• Journal of Ginseng Research
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• 제20권3호
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• pp.284-290
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• 1996

To Identify phenolic components known to exist in Korean ginseng (Panax ginseng C.A. Meyer) by GC/MS, three derivatization methods were employed for their analyses. First, phenolic components in ether soluble acidic fraction prepared from Korean red ginseng powder were taimethylsilylated. Secondly, phenolic acids in the same fraction were esterified with diazomethane followed by trlmethylsilylation. Thirdly, acidic components in ginseng powder were extracted and esterified concurrently by methanolic sulfuric acid, followed by fractionation of phenolic components with Silica Sep-Paka and trimethylsilylatlon. All phenolic components found in ginseng except gen tisic acid were identified by retention times and mass spectrums of standards. Besides, 5 phenolic components including salicyl alcohol and 1-H-indole-2-carboxylic acid were first identified from Korea an red ginseng by GC/MS.

• Natural Product Sciences
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• 제28권2호
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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.

• 한국식품영양과학회지
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• 제26권3호
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• pp.383-389
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• 1997

Doenjang(fermented soybean paste) was prepared by the series of processes including soaking, cooking, first fermentation(3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoclulation of Aspergillus oryzae, and further fermentation (60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. the crude phenolics extracted from defatted soybean and doenjang were fractionated onto the neutral phenolics(isofavonoids) and acidic phenolics(phenolic acids), respectively. Composition and antioxidative characteristics of phenolic fractions were determined. The neutral phenolic fractions contained genistin, genistein and daidzein; on the other hand, acidic phenolic fractions had syringic acid and seven other components. The content of genistin in doenjang dramatically decreased at the early stage of fermentation, whereas the content of genistein rather increased. In addition, the content of syringic acid of acidic phenolic fractions were increased during fermentation. These changes in individual phenolic components affected the antioxidative activity of neutral phenolics or acidic phenolics. antioxidative activity of phenolic compounds were evaluated during soybean fermentation. The antioxidative and free radical scavenging activity of neutral phenolic fractions and acidic phenolic fractions on linoleic acid autoxidation were also investigated.

• 동아시아식생활학회지
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• 제14권5호
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• pp.501-507
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• 2004

Some selected fruit juices and fermented red grape juices were investigated to determine the phenolic components by the Folin-Ciocalteu method and antioxidant capacity using α, α-diphenyl-β-picrylhydrazyl(DPPH) method. Commercial red grape beverages and red wines were also analyzed as control groups. In the juice, kiwi fruit had the highest phenolic components followed by orange(summer), red grape(Cambell Early:Yonng-Chun), mandarin orange(autumn), apple(Hong-Ok), cherry tomato, tomato and water melon. Whereas, on the antioxidant efficiency, tomato showed the highest free radical scavenging effect followed by orange(summer), cherry tomato, mandarin orange(autumn), apple(Aori) red grape(Cambell Early:Sung-Ju), kiwi fruit and water melon. The amount of pheonlic components of red wine was 2 times of that of fermented sugar added grape juice, however, the antioxidant efficiency of fermented sugar added grape juice was almost the same as that of red wine. It was found that no clear relationship could be shown between the content of phenolic component and antioxidant capacity of fruit juices and fermented red grape juices. The fruit juices from tomato, orange, cherry tomato, mandarin orange, red grape and fermented sugar added red grape juice showed high free radical scavenging effect and should be regarded as a valuable source of antioxidant.

• Applied Biological Chemistry
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• 제36권4호
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• pp.239-243
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• 1993

탈지가자(Terminalia chebula Retz)에서 추출, 분리된 페놀성 항산화 물질의 화학구조를 MS 및 H-NMR을 이용하여 분석하였다. 가자의 유리형 페놀산 추출물에는 ferulic acid, vanillic acid 및 p-coumaric acid, 용성 에스테르형 페놀산에는 caffeic acid, vanillic acid 및 p-coumaric acid, 불용성 페놀산에는 caffeic acid, phloroglucinol 및 pyrogallol이 주된 항산화성 물질로 확인되었다.

• Journal of Ginseng Research
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• 제22권2호
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• pp.91-95
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• 1998

The distribution of phenolic components of Korean ginseng (Panax ginseng KG) and American ginseng (Panax quinquefolium, AG) were compared by thin-layer chromatography (TLC). Silica gel TLC gave 3~4 spots, while $NH_2$ HPTLC 5~6 spots, which were colored by both $FeCl_3$/$K_3Fe(CN)_6$ and Folin-Ciocalteu. The distribution of phenolic components was quite different between KG and AG. Especially, a polyphenol (m.w. 578), which had been isolated from KG by the author, was not found in AG. This result suggests that the polyphenol could be used as an index compound for the differentiation of KG from AG.

• 생약학회지
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• 제50권2호
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• pp.124-132
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• 2019

This study compared the contents of phenolic components depending on the extracting conditions of Acanthopanax koreanum stem to provide basic information for developing Acanthopanax koreanum-based functional foods. Our findings show that the content of total phenolic component peaked at 16 hours of extraction (WAK-16, 7.22%) and when water extracted at $100^{\circ}C$. However, 11-hours water extraction (WAK-11) showed highest eleutheroside B concentration of 1.32%, a main component of A. koreanum, and the level of chlorogenic acid concentration was the highest when 1-hour water extraction (WAK-1) was conducted, being 2.12%. Moreover, highest concentration of eleutheroside E was observed in 16-hours water extraction (WAK-16) as 1.49%. With 60-hours water extraction (WAK-60), the content of syringaresinol, an active phenolic aglycon substance, concentration was the highest with the value of 0.10%. Isofraxidin showed the highest concentration of water extract(0.09%) for 20 hours (WAK-20) and 0.42% for sinapyl alcohol[16 hours (WAK-16)].

• 한국식품과학회지
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• 제29권1호
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• pp.38-43
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• 1997

자소자의 탈지시료로부터 FPA, SPA 및 IPA 형태의 phenol성 물질을 추출하여 이중 항산화활성이 가장 강한 FPA 추출물에 존재하는 항산화성분을 column chromatography 및 HPLC에 의하여 분리하였다. Chlorogenic acid를 표준물질로하여 측정한 탈지된 자소자에 함유되어 있는 phenol성 물질의 총함량은 0.38% 였고, 총 phenol성 물질중 FPA, SPA 및 IPA 추출물이 차지하는 비율은 71.1%, 15.8% 및 13.1%였다. 세가지 형태의 phenol성 물질의 항산화활성을 electron donating ability (EDA)와 linoleic acid를 기질로 하여 TBA값을 측정하여 비교하였을 경우 FPA 추출물이 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높게 나타난 FPA 추출물을 silica gel column chromatography로 분획하여 항산화활성을 비교한 결과 acetone : methanol의 비가 8 : 2인 획분에서 가장 높은 항산화활성을 나타내었다. 항산화활성이 가장 높았던 획분을 HPLC에 의하여 분리한 결과 HPLC chromatogram 상에서 5가지 활성물질 획분이 분리되었으며, 이들 획분을 분취하여 항산화활성을 비교한 결과 F-I 획분이 가장 높은 항산화활성을 나타내었다.

• 한국연초학회지
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• 제25권2호
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• pp.144-153
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• 2003

This study was carried out to determine the relationship between smoke components and sensory evaluation by changes tobacco leaf blending. Seven different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 62 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 13 of phenolic components were analyzed. Eight kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different blending. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using SPSS statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, l,3-butadiene, butane, isoprene, and 2-methylfuran showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxybutyric acid, phenylacetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.

• 생약학회지
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• 제49권4호
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• pp.341-348
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• 2018

This study was carried out to obtain the basic informations for phenolic compounds by various sections of Acanthopanacis Caulis. The phenolic compounds of Korean Acanthopanacis bark and lignum (Acanthopanax divaricatus var. albeofructus, Acanthopanax koreanum) were measured by the HPLC analysis. The content of total phenolic components of Acanthopanax koreanum bark (1.532%) was about 9.9 times higher than that of Acanthopanax koreanum lignum (0.155%). And also, The content of total phenolic components of Acanthopanax divaricatus var. albeofructus bark (0.420%) was about 2.8 times higher than that of Acanthopanax divaricatus var. albeofructus lignum (0.149%). Eleutheroside E, a functional ingredient of Acanthopanacis Caulis, showed 3.6 times higher contents of Acanthopanax koreanum bark (0.144%) than Acanthopanax koreanum lignum (0.040%). In the case of Acanthopanax divaricatus var. albeofructus bark (0.129%), the content of the eleutheroside E was 1.7 times higher than that of the Acanthopanax divaricatus var. albeofructus lignum (0.074%).