• Journal of the Korea Convergence Society
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• v.8 no.11
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• pp.159-165
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• 2017

We were investigated the content of 7 preservatives for sheet mask samples(n=42) sold in markets of Daejeon metropolitan city in 2016. &3.3%(n=35) of all samples contained at least one of preservatives. In samples of 30.95(n=14) and 2.39%(n=1) was detected with 2 and 3 preservatives. Phenoxyethaol(PE), methylparaben(MP), chlorphenesin(CP) and benzyl alcohol(BA) showed detection rate of 76.19(n=32), 16.67(n=9), 21.43(n=7) and 2.38%(n=1), respectively. Also The content of detected preservative showed range of 0.06~0.71, 0.18~0.35, 0.06~0.71 and 0.32% and was within the maximum allowed amount established by Korean FDA. However ethylparaben(EP), propylparaben(PP) and benzylparaben(BP) in all samples was not detected. These results can be useful for sharing in emotion-fusioned information and supplying right to know of user.

• Journal of Life Science
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• v.24 no.12
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• pp.1325-1329
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• 2014

Gugija (Lycii chinese Miller) is traditionally consumed as a Chinese medicinal material in food, tea, or alcoholic beverages. Gugija has beneficial healthy components, but it produces an off-flavor during storage. This study compared the flavor components of fresh-dried Gugija and stale-dried Gugija. The flavor compounds in one fresh sample (sample 1) and one stale sample (sample 2) were extracted by the simultaneous distillation and extraction method. The concentrated aroma extracts were analyzed and identified by gas chromatography-mass spectrometry. Forty-five compounds, including 17 aldehydes, 8 alcohols, 6 terpene compounds, 4 esters, 3 ketones, and 3 pyrazines, were isolated in sample 1. Thirty-four compounds, including 12 aldehydes, 3 alcohols, 5 terpene compounds, 2 esters, 3 ketones, 3 pyrazines, and 1 acid, were isolated in sample 2. The main aroma components of sample 1 were 2-methyl butanal, 2-methyl propanol having sweet odor, and hexanal, (Z)-3-hexenol having grass odor, and phenyl acetaldehyde, benzyl alcohol having floral odor, and alkyl pyrazines having nutty odor. These compounds were decreased in sample 2, and several compounds containing isovaleric acid, which has a disagreeable, rancid-cheese odor were found newley.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.219-227
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• 2015

This study was conducted to determine 10 preservatives (benzyl alcohol (BAl), phenoxyethanol (PE), benzoic acid (BA), sorbic acid (SA), methyl paraben (MP), ethyl paraben (EP), propyl paraben (PP), isopropyl paraben (IPP), butyl paraben (BP), isobutyl paraben (IBP)) levels in 125 cosmetics (n = 125) for children by the simultaneous analysis of HPLC. The detection ranges were as follows; 0.01 ~ 0.91% (n = 35) for PE, 0.01 ~ 0.48% (n = 28) for BA, 0.01 ~ 0.78% (n = 9) for BAl, 0.01 ~ 0.11% (n = 3) for SA, 0.04 ~ 0.21% (n = 8) for MP, 0.02 ~ 0.09% (n = 8) for PP, and 0.04% (n = 1) for EP. The order of detection rates was cleanser (63%) > cream (48%) > sunscreen (46%) > lotion (38%) > oil (13%). At least one of target preservatives was contained in 50% (63/125) of samples and the content of the detected preservatives was within maximum allowed amount established by KFDA. Phenoxyethanol and benzoic acid were used more frequently than paraoxybenzoate esters (parabens) in cosmetics for children and the detected parabens was mainly the mixture of methyl paraben and propyl paraben.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.381-390
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• 2017

This study was conducted to determine 16 preservatives and 18 UV filter ingredients levels in 100 sunblock products. The order of detection rates of preservatives was phenoxyethanol (n=61), benzoic acid (n=19), methyl paraben (n=11), benzyl alcohol (n=8), propyl paraben (n=7). Also the order of detection rates of UV filter ingredients was titanium dioxide (n=81), ethylhexyl methoxycinnamate (n=69), zinc oxide (n=48), ethylhexyl salicylate (n=48), bis-ethylhexyloxyphenol methoxyphenyltriazine (n=44). The content of the detected preservatives and UV filter ingredients was within maximum allowed amount established by KFDA. In addition, preservatives and UV filter ingredients, which were not labeled in the products, were detected in 31 and 2 products respectively.

• Journal of Pharmaceutical Investigation
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• v.29 no.3
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• pp.217-225
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• 1999

These studies were designed to determine the effect of hydroalcoholic gel system (lower alkanol concentration: 40-60%) compared to general hydrogel system (lower alkanol concentration: 10-35%) on transdermal delivery of piroxicam and its anti-inflammatory activity. Piroxicam was incorporated into a hydroalcoholic gel and a hydrogel containing polymers, solvents, and cosolvents. The pH of gel was about 6.3-7.3 and the solvent mixtures were composed of water and various concentrations of ethanol (35, 40, 50, and 60%). For the in vitro study, the skin permeation of piroxicam from the gel formulations was investigated using Franz modified diffusion cells fitted with hairless mouse skin. For the in vivo study, the anti-inflammatory activity of hydroalcoholic gel was compared to other commercial products (piroxicam hydrogel and ketoprofen hydrogel) in rat and human. The anti-inflammatory activity was determined using carrageenan induced foot edema model in rat. For the clinical study, it was evaluated from determining efficacy and acceptability with 98 patients suffering from musculoskeletal pain. A novel piroxicam hydroalcoholic gel was successfully formulated in the range of 40-50% of ethanol as solvent, more than 10% of propylene glycol, 5% of $Transcutol^{\circledR}$ and 1 % of benzyl alcohol. The skin permeation of piroxicam using hydroalcoholic gel system was greater than that of general hydrogel system $(flux\;:\;139.1-148.2\;{\mu}g/cm^2/hr\;vs.43.0-84.5 {\mu}g/cm^2/hr)$ in vitro. In carrageenan-induced edema model, the anti-inflammatory activity of hydroalcoholic gel was better than that of piroxicam hydrogel for edema inhibition (75.1 % vs. 62.9%, p

• Journal of Nutrition and Health
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• v.47 no.1
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• pp.12-22
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• 2014

Purpose: This study was conducted to establish the production conditions through optimization of the production process of beverages using Aspergillus oryzae CF1001, and to analyze volatile compounds and antidiabetic activity. Methods: The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables gelatinization temperature (GT, $X_1$), saccharogenic time (ST, $X_2$), and dependent variable; ${\Delta}E$ value (y). The condition with the lowest ${\Delta}E$ value occurred with combined 45 min ST and $50^{\circ}C$ GT. The volatile compounds were analyzed quantitatively by GC-MS. Results: Assessment of antidiabetic activity of saccharogenic mixed grain beverage (SMGB) was determined by measurement of ${\alpha}$-glucosidase inhibition activity, and glucose uptake activity and glucose metabolic protein expression by reverse transcriptase polymerase chain reaction (RT-PCR) and western blot analysis. Results of volatile compounds analysis, 62 kinds of volatile compounds were detected in SMGB. Palmitic acid (9.534% ratio), benzaldehyde (8.948% ratio), benzyl ethyl ether (8.792% ratio), ethyl alcohol (8.35% ratio), and 2-amyl furan (4.826% ratio) were abundant in SMGB. We confirmed that ${\alpha}$-glucosidase inhibition activity, glucose uptake activity, and glucose-metabolic proteins were upregulated by SMGB treatment with concentration dependent manner. Conclusion: Saccharogenic mixed grain beverage (SMGB) showed potential antidiabetic activity. Further studies will be needed in order to improve the taste and functionality of SMGB.