• Journal of Pharmaceutical Investigation
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• v.35 no.4
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• pp.233-241
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• 2005

Ursolic acid (UA), a bioactive triterpene acid, has been known to increase collagen content in human skin in addition to other actions such as anti-inflammatory, skin-tumor prevention and anti-invasion. However, it is poorly soluble in water. Therefore, we firstly prepared microemulsion system with benzyl alcohol, ethanol and Cremophor EL, RH 40 and Brij 35 as surfactant in order to increase solubility of UA and then prepared microemulsion was dispersed in o/w cream base for the topical delivery of UA in an effort to improve anti-wrinkle effect. The pseudo-ternary phase diagrams were developed and various microemulsion formulations were prepared using benzyl alcohol as an oil, Cremophor EL, RH 40 and Brij 35 as a surfactant. The droplet size of microemulsions was characterized by dynamic light scattering. The accumulation of VA in the skin from topical cream was evaluated in vitro using hairless mouse skins. The mean droplet size was $26.8{\pm}6.6$ nm for microemulsions II with Cremophor EL. All UA creams showed pseudoplastic flow and hysterisis loop in their rheogram, depending on the type of materials added in topical creams. The in vitro accumulation data demonstrated the UA topical cream prepared with the combination of Poloxamer 407 and Xanthan gum as a copolymer showed higher accumulation percentage than those prepared with either Poloxamer 407 or Xanthan gum. These results suggest that UA topical cream using microemulsion systems may be promising for the topical delivery of UA.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1153-1158
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• 1999

Propolis is a resinous bee-hive product that honeybees collect from plant exudates, flower and leaves. Flavor characteristics of two varieties of propolis collected from different plant origins, falseacacia(Robinia psedoacacia L.) and chestnut tree(Castanea crenata), were analyzed using Aroma Scan and GC/MS. Two varieties of propolis were grouped with quite different aroma profiles by Aroma Scan. Fifty five flavor compounds were identified by GC/MS, of which 44 compounds were found from the propolis of falseacacia and 47 compounds from chestnut tree. Five aldehydes, eight alcohols. five ketones, three esters, one fatty acid, twenty seven hydrocarbons. two terpenes and four phenolic derivatives were identified. Thirty six compounds including benzaldehyde, cinnamyl alcohol, eudesmol and benzyl benzoate were detected in both propolis, eight compounds including geraniol and n-undecane only in propolis of falseacacia and eleven compounds including piperitenone and valencene only in chestnut tree.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.177-181
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• 1982

This experiment was carried out to investigate the stability of Dicofol solutions which were prepared with various organic solvents such as xylene, toluene, methylisobutyl ketone (M.I.B.K.), cyclohexanone, N.N.-dimetyl formamide (N.N.-D.M.F.) and isophorone under different temperature and storage period. The decomposition rate of Dicofol was increased in the order of cyclohexanone> N.N.-D.M.F.>W.P.>toluene, xylene, M.I.B.K. and isophorone. However, it was shown that precipitation was found in Dicofol solutions such as xylene, toluene and M.I..B.K. except isophorone. Therefore, isophorone was recognized as the best of organic solvents tested for Dicofol in the case of emulsifiable concentrate formulation with it.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.789-793
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• 1995

Chemical composition was determined to renew interest in acacia flower as food. The moisture content was 86.60%. The chemical composition showed 24.55% of protein, 8.51% of ash, 40.97% of total sugar and 160.44mg% of ascorbic acid on dry matter basis, respectively. Free sugar was mainly composed of fructose, sucrose and glucose. In fatty acid composition, the ratio of saturated and unsaturated fatty acids was 1.7 : 1. The unsaturated acids were primarily composed of polyenoic acid by more than 90%. The amino acid was distributed with a ratio 0.32 of essential to total amino acids. Important elements of acacia flower were K, Mg, Ca, Fe, and Na. Flavor components such as 24.19% of octadecanoic acid, 9.41% of benzyl alcohol, 7.05% of linalool, 5.43% of heptacosane and 4.28% of geraniol were identified as major volatile compounds of acacia flower.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.514-519
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• 1990

Some chemical constituents were monitored to evaluate the biochemical and nutritional aspects of ${\gamma}-irradiated$ mushrooms associated with shelf-life extension. Volatile components identified by GC and GC-MS were composed primarily of 1-octen-3-ol(68%)). benzaldehyde(13%), 3-octanone(8%), benzyl alcohol(5%), 3-octanol(2%)). 1-octen-3one(1%). etc. Treatment with 2kGy-irradiation and subsequent storage for 17 days at $(9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH resulted in appreciable changes In their contents. even though negligible changes were observed in GC patterns between the nonirradiated and 2 kGy-irradiated samples. Most of the amino acids were resistant to ionizing energy of 2 kGy, while sulfur-containing free amino acids were affected significantly by ${\gamma}-irradiation$.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.294-299
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• 2010

Thermal stability of exo-tetrahydrodicyclopentadiene (exo-THDCP) were investigated in a batch-type reactor perfectly coated with quartz. The 1 ml liquid product, which was a sufficiently small amount so as not to affect the reaction pressure, was sampled at 90 min intervals during the reaction and determined by gas chromatography-mass spectrometry (GC-MS) to measure thermal decomposition products of exo-THDCP and specify mechanism for additives (thermal stabilizer). Hydrogen donors (thermal stabilizer) such as 1,2,3,4-tetrahydroquinoline (THQ), benzyl alcohol (BnOH) increased thermal stability of exo-THDCP. These materials donated hydrogen to radical of exo-THDCP produced after initiation of exo-THDCP to decrease activity of primary products of exo-THDCP.

• Bulletin of the Korean Chemical Society
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• v.26 no.10
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• pp.1525-1528
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• 2005

The synthesis and characterization of ${K_3[Ru(C_2O_4)3]{\cdot}4H_2O\;(C_2O_4}^{2-}$ = oxalato anoin) complex are described, and its redox properties (in buffer solution of pH = 12) have been investigated. This complex is used for in situ generation of oxoruthenates complexes which have been characterized by electronic spectroscopy. Reaction of ${K_3[Ru(C_2O_4)3]{\cdot}4H_2O$ with excess ${S_2O_8}^{2-}$ in molar KOH generates trans-${[RuO_3(OH)_2]^{2-}/S_2O_8}^{2-}$ reagent while with excess ${BrO_3}^-$ in molar $Na_2CO_3$ generates ${[RuO_4]^-/BrO_3}^-$ reagent. Avoiding the direct use of [$RuO_4$] the organic-soluble $(n-Pr_4N)^+[RuO_4]^-$, (TPAP) has been isolated by reaction of $K_3[Ru(C_2O_4)3]{\cdot}4H_2O$ with excess ${BrO_3}^-$ in molar carbonate and n-$Pr_4$NOH. In a mixture of $H_2O/CCl_4$ ruthenium tetraoxide can be generated by reaction of $K_3[Ru(C_2O_4)3]{\cdot}4H_2O$ with excess ${IO_4}^-$. The catalytic activities of oxoruthenates that have been made from $K_3[Ru(C_2O_4)3]{\cdot}4H_2O$ towards the oxidation of benzyl alcohol, piperonyl alcohol, benzaldehyde and benzyl amine at room temperature have been studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1011-1020
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• 2003

The present study was conducted to examine sensory characteristics of non-fermented tea and fermented teas with fermented times of 0 hr (green tea), 10 hrs (mild fermented tea), 17 hrs (medium fermented tea), 24 hrs (black tea), respectively. The lightness of tea powder and tea extract got lower, and the redness and the yellowness of those got higher as tea was more fermented. The result of sensory evaluation about the extracts of non fermented tea and fermented teas showed that the preference of flavor got higher in the more fermented tea but one got lower in a mild fermented tea according to temperatures, respectively. The preference of taste got higher at 60∼7$0^{\circ}C$ extracts in the green tea and got the highest at 80∼9$0^{\circ}C$ extracts in the medium fermented tea and black tea. A total of 76 flavor components was detected in non fermented tea and the total contents of those were 129.9 mg/kg. The major components were linalool, geraniol, nerolidol, benzyl alcohol, and linalool oxide. A total of 76 flavor components was detected in the mild fermented tea and total contents of those were 159.1 mg/kg. The major components were geraniol, linalool, linalool oxide, ethanol, benzyl alcohol, etc and were similar in those to the non fermented tea. A total of 79 flavor components was detected in the medium fermented tea and total contents of those were 455.6mg/kg. The major components were ethyl acetate, 3-methylbutanal, ethanol, (E)-2-hexenal, geraniol, linalooloxide. A total of 79 flavor components was detected in the Black tea and total contents of those were 680.5 mg/kg. The major components were 3-methylbutanal, ethyl acetate, geraniol, ethanol, (E)-2-hexenal, hexanal, linalooloxide. The amounts of flavor components was increased, but the amounts of aldehyde compounds was remarkably increased according to the degree of fermentation.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.246-254
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• 2007

Fresh tea leaves grown in Jeju Island and Jeonnam Province of South Korea were plucked and processed. Volatile compounds (VCs) were analyzed and identified with SPME-GC/GC-MS/GC-O. The VCs of green teas were classified into two major categories based on their aroma characteristics: the Greenish (Group I), and Floral (Group II) odorants. It was found that the VCs were decreased significantly in fresh tea leaves as they were plucked at the later stages of cultivation. The ratio of VCs responsible for Group I and Group II compounds was well-balanced in tea leaves plucked in May, but the balances were changed when the fresh leaves were processed. The major VCs of fresh tea leaves in Jeju and Jeonnam were n-hexanal, E-2-hexenal, Z-3-hexenal, myrcene, benzyl alcohol, linalool, and phenyl alcohol. Also, Jeju and Jeonnam tea leaves had different aroma composition. n-Heptanol, ${\beta}-pinene$, benzaldehyde, and ethyl salicylate were found in Jeju fresh tea leaves, and Z-3-hexenol, E-2-hexenol, and methyl n-heptanoate were detected in Jeju dry tea leaves. On the other hand, Z-linalool oxide and myrcene were found in Jeonnam dry tea leaves. The SPME-GC method showed high reproducibility (RSD, 7.4%) with no-artifact formation. In this study, optimum plucking period of tea leaves could be determined for production of high quality green tea with a well-balanced aroma and characteristic VCs in green tea according to growing areas.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.25-30
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• 1997

Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%), $\alpha$-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%), $\beta$-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).