• 생약학회지
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• 제40권4호
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• pp.326-333
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• 2009

Fourteen compounds were isolated from the 70% ethanol extract of Lonicera Caulis (Caprifoliaceae) and their structures were identified as seven aliphatic compounds [long-chain alcohols (1, 2), trilinolein (3), hexacosanol (4), fatty acids (6), 9,12,13-trihydroxyoctadeca-10(E),15(Z)-dienoic acid (10), and pinellic acid (11)] and seven phenolics [bis(2-ethylhexyl) phthalate (dioctylphthalate, DOP) (5), coniferaldehyde (7), caffeic acid docosanoyl ester (8), caffeic acid (9), coniferyl aldehyde 4-O-glucoside (12), linarin (13), and coniferin (14)]. The chemical structures of these compounds were identified on the basis of spectroscopic methods and comparison with literature values. All the compounds except for caffeic acid (9) were isolated from this plant parts for the first time.

• 대한환경공학회지
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• 제27권1호
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• pp.11-16
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• 2005

한강을 상수원으로 하는 재래식 정수처리 시설의 각 단위공정으로부터 휴믹물질(HS; humic substances)을 분리하여 작용기 분포, 화학적 조성, FT-IR(Fourier transform infrared) 그리고 $^1H-NMR$(proton nuclear magnetic resonance) 스팩트럼을 분석하여 구조 및 화학적 특성을 평가하였다. HS의 농도분포는 정수처리 동안 47.2%에서 26.4%(0.97 mgC/L에서 0.54 mgC/L)로 단계적으로 감소하였다. HS 중 페놀기(phenolic groups)의 농도분포는 정수처리 동안 60.5%에서 21.8%($12.2{\sim}6.0\;{\mu}M/L$ as phenolic-OH)로 점차 감소하였으며, 카르복실기(carboxylic groups)의 경우 전염소처리 이후 39.5%($7.9\;{\mu}M/L$ as COOH)에서 46.9%($10.6\;{\mu}M/L$ as COOH)로 증가하였지만 응집 침전 그리고 모래여과 이후 34.2%($9.4\;{\mu}M/L$ as COOH)까지 단계적으로 감소하였다. 또한 원소분석과 FT-IR 및 $^1H-NMR$ 분석결과 정수처리 공정을 거치면서 카르복실기의 분율이 증가하고 방향족에 대한 지방족 양성자의 비($P_{Al}/P_{Ar}$)가 증가하는 것으로 조사되어 상대적으로 지방족 화합물의 물질분율이 증가하는 것을 확인하였다.

• 에너지공학
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• 제27권2호
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• pp.70-80
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• 2018

Natural organic matter (NOM) is among the most common pollutant in underground and surface waters. It comprises of humic substances which contains anionic macromolecules such as aliphatic and aromatic compounds of a wide range of molecular weights along with carboxylic, phenolic functional groups. Although the concentration of NOM in potable water usually lies in the range of 1-10 ppm. Conventional treatment technologies are facing challenge in removing NOM effectively. The main issues are concentrated to low efficiency, membrane fouling, and harmful by-product formation. Ion-exchangers can be considered as an efficient and economic pretreatment technology for the removal of NOM. It not only consumes less time for pretreatment but also resist formation of trihalomethanes (THMs), an unwanted harmful by-product. This article provides a comprehensive review of ion exchange processes for the removal of NOM.

• 한국식품영양과학회지
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• 제16권2호
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• pp.136-146
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• 1987

도라지 뿌리의 향기성분을 규명하고자 도라지 뿌리의 향기성분을 상압 수증기 증류법으로 포집하여 중성, 염기성, 약산성 및 산성성분으로 분획하였다. Diazomethane 법으로 methyl ester 화한 산성부분을 위시한 4부분은 모세관 column을 장치한 GC 및 GC-MS로 분석하였으며 함황화합물은 FPD 검출기로써 검출하였다. 도라지 뿌리로부터 aliphatic hydrocarbons류 6종, aromatic hydrocarbons류 10종, terpene hydrocarbons류 2종 alcohol류 12종, terpene alcohol류 8종 aldehyde류 17종 terpene aldehyde류 3종 ketone류 5종 ester류 5종, furan류 3종, thiazole류 2종, lactone류 2종, sulfide류 2종, phenol류 2종, 산류 12종 및 기타 5종을 위시하여 총 103종의 향기성분이 동정되었다. Caboxylic acid를 제외한 향기성분은 대부분 중성부분에서 동정되었고, 관능검사의 결과에서도 중성부분이 도라지 뿌리의 향기를 재현하는데 필요불가결한 것으로 나타났다. 관능검사의 결과, 중성부분에서 동정된 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octenen-3-ol 등은 도라지 뿌리의 풋냄새의 주성분인 것으로 생각된다.

• 임산에너지
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• 제17권1호
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• pp.56-70
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• 1998

This study was carried out to investigate the structural characteristics of kraft lignin and the wood degrading characteristics, the productivity of ligninolytic enzymes and the enzymatic degradation of kraft lignin by white-rot fungi. To purify kraft lignin, precipitation of kraft pulping black liquors of pitch pine meal was done by titration with lN $H_{2}SO_{4}$ reaching to pH 2, and isolation of the precipitates done by centrifugation. The isolated precipitates from pitch pine were redissloved in lN NaOH, reprecipitated by titration with lN $H_{2}SO_{4}$, washed with deionized water, and kept ofr analysis after freeze drying. Fractionation of the precipitates in solution by successive extraction with $CH_{2}Cl_{2}$ and MeOH, and the fractionates were named SwKL, SwKL I, SwKL II, and SwKL III for pitch pine kraft lignin. The more molecular weights of kraft lignin increased, the less phenolic hydroxyl groups and the more aliphatic hydroxyl groups. Because as the molecular weights increased, the ratio of etherified guaiayl/syringyl(G/S ratio) and the percentage were increased. The spectra obtained by 13C NMR and FTIR assigned by comparing the chemical shifts of various signals with shifts of signals from autherized ones reported. The optimal growth temperature and pH of white-rot fungi in medium were $28^{\circ}C$ and 4.5-5.0, respectively. Especially, in temperature and pH range, and mycelial growth, the best white-rot fungus selected was Phanerochaete chrysosporium for biodegradation. For the degradation pathways, the ligninolytic fungus jcultivated with stationary culture using medium of 1% kraft lignin as a substrate for 3 weeks at $28^{\circ}C$. The weight loss of pitch pine kraft lignin was 15.8%. The degraded products extracted successively methoanol, 90% dioxane and diethyl ether. The ether solubles were analyzed by HPLC. Kraft lignin degradation was initiated in $\beta$-O-4 bonds of lignin by the laccase from Phanerochaete chrysosporium and the degraded compounds were produced from the cleavage of $C\alpha$-$C\beta$ linkages at the side chains by oxidation process. After $C\alpha$-$C\beta$ cleavage, $C\alpha$-Carbon was oxidized and changed into aldehyde and acidic compounds such as syringic acid, syringic aldehyde and vanilline. And the other compound as quinonemethide, coumarin, was analyzed. The structural characteristics of kraft lignin were composed of guaiacyl group substituted functional OHs, methoxyl, and carbonyl at C-3, -4, and -5 and these groups were combinated with $\alpha$ aryl ether, $\beta$ aryl ether and biphenyl. Kraft lignin degradation pathways by Phanerochaete chrysosporium were initially accomplished cleavage of $C\alpha$-$C\beta$ linkages and $C\alpha$ oxidation at the propyl side chains and finally cleavage of aromatic ring and oxidation of OHs.

• 한국식품과학회지
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• 제20권2호
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• pp.176-187
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• 1988

모과의 휘발성 flavor 성분은 상압 수증기 증류법에 의해서 추출되었으며, 추출된 휘발성 flavor 성분은 중성, 염기성, 약산성 및 산성구분으로 분획되었다. 분획된 4구분중 산성 구분은 carboxylic acid를 동정하기 위하여 diazomethane법에 의해서 methyl ester화 시켰다. 각 구분중에 함유되어 있는 휘발성 flavor 성분은 fused silica capillary column을 장치한 고분해능 GC 및 GC-MS에 의해서 분리 동정하였다. 모과의 수증기 증류유출액으로부터 얻어진 휘발성 flavor 농축액 중에서 총 145성분이 동정되었으며, 이들은 지방족 탄화수소 3성분, 환상 탄화수소 1성분, 방향족 탄화수소 4성분, terpene 탄화수소 9성분, alcohol 17성분, terpenealcohol 3성분 phenol 6성분, aldehyde 21성분, ketone 7성분, ester 28성분, 산 27성분 furan 3성분, thiazole 2성분 acetal 2성분 lactone 3성분 및 기타 9성분이었다. Carboxylic acid를 제외한 나머지 휘발성 flavor 성분의 대부분은 중성구분으로부터 동정되었다. 중성구분은 다른 구분보다 상당히 높은 수득량을 나타내었으며, 관능검사의 결과에서도 중성 구분은 모과의 방향성을 재현시키기 위해서 필요불가결한 것으로 나타나다. 관능검사용 GC에 의해서 얻어진 결과에 의하면 1-hexanal, cis-3-hexanal, trans-2-hexanal, 2-methyl-2-hepten-6-one, 1-hexanol, cis-3-hexanol, trans, trans-2, 4-hexadienal 및 trans-2-hexanol은 풋 냄새의 주성분으로 생각된다. 한편으로, ester 화합물은 모과의 과일 냄새의 주성분인 것으로 생각된다.