살구의 휘발성 향기성분 조성에 대한 분리 방법의 영향을 조사코저 살구 과육(pH 3.1)을 simultaneous distillation-extraction(SDE)법, headspace trapping법 또는 이를 pH 7.0으로 중화시킨 후 SDE법에 의해 얻어진 정유성분의 조성을 분석 비교하였다. GC-MS 및 GC에 의한 표준품과 머무름 시간의 비교에 의해 확인된 80종의 성분들 중 pH3.1에서 SDE법에 의해 얻어진 정유성분중에는 다른 두 가지 방법에 의해 얻어진 정유성분에서는 검출되지 않거나 또는 미량으로 검출된 n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${eta}-phenylethyl alcohol$ 및 naphthalene 유도체들이 많이 검출되었으며 이러한 결과는 살구에서 비휘발성인 glycoside 형태로 존재하는 위와 같은 성분들이 산성조건하에서 수증기 증류시 glycoside 결합이 가수분해되어 휘발성 성분으로 유리되는데 기인하는 것으로 판단되었다.
Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic $C_6$ aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, ${eta}-phenylethyl$ alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic $C_6$ aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${eta}-phenylethyl$ alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.
