지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Mugwort (Artemisia asiatica nakai) is consumed as a food product. The flavor compounds in mugwort powder tea (sample A) and mugwort tea (sample B) were extracted by using the SDE method. The concentrated flavor extracts were analyzed and identified by GC-MS. Thirty-seven compounds including 23 terpene compounds, 4 aldehydes, 3 alcohols, 3 ketones, 2 esters and 2 others were isolated from sample A. Thrity-eight compounds including 22 terpene compounds, 4 aldehydes, 4 alcohols, 3 ketones, 2 esters and 3 others were isolated from sample B. The total ion chromatograms of the two samples were quite similar. The major components of both samples were terpene compounds (60%) including α-pinene, β-myrcene, β-elemene, (E)-β-caryophyllene, humulene, β-sesquiphellandrene, germacrene D, curcumene, zingiberene, β-bisabole and α-longipinene. These compounds in mugwort teas have a significant effect on the strong mugwort-like odor. Thujone, which has some toxicity, was isolated in raw mugwort, but did not from the mugwort teas.
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