혼합차의 제조를 위한 자소엽의 휘발성 향기 성분

Flavor Components Identified in Perilla frutescens var. acuta Kudo Leaf for Use as Mixed Tea

The Perilla frutescens var. acuta Kudo leaf was selected as material of a mixed medicinal tea. The volatile flavor components of the materials were collected by a simultaneous distillation and extraction method using a Likens and Nickerson s extraction apparatus. The concentrated extracts were analyzed and identified by gas chromatography-mass spectrometry. The pattern of the total ion chromatograms of the two samples (sample A, cultivated; sample B, wild) were slightly different. Thirty-two compounds including 11 terpene hydrocarbons, 8 alcohols, 5 aldehydes, 5 ketones, 1 furans and 2 others were identified from sample 1. Forty-three compounds including 17 terpene hydrocarbons, 10 alcohols, 6 aldehydes, 6 ketones, 2 furans and 2 others were identified from sample 2. The major components of sample 1 were terpene hydrocarbones (34%), including β-caryophyllene, α-humulene, β-farnescene, and germacrene D. The major components of sample 2 were terpene hydrocarbones (39%), including β-caryophyllene, α-humulene, β-farnescene, germacrene D, α-pinene, β-pinene, and limonene.