• Preventive Nutrition and Food Science
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• 제14권2호
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• pp.168-171
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• 2009

The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%). ${\alpha}$-Humulene, 6,9-heptadecadiene, (E)-${\beta}$-farnesene, and ${\alpha}$-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.33-39
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• 2008

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

• Food Quality and Culture
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• 제1권1호
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• 동의생리병리학회지
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• 제17권6호
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• pp.1409-1411
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• 2003

The indirect carbonization without solvent for the extraction of the natural undiluted solution has been studied. The following results have been obtained. 1. The traditional wood undiluted solution distillation can be embodied with the indirect carbonization without solvent of the airtight space. The system of the indirect carbonization without solvent is the indirect dry distillation apparatus. It is composed of the high-temperature stove, the exterior can, material bag, interior can, collect water can and air-fan.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.147-151
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• 2010

The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• Preventive Nutrition and Food Science
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• 제13권2호
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• pp.122-127
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• 2008

The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.207.2-207.2
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• 2003

To develop useful antifungal agents from essential oils in Korean plant resources, the activities of Thymus quinquecostatus and T. quinquecostatus var. japonica were evaluated against ten pathogenic fungi. Their results were compared with those of T. vulgaris, which is native to Europe.The essential oils of the tested Thymus species were obtained by steam distillation using a simultaneous steam distillation-extraction apparatus. The above ground parts of plants cultivated in the herbal garden of Duksung Women"s University were used. (omitted)

• Korean Chemical Engineering Research
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• 제46권2호
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• pp.348-355
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• 2008

청정대체에너지로 관심이 고조되고 있는 바이오에탄올의 경제적 생산은 고유가시대에 있어 매우 중요하다. 본 연구에서는 곡물의 주정발효를 통해 얻어진 바이오 에탄올의 회수공정에 대하여 공장설계를 위한 열역학적 해석을 통해 신뢰성 있는 공정모사결과를 얻을 수 있도록 하고, 본 모델을 통하여 매우 성공적으로 운전이 되어 제품을 생산할 수 있고 향후 공정개선에 대한 기초를 마련했다. 연료용 무수에탄올 생산 공정은 실제공정에서 사용되고 있는 기술은 공비증류, 추출증류, 압력스윙 흡착공정 등이 있다. 본 연구에서는 추출증류 공정에 대한 공정모사를 통해 경제성 및 영향성을 평가해보았다. 에틸렌글리콜을 이용한 추출증류에 대한 공정연구는 매우 에너지 효율적이고 무수에탄올 생산에 있어 에틸렌글리콜을 이용한 추출증류는 발효 불순물의 영향을 받지 않음을 확인할 수 있었다. 이는 공비증류와 비교할 때 가장 큰 차이를 보이는 것으로 무수에탄올 회수에 있어 다양한 구성이 가능하며, 에탄올의 회수율을 극대화할 수 있다는 장점을 갖는다. 또한 공비를 제거하기위한 에틸렌글리콜 등의 첨가제는 공정의 성분들과 끓는점의 차이가 높고 서로의 용해도가 낮아서 공정중에 거의 100% 회수가 가능한 특징을 있고 공비증류에 비해 매우 환경친화적이다. 한편 개발된 공정에서는 매우 낮은 에너지(1.37198 kg steam/kg anhydride ethanol from 3.05 mol% ethanol)로 99.85%의 무수에탄올을 생산할 수 있으며, 본 연구의 결과 발효된 원료로부터의 무수에탄올의 생산은 공비를 제거하기위한 agent의 선택도 중요한 사항으로 첨가제에 따른 효율이나 에너지 필요량을 알아보았고 공정의 에너지를 절약하기 위해 공정을 효율적으로 구성하여 열회수를 극대화 할 수 있었다.