• 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.

• Analytical Science and Technology
• /
• v.7 no.1
• /
• pp.125-132
• /
• 1994

Flavours in kimchee are the result of unique combination of various sugars, organic acids and amino acids as well as various volatile organic compounds including sulfur-containing compounds, terpenes, alcohols, and some volatile organic acids. In the experiment for the flavour extracting methods, dynamic headspace(DHS) is more effective for collection of volatile flavour than simultaneous distillation extraction(SDE). The best polarity available at the moment is 5% phenyl methyl poly-siloxane which will separate non-polar, intermediate and polar components with good resolution.

• Applied Biological Chemistry
• /
• v.31 no.4
• /
• pp.394-399
• /
• 1988

Volatile components of Ixeris dentata and Amaranthus mangostanus, Korean wild vegetables, were collected by Steam Distillation-Extraction(SDE) method. Essential oils were analyzed by gas chromatography(GC)and combined gas chromatography-mass spectrometry(GC-MS). Sixty one components, including 13 alcohols, 9 esters, 12 aldehydes, 6 ketones, 9 hydrocarbons, 6 acids, 3 phenols and 3 miscellaneous ones were confirmed in Ixeris dentata. Fifty six components, including 15 alcohols, 5 esters, 13 aldehydes, 8 ketones, 3 hydrocarbons, 9 acids and 5 miscellaneous ones were confirmed in Amaranthus mangostanus.

• Journal of the Korean Society of Tobacco Science
• /
• v.4 no.1
• /
• pp.61-66
• /
• 1982

Essential oil components were isolated from Korean aromatic tobaccos by using a simultaneous distillation and extraction apparatus. The essential oils were analyzed by GC/M S and date system. Forty-two volatile components were identified on the basis of their mass spectra. Determination of contents of essential oil components from Hyangcho and Sohyang was achieved by pseudo-multiple ion selection (Ml S) technique. Varietal differences were detected from the quantitative comparison of the MIS data.

• Korean journal of food and cookery science
• /
• v.13 no.5
• /
• pp.674-680
• /
• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.

• Fisheries and Aquatic Sciences
• /
• v.11 no.3
• /
• pp.140-148
• /
• 2008

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

• Journal of environmental and Sanitary engineering
• /
• v.13 no.1
• /
• pp.104-111
• /
• 1998

This study was performed to investigate the contents of preservatives in cosmetic lotions and creams. The 55 kinds of creams and the 45 kinds of lotions were tested, and the 6 kinds of preservatives such as sorbic acid (SA), benzoic acid (BA), methlparaben(MP), ethylparaben(EP), propylparaben(PP) and butylparaben(BP) were determined for domestic and foreign cosmetics by high performance liquid chromatography(HPLC). The recovery rates of methanol extraction and distillation method were respectively the range of 84.82 - 99.62% and 17.47 - 79.91% for the spiking concentration of 1.2% in the cosmetic lotions. Excellent isolation was showed at the wavelength of 230nm for 6 kinds of preservatives. Preservatives were detected for all tested samples and their concentration were not exceeded in cosmetic combination limits. Paraoxybenzoate esters(MP, EP, PP, BP) were used in the 98.0% of samples and not less than 2 kinds of preservatives were used in samples.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.494-501
• /
• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.129-132
• /
• 1991

The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.