• Bulletin of the Korean Chemical Society
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• v.20 no.1
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• pp.65-68
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• 1999

Novel mononuclear group 13 metal complexes with the formula (R2M){NC5H4C(CH3)NNC(S)NH(C6H5)} (M=Al, R=iC4H9 (1); M=Ga, R=iC4H9 (2); M=Al, R=CH2SiMe3 (3); M=Ga, R=CH2SiMe3 (4)) result when 2-acetyl pyridine 4-phenyl-thiosemicarbazone ligand is mixed with trialkyl aluminum or trialkylgallium. These compounds 1-4 are characterized by microanalysis, NMR (1H, 13C) spectroscopy, mass spectra, and singlecrystal X-ray diffraction. X-ray single-crystal diffraction analysis reveals that 1 is mononuclear metal compound with coordination number of 5 and N, N, S-coordination mode.

• Natural Product Sciences
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• v.20 no.2
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• pp.95-101
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• 2014

Five lignan glycosides, seven megastigmane glycosides, and seven phenolic compounds were isolated by repeated column chromatography from the MeOH extract of Salsola komarovii. Their structures were determined to be lariciresinol-9-O-${\beta}$-$\small{D}$-glucopyranoside (1), alangilignoside C (2), conicaoside (3), (+)-lyoniresinol 9'-O-${\beta}$-$\small{D}$-glucopyranoside (4), (8S,8'R,7'R)-9'-[(${\beta}$-glucopyranosyl)oxy]lyoniresinol (5), blumenyl B ${\beta}$-$\small{D}$-glucopyranoside (6), blumenyl A ${\beta}$-$\small{D}$-glucopyranoside (7), staphylionoside D (8), icariside $B_2$ (9), (6R,9S)-3-oxo-${\alpha}$-ionol ${\beta}$-$\small{D}$-glucopyranoside (10), 3-oxo-${\alpha}$-ionol 9-O-${\beta}$-$\small{D}$-apiofuranosyl-($1{\rightarrow}6$)-${\beta}$-$\small{D}$-glucopyranoside (11), blumenol B 9-O-${\beta}$-$\small{D}$-apiofuranosyl-($1{\rightarrow}6$)-${\beta}$-$\small{D}$-glucopyranoside (12), benzyl 6-O-${\beta}$-$\small{D}$-apiofuranosyl-${\beta}$-$\small{D}$-glucopyranoside (13), canthoside C (14), tachioside (15), isotachioside (16), biophenol 2 (17), 2-(3,4-dihydroxy)-phenyl-ethyl-${\beta}$-$\small{D}$-glucopyranoside (18), and cuneataside C (19) by spectroscopic methods. All the isolated compounds 1 - 19 were reported from this source for the first time. Compounds 2, 3 and 6 upregulated NGF secretion to $118.8{\pm}3.6%$, $128.2{\pm}9.3%$ and $111.1{\pm}7.1%$ without significant cell toxicity.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.625-630
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• 2002

Raw pine-mushrooms (Tricholoma matsutake Sing.) of four grades and those frozen were analyzed for proximate composition, smell pattern, volatile flavor compounds, and sensory evaluation. Proximate compositions of raw pine-mushrooms (A-C, regular grade) were $89.48{\sim}90.77%$ moisture, 6.81% ash excluding D (below regular grade) sample, $2.24{\sim}2.52%$ crude lipid, and $16.19{\sim}20.01%$ crude protein. Proximate compositions of frozen pine-mushrooms preserved for 6 months at -20 and $-70^{\circ}C$ showed no difference compared with raw pine-mushrooms. Results of smell pattern and multidimensional analysis revealed raw pine-mushrooms showed no differences among samples, but frozen pine-mushrooms differed significantly depending on the grade. Volatile flavor compounds of pine-mushrooms were analyzed using a purge and trap method with GC/MSD. Twenty-nine volatile compounds were identified, among which alcohols such as 1-octen-3-ol, 2-octen-1-ol, 3-methyl-butanol, and n-octanol were commonly found in all pine-mushroom samples. In sensory attributes, raw pine-mushrooms were not significantly different at 5% level, and sample D of frozen pine-mushrooms scored lower than samples $A{\sim}C$.

• Journal of the Korean Chemical Society
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• v.55 no.5
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• pp.781-786
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• 2011

An easy and efficient route for the synthesis of some imidazo[1,2-c]pyrazolo[4,3-e]pyrimidines 3-6, imidazo[1,2-c]pyrazolo[4,3-e]triazine 8, pyrazolo[4,3-e]triazolo[1,5-c]pyrimidines 12-15 and pyrazolo-[3',4':4,5]pyrimido[1,6-b]triazines 16, 17 was described through the reaction of readily available 5-aminopyrazole-4-carbonitrile 1 with different reagents. The in vitro antimicrobial activity of some synthesized compounds was examined. Most of the tested compounds proved to be active as antibacterial and antifungal agents.

• Journal of the Korean institute of surface engineering
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• v.33 no.1
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• pp.25-33
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• 2000

The synthesis and characterization of intercalated compound of dodecanesulfornate into hydrated metal, [M($H_2$O)\ulcorner](C\ulcornerH\ulcorner$SO_3$)$_2$.$xH_2$O (M=Co, Cu) was presented. The compounds shows a layered structure which was determined by powder X-ray diffraction. Thermal behavior of the layered structure was investigated using thermal analysis, and FT-IR spectroscopy by varying the temperature. The increase in layer spacing of the products by increasing the temperature is also checked by X-ray diffraction. We can suggest three kinds of layered structure by varying the temperature, which is accompanied by changing the intercalated dodecanesulfonate from the monolayer to the bilayer structure or changing the tilt angle.

• Bulletin of the Korean Chemical Society
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• v.23 no.12
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• pp.1709-1714
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• 2002

4-Aryl-3-cyano-6-(2'-thienyl)-pyridine-2(1H)-thiones(1a-c) were reacted with phenacyl bromide, chloro-N-arylacetanmides or 2-chloroacetylaminopyridine to furnish 2-functionalized 3-amino-4-aryl-6-(2'-thienyl)-thieno[2,3-b]pyridines 4a-c and 5a-c or 5d respecitively. The compounds 5a-d underwent different sequence of reactions to produce a variety of thienylpyridothienopyrimidines and, thienylpyridothienotriazines. Some of the prepared compounds were tested in vitro for their antimicrobial activities.

• Journal of the Korean Chemical Society
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• v.52 no.6
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• pp.712-716
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• 2008

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of the Korean Chemical Society
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• v.27 no.1
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• pp.53-57
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• 1983

Triethylgermyldiphenylphosphine was reacted with phenylisocyanate at various temperatures for three days in sealed ampoules. At $0^{\circ}C$, only N, N-diphenyluretidine-2,4-dione, a cyclic dimer of phenylisocyanate (35%), was formed. But at $20^{\circ}C$, phenylisocyanutrate, a cyclic trimer of phenylisocyanate (30%), was formed along with the dimer. At $50^{\circ}C$, diphenylcarbodiimide (55%) was given together with the compounds described above. At the higher reaction temperatures than $100^{\circ}C$, instead of the dimer and trimer of phenylisocyanate, 1,3,5-triphenyl-2,4,6-tris(phenylimino) hexahydro-1,3,5-triazine, a cyclic trimer of diphenylcarbodiimide (30%) and diphenylcarbodiimide (70%) were mainly produced. Triethylgermyldiphenylphosphine appears to act as a catalyst for the formation of the above cyclic compounds.

• Bulletin of the Korean Chemical Society
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• v.28 no.6
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• pp.970-976
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• 2007

For the development of novel hepatoprotective agents, C11, C28, C2,3,23 or C2,23,28 functional groups on asiatic acid were modified, and their hepatoprotective effects were evaluated. Most of the prepared compounds displayed potent hepatoprotective activities against CCl4- and galactosamine (GaIN)-induced hepatotoxicity. Especially, compounds 16 and 20 showed the most significant hepatoprotective effects against GaIN-induced hepatotoxicity (54.2% and 46.4% protection at 50 mM, respectively).