 위하여 Likerson형의 연속증류추출 및 탄산가스추출법을 이용하여 휘발성 성분을 동정하였다. 그 결과 중성획분에서 55 성분, pherol성획분에서 4 성분, 염기성획분에서 13 성분 및 ㅅ산성획분에서 10 성분이 분리·동정되었고 중성획분에서는 가열·배소 후 propanol, butanol, octanol, dodecanol등의 alcoholfb 그리고 pentanal, hexanal, 2-methyl-l-propanal, heptenal등의 aldehyde의 함량이 크게 증가하여 flavor 형성에 크게 기여할 것으로 생각되어 진다. 분리·동정된 phenol류는 분자량(m/e) 100~160 정도로 나타났으며, 염기성획분에서는 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl=3,5-dimethylpyrazine 등과 2-methylpyridine등이 동정되었다. 이들과 함께 중성획부에서 동정된 furan류가 가열온도의 증가와 함께 그 함량이 증가하였다. 산성획분에서는 배소시료 구분에서 isoaproic acid 및 caproic acid의 함량이 많았다. Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.
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이종호,이강호,김태수,최병대,이근태 한국수산학회 1989 한국수산과학회지 Vol.22 No.3
쥐치의 향기성분을 동정하기 위하여 Likerson형의 연속증류추출 및 탄산가스추출법을 이용하여 휘발성 성분을 동정하였다. 그 결과 중성획분에서 55 성분, pherol성획분에서 4 성분, 염기성획분에서 13 성분 및 산성획분에서 10 성분이 분리·동정되었고 중성획분에서는 가열·배소 후 propanol, butanol, octanol, dodecanol 등의 alcohol류 그리고 pentanal, hexanal, 2-methyl-1-propanal, heptenal 등의 aldehyde의 함량이 크게 증가하여 flavor 형성에 크게 기여할 것으로 생각되어 진다. 분리·동정된 phenol류는 분자량(m/e) 100∼160 정도로 나타났으며, 염기성획분에서는 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine 등과 2-methylpyridine 등이 동정되었다. 이들과 함께 중성획분에서 동정된 furan류가 가열온도의 증가와 함께 그 함량이 증가하였다. 산성획분에서는 배소시료 구분에서 isocaproic acid 및 caproic acid의 함량이 많았다. Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.
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