• Journal of Ginseng Research
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• v.28 no.3
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• pp.143-148
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• 2004

Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• Journal of Environmental Science International
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• v.17 no.1
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• pp.19-27
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• 2008

Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Viet Nam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps, The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3). Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.973-979
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• 1999

Volatile compounds from twigs, needles and sprouts in Pinus densiflora were extracted with n hexane, diethyl ether or ethanol for 24 hours, and the extracted compounds were separated and identified by gas chromatography and mass selective detector. The kinds and amount of volatile compounds extracted from three parts of Pinus densiflora were different in solvent extraction and the extraction by the modified Liken Nickerson apparatus. The contents of volatile compounds of twigs contained more than those of needles and sprouts, and the volatile compounds were extracted more in n hexane than the others. In the extraction with hexane, the main volatile compounds of twigs were 18.5% pinene, 14.5% limonene, 12.7% pinene and 3.2% myrcene. Sprouts were 16.8% limonene, 4.4% pinene, 4.3% pinene and 1.7% myrcene. Needles contained 14.7% pinene, 5.4% pinene, 2.2% limonene and 0.8% myrcene. The highest yield for pine aroma was shown in the extraction from pine twigs with n hexane, and in this extraction the amounts of pinene, pinene and limonene were 742 g, 1108 g and 922 g per gram sample, respectively.

• Journal of Acupuncture Research
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• v.28 no.2
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• pp.89-95
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• 2011

Objectives : The purpose of this study was to investigate the composition of Rehmannia glutinosa's essential oils with Rehmanniae Radix herbal acupuncture Methods : I obtained the essential oils of Rehmannia Radix by hydrodistillation extraction method and supercritical fluid extraction(SFE) method, and then I analyzed those by GC/MS(gas chromatography/mass spectrum). Results : 1. With GC(gas chromatography) and GC/MS(gas chromatography/mass spectrum) analysis. I identified 9 compounds in the Rehmanniae Radix's essential oil obtained through the SFE method. The main compounds were as follows : Hexachloroethane(2.24%), N-Butyl-benzenesulfonamide(2.05%), hexadecanoic acid(1.93%), hexadecanoic acid, ethyl ester(3.49%), 9,12-Octadecadienoic acid(z,z)(2.70%), (9E)-9-Octadecenoic acid(6.14%), ethyl linoleate(4.43%), ethyl oleate(5.80%). 2. I failed to get Rehmanniae Radix's essential oil obtained through the hydrodistillation method. 3. With GC(gas chromatography) and GC/MS(gas chromatography/mass spectrum) analysis. I identified 4 compounds in the Rehmanniae Radix's essential oil obtained through the hydrodistillation method. The main compounds were as follows : Ethylbis(trimethylsilyl)amine(1.04%), 2-(Trimethylsiloxy)benzoic methyl ester(2.65%), Hexadecanoic acid trimethylsilyl ester(12.61%), octadecanoic acid, trimethylsilyl ester(6.28%). Conclusions : The substances by hydrodistillation method may not perfectly match with the substances by supercritical fluid extraction(SFE) method in essential oils extracted form Rehmanniae Radix. But, the main substances was assumed Hexadecanoic acid and octadecanoic acid.

• Nuclear Engineering and Technology
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• v.5 no.3
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• pp.202-213
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• 1973

In a continuation of the 1st series of these studies, a separation of the components in organic phases obtained from Szilard Chalmer reactions of aromatic chloro derivatives was attempted to clarify the conditions of isolating the main component. Though it was unable to isolate all constituents of organic phases, the main component was well isolated by means of a simple distillation or a thin layer chromatography. It was identified that the main component was a recombined product of the recoiled $^{38}$ Cl atom with the original sample. In cases of solid samples the main component amounted about 80-60% of the radio activity of the organic phase, whereas the main component from liquid samples gave less than 70% of the radio activity of the organic phase. A prolonged irradiation could increase the yield of a main component, but it was, in case of a radiation senintive compound, decreased as the irradiation is extended. The number of aide produets separated from an organic phase of a liquid sample was greater than that of a solid sample, and hence the main component of a solid sample was isolated easier. The overall fields of the labelled main products of 22 kinds of compounds were listed and a procedure of the separation of the main component by a thin layer chromatograply was proposed and evaluated. The feasibility of the present procedure for labelling purpose was also reviewed with respects to the chemical structure of a compound.

• Journal of Environmental Science International
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• v.20 no.3
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• pp.385-394
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• 2011

Organotin compounds (OTs), namely butyltins compounds (BTs) and phenyltin compounds (PhTs), were measured in surface and core sediments collected in Jeju harbor. The horizontal and vertical distribution was examined and the relationship between the concentration of OTs and organic matter content and particle size distribution was also studied. BTs were detected in significant concentrations in sediments inside Jeju harbor. PhTs were detected in very low concentrations, compared to BTs. The main species in BTs and PhTs were dibutyltin (DBT) and monobutyltin (MBT), monophenyltin (MPhT), respectively. In the relationships between the concentrations of total BTs and organic carbon content, the significant correlations ($r^2$=0.4898 in surface sediments, $r^2$=0.53 in one core sediments) and no correlation in another core sediments obtained, which is estimated that the distribution of BTs in sediments were affected by several factors, such as their physicochemical properties including organic carbon content, and a tide, etc. In the relationships between the concentrations of total BTs and particle size (mud, sand, and gravel) in sediments, the concentrations of total BTs were higher in the sediments with higher mud content, indicating that higher BTs were distributed with increasing sediments of fine granules.

• Advances in environmental research
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• v.2 no.2
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• pp.143-153
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• 2013

This study investigated the concentrations of odourous compounds in air, leachate, stream and well in and around Taju-Bello dumpsite. Meteorological parameters (temperature, relative humidity, wind velocity) and six odour families comprising sulphur ($H_2S$), ammonia ($NH_3$), aromatic (benzene, toluene, ethylbenzene, styrene, p-xylene, m-xylene), aliphatic (hexane), oxygenated (formaldehyde, acetaldehyde) and halogenated (tetrachloroethene, trichloroethene, carbontetrachloride) compounds were measured. Meteorological parameters suggested low dispersal of pollutants at L1 with possible perspiration and suffocation from exposure to high temperature, relative humidity and low wind velocity. The trend of abundance of odourous compounds at studied locations is of the order dumpsite (L1) > leachate (L4) > 100 m away from dumpsite (L2) > 200 m away from dumpsite (L3) > stream (L5) > well (L6). $H_2S$, Oxygenated and aromatic compounds were the major contributors to odour strength in these locations. Correlation, factor and cluster analyses of the data revealed similarities of sources as biogenics and xenobiotics inherent in the wastes as the main sources of these odourous compounds.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.168-181
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• 2017

Whole cell of Phanerochaete chrysosporium with reducing agent was applied to verify the degradation mechanism of aromatic compounds derived from lignin precisely. Unlike the free-reducing agent experiment, various degraded products of aromatic compounds were detected under the fungal treatment. Our results suggested that demethoxylation, $C_{\alpha}$ oxidation and ring cleavage of aromatic compounds occurred under the catabolic system of P. chrysosporium. After that, degraded products stimulated the primary metabolism of fungus, so succinic acid was ultimately main degradation product of lignin derived-aromatic compounds. Especially, hydroquinone was detected as final intermediate in the degradation of aromatics and production of succinic acid. In conclusions, P. chrysosporium has an unique catabolic metabolism related to the production of succinic acid from lignin derived-aromatic compounds, which was meaningful in terms of lignin valorization.

• Journal of the Korean Vacuum Society
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• v.5 no.4
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• pp.315-326
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• 1996

The electronic structures of 3d and 4d core-levels of rare-earth atoms in the insulating rare-earth (Sm, Eu, Gd, and Tb) compounds were studied with x-ray photoelectron spectroscopy(XPS). It is shown that the intrinsic satellite structure due to the hybridization disappears for chemically stable-earth trivalent heavy rare-earth insulating compounds as the hybridization between f electrons of rare-earth atoms and p electrons of anion atoms decreases due to the lanthanide contraction. Eu atoms at the surface of the stable insulating trivalent Eu compounds are found to be divalent. The satellite peak of Eu 3d core-level spectra at about 10eV higher binding energy side relative the main peak comes from the multiplet structures of $\underline{3d}4f^6$ configuration. The satellite structure appearing at about 15 eV higher binding energy side relative to the main peak in all insulating rare-earth compounds is due to an energy loss process of creating a plasmon.