• Applied Biological Chemistry
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• 제33권2호
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• pp.116-119
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• 1990

두충껍질의 휘발성 성분을 SDE장치로 추출한 후 GC 및 GC-MS에 의해서 비교분석하였다. 확인된 성분은 49개 성분이며, acid류 4종, alcohol류 11종, aldehyde류 9종, ester류 4종, ketone류 3종, hydrocarbon류 16종, lactone 1종이 확인되었다. 이중에서 가장 많이 함유된 성분은 caproic acid이며, 전체 휘발성 성분의 18.1%를 차지하였다.

• 한국식품영양학회지
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• 제10권1호
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• pp.1-5
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• 1997

건조 구기자의 휘발성 성분을 분석하기 위하여 SDE 방법으로 정유성분을 추출한 다음 GC 및 GC-MS로 성분을 확인하였다. 확인된 성분은 54종으로써 알코올류 12종, 에스테르류 12종, 알데히드류 7종, 산류 6종, 탄화수소류 5종, 케톤류 8종, 푸란류 1종 및 피라진류 3종이었다. 그 중 에스테르류의 상대적 면적비가 가장 높았다. 건조 구기자의 주요 휘발성 성분은 hexadecanoic acid의 에틸에스테르, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde, ethyl linoleate 등으로 구성되어 있었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• 한국식품영양과학회지
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• 제24권3호
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• pp.454-458
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• 1995

Alkylpyrazines in snow crab cooker effluent(SCCE) and effluent concentrate(EC) were quantitatively analyzed and compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry(SDE/GC/MS). A total of 11 pyrazines were identified in both SCCE and EC. Amounts of tetramethylpyrazine, 2,5-dimethylpyrazine, trimethylpyrazine, and 2,6-dimethylpyrazine were 23.0, 21.1, 13.8, and 13.3 times higher, respectively, in EC than those in SCCE. The total amount of pyrzines in EC (1664.0${\pm}$171.1ng/g) was 8.1 times higher than that in SCCE(204.5${\pm}$32.2). The compounds, ethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, were only detected in EC.

• Applied Biological Chemistry
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• 제40권5호
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• pp.455-458
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• 1997

Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS) A total of 39 volatile flavor constituents (11 acids, 13 alcohols,6 hydrocarbons,7 carbonyls,2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elate respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%,0.52%) and cyclododecene(1.83%, 6.00%).

• 한국막학회:학술대회논문집
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• 한국막학회 1998년도 추계 총회 및 학술발표회
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• pp.143-145
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• 1998

식품공업 분야에서 특정 성분의 분리, 정제, 농축은 매우 중요한 단위공정으로써 추출(Extraction), 여과(Filtration), 증류(Distillation), 증발(Evaporation)등의 조작을 통하여 실시되고 있다. 최근 들어 화학공업, 기계공업, 식품공업의 지속적인 발전에 힘입어 단위조작을 효율적으로 실시할 수 있는 기술로써 국내의 산업화되고 있는 것이 분리막 기술이다. 현재 식품공업 분야에서 활용되고 있는 분리막공정의 종류는 정밀여과(Microfiltration), 한외여과(Ultrafiltration), 초정밀여과(Nanofiltration), 역삼투(Reverse Osmosis) 시스템으로 유제품, 조미료, 음료공업, 장유산업, 기능성 인자의 분리 등에 공업적으로 점차 그 도입 가능성이 증가하고 있다.

• 한국막학회:학술대회논문집
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• 한국막학회 1996년도 심포지움시리즈 Jan-96 투과증발막과 응용
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• pp.69-90
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• 1996

In the chemical industry, in the pharmaceutical industry, and in a number of other industries separation processes are necessary to separate and purify products and raw materials [1,2]. Separation processes are also widely used in other applications such as in recycling valuable materials from waste streams. Unit operations for separation processes can be classified in phase separation techniques and component separation techniques based on the nature of the feed mixtures to be separated. The former techniques are used for the separation of heterogeneous mixtures, in which the feed is already present in two or more separated phases on a micro-scale. The latter are suitable for the separation of homogeneous mixtures such as gaseous mixtures and mixtures of completely miscible liquids. tn these cases the separation into individual components is generally achieved by utilizing the differences in physico-chemical properties of components, and is much more difficult compared to phase separation techniques. Separation processes such as distillation, evaporation, liquid-liquid extraction, and crystallization belong to this class.

• 한국식품영양학회지
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• 제34권4호
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• pp.340-346
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• 2021

The purpose of this study was to investigate the volatile flavor compounds of Ligularia stenocephala and Ligularia fischeri, edible wild plants. The volatile flavor compounds were isolated by the simultaneous distillation extraction method and analyzed by GC-MSD (gas chromatography-mass selective detector). Forty-eight volatile flavor compounds were identified in the extracts from L. stenocephala and the major compounds were sabinene, cis-ocimene, trans-caryophyllene, and β-elemene. Fifty-one volatile flavor compounds were identified in the extracts from L. fischeri and the major compounds were α-pinene, germacrene-D, transcaryophyllene, endo-1-bourbonanol and 1-limonene. The common volatile flavor compounds between two plants were transcaryophyllene, sabinene, β-elemene and β-cubebene etc. However, α-phellendrene and myrcene were identified in L. stenocephala, but were not identified in L. fischeri. However α-pinene, germacrene-D and limonene were identified in L. fischeri but were not identified in L. stenocephala.

• 한국산림과학회지
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• 제96권1호
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• pp.65-69
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• 2007

생강나무(Lindera obtusiloba Blume) 잎과 가지의 정유성분을 수증기 증류법으로 분리하고 GC-MS로 NIST와 Wiley 6 Library 스펙트럼과 비교하여 구성성분을 분석하였다. 생강나무 잎과 가지에서 총 24개의 성분을 동정하였으며 sesquiterpene 화합물들이 주요 구성성분이었다. 생강나무 잎에서 분리한 정유의 주요 구성성분은 germacrene B(17.78%), ${\beta}-caryophyllene$(17.50%), phytol isomaer(13.36%), $(-)-{\beta}-elemene$(11.07%) 등이었고, 가지에서는 ${\beta}-elemol$(24.47%), ${\alpha}-cadinol$(13.73%), camphor(9.83%) and ${\beta}-citronellol$ (9.54%) 등이 주요 구성성분이었다. Acyclic diterpene인 phytone, phytol 및 phytol isomer 등의 화합물들은 생강나무 잎에서 처음 분석되었다.

• 한국균학회지
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• 제19권4호
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• pp.292-298
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• 1991

Simultaneous distillation-extration method에 의해 국내에서 인공재배되고 있는 여름 느타리 버섯(Pleurotus sajor-caju)을 실온과 냉장하에서 저장하면서 휘발성 향기성분을 분리한 다음 GC-MS 및 GC에 의한 표준품과의 머무름시간 비교에 의해 향기성분의 변화를 검토하여 보았다. 총 aroma contentrates의 함량은 냉장 저장시는 큰차이를 보이지 않았으나 실온 저장시는 큰 감소의 경향을 보였다. 확인된 38종의 휘발성 화합물중 실온 저장시 ${\delta}-decalactone$만 약간증가하였으나 기타의 성분들은 현저히 감소한 반면 냉장 저장시는 2-methyl butanal, 1-octen-3-ol, cis,cis-1,5-octadien-3-ol, pentadecanoic acid등은 감소추세를 보였지만 3-octanone, 1-octen-3-one, 3-octanol, 5-undecanol등은 오히려 증가되는 경향을 보였다. 또한 중량 감소와 관능적 특성은 실온 저장시 냉장 저장보다 심한 변화를 보였다.