• 한국식품조리과학회지
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• 제18권3호
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• pp.365-371
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• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• 한국식품조리과학회지
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• 제19권1호
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• Bulletin of the Korean Chemical Society
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• 제35권7호
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• pp.2057-2064
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• 2014

Thermochemical sulfate reduction (TSR) was conducted in autoclave on the system of crude oil and $MgSO_4$ at different temperatures. Gas chromatography pulsed flame photometric detector (GC-PFPD) was used to detected the composition of organic sulfur compounds in oil phase products. The results of the analysis indicate that with increased temperature, the contents of organic sulfur compounds with high molecular weight and thermal stability, such as benzothiophenes and dibenzothiophenes, gradually became dominated. In order to gain greater insight into the formation and distribution of organic sulphur compounds from TSR, positive ion electrospray Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) was used in detecting the detailed elemental composition and distribution of them. The mass spectra showed that the mass range of sulfur compounds was 200-550 Da. Four sulfur class species, $S_1$, $N_1S_1$, $O_1S_1$ and $O_2S_1$, were assigned in the positive-ion spectrum. Among the identified sulfur compounds, the $S_1$ class species was dominant. The most abundant $S_1$ class species increase associated with the DBE value and carbon number increasing which also indicates the evolution of organic sulfur compounds in TSR is from the labile series to the stable one. In pure blank pyrolysis experiments with crude oil cracking without TSR, different composition and distribution of organic sulfur compounds in oil phase products were seen from mass spectra in order to evaluate their pyrolysis behaviors without $MgSO_4$. FT-IR and XRD were used in analyzing the products of solid phases. Two distinct crystallographic phases MgO and $MgSO_4$ are found to coexist in the products which demonstrated the transformation of inorganic sulfur compounds into organosulfur compounds exist in TSR.

• 한국환경과학회지
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• 제4권2호
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• pp.215-222
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• 1995

Thiokncillus neapolitanus R-10 isolated from sludge of night soil, showed an oxidizing activity on several malodorous sulfur compounds. The microbe successfully utilized hydrogen sulfide(H2S), methy mercaptan(MM), dimethyl sulfide(DMS) and dimethyldisulfide(DMDS) during the batch culture reaction, of which H2S was rather rapidly oxidized. To examine the ability for removal of malodorous sulfur compounds, various concentrations of sulfide substrates were supplemented separately to basal medium and their responses were investigated. As the concentration of sulfide was increased, growth was accelerated within three days of cultivation. 2.5mM was the most favorable substrate concentration of sulfide added for all cases tested. However, when the concentration of sulfur compounds were raised over 4M, they behaved as a growth inhibitor.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.455-463
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• 2011

The average sulfur content of crude oil is 2.2%. Coal is about 0.3 to 4.0 percent of the sulfur gases or particles being discharged into the atmosphere through the chimney as 1 to 2% $SO_3$(Sulfur trioxide) and about 95% of the $SO_2$ is reported. $SO_3$ gas, which has many different causes of, as the combustion of sulfur containing fuel during the air due to the excess $SO_2$ gas is oxidized to $SO_3$ gas. Sulfur trioxide emitted from high sulfur heavy oil fired boiler caused white plume in stack and high temperature and cold end corrosion of facilities. So, in order to control sulfur trioxide concentration of Fuel gas in boiler, various of additives are used in other foreign. They are injected to Fuel Oil and consumed in boiler and reduce ash and the conversion rate of sulfur trioxide. In domestic, MgO compounds are used as additives but the total volume of them are made from other foreign company. In this study, MgO compounds were developed with liquid MgO compounds and field application was accomplished. The effect of newly developed chemicals and process were nearly equal to foreign products. In Consequent, the chemicals and process produced by newly developed technology can be substituted for foreign products and reduce the cost of plant operation.

• Toxicological Research
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• 제15권1호
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• pp.79-87
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• 1999

To know the stress response and antioxidative effect of sulfur containing compounds, we observed the expression of the stress protein (heat shock protein; inducible protein) from mouse tissues and evaluated the protective effects to hydroxyl radical in mouse brain cell culture. Cysteine, methionine or sodium sulfide was fed by oral administration of 1 ml/per 6hr/three times with 1 mM, 2mM or 3mM to mouse, respectively. After that, the stress proteins were extracted from mouse tissues and analyzed the features of expression. The stress proteins by sulfur containing compounds were showed different aspects in the kinds and concentrations of their compounds, and in the tissues of mouse. In the liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in the spleen were evaluated from 32KDa to 50KDA, and the induced times were relatively late at high concentration of cysteine, early at low concentration of methionine or sodium sulfide. The stress proteins in mouse muscle were detected mostly between 24hr after treatment of sulfur containing compounds. Their molecular weights were 15~24KDa. In the antioxidative effects of sulfur containing compounds to hydroxyl radical, cell viabilities were measured by 63.2% at 10 $\mu\textrm{M}$, 65.5% at 50 $\mu\textrm{M}$, 68.6% at 100 $\mu\textrm{M}$, 78.3% at 150 $\mu\textrm{M}$, or 83.0% at 200 $\mu\textrm{M}$ of cysteine, respectively. At addition of methionine, the cell viabilities were assessed as 58.1% at 10 $\mu\textrm{M}$, 62.8% at 50 $\mu\textrm{M}$, 75.7% at 100 $\mu\textrm{M}$, 78.6% at 150 $\mu\textrm{M}$, and 79.2% at 200 $\mu\textrm{M}$ after 4hrs exposure with 20mU/ml glucose oxidase (GO) system, while the numbers of live cells to hydroxyl radicals in treatment of sodium sulfide were showed 48.6% at 10 $\mu\textrm{M}$, 54.8% at 100 $\mu\textrm{M}$, 51.8% at 150 $\mu\textrm{M}$, and 51.6% at 200 $\mu\textrm{M}$ in the neuronal cells. In the inhibitory effects on the proliferation of tumor cells, percentages of dead cells of the CT-26 or HeLa cell were generally less than 30% even 48hr after addition of sulfur containing compounds. Conclusively, the results of these experiments indicate that stress protein by sulfur containing compounds can be used as physiological indicator for animal nutrition and for environment, and also that cysteine and methionine can play critical roles as an antioxidant.

• 한국식품과학회지
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• 제26권6호
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• pp.679-682
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• 1994

마늘외 휘발성 함황성분을 용매추출 및 수증기 증류법에 의하여 추출하여 GC와 GC/MS에 의하여 분리 통정하고 건조온도에 따른 이들의 함량 변화틀 조사하였다. 핵산 추출물에서 8종, 수중기증류물에서 11종의 향기성분을 동정하였으며 이들 중 diallyl disulfide와 diallyl trisulfide, allyl methyl trisulfide가 대부분을 차지하였다. 건조온도가 중가함에 따라 마늘외 휘발성 함황성분은 핵산 추출물에서 $40{\sim}75%$까지 감소하였고 수중기 증류물에서는 $10{\sim}20%$ 정도 감소하였다. 휘발성 함황화합물중 diallyl disulfide, allyl methyl trisulfide의 함량은 크게감소한 반면 diallyl trisulfide의 함량은 비교적 적게 감소하였다.

• 한국식품조리과학회지
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• 제11권2호
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• pp.133-139
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• 1995

Solvent extract of homogenates of fresh garlic or pickled garlic was subjected to GC-MS analysis, which showed 30 volatile sulfur compounds for fresh garlic and 20 compounds for processed one. Maior sulfur compounds from fresh garlic extract were identified to be 3-vinyl-[4H]-1,2-dithiin, diallyl disulfide,3,4-dimethylthiophene and methyl allyl sulfide. Meanwhile, the number of volatile compounds from pickled garlic decreased gradually during storage. Diallyl disulfide, methyl allyl trisulfide and diallyl trisulfide were major volatile sulfur compounds from pickled garlic stored for 50 days. It is appeared that the amount of trisulfides in pickled garlic increased gradually during storage, in contrast to the amount of dithiins and monosulfides in pickled garlic decreased.

• 한국식품영양과학회지
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• 제36권3호
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• pp.332-341
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• 2007

마쇄한 생마늘과 생마늘을 동결건조한 분말의 함황화합물과 휘발성 향기성분의 변화를 관찰하기 위하여 마늘을 동결 건조시켜 분말로 제조하고, 마늘과 동결건조 마늘을 콩기름과 참기름에 $180^{\circ}C$에서 각각 5분간 볶은 6개의 시료를 제조하여 향기성분을 추출하였다. 마늘의 독특한 향기를 나타내는 sulfur compounds로서 methyl allyl sulfide, diallyl sulfide, methyl allyl disulfide, diallyl disulfide, methyl allyl trisulfide, diallyl trisulfide 등이 확인되었으며 diallyl disulfide와 diallyl trisulfide의 함량이 풍부하였다. 이 sulfur compounds 성분들은 마늘의 총 향기성분의 98%를 차지하여 마늘의 주요 구성분임을 다시 한 번 확인하였다. 건조마늘에서 확인된 향기성분은 마늘에서 검출되지 않았던 aldehyde, alcohol, furans, esters가 생성되어 개별 향기성분의 수는 마늘의 것보다 더 많았으나 sulfur compounds와 향기성분의 총 함량이 마늘의 것보다 감소하였다. 콩기름에 볶은 건조마늘의 sulfur compounds 함량은 크게 감소하여 건조마늘의 sulfur compounds 함량의 20%에 불과하여 그 함량이 크게 감소하였다. 마늘을 콩기름과 참기름으로 가열하였을 때 allicin의 분해 생성물인 많은 양의 3,4-dihydro-3-vinyl-1,2-dithiin과 2-vinyl-4H-1,3-dithiin이 확인되었다. 그리고 건조마늘을 콩기름과 참기름에 가열하였을 때 마늘의 아미노산과 당류의 반응에 의하여 생성된 2-methyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl-5-methyl pyrazine 등 17개의 pyrazine이 관찰되었다. 건조마늘을 참기름에 볶은 시료에서 확인된 개별 향기성분의 수는 모든 마늘시료 중에서 가장 많았고 향기성분의 총 함량도 마늘의 것과 거의 동일하여 차이가 없었으나 sulfur compounds의 함량은 마늘의 27%에 해당되었다. 건조마늘을 콩기름과 참기름으로 가열함으로써 그 함량이 마늘 자체의 것보다 오히려 증가한 것은 diallyl sulfide, methyl allyl disulfide, dimethyl trisulfide이었다. 마늘에서 그 함량이 가장 많았고 마늘의 독특한 향기성분을 내는 diallyl disulfide는 건조하여 참기름으로 가열함으로써 파괴되어 완전히 소멸되었다.

• Food Science and Biotechnology
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• 제18권3호
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.