緑藻アナアオサ (Ulva pertusa) 揮発性成分の脳波に及ぼす影響

概要

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The essential oil of Ulva pertusa was prepared by a steam distillation under the reduced pressure. The characteristic aroma compounds were determined by a GC-sniff test and odor unit values. Seventeen compounds were picked up as the constituents of the characteristic aroma. Thirteen compounds selected as the model solution from the characteristic compounds (17 compounds) were mixed together on the basis of GC peak area. The odor was smelled like a seaweed aroma but not real aroma of Ulva pertusa. Frequency analysis of electroencephalogram (EEG) with the model solution was conducted and then expressed as the potential difference which occurred with the relating some events, P300 values (one of the event-related potential). From the retention time and amplitude of the P300 pulse, it was found that aroma of the model solution affected decreasing of the amplitude of the pulse. This means the aroma affects the decrease of mind concentration for some events. This physiological activity observed in the model solution was positively correlated with that of fraction 3 fractionated from the volatiles in Ulva pertusa.
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