• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.415-420
• /
• 1999

Petal of Azalea(Rhododendron mucronulatum Turcz) was incubated with Gokja at 3$0^{\circ}C$ for seven days and the essential oil components of petal of Azalea before and after incubated were analyzed using a GC/MSD. Ten or more essential oil components including n-heneicosane n-tricosane n-tetreacosane n-pentacosane n-heptacosane n-nonacosane and n-hentriacontane were identified from the petal of Azal-ea before incubated while oxygen-containng compounds including (E)-heptenal 2-ethoxy-1 -hexanol n-hexadecanoic acid methyl ester 9, 12-octadecadienoic acid methyl ester 9,12,15-octadecatrienoic acid methyl ester, n-octadecanoic acid methyl ester n-eicosanoic acid methyl ester and 9-docosaenoic acid methyl ester as well as n-alkanes such as n-tricosane that n-pentacosane were identified from the petal of Azalea after incubated. These results suggest that n-alkanes in petal of Azalea might be degraded and some oxygen-containing compounds such as aldehyde, esters and /or acids might be produced when pet-al of Azalea is incubated with Gokja.

• Journal of Food Hygiene and Safety
• /
• v.2 no.4
• /
• pp.181-189
• /
• 1987

To find esterase inhibitors and in the metabolites of Streptomyces strain DMC-498, two active compounds were isolated from the methanol extract of the mycelia of the strain by Silica gel column chromatography and preparatory argentation TLC. These compounds were proved to show competitive inhibition. Compound B was found to consist of linoleic and oleic acids. Fifty percent inhibition concentration ($lC_{50}$) of linoleic acid was $0.045\mu\textrm{g}/ml$, whereas oleic acid exhibited no inhibitory activity. Associated lipids: isostearic acid, isostearic acid methyl ester, oleic acid methyl ester and linoleic acid methyl ester, were isolated from the same extract, showing no inhibition of the esterase. Compound A was found to be a liquid inhibitor with an alicyclic ring and two or more oxygens, its molecular weight being more than 500.

• Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.233-237
• /
• 2007

The roots of Brassica campestris ssp rapa were extracted with 80% aqueous MeOH, and the concentrated extract was partitioned with EtOAc, n-BuOH and $H_{2}O$. From the EtOAc and n-BuOH fractions, five compounds were isolated through the repeated silica gel column chromatographies. From the result of spectroscopic data including NMR and MS, the chemical structures of the compounds were determined as palmitic acid methyl ester (1), linolenic acid methyl ester (2), linoleic acid methyl ester (3), ${\beta}-sitosterol$ (4) and daucosterol (5).

• Applied Chemistry for Engineering
• /
• v.20 no.5
• /
• pp.532-535
• /
• 2009

In this study, the fatty acid methyl ester was prepared from the vegetable oil by inducing ultrasound energy. The ultrasound energy was applied to the esterification reaction for heating and stirring effects. Ultrasonic induction results in the shortened reaction time and brings the increase of the methyl ester yield. However, the continuous introduction of ultrasound during the esterification reaction results in temperature increase, then the over-heating of reaction temperature was ineffective. Therefore, the system temperature was controlled at constant temperature state with the cooling circulation. The ultrasound induction reaction had the fatty acid methyl ester yield of 93% at the reaction time was 30 minutes, faster than the traditional esterification process.

• Korean Journal of Environmental Agriculture
• /
• v.16 no.3
• /
• pp.269-273
• /
• 1997

This research aims at developing a new plant growth inhibitors related to abscisic acid by means of esterification of (S)-(+)-ABA with p-hydroxy methyl cinnamate and umbelliferone, and testing its biological activity on growth of rice seedlings. The over-all yield of ABA-methyl cinnamate(AC) and ABA-umbelliferone(AC) ester compounds were 83% and 78%, respectively. The growth inhibition activity of these synthetic compounds were shown about 3 to 10 times(AC) and 10 to 30 times(AU) higher than (S)-(+)-ABA.

• Korean Journal of Pharmacognosy
• /
• v.18 no.2
• /
• pp.107-111
• /
• 1987

3-O-acetyl pomolic acid methyl ester and p-coumaric acid methyl ester were isolated from the root of Spiraea prunifolia var. simpliciflora $N_{AKAI}$ and their structures were identified on the basis of spectral data.

• Korean Journal of Food Science and Technology
• /
• v.29 no.3
• /
• pp.563-570
• /
• 1997

Volatile flavor components in the mash of takjus prepared by using different nuruks such as Mucor racemosus nuruk, Rhizopus japonicus nuruk, Aspergillus oryzae nuruk, Aspergillus kawachii nuruk and nuruk (Korean-style bran koji), were identified by using GC and GC-MS. Twenty alcohols, 26 esters, 10 acids, 10 aldehydes and 6 others were found in the mash of takju after 16 days of fermentation. Takju by Aspergillus oryzae nuruk had the most various components of volatile flavor. Fifty-four flavor components including ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, 2,3-butadienol (D,L), benzeneethanol, acetic acid ethyl ester, succinic acid diethyl ester, butanoic acid monoethyl ester, acetic acid and benzene acetic acid 4-acetyloxy-3-methyl ethyl ester were usually detected in all the treatments. The relative peak area of volatile components was as follows: alcohol $(71.28{\sim}90.23%)$, ester $(0.66{\sim}9.05%)$, acid $(0.2{\sim}0.6%)$ and aldehyde $(0.02{\sim}0.09%)$. Specially, 1-pentanol and hexanoic acid ethyl ester were high in takju made of nuruk (Korean-style bran koji). 1-Hexanol, 1-dodecanol, acetic acid and 1,2-benzene-dicarboxylic acid diprophenyl ester were high in takju made of Mucor racemosus nuruk. 4-Acetyloxy, 3-methyl benzeneacetic acid phenyl ester, 2-methyl-1-propanol, 3-methyl-1-butanol, succinic acid diethylester, butanoic acid monoethyl ester and butanoic acid were higher content in takju by Rhizopus japonicus nuruk. Acetic acid ethyl ester, pentanoic acid and 3-methyl butanoic acid were high in takju that was made of Aspergillus oryzae nuruk. 1-Butanol was high in takju by Aspergillus kawachii nuruk.

• YAKHAK HOEJI
• /
• v.33 no.5
• /
• pp.290-295
• /
• 1989

2,6-Dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3-carboxylic acid methyl ester (1) was formylated to 2,6-dimethy-4-(3'-nitrophenyl)-5-formyl-1,4-dihydropyridine-3-carboxylic acid methyl ester (2) in 76% yield. At the elevated temperature, 2,6-dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3,5-dicarboxylic acid 3-monomethyl ester (3) was also converted into compound 2 in 46% yield. The compound 2 was reduced to 2,6-dimethyl-4-(3'-nitrophenyl)-5-hydroxymethyl-1,4-dihydropyridine-3-carboxylic acid methyl ester (4) in 91% yield. Compound 2 was reacted with triethyl phosphonoacetate to give 2,6-dimethyl-4-(3'-nitrophenyl)-5-(2-ethoxycarbonyl ethenyl)-1,4-dihydropyridine-3-carboxylic acid methyl ester (5) in 50% yield. Reaction between compound 2 and amines (methyl amine, ethylamine, methoxylamine, hydroxyl amine, phenyl hydrazine and 1-amino-4-methyl piperazine) gave six schiff bases 7a, 7b, 7c, 7e, 7f in 81%, 91%, 82%, 81%, 50% and 84% yield, respectively.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.316-323
• /
• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Journal of the Korean Chemical Society
• /
• v.35 no.1
• /
• pp.85-89
• /
• 1991

Various sterols and uncommon fatty acids have been isolated from the three species of Korean marine sponges. Odd-numbered pentadecanoic, heptadecanoic methyl ester and branched 12-methyltetradecanoic, 14-methylpentadecanoic, 15-methylhexadecanoic and 14-methylhexadecanoic methyl ester were isolated along with common tetradecanoic and hexadecanoic methyl ester from Heteropiidae sponge Vosmaeropsis japonica Hozawa collected from Sohuksan island of the Korea sea. Futher elution with more polar solvent gave 5${\alpha}$-cholestan-3${\beta}$-ol along with minor amount of ergost-25-ene-3${\beta}$,5${\alpha}$,6${\beta}$-triol. On the other hand, marine sponge Hymeniacidon sinapium collected from Yesu Dolsan island of the Korea sea was shown to contain 5${\alpha}$-cholestan-3${\beta}$-ol, along with minor amount of cholesterol, palmitic, palmitoleic, oleic, stearic, linolenic, and arachidonic acid ethyl ester. Unknown marin sponge collected from the same region was shown to contain large amount of tetradecanoic tetradecyl and hexadecyl ester and cholesteryl acetic and fatty acid ester.