• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.253-257
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.942-951
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• 2015

This study compared nutrition knowledge, dietary behaviors, and checking behaviors of food and nutrition labels between Korean and Chinese university students to obtain useful data for development of an education program for healthy dietary life. The data were collected by a self-administered questionnaire in Korea and China. Frequencies, t tests, ${\chi}^2$ tests, Cronbach's ${\alpha}$, and Pearson's correlation coefficient analysis were conducted by SPSS Win. V.21.0. The levels of nutrition knowledge and dietary behaviors were not high. Korean students showed higher percentage of correct answers about nutrition knowledge and levels of dietary behaviors than Chinese students. The means of degree of checking contents of food labels were 3.46 points for Korean students and 3.11 for Chinese students. Both groups of students showed the highest degree of checking milk and dairy products. The degree of understanding nutritive component labeling of Chinese students was higher than that of Korean students. Both groups of students showed higher than normal levels of confidence about nutritive component labeling and necessity of education on food and nutrition labels. The most preferred method of education on food and nutrition labels was broadcast media for both groups of students. In addition, there were significant correlations among nutrition knowledge, dietary behaviors, checking degree of food labels, checking degree of nutritive component labeling, and experience of nutrition education.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.94-100
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• 2011

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.333-336
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• 1987

The Aroma components analysis of raw and boiled mushroom (Agaricus bisporus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom was identified as 13 Kinds, ana among them, 4 Kinds of aroma component such as 1-octen-3-ol (73.13%), 2-octenol (7.44%), 3-octanone (3.09%), 3-octanol (1.42%)-consists 85.08% of total aroma component. 2) Meanwhile, the volatile aroma component of toiled one was indentified as 13 Kinds and 5 of them 1-octen-3-ol (68.86%), 2-octenol (8.42%), 3-octanone (3.15%), Benzyl alcohol (3.23%), 3-octanol (1.97%)-consists 86.23% of total aroma component.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.363-370
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• 2017

This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

• Natural Product Sciences
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• v.28 no.2
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• pp.75-79
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• 2022

As a result of comparing the phenolic components of cinnamon medicines, the total phenolic component content of Cinnamomi Cortex in China was about 2.65 times higher than that of Cinnamomi Cortex in Vietnam. In addition, the total phenolic component content of Vietnamese Cinnamomi Cortex Spissus was about 1.80 times higher than that of Chinese Cinnamomi Cortex Spissus. Meanwhile, Vietnamese Cinnamomi Ramulus showed a content about 3.29 times higher than that of Chinese Cinnamomi Ramulus. Cinnamaldehyde, the main component of cinnamon medicines, showed the same tendency as the total phenolic component content. In terms of the average content of the total phenolic components, Cinnamomi Cortex showed the highest content at 23964 ㎍/g, followed by Cinnamomi Cortex Spissus at 17489 ㎍/g and Cinnamomi Ramulus at 5435.8 ㎍/g. These results showed that Cinnamomi Cortex and Cinnamomi Cortex Spissus with stem bark as usage sites had about 3.22 to 4.41 times higher content of phenolic components than Cinnamomi Ramulus with young branches as usage sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.258-262
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• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (pleurotus ostreatus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified such as 3-octanol (46.01%), 3-octanone (18.75%), 1-octen-3-01 (15.39%), isobutyl alcohol (3.48%), and isoamyl alcohol (3.07%) consists 89.04% of total aroma component. 2) Meanwhile, the volatile aroma component of cooked one is identified as 16 kinds and six of them 1-octen-3-ol (66.50%), 3-octanol (10.99%), 3-octanone (9.77%), 1-octene-3-one (1.23%), octyl alcohol (1.12%), and octanol (0.96%) consists 89.61% of total aroma component. 3) The major compositions of aroma component of both raw and cooked ones carbonyl compounds and alcohols. Their number of carbons are $C_2-C_8$ short chain aliphatic compounds

• The Korean Journal of Food And Nutrition
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• v.6 no.2
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• pp.109-114
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• 1993

This study was divised to observe an Inhibitory effect toward a lipolytic action of toxohormone-L from large root and small root Nepal pseudo ginseng (NPG ; Nepal products) components by water extract and ethanol precipitate in vitro. Toxohormone-L is known to be a lipolytic factor that was partially purified from the ascites fluid of Sarcoma 180-bearing mice and of patients with hepatoma. The inhibitory effect that inhibited the lipolytic action of toxohormone-L by ethanol Precipitate component of large root NPG (mean 55.5%) was higher (mean 1.37 times) than that of water extract component in final reaction concentration of 500 and 1, 000ug/ml, on the other side inhibitory effect of water extract component in small root NPG (mean 55.5%) was higer (mean 1.14 times) than that of ethanol precipitate component. In a way inhibitory effect of precipitate component In large root NPG(47.6%), when final reaction concentration of sample were 1, 000ug/ml, was about 40% lower than that of Korean red ginseng.

• The Korean Journal of Food And Nutrition
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• v.4 no.1
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• pp.75-80
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• 1991

This study was divised to observe an inhibitory toward a lipolytic action of toxohormone-L from large root and small root Nepal pseudo ginseng(NPG ; Nepal products) components by water extract and ethanol precipitate in vitro. Toxohormone-L Is known to be a lipolytic factor that was partially purified from the ascites fluid of sarcoma 180-hearing mice and of patients with hepatoma. The inhibitory effect that inhibited the lipolytic action of toxohormone-L by ethanol precipitate component of large root NPG(mean 46.8%) was higher (mean 1.8 times) than that of water extract component in final reaction concentration ,5001g1m1, on the other side inhibitory effect of water extract component in small root NPG(mean 43.9%) was higher(mean 1. 2 times) than that of ethano1 precipitate component, respectively. In a way inhibitory effect of ethanol precipitate component in large root NPG(47.6%), when final reaction concentration of sample were 1,000 U g/ml, was about 4095 lower than that of Korean red ginseng, respectively.

• Clinical and Experimental Pediatrics
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• v.49 no.12
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• pp.1263-1266
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• 2006

Nutrition is an essential component of total adolescent health care. Two important changes occurring during adolescence can cause a crisis in the teenager's nutritional needs. First, growth in height, weight, and body component is greater and more rapid than at any time since infancy. Second, an adolescent's eating habits may change from regular meals prepared at home to irregular meals, skipped meals, and nutrition-poor snacks and fast-food meals. Adolescents have been found to have the highest prevalence of any age group of an unsatisfactory nutritional status. To understand the nutritional requirements of the adolescent, health practitioners should be aware of the intensity and timing of the adolescent growth spurt, the differences in the growth spurt between males and females, and the individual variation in timing of the growth spurt from teenager to teenager.