• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.122-128
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• 1988

Several major polyacetylene compounds were isolated from the petroleum-ether fraction of fresh Korean ginseng roots through solvent fractionation. partition and silica gel column chromatography. Further separation of acetylenic compounds was accomplished by bonded normal phase HPLC utilizing a moderately nonpolar microparticulate column. The preparative separation for the various spectral measurements was carried out by low pressure preparative liquid chromatography. The chemical structure of these polyacetylenes separated was determined by UV. IR/FTIR. $^{1}H$ NMR. mass spectral and elemental analysis. These are identified to be heptadeca-1-en-4.6-diyn-3.9.l0.-triol [1] heptadeca-1.9-dien-4.6-diyn-3-ol. heptadeca-1.8-dien-4.6-diyn-3.10-diol and the 4th was denatured polyacetylene. heptadeca-1.4-dien-6.8-diyn-3.10-diol. Two different p-substituted benzoates of panaxynol were synthesized for the determination of exciton chirality. The circular dichroism spectra in the UV region show that panaxynol p-bromobenzoate and p-dimethyl-aminobenzoate constitute negative exciton chirality [2]. Isolated major polyacetylene compounds were irradiated in aerated solution with 300 nm UV light to obtain the oxidized product at the allylic alcohol center to corresponding carbonyl compounds such as heptadeca-1-en-4.6-diyn-9.10-diol-3-one and heptadeca-1.9-dien-4.6-diyn-3-one. These photooxidation compounds have en-on-diyne chromophore and undergo nucleophilic addition reaction with methanol to yield ${\beta}-methoxy$ carbonyl compounds such as heptadeca-9-en-4.6-diyn-1-methoxy-3-one and heptadeca-4.6-diyn-1-methoxy-9.10-diol-3-one.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.