• Bulletin of the Korean Chemical Society
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• v.33 no.12
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• pp.4003-4006
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• 2012

A novel copper nanoparticles were synthesized from cupric sulfate using hydrazine as reducing reagents. A series of aromatic nitro compounds were reacted with sodium borohydride in the presence of the copper nanoparticles catalysts to afford the aromatic amino compounds in high yields. Additionally, the catalysts system can be recycled and maintain a high catalytic effect in the reduction of aromatic nitro compounds.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.5
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• pp.332-340
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• 2009

This study was conducted to analyze and determine formation potentials for chlorination disinfection by-products (DBPs) from twenty amino acid compounds with or without $Br^-$. Two of twenty amino acid compound were tryptophan and tyrosine that were relatively shown high for formation of trihalomethanes (THMs)/dissolved organic carbon (DOC) whether or not $Br^-$ presented. Other 18 compounds were shown low for formation of THMs/DOC whether or not $Br^-$ presented. Five amino acid compounds that were tryptophan, tyrosine, asparagine, aspartic acid and histidine were shown high for formation of haloacetic acids (HAAs)/DOC whether or not $Br^-$ presented. Although formation of dichloroacetic acid (DCAA) was dominated in asparagine, aspartic acid and histidine, trichloroacetic acid (TCAA) was dominated in tryptophan and tryptophan. The formation of haloacetnitriles (HANs)/DOC whether or not $Br^-$ presented was high in Aspartic acid, histidine, asparagine, tyrosine and tryptophan. Specially, aspartic acid was detected 660.2 ${\mu}$g/mg (HAN/DOC). Although the formation of chloralhydrate (CH)/DOC was shown high in asparagine, aspartic acid, histidine, methionine, tryptophan and tyrosine, the formation of Chloropicrin (CP)/DOC was low (1 ${\mu}$g/mg) in twenty amino acid compounds. The formations of THM, HAA and HAN were also investigated in functional groups of amino acids. The highest formation of THM was shown in amino acids compounds (tryptophan and tyrosine) with an aromatic functional group. Highest, second-highest, third-highest and fourth-highest functional groups for formation of HAA were aromatic, neutral, acidic and basic respectively. In order of increasing functional groups for formation of HAN were acidic, basic, neutral and aromatic.

• YAKHAK HOEJI
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• v.38 no.6
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• pp.791-794
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• 1994

Sixteen kinds of naturally occurring phenolic compounds including 5 stilbenes, 7 flavonoids and 4 anthraquinones were examined in the inhibitory activity against rat liver AADC(aromatic L-amino acid decarboxylase) in vitro, using 5-hydroxytryptophan as a substrate. Three hydroxystilbenes, resveratrol 1, rhapontigenin 3 and piceatanol 5, which were known to be monoamine oxidase A inhibitors, exhibited a significant inhibition against AADC($IC_{50}$=20, 8 and $5\;{\mu}M$, respectively). By the comparison of the activity of each phenolic compound, it was suggested that the 3',4'-dihydroxyphenyl group of stilbenes or flavones was the best pharmacophore for the AADC inhibitory activity.

• Bulletin of the Korean Chemical Society
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• v.32 no.2
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• pp.635-638
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• 2011

A simple and efficient method for the synthesis of $\beta$-amino carbonyl compounds by one-pot three-component Mannich reaction of acetophenone, aromatic aldehydes and aromatic amines using a carbon-based solid acid (CBSA), as an effective and reusable catalyst, is described. The present methodology offers several advantages such as simple procedure with an easy work-up, shorter reaction times, and high yields.

• Journal of the Korean Chemical Society
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• v.33 no.6
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• pp.577-581
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• 1989

Activated Cu-Zn by the reaction of aqueous cupric sulfate and excess Zn showed the exceptional catalytic activity for the reduction of aromatic nitro compounds to the corresponding amino compounds in the presence of hydrazine monohydrate in ethanol. But, aliphatic nitro compounds were not reduced to the amino compounds.

• Bulletin of the Korean Chemical Society
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• v.11 no.3
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• pp.224-227
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• 1990

The excitation mechanism of polycyclic aromatic amines (amino-PAHs) and polycyclic aromatic hydrocarbons(PAHs) for the chemiluminescence arising from the reaction between oxalate ester, bis(2,4,6-trichlorophenyl)oxalate (TCPO) or bis(2,4-dinitrophenyl)oxalate (DNPO) and hydrogen peroxide has been studied in terms of the excitation efficiencies to singlet excitation energies and the oxidative half-wave potentials. As a results of the study, the excitations of both amino-PAHs and PAHs appear to involve the charge transfer type of energy transfer. However the chemiluminescence efficiency corrected for fluorescence quantum yield of the amino-PAHs are varied more sensitively to the oxidative half-wave potential than that of PAHs possibly due to the large difference in solvation energy between the compounds and their ions.

• Journal of the Korean Chemical Society
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• v.55 no.4
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• pp.644-649
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• 2011

Polyaniline/$SiO_2$ catalyzed one-pot mannich reaction of acetophenone, aromatic aldehydes and aromatic amines are carried out in ethanol to afford various ${\beta}$-amino ketones. The various wt% of polyaniline were supported on pure silica synthesized by using chemical oxidative method. The catalyst prepared has been characterized by means of thermal analysis (TG-DTA), X-ray diffraction (XRD), scanning electron microscopy (SEM) energy dispersive spectroscopy (EDS), and Fourier transform infrared spectroscopy (FT-IR). Solvent stability of catalyst was tested using UV-Visible spectroscopy. This protocol has several advantages such as high yield, simple work up procedure, non-toxic, clean, easy recovery and reusability of the catalyst.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.306-315
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• 2009

Due to the depleting petroleum reserve, recurring energy crisis, and global warming, it is necessary to study the development of white biotech-based aromatic chemical feedstock from renewable biomass for replacing petroleum-based one. In particular, the production of aromatic intermediates and derivatives in biosynthetic pathway of aromatic amino acids from glucose might be replaced by the production of petrochemical-based aromatic chemical feedstock including benzene-derived aromatic compounds. In this review, I briefly described the production technology for hydroquinone, catechol, adipic acid, shikimic acid, gallic acid, pyrogallol, vanillin, p-hydroxycinnamic acid, p-hydroxystyrene, p-hydroxybenzoic acid, indigo, and indole 3-acetic acid using metabolic engineering, bioconversion, and chemical process. The problems and possible solutions regarding development of production technology for competitive white biotech-based aromatic compounds were also discussed.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.964-971
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• 1995

Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

• Food Science and Preservation
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• v.30 no.6
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• pp.1029-1042
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• 2023

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju's free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.