• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1171-1176
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• 1996

The changes in volatiles of the model system were analyzed by GC and GC-MS before and after retorting. The GC data were analyzed statistically by applying the analysis of variance, and 42 peaks were selected at 5% significance level. Multivariate statistical analysis was performed with these 42 peaks as independent variables. Through the stepwise discriminant analysis, 8 peaks, which corresponded to the compounds such as 2-heptanone, cis-3-hexenal, 2-pentyl-furan, 1-methyl-trans-1,2-cyclohexanediol, 2-hexanone, 3-octanone, trans, trans-nona-2,4-dienal and 1-octen-3-ol, were obtained in sequence to distinguish the samples with and without retorting. The principal component analysis of a set of 8 independent variables resulted in 3 principal components which accounted for 96.1% of the variance, while the first principal component (PC 1) explained 76.5% of the total variance. In addition, through the factor analysis of the principal components, the peaks 11, 20 and 21 could be grouped togather in accordance with the direction and the size while the peaks 9, 33 and 39 constituted the second group in the direction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1033-1037
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• 2001

Garlic oleoresins were made by extracting with four solvents of methanol, methyl acetate hexane and acetone from chopped garlic, respectively, and the volatile compounds of each extract were separated by gas chromatography installed with polar (supelcowax-10$^{TM}$) and nonpolar (HP-5) capillary columns, respectively, and identified by matching mass data of mass selective detector and Kovat\`s retention index with references. The numbers of the volatile compounds identified the garlic oleoresin by polar and nonpolar columns from in garlic oleoresins were 41 and 32, respectively. In polar column, 13 pyrans, 11 sulfur-containing compounds 6 furans 2 alcohols and 2 heterocyclic compounds were identified. In nonpolar column, 11 sulfur-containing compounds 5 acids 3 furans and eugenol were identified. The major sulfur-containing compounds identified from the oleoresins were 3, 3'-thiobis-1-propene, methyl 2-propenyl disulfide, dimethyl trisulfide, di-2-prnpenyl-trisulfide, 2-thiophenecarboxylic acid. The amount of these sulfur-containing compounds isolated from the oleresins were more abundant in polar column than in nonpolar column. The most efficient solvent for extracting volatile compounds of garlic was methanol but the most useful solvent for extracting sulfur-containing compounds was methyl acetate of less polarity.y.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.176-187
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• 1988

Volatile flavor components in the Chinese quince fruits were trapped by simultaneous steam distillation-extraction method, and these were fractionated into the neutral, the basic, the phenolic and the acidic fraction. In the identification of carboxylic acids, the acidic fraction was methylated with diazomethane. Volatile flavor components in these fractions were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The total of one hundred and forty-five compounds from the steam volatile concentrate of the Chinese quince fruits were identified: they were 3 aliphatic hydrocarbons, 1 cyclic hydrocarbon, 4 aromatic hydrocarbons, 9 terpene hydrocarbons, 17 alcohols, 3 terpene alcohols, 6 phenols, 21 aldehydes, 7 ketones, 28 esters, 27 acids, 3 furans, 2 thiazoles, 2 acetals, 3 lactones and 9 miscellaneous ones. The greater part of the components except for carboxylic acids were identified from the neutral fraction. The neutral fraction gave a much higher yield than others and was assumed to be indispensable for the reproduction of the aroma of the Chinese quince fruits in a sensory evaluation. According to the results of the GC-sniff evaluation, 1-hexanal, cis-3-hexenal, trans-2-hexenal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexenol, trans, trans-2, 4-hexadienal and trans-2-hexenol were considered to be the key compounds of grassy odor. On the other hand, esters seemed to be the main constituents of a fruity aroma in the Chinese quince fruits.

• Journal of Environmental Science International
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• v.11 no.10
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• pp.1109-1116
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• 2002

This study analyzed concentrations of volatile organic compounds (VOCs) produced from incineration of papers at $600^{\circ}C$. The papers used in this study included A4 papers (new, printed with ink-jet, printed with carbon), newspapers (printed with bean oil, printed with a general newspaper ink), packaging box, document envelope, single-use paper cup, and cosmetic tissue. Papers were heated from room temperature upto $600^{\circ}C$ providing air inside of the electric furnace and then they were oxidized for 80 minutes at $600^{\circ}C$ maintaining the same air supply. VOCs emitted from the incineration process were sampled using an air sampling pump and bags for 160 minutes and then the components and concentrations of the VOCs were analyzed by a CC-MS. The most prominent chemical structure of the Vous identified from incineration of the papers was furans and then furans were followed by aromatics and aliphatic alkenes. About 40% of the identified VOCs contained double bonds, which have relatively a high ozone (ground level) formation potential, within their molecular structure. Also, some cancer suspecting compounds like benzene, dichlorormethane and chloroform were identified.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Analytical Science and Technology
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• v.22 no.2
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• pp.172-185
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• 2009

To help understanding about hazard chemicals occurring newly in food, it has been reviewed characteristics, mechanism, food standards and analytical trend of the hazard chemicals occurring avoidably in food manufacturing process. The new hazard chemicals in food are classified by 4 regarding mechanism such as heat, fermentation, additives and unknowns. The new hazard chemicals by heat process are acrylamide, furan, HCAs and PAHs. By the fermentation, ethylcarbamate and biogenic amines are occurred. According to food additives, 3-MCPD, benzene and nitrosamines can be produced. And the last group is the illegal compounds including anti-impotence drug analogues and anti-obesity drug analogues. To analyze the new hazard chemicals in food, GC or LC with UVD, FLD or MSD are used mainly after sample pretreatment by LLE, SPE or headspace method.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.98-104
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• 2023

Effective and alternative strategies to control methicillin-resistant Staphylococcus aureus (MRSA) are consistently needed. Previous study presented that 7,10-epoxy-octadeca-7,9-dienoic acid (EODA) was produced from 7,10-dihydroxy-8(E)-octadecenoic acid through one-step heat treatment. Further studies confirmed that EODA was highly active against broad range of pathogenic bacteria including MRSA, promising development of a novel antibacterial agent to control MRSA. However, there are some practical huddles for industrialization of EODA, especially high cost for fine purification. To address this problem, this study was focused on determination of any changes in the antibacterial activities of EODA when used as a crude extract. As a result, any significant changes in the antibacterial activities of EODA was not detected and additional synergistic effect for commercial antibiotics on antibacterial activity was sustained as it was.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.500-505
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• 2007

The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.85-93
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• 2016

A rapid method using HPLC-MS/MS has been developed for quantitative determination of the metabolites of nitrofurans, namely 3-amino-2-oxazolidone (AOZ), 5-morpholinomethyl-3-amino-2-oxazolidinone (AMOZ), 1-ammino-hydantoin (AHD) and semicarbazide (SEM) in loach. The extraction procedure was founded on simultaneous acidic hydrolysis and derivatization using 2-nitrobenzaldehyde (2-NBA) for 1 hour at $50^{\circ}C$, followed by purification with liquid-liquid extraction. Recovery was evaluated by spiking standards into blank samples at three levels (0.5, 1.0 and $2.0{\mu}g/kg$), and the mean recovery was 75.1-108.1%. Precision values expressed as the relative standard deviation (%RSD) were ${\leq}8.7%$ and ${\leq}8.5%$ for intra-day and inter-day precision, respectively. Linearity was studied in the range of $0.2-20{\mu}g/Kg$ for NBAOZ, $0.8-20{\mu}g/Kg$ for NBAMOZ, $0.2-20{\mu}g/Kg$ for NBAHD, and $0.1-20{\mu}g/Kg$ for NBSEM, and the obtained coefficient correlations (r) were ${\geq}0.99$ for all compounds. Limits of detection (LODs) for the derivatized nitrofuran metabolites were established at $0.06{\mu}g/Kg$ for NBAOZ, $0.24{\mu}g/Kg$ for NBAMOZ, $0.06{\mu}g/Kg$ for NBAHD, and $0.03{\mu}g/Kg$ for NBSEM. Limits of quantification (LOQs) were established at $0.2{\mu}g/Kg$ for NBAOZ, $0.8{\mu}g/Kg$ for NBAMOZ, $0.2{\mu}g/Kg$ for NBAHD, and $0.1{\mu}g/Kg$ for NBSEM. This simplified rapid method for reducing the derivatization and hydrolysis times can be applied to the determination of nitro-furan residues in loach.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.364-369
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• 1995

Anticarcinogenic activity of Moutan radix for mouse ascites cancer induced by mouse Sarcoma 180 (S-180) cells was investigated. Methanol extract of Moutan radix including other folk medicinal plants (Taxus cuspidata, Curcuma longa, Artemisia capillaris, Ligrstri fructus, and Liriope platyphylla) used to remedy or cure many chronic human diseases like cancer was fractionated into hexane, chloroform ($CHCl_3$), ethylacetate (EtOAc), and butanol (BuOH) fractions. Anticarcinogenic activity of the fractions, exhibited a strong cytotoxicity for L1210 and S-180 cells, was examined for mouse ascites cancer induced by S-180 cells. Male ICR mice (7 mice/treatment, $5{\sim}6$ weeks of age, $23{\pm}1\;g$ were injected i.p. with S-180 cells ($1{\times}10^{7}\;cell/1\;ml$ PBS). One day later, each mouse was given 0.1 ml of 10% DMSO containing sample ($30\;{\mu}g/g$ body weight) every day for 10 consecutive days. Control mice were only given 0.1ml S-180 cells and 0.1 ml 10% DMSO. Mice treated with EtOAc fraction of Moutan radix showed 28.7 days of life, which is 167% of control mice's life. Based on the dose-dependant experiment mice treated with $30\;{\mu}g$ showed longer life relative to mice treated with ootherr doses (5, 15, $60\;{\mu}g$), and mice treated with $60\;{\mu}g$ exhibited toxic symptoms. Body weight of mice treated with Moutan radix was significantly reduced relative to that of control mice (p<0.05). GC-MS analysis in conjunction with silica-gel column chromatography revealed that the EtOAc fraction contained 2-methoxylphenol, benzoic acid, 1-(4-hydroxy-3-methoxyphenyl)ethanone, 8-methyl-2,4(1H,3H)pteridinedione and 2,5-furan-dicarboxylic dimethyl ester as regards to the anticarcinogenic property of the EtOAc fraction. These results suggest that Moutan radix might be included as an anticarcinogenic medicinal plant for treatment of ascites cancer.