• Journal of Ginseng Research
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• v.42 no.1
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.97-100
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• 2002

Phthalate esters are used as additives in plastics to improve mechanical properties, particularly flexibility. The contamination of soil samples by phthalate esters around four tributaries to the nm river was analyzed based on gas chromatography-mass spectrometry (GC-MS). All soil samples collected from the four tributaries, which include Anyangcheon and Seohocheon (expected polluted areas), and Gapyeongcheon and Namhan river (expected clean areas), were found to be contaminated by his(2-ethylhexyl) phthalate (DEHP). Soil around Anyangcheon was the most contaminated (113 ppb), about twofold higher than the ones around Seohpcheon (64 ppb), Gapyeongcheon and Namhan river (50 ppb). Based on the fact that DEHP contamination in sediments of the river tributaries around the country is as high as 2.04 ppm, it was concluded that DEHP contamination of the soils around the tributaries to the Han river is relatively low.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.35-42
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• 2009

Headspace micro solid phase extraction using mulberry paper bag (HS-MPB-$\mu$-SPE) has been developed and validated for the analysis of volatile flavor compounds from five spice by gas chromatography-mass spectrometry (GC/MS). HS-MPB-$\mu$-SPE was performed with adsorbent particles enclosed inside a mulberry paper bag. Four different kinds of adsorbents such as Tenax TA, Porapack Q, dimethylpolysiloxane and polyethylene glycol were tested. The extraction solvents compared were petroleum ether, methylene chloride, and chloroform. Better results were obtained when Tenax TA and petroleum ether were used. The limit of detection (LOD) and the limit of quantitation (LOQ) were in the range of 1.3 ng/mL and 4.3 ng/mL, respectively, for o-cymene as a model compound of monoterpene. Proposed method showed good reproducibility (3.3%, RSD) and good recoveries (94.0%). The HS-MPB- μ-SPE is very simple to use, inexpensive, rapid, requires small sample amounts and solvent consumption. Because the solvent for extraction is reduced to only a very small volume (0.6 mL), there is minimal waste or exposure to toxic organic solvent and no further concentration step. This method allows successful characterization of the headspace in contact with the five spice sample. Strong trans-anethole from star anise or fennel is a characteristic flavor of five spice powders. HS-MPB-$\mu$-SPE combined with GC/MS can be a promising technique for the broad spectrum measurement of volatile aroma compounds from solid spices.

• Analytical Science and Technology
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• v.17 no.1
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• pp.29-36
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• 2004

An analytical method of polybrominated diphenyl ethers in soil samples by isotope dilution method using gas chromatography/mass spectrometry (GC/MS)-selected ion monitoring (SIM) was described. PBDEs in soil were extracted with soxhlet extractor and then silica and florisil solid phase extraction (SPE) methods as purification of extract were compared. After clean-up, the extractions were analyzed by GC/MS with SIM mode. Quantitation was performed isotope dilution method using four $^{13}C$ isotopically labeled PBDEs as internal standards. This developed method was validated for eight congeners of PBDEs in the concentration range 0.04~4 ng/g in soil and the average recovery of the analytes ranged 30.8~110.8% for florisil and 44.4~110.7% for silica, respectively. The method detection limits of PBDEs were 0.04~0.3 ng/g.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.471-490
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• 2023

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.366-371
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• 2007

The volatile components in Eoyuk-jang, a traditional Korean fermented food, were isolated using solvent extraction, and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 36 components, including 11 aliphatic hydrocarbons, 4 acids, 2 ketones, 5 phenols, 7 alcohols, 1 pyrazines, 4 pyrones and furanones, and 2 miscellaneous components, were found in Eoyuk-jang; among them, butanoic acid was quantitatively dominant. In addition, the aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using aroma extract dilution analysis (AEDA). A total of 20 aroma-active compounds were detected by GC-O. Butanoic acid (rancid) and methional (cooked potato-like) were the most potent aroma-active compounds with the highest FD factors $(Log_3$, FD), followed by 2-methyl-2-butanol (soysauce-like), 3-hydroxy-2-butanone (buttery), and 2-furanmethanol (burnt sugar-like).

• Journal of Sensor Science and Technology
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• v.23 no.5
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• pp.320-325
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• 2014

Volatile flavor compounds from milk were analyzed and identified by using the analysis methods of headspace solid phase microextraction gas chromatography/mass spectrometry (HSPME-GC/MS) and electronic nose (E-Nose) system. About 30 volatile compounds were identified by HSPME-GC/MS for the fresh and off-flavor milk samples. Also, the correlation between rancidity and ageing days of milk was obtained by the aid of principal component analysis algorithm. It shows that the E-Nose system can identify the various types of milk flavor. These results imply that the analysis method based on the E-nose system can apply to the quality control of milk flavor and the rancidity.

• Applied Chemistry for Engineering
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• v.30 no.6
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• pp.707-711
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• 2019

The feasibility of waste concrete as a catalyst for the effective pyrolysis of polyethylene terephthalate (PET) was examined using thermogravimetric (TG) and pyrolyzer-gas chromatography/mass spectrometry (Py-GC/MS) analyses. TG analysis results indicated that the maximum decomposition temperature of PET is not altered by the use of waste concrete, showing similar values (407 ℃ and 408 ℃ at 5 ℃/min). Meanwhile, the volatile product distribution data obtained from the Py-GC/MS analysis revealed that the use of waste concrete promoted the deoxygenation reaction via converting the oxygen containing products such as benzoic acids, benzoates, and terephthalates to valuable deoxygenated aromatic hydrocarbons including benzene, toluene, ethylbenzene, and styrene. This suggests that the waste concrete can be used as a potential catalyst for the production of valuable aromatic hydrocarbons from PET pyrolysis.

• Elastomers and Composites
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• v.51 no.1
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• pp.63-67
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• 2016

Poly(ethylene-co-vinyl acetate) (EVA) was pyrolyzed to eliminate acetic acid of VA unit using off-line pyrolysis, and the deacetylated EVA was analyzed infrared spectroscopy (IR) and pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). EVA film for deacetylation was prepared by solution casting on aluminum foil and it was pyrolyzed at low temperature of $300^{\circ}C$ in the off-line pyrolysis apparatus. After deacetylation, carbon-carbon double bond (C=C) was formed by 1,2-elimination of the VA unit in the EVA backbone. Most of C=C bonds were trans-1,4-unit and 1,2-unit was also observed. Presence of the 1,2-unit in deacetylated EVA indicates that terminal or branch VA units exist in the raw EVA. Py-GC/MS chromatogram of deacetylated EVA displayed much smaller acetic acid and much more abundant other pyrolysis products than that of raw EVA, which means that the pyrolysis efficiency and separation condition were improved.

• YAKHAK HOEJI
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• v.47 no.5
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• pp.266-270
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• 2003

We evaluated four commercially available methamphetamine immunoassays for their relative cross-reactivities of amphetamine analogues in human urine: Abbott TDx, Vitalab Selectra and on-site test kits (Accusign MET, SD bioline MET). High cross-reactivities were shown at designer's drugs such as methylenedioxyamphetamine (MDA), methylenedioxymethamphetamine (MDMA) and methylenedioxyethylamphetamine (MDEA) in all of the tested immunoassays. Methoxyphenamine, fenfluramine and phentermine were positive in TDx and Selectra, but were not positive in on-site test kits. Pseudoephedrine, norpseudoephedrine, ephedrine, norephedrine, MDMA, MDA, fenfluramine and phentermine were detected by gas chromatography/mass spectrometry(GC/MS) in false positive urines. Since the overall specificity of any of the devices was not 100％, we found it is important to confirm any positive screening test result, so we developed simultaneous determination of amphetamine analogues in urines. After alkalinization of the urine samples with 6-N NaOH, the analytes were extracted using ethyl acetate, derivatized with pentafluoropropyl anhydride (PFPA) prior at GC/MS analysis.