• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.133-139
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• 1983

As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or $10\%$ of salt and various contents of additives such as lactic acid, sorbitol, glycerin and ethanol as preservatives and flavor enhancers, and fermented for 80 days at $29\pm3^{\circ}C$. Judging from the changes in pH, amino-nitrogen and volatile basic nitrogen during fermentation of low salted sardine and the organoleptic evaluation on their flavor, the products of sardine meat containing 8 or $10\%$ of table salt, $0.5\%$ of lactic acid, $6\%$ of sorbitol and $6\%$ of ethanol as additives were most desirable when fermented for 60 days.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.51-58
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• 2004

This study was performed to investigate compositions of inorganic elements, amino acids and glycoprotein fractions as biological substances in fruit body of Sarcodon aspratus. The fruit body of Sarcodon aspratus contained Ca, Mg, Zn, Mn, Fe, Cu, and Pb, in particular high Ca and Na. Hot water extracts consisted of 54% of polysaccharide fraction and 32.6% of protein. In amino acids composition, fourteen free amino acids were detected, mainly glutamic acid, alanine and arginine. Fifteen kinds of total amino acids were contained with major components of glutamic acid, aspartic acid, serine and threonine. Concerned to glycoprotein extraction, 95% ethyl alcohol concentration gave the highest yields with 70.6% sugar fraction, 332% glycoprotein. Different ethyl alcohol concentration resulted in different protein precipitations, and lower concentration ethyl alcohol in the range of 30 to 70% gave more than 92% of higher sugar fraction. Crude glycoprotein (GP) was fractionated by P fraction of more than MW 300,000, P-1 fraction unadsorbed by DEAE-Sephadex, P-2 fractionated from P-1 by Sepharose 2B gel chromatography and P-3 fraction adsorbed by DEAE-Sephadex. Total sugars were increased and protein contents decreased during fractionation. GP and P-3 contained glucose, galactose, mannose and fucose. GP had high glucose with high contents of glutamic acid, serine, alanine and glycine. P-3 fraction contained high mannose with aspartic acid, glutamic acid, and glycine. P-2 fraction was 700,000 MW with high glucose and fucose, and low protein of 1.1%, high amounts of aspartic acid, glutamic acid and alanine, but no mannose and no cysteine.

• Journal of the Korean Chemical Society
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• v.36 no.2
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• pp.338-341
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• 1992

• Korean Chemical Engineering Research
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• v.40 no.6
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• pp.659-663
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• 2002

The crystallization of NaF driven by adding ethanol was monitored using quartz crystal analyzer (QCA). Adding ethanol to NaF solution reduced the solubility of NaF and consequently led to nucleation and growth of NaF crystals. To investigate the crystallization behavior of NaF, a gold electrode of QCA was modified by anchoring with 2-mercaptoethylamine hydrochloride based on a self-assembly method. Frequency of QCA varied with the amount of NaF adsorbed on the self-assembled layer of 2-mercaptoethylamine hydrochloride, and thereby the process of NaF crystallization could be analyzed indirectly by monitoring the frequency change of QCA. To change the extent of supersaruration of NaF, the amount of ethanol added to the solution was varied from 1 to 5 ml. Then, the effect of the extent of the supersaturation on the crystallization was examined by analyzing the frequency changes of QCA coated with 2-mercaptoethylamine hydrochloride. It was shown that the QCA technique could be well applied for the characterization and analysis of the crystallization behavior of NaF.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.567-573
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• 2015

In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.

• Journal of the Korean Chemical Society
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• v.31 no.1
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• pp.3-13
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• 1987

Infrared absorption spectra of alkyl alcohols in the OH stretching region were obtained from varying the concentrations of alcohols in $CCl_4$. The OH stretching bands were broadened and shifted to lower frequencies due to the hydrogen-bond formation. Three bands were obtained from the breakdown of these bands by the simplex method. Each band was assigned to various types of hydrogen-bonded OH groups. The electronic structures and interaction energies of dimeric and trimeric alcohols were calculated by semi-empirical MO(CNDO/2, INDO) methods. These results were in good agreement with those of deconvoluted ir spectra. The EDA(electron donor-acceptor) effect of alkyl group on hydrogen-bond formation was in the decreasing order of butyl > propyl > ethyl > methyl group. On the other hand, the experimental results were in the order : propyl > ethyl > butyl > methyl group. This seemed to be ascribed to the bulkiness of butyl alcohol.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.140-146
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• 1983

Considering fermented sardine with $20\%$ salt as a reference, the fermented sardines were prepared with 8 or $10\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol and $6\%$ ethanol. The taste compounds and TBA value as the index of lipid oxidation were analysed prior to fermentation and after 60 days fermentation in products. The major free amino acids in fermented sardine determined after 60 days fomentation were lysine, leucine, histidine, glutamic acid, arginine and alanine which occupied about $58\%$ of the total free amino acids while histidine and taurine occupied about $93.3\%$ of them in raw meat. Betaine and TMA increased while TMAO and total creatinine decreased filling the fermentation of 60 days. Addition of $0.02\%$ BHA was effective to retard rancidity of the product. The result of omission test showed that the major taste compounds of the fermented sardine with low salt contents were amino acid such as lysine, alanine, glycine, glutamic acid, leucine and nucleotides and their related compounds, and it is also suggested that betaine, total creatinine and TMAO acted as an auxiliary role.

• Journal of Naturopathy
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• v.11 no.2
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• pp.109-115
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• 2022

Background: Studies on the existence and activation of antioxidants in the wild Erigeron canadensis are still incomplete. Purposes: The activity of antioxidant substances was studied by extracting E. canadensis with ethyl alcohol. Methods: After washing the wild turfgrass, extraction with ethyl alcohol was used to investigate the activity of antioxidant substances using various analytical instruments. Results: The highest yield ratio of the extract was 49.3%, and it varied according to temperature and ethyl alcohol ratio. The 50:50 of water to ethyl alcohol at 180℃ was the highest yield. 100% survival rate was in the untreated group and 98-100% in the experimental group at 50 ppm or more of the extract. There was no cytotoxicity at almost all concentrations. The extract of 25 ppm was suppressed by 42% in the test group. The extract of 50 ppm reduced the free fatty acid content by 15%. Cell viability was 20% at the extract concentration of 50 ppm and 24% at 100 ppm. At an extract of 500 ppm, the free oxygen scavenging ability using DPPH and ABTs was 90-98%. When the changes in the free radical scavenging activity of DPPH and ABTs were observed in three dimensions, the antioxidant activity tended to increase at 85℃ as the temperature increased. However, at 85~130℃, it showed a rather decreasing tendency as the temperature increased. Conclusions: There were antioxidants in the ethyl alcohol extract of the wild grass, there was almost no cytotoxicity and suppressed NO production, and the scavenging function of free oxygen was also high. These results provide primary data for the various natural healing uses of the extracts of the turfgrass.

• Journal of Naturopathy
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• v.10 no.2
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• pp.86-92
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• 2021

Background: The presence of antioxidants was not confirmed in the medicinal plant Equisetum hyamale grass. Purposes: This study was to determine the antioxidant and elastase inhibition effects of extracts of E. hyemale. Methods: Antioxidant functions of E. hyemale stems and roots were measured and extracted with hot water (HW) and ethyl alcohol (70EOH, 100EOH). Results: The extraction yield of stems was higher in HW extraction than in ethyl alcohol extraction. The polyphenol content was significantly higher in the root extract than in the stem. Total flavonoid content of 70EOH extract was significantly higher in root extract than in stem. The elastase inhibitory function of the extract was 46% in the root and 49% in the stem at 100 ppm of the extract. The ABTS free radical scavenging function was in the order of HW<70EOH<100EOH