• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.547-552
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• 2013

Cortex Phellodendri (CP) is derived from the dried bark of Phellodendron amurense. It has been widely used as a drug in traditional Korea medicine for treating diarrhea, jaundice, swelling pains in the knees and feet, urinary tract infections and infections of the body surface. In this study, preparative centrifugal partition chromatography (CPC) was successfully carried out to separate antibacterial compounds from a CP methanol extract. The optimum two-phase CPC solvent system was composed of n-butanol: acetic acid: water (4:1:5 v/v/v). The flow rate of the mobile phase was 3 $m{\ell}/min$ in ascending mode with rotation at 1,000 rpm. The CPC-separated fraction and purification procedures were carried out by preparatory HPLC. Palmatine weas identified by $^1H$, $^{13}C$-nuclear magnetic resonance and electrospray ionization-mass spectroscopy spectral data analysis.

• YAKHAK HOEJI
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• v.42 no.6
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• pp.621-626
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• 1998

Cactus (Opuntia ficus-indica var saboten Makino) is a tropical or subtropical plant, which is widely used as folk medicine for burned wound, edema and indigestion. We previously found that the ethanol extract of cactus stem showed anti-inflanunatory action. This investigation was designed to isolate the active fraction of anti-inflanimatory action from cactus stem by solvent extraction and colunm chromatography. Carrageenan-induced paw edema in rats and acetic acid-induced writhing test in mice were used as animal models to search anti-inflammatory and analgesic activities. respectively. The ethanol extract of cactus stem was consecutively extracted with hexane, ethyl acetate, and n-butanol. The hexane fraction was the most effective in carrageenan-induced paw edema, and then was separated in colunm chromatography of silica gel by the elution with hexane/ethyl acetate mixture. The most effective fraction 1 was separated in a second colunm chromatography by eluting with hexane/diethyl ether mixture. The most effective fraction 1-5 was obtained, and separated in a third column chromatography by eluting with hexane/chloroform mixture. It produced the most effective fraction 1-5-1. Moreover, fraction 1-5-1 showed an inhibitory effect on acetic acid-induced writhing in the doses of 30mg/kg and 60mg/kg,p.o.,indicating that it also contained analgesic activity.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.103-119
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• 2015

This study was carried out to evaluate the quality of characteristics of Takju, Yakju, and spirit made from Bunkuk(flour), Phellinus linteus and Ginger kuk. The sacharogenic power of Nuruks and pH, brix, acidity, cell numbers of yeast, and alcohol content of Deotsuls were analysed; flavors, organic acids, and sensory evaluation of Takju, Yakju, and spirit were employed in the analysis of this current study. Results showed that the saccharogenic power of Phellinus linteus kuk after fermentation of Nuruks showed the highest level, and Phellinus linteus kuk and Ginger kuk showed the same level after dry Nuruks. During fermentation of Deotsuls, pH and brix decreased with increased fermentation time, while acidity increased with increased fermentation time. Cell numbers of yeast were found to be at the highest level in Phellinus linteus kuk on the first day of fermentation, and it was the same result in the final stage(p<0.05). Alcohol content increased with an increase in fermentation time, and showed no significant difference between control and test in the final stage of fermentation. In terms of analysis of flavor components, acetone and n-amyl alcohol were not detected in Takju, Yakju, and spirit. n-butanol was detected at the highest value, followed by i-amyl alcohol. Fusel oil was detected at the highest level in spirit fermented by Bunkuk. In analysis of organic acids, lactic acid showed the highest content followed by acetic acid. Very small amounts of acetic acid were detected in the spirit and other organic acids were not detected. In sensory evaluation, Takju, Yakju, and spirit made from Phellinus linteus kuk showed the highest score. As a result of this study, Phellinus linteus kuk presented the most desirable Nuruk in order to make Takju, Yakju, and spirit.

• Proceedings of the Ginseng society Conference
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• 1998.06a
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• pp.160-167
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• 1998

Chemical studies of nitrogen compounds of Panax ginseng seem relatively rare, Probably due to the isolation difficulties, subsequently the investigations of biological activities are little. The experimental conditions were established for highly complete extraction of peptides (basic, acidic and neutral) from Panax ginseng. This task was achieved by applying the follow isolation procedure: 1 , the sequential extraction with water, 0.1% TFA in 20% acetonitril and buffer pH 6.5 (water-pyridine-acetic acid 100:3:900) : 2, fractionation by ultrafiltration : 3, n-butanol extraction 4, cation- and anion-exchange chromatography : 5, chromato-electrophoresis. The comparison of red ginseng (xylem Sl pith part) and red ginseng inside white (xylem Sc pith part) was also provided. To analyze the peptide mixture the chromato-electrophoresis method of separation was applied. Optimal conditions for peptides mapping of sample were explored. Our experiments revealed the quantitative difference of peptide between xylem & pith and phloem & cortex part. We have also found the qualitative difference in the composition of polypeptides between normal red ginseng (xylem Sc pith part) and red ginseng inside-white (xylem St pith part)

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Journal of Korea Foresty Energy
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• v.24 no.2
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• pp.16-23
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• 2005

The air dried of Epimedium koreanum Nakai was extracted with MeOH and its extractives were concentrated with a vacuum evaporator. The extractives were fractionated with a series of n-hexane, chloroform (${CHCl}_3$), butanol (BuOH), ethyl acetate (EtOAc) and water on a separately funnel. Each fraction was freeze dried to give some dark brown powder. The EtOAc and BuOH soluble fractions were chromatographed on a Sephadex LH-20 column using a series of aqueous methanol and ethanol-n-hexane mixture as eluents. The isolated compounds were tested with a cellulose TLC developed with TBA and 6% acetic acid and then visualized on UV lamp or sprayed with vanillin-HCl-EtOH. The purified compounds were flavonoids and their glycosides, and organic acid as follows : (+)-catechin, icariin, hyperoside, Ikarisoside A and caffeic acid. The structures of each compounds were confirmed by $^1H-NMR,\;^{13}C-NMR$ and Mass spectra. Also, executed qualitative analysis as use GC/MS(Libraries search) about ${CHCl}_3$ soluble compounds of each part.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.532-537
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• 2014

Cortex Phellodendri (CP) is derived from the dried bark of Phellodendron amurense. It has been widely used as a drug in traditional Korea medicine for treating diarrhea, jaundice, swelling pains in the knees and feet, urinary tract infections, and infections of the body surface. Many analytical methods have been used to study oriental herbal medicines, such as thin-layer chromatography, column liquid chromatography, and high performance liquid chromatography (HPLC). In this study, preparative centrifugal partition chromatography (CPC) was successfully carried out in order to separate pure compounds from a CP methanol extract. The optimum two-phase CPC solvent system was composed of n-butanol: acetic acid: water (4:1:5 v/v/v). The flow rate of the mobile phase was 3 mL/min in ascending mode with rotation at 1,000 rpm. The CPC-separated fraction and purification procedures were carried out by preparatory HPLC. The $^1H$ NMR spectrum revealed that the resonances at ${\delta}$ 4.10 and 4.20 ppm corresponded to three protons ($-OCH_3$), whereas those at ${\delta}$ 6.10 ppm corresponded to two protons ($-OCH_2O-$). Further, two aromatic protons (H-11 and H-12) conveys a doublet-doublet pattern. The H-11 doublet and H-12 doublet appear at ${\delta}$ 7.98 and 8.11, respectively. The $^{13}C$ NMR. spectrum showed a tetrasubstituted with a methylenedioxy group at C2 and C3, and two methoxy groups at C9 and C10. The chemical structure of the berberine was identified by $^1H$, $^{13}C$-nuclear magnetic resonance and electrospray ionization-mass spectroscopy spectral data analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.149-154
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• 2007

An antibacterial substance to the Streptococcus mutans, a causative bacterium for decayed teeth, was isolated from the dried sea mustard, Undaria pinnatifida, and identified by GC and GC/MS. Acetone extract from the sea mustard (10.4 kg), was evaporated and partitioned to 4 fractions such as hexane, chloroform, butanol and water. The most active chloroform fraction were further purified through basic alumina, silicic acid and ODS column, successively, and finally, 3 antibacterial substances were isolated on the HPLC attached ODS column by using 95% MeOH and guided with UV detector (254 nm). Antibacterial substances (total 160mg, yield $1.5\times10^{-3}$%) had the same Rf value (0.42) on the TLC developed hexane diethyl ether acetic acid (80:30:1) and those methyl esters moved to 0.95. They were identified as the same unsaturated fatty acid, $C_{18:4,\;n-3}$ (3,6,9,12-octadecatetraenoic acid, stearidonic acid) compared relative retention times (15.5 min) with authentic fatty acid on the GC chromatogram. It was further confirmed unambiguously on the GC/MS giving molecular ion peak at m/z 290 which coincided with its methyl ester.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.5
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• pp.1235-1242
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• 2003

This study was performed for the investigation of vasodilatory effects of Crataegus pinnatifida Bunge and for isolation and structure determination of the constituent from the active fraction. The fruits of this herbal drug were extracted with 80% methanol, then fractioned successively with methylene chloride, ethylacetate and n-butanol. Among the fractions, ethyl acetate fraction exhibited the most effective vascular relaxation against phenylephrine-induced arterial contraction. In order to isolate the active constituent by activity-guided fractionation, this fraction was chromatographed on silica gel to yield seven subfractions. Among the subfractions, the active one showing the most potent vascular relaxation activity was further separated by prep. HPLC with reversed phase Microsorb C-18 column using 1 % acetic acid and methanol gradient solvent system to afford one pure compound, which revealed a potent vasodilatory effect. Instrumental analyses (NMR and mass spectrometry) of the isolated constituent indicated this compound to be (-)-epicatechin. The vasodilatory action mechanism of this compound should be further investigated.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.