• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.365-369
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• 1985

In order to examine the effect of oil extraction methods on the characteristics of sesame oil, the unsaponifiable matters, fractionation sterol pattern and sterol compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed(RTE) and acetone extraction of raw seed(RWE). The amount of unsaponifiable in RWE oil was silghly higher as 31.8mg per 1mg drying oil than that in RTP oil of 26.1mg. Sesame oils from three different extraction methods were found to contain $0.26{\sim}0.32%$ free, $0.23{\sim}0.42%$ bound, and $0.49{\sim}0.64%$ total sterol. The content of free sterol in RWE oil was higher as 0.32% than that in RTE and RTP oil of 0.26%, and that of sterylglycoside in RTE oil was lower as 0.12% than that in RTP and RWE oil of 0.23%, but that of sterylester was a little difference. The unsaponifiable matter from fractionation sterol in sesame oil by three different extraction methods was fractionated into less polor compounds, 4,4-dimethyl-, 4-monomethyl-, 4-desmethylsterol fraction by thinlayer chromatography, and sterol composition of 4-desmethylsterol fraction was analyzed by gas liquid chromatography. The major sterols were campe-, stigma-, sito-, and ${\Delta}^5-avenasterol$, but, specially, unknown sterol(RRT:1.35) was found as $23.5{\sim}26.4%$ in total sterols, The content of sitosterol, ${\Delta}^5-avenasterol$, campesterol and stigmasterol were $59.9{\sim}60.3%,\;8.1{\sim}11%,\;16.1{\sim}18.4%,\;11.6{\sim}12.8%$ of the total sterol in free sterol fraction, $37.3{\sim}46.9,\;11.6{\sim}14.2,\;6.6{\sim}9.0$, and $6.1{\sim}8.0%$ of the total sterol in sterylglycoside fraction, $55.9{\sim}59.9,\;9.2{\sim}11.4,\;17.1{\sim}18.9$, and $11.8{\sim}13.7%$ of the total sterol in sterylester fraction, and $39.3{\sim}42.9,\;13.0{\sim}17.2,\;9.1{\sim}11.0$ and $7.4{\sim}11.5%$ of the total sterol in total sterol fraction. But the effect of oil extraction methods on sterol composition in sesame oil were hardly found.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.321-326
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• 1986

Oyster (Crassostrea gigas), arkshell (Anadare(Scapharce) broughtonii) and sea-mussel (Mytilus edulis) were investigated as to their lipid classes. Lipid extracts from shellfishes were fractionated into neutral lipid (NL), glycolipid (GL) and phospho-lipid (PL) by column chromatography with silicic acid. The fatty acid compositions of their lipid classes and lipid fractions were determined by gas liquid chromatography (GLC). Total lipid contents of shellfishes were $3.5\%$ in the oyster, $1.4\%$ in the arkshell, $1.0\%$ in the sea-mussel. The major fatty acids of total lipids were palmitic acid, eicosapentaenoic acid and docosahexaenoic acid in the oyster and the sea-mussel, palmitic acid, oleic acid and eicosapentaenoic acid in the arkshell. The lipid composition of neutral lipid fractions in shellfishes was separated and identified as free sterol, free fatty acid, triglyceride, hydrocarbon and esterified sterol by TLC. Of these classes, triglyceride fraction was most abundant, amounting to 55.6, 77.7 and $60.4\%$ in the three samples mentioned above, respectively. The main fatty acids of glycolipid were palmitic acid, eicosaenoic acid and docosahexaenoic acid in oyster, myristic acid, palmitic acid and palmitoleic acid in the arkshell, docosahexaenoic acid, linolenic acid and palmitic acid in the sea-mussel. The major fatty acids of phospholipid were palmitic acid, eicosapentaenoic acid and docosahexaenoic acid in the oyster and sea-mussel, palmitic acid, eicosapentaenoic acid and erucic acid in the arkshell.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.417-423
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• 1985

In succession to the previous paper, the present study was directed to investigate the nonvolatile organic acids composition in raw and belied-dried products of oyster, sea-mussel, baby clam and hen clam by gas liquid chromatography. The results obtained are summarized as follows : In four kinds of the samples examined, eight kinds of organic acids were identified and determined in oyster, sea-mussel and baby clam, and nine kinds in hen clam. The major organic acids in oyster were pyroglutamic, succinic and malic acid which was $94.2\%$ of total quantity of organic acid, and those in sea-mussel, baby clam and hen clam were succinic and malic acid which were $90.8\%,\;89.7\%\;and\;86.4\%$ of total acids, respectively. The most abundant organic acid in sea-mussel, baby clam and hen clam was succinic acid that was $80.6\%,\;84.9\%\;and\;73.2\%$ in total acids, repectively. And that of oyster was pyroglutamic acid which marked $38.8\%$ in total acids, and the next one was succinc acid marked $34.4\%$. In the total quantity of organic acid, the highest was 913.0 mg/100g in oyster which showed 4.5 times as much as in hen clam, followed by 478.4 mg/100g in sea-mussel, 246.3mg/100g in baby clam, and the least was 201.2 mg/100g in hen clam. The decreasing rate of total quently of organic acids by boiled-dried procersing was the highest in oyster, $54.7\%$, followed by $46.5\%$ in sea-mussel, $37.1\%$ in hen clam and $29.4\%$ in baby clam. The decreasing rate of each organic acid shelved much difference according to the samples examined, in general, great in malic, fumaric and proglutamic acid ana less in succinic, lactic and oxalic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.519-528
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• 1985

Fillets of mackerel (Scomber japonicus) and flounder (Xystrias grigorjewi) which, are representatives in red fleshed fish and white fleshed fish, respectively, were freeze-dried and stored in tightly sealed containers which were controlled to different relative humidity at $25^{\circ}C$. The changes of lipids were examined periodically by measuring the peroxide value (POV), the thiobarbituric acid (TBA) and the acid value (AV). And the fatty acid composition of lipids was investigated by gas-liquid chromatography (GLC). The results obtained are summarized as foollows: From the changes of POV and TBA value during storage, the oxidation of lipids was distinct at the lower relative humidities, $0\%\;and\;23\%$, while inhibited at the higher relative humidities, $52\%\;and\;81\%$. The changes in acid value during storage were more prominent at the hifger relative himidites than at the lower relative humidities. The content of $C_{16:0},\;C_{18:0}\;and\;C_{22:6}$ acids in the fatty acid composition of total lipids was abundant in both fleshed fishes. The content of $C_{18:1}$ acid in the nonpolar lipid and that of $C_{16:0}$ acid in the polar lipid were higher than other fatty acids. In the fatty acid composition of total lipids during storage, polyenoic acids decreased with storage period at $0\%\;and\;23\%$ relative humidities, while the fatty acid composition didn't show a great change at $52\%\;and\;81\%$ relative humidities. In the non-polar lipid, polyenoic acids coherently decreased under all the conditions of relative humidities but the saturated acids and the monoenoic acids increased. In the polar lipid, polyenoic acids decreased at $0\%\;and\;23\%$ relative humidities, while the saturated acids and monoenoic acids decreased at $52\%\;and\;81\%$ relative humidities. On the other hand, the oxidation of lipids was more significant in mackerel than in the flounder, and the changes of fatty acid composition were shown a similar pattern.

• Journal of Korean Society of Environmental Engineers
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• v.30 no.10
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• pp.999-1005
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• 2008

The main reaction for soil washing with using sodium hydroxide(NaOH) and hydrogen peroxide(H$_2$O$_2$) was desorption and flotation of petrochemical contaminant by means of oxygen bubble. We found the rate of decomposition by rate constant according to various temperature. For the purpose of optimizing the operation factor, we examined the effect of concentration of NaOH and H$_2$O$_2$, washing time, and soil:water ratio. The rate of decomposition for H$_2$O$_2$ in liquid phase is the first order reaction by its concentration. The rate constant of k$_1$ was 0.9439 $\times$ exp(-1376.82/RT) when concentration of NaOH was lower than 0.1 M, and the rate constant of k$_2$ was 17.3588 $\times$ exp(-2320.06/RT) when it was higher than NaOH of 0.1 M. It found that NaOH was facilitated at the beyond of specific concentration. We confirmed the optimum concentration of NaOH/H$_2$O$_2$ by means of rate constants during soil washing. Also, the optimum conditions during soil washing were washing time of 15 min, soil : water ratio of 1 : 3, and NaOH/H$_2$O$_2$ concentration of 0.25 M/0.1 M.

• Analytical Science and Technology
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• v.24 no.3
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• pp.173-182
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• 2011

This research examined prostanozol and its metabolites in urine of women who took the medicine (prostanozol). Prostanozol and its metabolites were successfully separated and detected by using LC/ESI/MS and GC/TOF-MS. Mass spectrum of LC/ESI/MS estimated molecular weight of Prostanozol and its metabolites and that of GC/TOF-MS verified them. For M1, carbon number 17 of Prostanozol substituted to a keto group and it is called 17-keto-Prostanozol. M2 turned out to be hydroxy-17-keto-Prostanozol. It came from substitution of one hydroxyl group of pyrazole nucleus and A-ring of M1. Substitution of one hydroxyl group of B-ring or C-ring became M3, hydroxy-17-keto-Prostanozol. M4 was found to be a hydroxy-17-keto-Prostsnozol transposed from one hydroxyl group to a D-ring. M5 has a hydroxyl group of carbon number 17. One hydroxyl group is substituted from B-ring or C-ring and it is assumed to be hydroxy-17-hydroxy-Prostanozol. M6 was turned out to be dihydroxy-17-keto-Prostanozol transposed from one hydroxyl group to pyrazole nucleus or A-ring and to B-ring or C-ring. Like M6, M7 has a keto group at carbon number 17 and was identified as dihydroxy-17-keto-Prostanozol. M7 has one hydroxyl group at pyrazole nucleus or A-ring and also at D-ring. At last M8 was found to be dihydroxy-17-hydroxy-Prostanozol. Pyrazole nucleus or A-ring has got one hydroxyl group and other rings were substituted to another hydroxyl group. From above, M5, M7 and M8 were verified as new metabolites that were not discovered yet. Prostanozol and all of the 8 metabolites formed glucuronic conjugates as a result of conjugation reaction test in human body. Some of 8 metabolites were excreted without forming conjugates. Particularly M6 and M7 were excreted as sulfate conjugates.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.381-388
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• 2017

In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.185-192
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• 1980

To study lipid components of Panax ginseng produced in Korea, the lipids of fresh ginsengs were extracted with the mixture of chloroform-methanol (2:1, v/v) and those of dried ginsengs were extracted with diethyl ether respectively. The lipid components extracted were separated and quantitated by column, thin layer and gas-liquid chromatographies. The results were summarized as follows : 1. Fresh ginseng contained 0.62% total lipid of which 45.28% were neutral lipids, 18.12% glycolipids, and 36.60% phospholipids. But dried ginseng contained 0.89% total lipids of which 86.48% were neutral lipids, 9.20% glycolipids, and 4.32% phospholipids. 2. Triglycerides (37.6 to 42.5% of the total neutral lipids) and sterol esters (16.5 to 19.6%) in all the fresh and dried ginseng were the major components among the neutral lipids. Monoglycerides, diglycerides, free fatty acids and free sterols were minor components. 3. Digalactosyl diglycerides (23.5% of the total glycolipids) in the fresh ginseng and steryl liglycosides (28.9%) in the dried ginseng were predominant components among the glycopids, respectively, Esterified steryl glycosides and monogalactosyl diglycerides were also identified, and four unknown spots in the fresh ginseng and two unknown spots in the dried ginseng were present. 4. Phosphatidyl cholines (31.3 to 31.9% of the total phospholipids) and phosphatidyl glycerols (34.8 to 36.7%) in all the fresh and dried ginseng were the major components among the phospholipids. Phosphatidyl inositols and phosphatidyl ethanolamines were also identified. 5. The major fatty acids in the fresh and dried ginseng were linoleic $(62.29{\sim}64.32%)$, palmitic $(13.16{\sim}15.63%)$, oleic $(5.73{sim}7.23%)$ and linolenic $(5.73{sim}7.23%)$. The fatty acid compositions in neutral lipid fraction was similar to the pattern in those of the total lipids. But glycolipid and phospholipid fractions contained a lower percent of linoleic acid and a higher percent of palmitic acid than the neutral lipid fraction.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.2
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• pp.185-197
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• 1992

Differences in the amount and chemical characteristics of the epicuticular waxes on rice leaves were studied for the active tillering and heading stages of rice varieties differing widely in gross leaf-surface property and genetics. The amount of waxes on surfaces of rice leaf-blades was determined by extraction with chloroform and chemical composition of the waxes was characterized by thin layer chromatography, gas liquid chromatography and infrared spectrophotometry. The amount of waxes varied by variety and significantly with growth stage. The amount at the heading stage was 1.7 to 3.6 mg/g fresh weight of leaves, which was two to three times as much as that at the tillering stage of 0.8 to 1.8 mg/g fresh weight. The waxes consisted of seven chemical classes, namely diols, fatty acids, fatty alcohols, fatty aldehydes, fatty esters, saturated and unsaturated hydrocarbons. Diols and unsaturated hydrocarbons were identified as new chemical classes of the rice epicuticular waxes. The polar constituents such as dials, fatty acids and fatty alcohols and the non-polars such as fatty aldehydes, fatty esters, and saturated and unsaturated hydrocarbons were identified at the heading stage, but at the tillering stage only the non-polar compounds were identified. In the carbon numbers (C) of the chemical classes, diols were composed entirely of C30 and acids were mainly of C30 and C31. In alcohols, primary alcohols were composed of C13 and C32, and the secondary alcohols were of C14, C16 and / or C30 regardless of the rice varieties. The acid portion of fatty esters, mainly composed of C22 and C23, showed low cabon numbers compared with the aldehydes. The alcohol portion of them showed a wide distribution in carbon numbers from C13 to C26 depending on the rice varieties. Hydrocarbons had odd carbon numbers, consisting mainly of C29 and C31.

• Journal of the Korean earth science society
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• v.22 no.4
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• pp.278-291
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• 2001

Mesothermal gold vein minerals of the Seolhwa mine were deposited in a single stage of massive quartz veins which filled the mainly NE-trending fault shear zones exclusively in the granitoid of the Gyeonggi Massif. The Seolhwa mesothermal gold mineralization is spatially associated with the Jurassic granitoid of 161 Ma. The vein quartz contains three main types of fluid inclusions at 25$^{\circ}$C: 1) low-salinity (< 5 wt.% NaCl), liquid CO$_{2}$-bearing, type IV inclusion; 2) gas-rich (> 70 vol.%), aqueous type II inclusions; 3) aqueous type I inclusions (0${\sim}$15 wt.% NaCl) containing small amounts of CO$_{2}$. The H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl inclusions represent immiscible fluids trapped earlier along the solvurs curve at temperatures from 430$^{\circ}$ to 250$^{\circ}$C and pressures of 1 kbars. Detailed fluid inclusion chronologies may suggest a progressive decrease in pressure during the auriferous mineralization. The aqueous inclusion fluids represent either later fluids evelved through extensive fluid unmixing (CO$_{2}-CH$_{4}$ effervescence) from a homogeneous H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl fluid due to decreases in temperature and pressure, or the influence of deep circulated meteoric waters possibly related to uplift and unloading of the mineralizing suites. The initial fluids were homogeneous containing H$_{2}$O-CO$_{2}-CH$_{4}$-N$_{2}$-NaCl components and the following properties: the initital temperature of >250$^{\circ}$ to 430$^{\circ}$C, X$_{CO}\;_{2}$ of 0.16 to 0.62, 5 to 14 mole% CH$_{4}$, 0.06 to 0.3 mole% N$_{2}$ and salinities of 0.4 to 4.9 wt.% NaCl. The T-X data for the Seolhwa gold mine may suggest that the Seolhwa auriferous hydrothermal system has been probably originated from adjacent granitic melt which facilitated the CH$_{4}$ formation and resulted in a reduced fluid state evidenced by the predominance of pyrrhotite. The dominance of negative ${\delta}\;^{34}$S values of sulfides (-0.6 to 1.4$%_o$o) are consistent with their deep igneous source.