葉山椒及び青山椒の香気成分の同定・定量と試料間変動

概要

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Volatile compounds in the methanol extract of young leaves and green fruits of Japanese pepper (Zlnthoxylum piperitum DC) were separated on an adsorptive column method. The constituents of aroma concentrates from 71 samples of green fruits and 75 samples of young leaves were measured by GC. Volatile compounds were identified by GC-MS. The oil concentration of green fruits was 6200ppm ± 5700ppm, which means average value and standard deviation, and β-phellandrene, d-limonene, and β-pinene accounted for 42%, 23%, and 11% of total oils, respectively. In compounds containing oxygen, geranyl acetate (310ppm ± 530ppm), citronellol (220ppm ± 1700ppm), α-terpineol (7lppm ± 78ppm), citronellal (60ppm ± 157ppm), linalool (54ppm ± 140ppm), and isopulegol (48ppm ± 37ppm) were the main compounds. The oil concentration of young leaves was 1200ppm ± 670ppm, and hydrocarbons more than 80%. In compounds containing oxygen, isopulegol (100ppm ± 62ppm), α-terpineol (74ppm ± 53ppm), citronellal (44ppm ± 80ppm), geranial (37ppm ± 34ppm), geranyl acetate (18ppm ± 28ppm), and citronellol (18ppm ± 35ppm) were the main compounds. There was a large difference in the aroma quality of samples.
社団法人日本農芸化学会の論文
1996-09-01