• Archives of Pharmacal Research
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• v.24 no.6
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• pp.522-523
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• 2001

A new naphthoquinone, 5,8-dihydro-2,7-dimethyl-[1,4]naphthoquinone (1), which was named 5,8-dihysrochimaphilin, isolated from an ethyl acetate soluble fraction from the root of Pyrola japonica, together with chimaphilin (2). Compound 1 was transformed rapidly to 2 upon exposure to air by HPLC analysis. This fact supported that chimaphilin (2) may be an artifact from 1 .

• Natural Product Sciences
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• v.14 no.1
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• pp.56-61
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• 2008

Bioactivity guided phytochemical study of the petroleum ether and butanol extracts of Clematis hirsuta resulted in the isolation of 12 compounds. Rat paw edema as a model of acute inflammation was used to evaluate the anti-inflammatory activity of the extracts and the chromatographic fractions. Five known sterols and triterpenes namely: ${\beta}-amyrin$ (1), lupeol (2), ${\beta}-sitosterol$ (3), oleanolic acid (4) and stigmasterol glycoside (5) were isolated from the petroleum ether extract. The n-butanol extract afforded two compounds reported for the first time from natural source: (S)-(+)-dihydro-5-(hydroxymethyl)-2(3H)-furanone (7) and (s)-(-)-5-hydroxymethyl-2(5H)-furanone (8). In addition, anemonin (6), dihydro-4-hydroxy-5-(hydroxymethyl)-2(3H)-furanone (2-deoxy-D-ribono-1,4-lactone) (9), biophenol (cimidahurin) (10), glucose (11) and sucrose (12) were also identified. The structures were determined from spectroscopic data including 1D- and 2D-NMR experiments.

• Bulletin of the Korean Chemical Society
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• v.12 no.6
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• pp.710-711
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• 1991

• Journal of the Korean Chemical Society
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• v.23 no.4
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• pp.267-269
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• 1979

• YAKHAK HOEJI
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• v.44 no.2
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• pp.107-114
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• 2000

We have synthesized 4-isonitroso-4H-1-benzopyran and 4-amino-2,3-dihydro -4H-1-benzopyran of chromone derivatives by using condensation method. Physico-chemical properties of these compounds were measured and analyzed by UV and HPLC method. The correlation coefficient of their methanol solutions by UV were 0.9992 and 0.9994, respectively. And oxime compound was resolved within 4 min and had a detection limit of 3 ng at S/N=3 by HPLC using a reversed phase column with three solvents(MeOH, $H_2O$, HAc). The amino compound was resolved within 4.5 min and had a detection limit of 10 ng at S/N=3 by HPLC under the same conditions. Anti-diabetic effect of chromone derivatives were investigated in the streptozotocin (STZ)-induced diabetic rats. Diabetes was induced in male Sprague-Dawley rats by injections of STZ (45 mg/kg, i.v). The investigation of the hair growth effect of isonitrosobenzopyran and 4-aminobenzopyran on the hair of black mouse (C57BL/6) was also carried out. The administraion of their ethanol solution to the black mouse (C57BU/6) through skin them promoted the growth of hair.

• Bulletin of the Korean Chemical Society
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• v.7 no.4
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• pp.311-314
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• 1986

A series of tetramethyl 1-substituted benzyl-3a,7a-dihydro-1H-indole-2,3,3a,4-tetracarboxylates were prepared and their reactions with bromine were examined. The initial reaction seemed to be the formation of the intermediate N-bromo quaternary ammonium bromide. This intermediate underwent aromatization with loss of the 3a-methoxycarbonyl group. Bromine replaced the N-substituent of the p-methoxybenzyl compound and addition of bromine occurred across the $C_6-C_7$ double bond of the indole ring. Bromination of the benzyl ring and aromatization occurred for the m-methoxybenzyl compound.

• Journal of the Korean Home Economics Association
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• v.4 no.1
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• pp.589-594
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• 1963

Ascorbic acid has a strong power to reduce other materials, so by using this reducing power we can analise many materials quantitatively. Dihydro-ascorbic acid is quantitatively changed into ascorbic acid under a certain condition, if reduced by hydrogen-sulfide. Dihydro-ascorbic acid also has physiolosical effect, but less effect than ascorbic acid. The effect of dihydro-ascorbic acid is regarded as a half of that of ascorbic acid. Among the analytical methods applying this theory the method using 2.6 dichlorophenol indophenol what called the method of Indophenol is used most widely; so does Hydrazine-method. But comparing these two methods the former shows a little higher rate in analytical value. Vegetable are vital sources for vitamin C. According to the report of the commitee of FAO Korean branch the amount of daily per head average intake of vitamin C is about 70mg in raw materials. Since vitamin C is easily affected by heating or oxidation in Cooking the loss is not a little. Consequntly it is regarded that the actual amount of intake will be much less than basic amount. It is therefore very important to find out that how much percent of the loss there will be in case of cooking, in order to dicide the actual amount of in take as proper nutrition for a person. Therefore this paper intended to give some help in setting a standard amount of V.C intake, by measuring the change of the V.C amount using the general cooking method and by measuring amount of V.C contained in the part of vegetable, used in Korea abundantly.

• Journal of the Korean Chemical Society
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• v.56 no.3
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• pp.334-340
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• 2012

A new series of ethyl 2-(4-substitutedbenzylidene)-5-(3'-(ethoxycarbonyl)biphenyl-4-yl)-7-methyl-3-oxo-3,5-dihydro-2H-thiazolo[3,2-a]pyrimidine-6-carboxylate derivatives ($\mathbf{8a-j}$) were synthesized. The newly synthesized compounds were characterized by $\mathbf{IR}$, $^1\mathbf{H}$ $\mathbf{NMR}$, $^{13}\mathbf{C}$ $\mathbf{NMR}$, $\mathbf{LCMS}$ $\mathbf{mass}$ and $\mathbf{C}$, $\mathbf{H}$, $\mathbf{N}$ analyses. All newly synthesized compounds were screened for their In vitro antioxidant activity (Scavenging of hydrogen peroxide, Scavenging of nitric oxide radical, and Lipid peroxidation inhibitory activity), antibacterial (Escheria coli, Pseudonmonas aeruginosa (gram-negative bacteria), Bacillus subtillis, Staphylococcus aureus (gram-positive bacteria)) and antifungal (Candida albicans Aspergillus niger) studies.

• Journal of Integrative Natural Science
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• v.9 no.2
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• pp.94-102
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• 2016

The crystal structure of the potential active 6-ethoxy-3-phenyl-5a,9a-dihydro-3H-chromen[4,3-c][1,2]oxazole-3a(4H)-carbonitrile ($C_{19}H_{15}N_2O_3$) has been determined from single crystal X-ray diffraction technique. The title compound crystallizes in the monoclinic space group C2/c with unit cell dimension a= 29.3026(9) ${\AA}$, b= 6.7695(2) ${\AA}$ and c= 19.7597(6) ${\AA}$ [${\alpha}= 90^{\circ}$, ${\beta}= 125.709(10)^{\circ}$ and ${\gamma}= 90^{\circ}$]. Single crystals suitable for X-ray diffraction were obtained by slow evaporation method, the isoxazole and six membered pyran rings adopts envelope conformation. The crystal packing of the molecules is stabilized by the weak $C-H{\ldots}N$ hydrogen bond interaction.

• Journal of Life Science
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• v.17 no.2 s.82
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• pp.286-292
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• 2007

Free amino acids and volatile compounds of fresh garlic and its liqueur were investigated to search elution profile of those components as basic data for development of garlic liqueur. The garlic was soaked in 20% alcohol solution and then sampled every week for 5 weeks. The major free amino acids were L-aspartic acid, L-glutamic acid, L-arginine, L-alanine, L-proline, L-asparagine and L-serine. Neutral amino acids such as L-threonine, L-proline, L-valine and L-leucine, and aromatic amino acids such as tyrosine and phenylalanine were eluted over 80% of those content in fresh garlic after 3 weeks of soaking, but acidic, basic and sulfur containing amino acids were below 80% even after 5 weeks. Sulfide compounds such as diallyl trisulfide, diallyl disulfide, methyl allyl disulfide, 2-vinyl-4H-1,3-dithi in, 3-vinyl-3,4-dihydro-1,2-dithiin, 3,5-diethyl-1,24-trithiolane, isobutyl isothiocyanate and diallyl sulfide were identified as major volatile compounds of fresh garlic by using GC/MS. Among volatile compounds of fresh garlic, allyl alcohol, diallyl disulfide, 3,5-diethyl-1,2,4-trithiolane, diallyl trisulfide and 3,4-dimethoxy furan were eluted to liqueur, but those compounds except 3,5-diethyl-1,2,4-trithiolane were lowered in liqueur during soaking. Furfural, 5-methylfurfural, 5-hydroxymethylfurfural, dimethyl pyrazine, furfuryl alcohol, 3-hydroxy-2-bytanone and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyr-an-4-one were generated newly and their content increased in liqueur during soaking.