• Natural Product Sciences
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• v.8 no.1
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• pp.30-33
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• 2002

From the bioassay-directed fractionation and isolation of dichloromethane fraction of Aquilaria agallocha, four compounds having MAO inhibitory effect were isolated by repeated silica gel column chromatography. Their chemical structures were established as psoralen (1), bergapten (2), ${\alpha}-amyrin\;acetate$ (3) and 5-hydroxymethylfurfural (4) on the basis of their physicochemical and spectral data. Among these compounds, psoralen and bergapten showed high inhibitory activities in vitro against mouse brain MAO with $IC_{50}$ values $21.3\;{\mu}M\;and\;13.8\;{\mu}M$, respectively.

• Journal of Life Science
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• v.16 no.2 s.75
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• pp.323-327
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• 2006

The Formation of acrylamide was studied in Maillard model reaction systems based on asparagine-glucose. The mixture of asparagine and glucose in equal molar ratio, and then heated at 125, 150, 175 and $200^{\circ}C$ for 10, 20 and 30 minute, respectively. The reaction products were extracted with ethyl acetate and methanol, and then isolated and detected on FFAP capillary column and HP-5MS 5% phenyl methyl siloxane column by using GC/MS. Acrylamide was detected only from methanol extracts and on FFAP capillary column, at retention time 23.53 min., and the detection limit was 4.6 ng. Acrylamide content mainly increased with increasing temperature and processing time till $175^{\circ}C$, therefore, maximal acrylamide formation occurred at $175^{\circ}C$ for 10 minute ($116{\mu}g/g$), while, above $175^{\circ}C$, higher temperatures or prolonged processing times caused a decrease of acrylamide levels, finally disappeared at $200^{\circ}C$ for 30 minute. Three major compounds were identified as 1,3-dihydroxypropanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyrane-4-one and 5-hydroxymethylfurfural, and three minor compounds also as 5-methylfurfural, 2-acetylpyrrole and N,N-dimethylcyclohexamine, from ethyl acetate or methanol extracts on FFAP or HP-5MS capillary column.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.95-102
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• 2015

The Maillard reaction is a non-enzymatic reaction between amino and carbonyl groups. During milk processing, lactose reacts with milk protein through this reaction. Infant formulas (IFs) are milk-based products processed with heat-treatments, including spray-drying and sterilization. Because IFs contain higher Maillard reaction products (MRPs) than breast milk, formula-fed infants are subject to higher MRP exposure than breast milk-fed ones. In this study, we investigated the optimization of conditions for minimal MRP formation with the addition of $\small{L}$-carnitine ($\small{L}$-car), pyridoxine hydrochloride (PH), and $\small{DL}$-${\alpha}$-tocopheryl acetate (${\alpha}$-T) in an IF model system. MRP formation was monitored by response surface methodology using fluorescence intensity (FI) and 5-hydroxymethylfurfural (HMF) content. The optimal condition for minimizing the formation of MRPs was with $2.3{\mu}M$ $\small{L}$-car, $15.8{\mu}M$ PH, and $20.6{\mu}M$ ${\alpha}$-T. Under this condition, the predicted values were 77.4% FI and 248.7 ppb HMF.

• YAKHAK HOEJI
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• v.29 no.1
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• pp.32-38
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• 1985

The anthelmintic substance of the roasted fruits of Prunas mume against Clonorchis sinensis was isolated and its structure was identified by chemical and physical methods. The results obtained from the experiments are as follows: 1) The methanol extract of the roasted fruits of P. mume was fractionated into four parts: petroleum ether, ethyl ether, ethyl acetate and water soluble part. Among these, etherial fraction was found to have strong wormicidal effect on liberated metacercaria of Clonorchis sinensis. 2) From the etherial fraction, the wormicidal substance was isolated by silica gel, polyamide and sephadex column chromatography and identified to be 5-hydroxymethylfurfural (5-HMF) by chemical and spectral data. 3) 5-HMF was synthesized and administered to the rabbits infected with C. sinensis. On the 2nd day after administration, the EPG (eggs per gram in feces) reached to the maximal value. Among the adult worms isolated from the bile duct of the treated animal, 84% of worms were damaged morphologically. 4) The content of 5-HMF in the fruits of P. mume which were roasted in an oven at $90-110^{\circ}C$ for 52 hours and that in the fresh fruits was evaluated by HPLC. The content of 5-HMF was 0.8% in the roasted fruits and 0.02% in the fresh ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.881-885
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• 2006

The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and $175^{\circ}C$ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2-cthylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methly-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as a major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2.5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ehylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up th heating conditions of $150^{\circ}C$ for 10 or 20 min or $175^{\circ}C$ for 10 min, and decreased dramatically with heating above those conditions. Color parameter $L^*$ decreased with increasing heating conition, resulting in dark brown color in final products. Changes of redness parameter $a^*$ and yellowness $b^*$ showed similar to those of the contents of 9 compounds mentioned as above.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.36-40
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• 2013

To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with 'simheung' by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment's stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme's inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.143-147
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• 2007

The fruit flesh of four Prunus mume cultivated varieties, P. mume 'Nanko', P. mume 'Viridicalyx', P. mume 'Baigo', P. mume var, microcarpa 'Koshusaisho' Siebold & Zuccarni, were ground and extracted with ethyl acetate and their chemical components were analyzed by GC/MS-SIM. In the ten compounds which was used fer the calibration, maleic anhydride, citraconic anhydride, 5-hydroxymethylfurfural, vanillin, linoleic acid, ethyl linoleate, and squalene were determined in all the four cultivated varieties. However, palmitic acid was detected only in P. mume var. microcarpa 'Koshusaisho'. Isopropyl palmitate was found only in P. mume 'Baigo' and var, microcarpa 'Koshusaisho', while stearic acid was determined in P. mume 'Nanko', 'Viridicalyx', and var, microcarpa 'Koshusaisho'. In the variation of quantities, maleic anhydride was contained 245.4, 153.6, 20.1, and 2.7 ppm in P. mume 'Baigo', 'Nanko', var. microcarpa 'Koshusaisho', and 'Viridicalyx', respectively. Citraconic anhydride was also contained 637.4, 543.1, 150.7, and 38.7 ppm in P. mume 'Baigo', 'Nanko', var. microcarpa 'Koshusaisho', and 'Viridicalyx', respectively. The amounts of stearic acid were 105.5, 64.4, and 32.3 ppm in P. mume var. microcarpa 'Koshusaisho', 'Viridicalyx', and 'Nanko', respectively. Squalene was found in amounts of 7.6, 1.7, 1.0, and 0.5 ppm in P. mume var. microcarpa 'Koshusaisho', 'Baigo', 'Nanko', and 'Viridicalyx', respectively. The amounts of other minor compounds also were varied in the P. mume cultivated varieties.