생양파와 발효양파의 함유황 유기화합물 비교분석

Abstract

Volatile organosulfur components of fresh and fermented onions, were extracted by simultaneous steam distillation and extraction(SDE) method using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent. The volatile extracts were analyzed by GC/MS. Identification of the volatile components was based on their mass spectra and their retention indices determined on DB-WAX capillary column. The totals of 36 and 33 volatile components were identified from fresh and fermented onions, respectively. There were 24 organosulfur compounds, 3 alcohols, 3 aldehydes, 2 ketones, 2 ethers and 2 miscellaneous in fresh onion, and 22 organosulfur compounds, 3 alcohols, 3 aldehydes, 2 ketones, 2 ethers and 1 miscellaneous in fermented onion. Among these, dimethyl trisulfide, dimethyl disulfide, (Z),(E)-propenyl methyl disulfide, methyl propyl trisulfide, (Z),(E)-propenyl propyl trisulfide, 2-methyl-2-pentanal were detected as the main components from fresh and fermented onions. Total contents of volatile components isolated and identified from fresh and fermented onions were 34.769 mg/kg and 10.782 mg/kg, respectively.