• Journal of the Korean Society of Food Culture
• /
• v.12 no.3
• /
• pp.265-274
• /
• 1997

This study was conducted in ordor to find the most suitable conditions for producing the Doenjang with optimal odor compound contents. Three sample groups with the different preparing methods -Doenjang that has not gone through the soy sauce separation process (Doenjang A), Doenjang that has gone through the soy sauce separation process; Meju-20% salt water ratio of 1 : 4 (Doenjang B), and that with the ratio of 1.3 : 4 (Doenjang C)- were tested during different ripening periods. Odor compound contents were analyzed through Solvent Extraction Method and Simultaneous Steam Distillation Extraction (SDE). The number of odor compounds was greatest in Doenjang A and during the mid to late stage in each groups. In the sensory evaluation of Doenjang odors, Doenjang A received the highest scores in the categories of overall preferences, while Doenjang C got the lowest scores. Individual odor didn't vary significantly during ripening periods, but the overall odor and taste preference was highest in the samples ripened for 75 to 120 days. Stepwise multiple regression analysis of major odor compounds of Doenjang revealed that benzeneacetaldehyde is the major explanatory variable for offensive odor. Benzeneethanol, 3-methylthio-propanal and 4-methyl-phenol are the explanatory variables for salty odor, nutty odor and rancid odor, respectively. Odor compounds that contribute to the overall odor preference varied from the compounds that affect the taste preference.

• Preventive Nutrition and Food Science
• /
• v.11 no.3
• /
• pp.232-236
• /
• 2006

The essential oil of Swertia chirata Buch.-Ham. was extracted by solvent extraction (n-pentane:diethylether, 1:1) method using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of essential oil obtained from S. chirata was 236.47 mg/kg. Seventy seven compounds of the essential oil belonging to chemical classes of acid (4), alcohol (21), aldehyde (15), ester (3), furan (3), hydrocarbon (7), ketone (17) and miscellaneous (7) were tentatively identified. The major volatile compounds ranged in content order were as follows: undecanoic acid (28.63%), 2-buten-2-one (20.42%), camphor (18.40%), 2-heptadecanone (14.72%), and cedrol (13.07%).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.948-955
• /
• 1995

To investigate the antimicrobial activities of mustard seed(Brassica juncea), a series of solbents were examined for extraction of antimicrobial substances from mustard seed and then antimicrobial substances were identified by simultaneous distillation extraction(SDE) and GC-MS methods. Water and methanol extracts of mustard seed showed antimicrobial activitries against experimental strains while those from hexane extract almost was not observed. The distilled components of mustard seed by SDE method showed strong antimicrobial activities, methanol extract of residues fraction exhibited a little, and water layer with the exception of distilled components showed no antimicrobiol activities. The 30 varieties of distilled components including 3 types of isothiocyanate such as 3-isothiocyanate-1-propene, 4-isothiocyanate-1-butene, and 3-isothiocyanatoethyl benzene were identified from mustard seed.

• Analytical Science and Technology
• /
• v.28 no.6
• /
• pp.436-445
• /
• 2015

Amomi Fructus with anti-oxidative activity was chosen and essential oil was obtained by SDE (simultaneous distillation extraction), and 39 constituents were determined by GC-MS (gas chromatography-mass spectrometry). Major components were camphor, borneol acetate, borneol, D-limonene and camphene. Three solvent extracts such as hexanes, diethyl ether and methylene chloride from Amomi Fructus were obtained. These were analyzed by GC-MS and 4 more constituents were identified in addition to 39 components discovered in essential oil. Five major components such as camphor, borneol acetate, borneol, D-limonene and camphene were also detected, however the relative peak percents of those components were different from those of constituents in essential oil. To estimate the kind and the amount of materials evaporated at certain temperature and conditions from essential oil and solvent extracts, dynamic headspace apparatus was used and materials evaporated and trapped at certain conditions were analyzed by GC-MS. Recovery yield of SDE method from Amomi Fructus was measured by using camphor and standard calibration solution of camphor methanol solution and, the yield was 82.0%. Content of Hg was measured by mercury analyzer and contents of Cd, Pb, Cr, Mn, Co, Ni, Cu and Zn in Amomi Fructus, essential oils and solvent extracts were determined by ICP-MS (Inductively coupled plasma-mass spectrometer). Pb, Cd and Hg were measured in the concentration of 0.72 mg/kg, <0.10 mg/kg and 0.0023 mg/kg, respectively and these were below permission level of purity test. Contents of Mn, Cu and Zn in Amomi Fructus were 213 mg/kg, 8.29 mg/kg and 31.0 mg/kg, respectively and which were relatively higher than other metals such as Cr, Co and Ni. Metals such as Mn (0.65 ~ 9.08 mg/kg), Cu (1.16 ~ 4.40 mg/kg) and Zn (1.10 ~ 3.80 mg/kg) in essential oil and solvent extracts were detected. At this point it is not clear that the metals were cross-contaminated in the course of treating Amomi Fructus or metals were contained in Amomi Fructus. The influence evaluation toward biological model study of these metals in essential oil and solvent extracts will be needed.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.28 no.2
• /
• pp.41-48
• /
• 2020

In this study, organic carbon was extracted from the condensed water of food waste drying process to estimate the applicability as external organic carbon sources. The COD, TN, TP and TS of condensed water were 21,374 mg/L, 148 mg/L, 4.19 mg/L, and 455.7 mg/L, respectively. In addition, the content of biodegradable organics in condensed water was 47%. The fractional distillation and the vacuum evaporation were employed for extracting organic carbon. There were 8 extraction conditions, but 4 conditions were available for extraction. They were 1) 0mmHg, 110℃ 2) -600mmHg, 70℃ 3) -500mmHg, 80℃ 4) -600mmHg, 80℃. All 4 conditions showed the highest organic concentration and the highest quantity of organics when extracted 10% of initial volume. It was estimated that optimum conditions were 80℃, -600mmHg and 10% extraction. Then, extraction concentration, extraction quantity, extraction efficiency, extraction time, BOD/TCOD ratio, TVFAs/TCOD ratio and NH₃-N were 174,200 mg/L, 8,710 mg, 46%, 10 min, 0.97, 0.74 and 75.5 mg/L respectively. Therefore, the extracted organic carbon can be utilized as external organic carbon sources.

• Journal of the Korean Society of Tobacco Science
• /
• v.4 no.2
• /
• pp.67-73
• /
• 1982

Essential oil components from tobacco powder were investigated as flavouring agent. The essential oil was isolated from tobacco powder by a simple distillation /extraction method The extracted essential oil was fractionated into basic, acidic and neutral groups. And the neutral group of essential oil was separated by column chromatography into 10 fractions. Above groups and fractions were tested for tobacco aroma and smoke aroma. The neutral group except most nonpolar fraction displays good flavouring properties which make them highly suitable for improving the flavour and aroma of tobacco and tobacco smoke. The most nonpolar fraction from neutral group was carefully investigated using preparative column, thin layer and gas chromatography ailed by GC/MS coupling. The major subfraction was identified as hydrocarbons on the basis of the IR spectrum. The 58 hydrocarbon components were identified by their mass spectra and was chromatographic retention times.

• Journal of Ginseng Research
• /
• v.21 no.3
• /
• pp.209-213
• /
• 1997

Sesquiterpenes of Korean ginseng (Panax ginseng C.A. Meyer, KG) and American ginseng (Panax quinquefolium, AG) were Isolated by simultaneous distillation and extraction (SDE) with 30% methanol and n-hexane or adsorption using C18 Sep-Pak . The sesquiterpenes in KG and AG were compared each other by using TLC and GC/MS. Thin layer chromatogram of KG gave 4~5 spots of terpenes colored by vanillin-sulfuric acid, while AG did one major spot. Total ion chromatogram of KG showed about 30 peaks of sesquiterpene having molecular weight 204. Among these, 9 components such as alloaromadendrene, germacrene B, isocaryophyllene, $\alpha$-neoclovene, ${\gamma}$-muurolene and $\beta$-panasinsene together occupied 81.5% of total sesquiterpenes identified. In AG, however, only 3 components, i.e., isocaryophyllene, $\beta$-bisabolene, $\beta$-sesquiphellandrene occupied 79.3% of total sesquiterpenes identified. Especially isocaryophyllene was a dominant component of AG occupying 56.6%. Eight sesquiterpenes, including alloaromadendrene, germacrene B and $\alpha$-humulene, were not detected in AG. These results indicate that sesquiterpenes could be used as indices for the chemical difference between KG and AG.

• Journal of Ginseng Research
• /
• v.21 no.3
• /
• pp.214-218
• /
• 1997

New simple methods for the Isolation of sesquiterpenes from Panax ginseng were developed. First, volatile compounds were isolated by simultaneous distillation and extraction (SDE) with 30% methanol and $\alpha$-hexane instead of water and ethyl ether/pentane (1:1). Secondly, head space volatiles in U-shaped tube at 7$0^{\circ}C$ were passed through C18 Sep-Pak by nitrogen gas streaming and the adsorbed volatiles were fluted by $\alpha$-hexane. TLC analysis showed that the volatile concentrates consisted mainly of terpenes when colored by vanillin-sulfuric and. GC/MS data revealed that approximately 30 sesquiterpenes of molecular weight 204 occupied 81.1% or more of the volatile concentrates isolated by those two newly developed methods. Among these, alloaromadendrene, germacrene B, isocaryophyllene, $\alpha$-neoclovene, ${\gamma}$-muurolene, $\beta$-panaslnsene, and $\alpha$-humulene were identified as being major sesqulterpenes by authentic samples or literatme search Key words : Panax ginseng, volatile compound, sesquiterpene, isolation, new method, GC/MS.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.669-674
• /
• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• Journal of the Korean Ceramic Society
• /
• v.50 no.2
• /
• pp.103-107
• /
• 2013

In this study, the ionic liquid 1-ethyl-3-methylimidazolium tetraflouroborate (EMI-BF4) was synthesized and purified using the liquid/liquid fractional distillation method to apply a supercapacitor. EMI-BF4 was extracted with dichloromethane from the liquid/liquid extraction method in acidic, neutral, and alkali conditions for removal of impurity, and then the electrical capacities of the purified ionic liquids were measured and compared. The electrical capacities of ionic liquids under acidic condition showed higher value than those of neutral or alkali conditions. As the ratio of ionic liquid to solvent became higher, the electrical capacity value was increased.