• 한국동물학회지
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• 제8권2호
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• pp.15-18
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• 1965

Fatty acid components of the Chestnut gall wasp (Dryocosmus kuriphilus YASUMATSU) were analyzed by the method of gas chromatogrphy at various developmental stages. 1. The fatty acids identified at each stage are as follows : Larva stage : acetic acid , benzoic acid and capric acid. Prepupa stage : acetic acid, benzoic acid and capric acid. Pupa stage : acetic acid, benzoic acid and capric acid. 2. Through the development of the wasp, there were large amount of acetic acid.

• Natural Product Sciences
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• 제16권4호
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• pp.203-206
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• 2010

A pyridyl alkaloid, 3-pyridylcarbinol (1) and benzoic acid derivatives, 4-hydroxy benzoic acid (2), 4-hydroxyactophenone (3), vanilic acid (4), and benzoic acid (5) were isolated from the rhizomes of Anemarrhena asphodeloides on the basis of spectroscopic and physicochemical analyses including 1D- and 2D- NMR techniques as well as by comparison of their data with the published values. Compounds 1 - 5 were isolated for the first time from this plant source.

• 한국식품영양학회지
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• 제32권4호
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• 한국식품과학회지
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• 제4권1호
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• 한국축산식품학회지
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• 제36권3호
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• pp.427-434
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• 2016

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

• Journal of Applied Biological Chemistry
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• 제57권1호
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• pp.89-93
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• 2014

We aim to develop a simple method for simultaneous and quantitative determination of benzoic acid, caffeic acid and chlorogenic acid in seeds of Eriobotrya japonica. In addition, antibacterial effect of these three phenolic acids was examined. A basic method is performed on the high performance liquid chromatography system coupled to an UV-detector (230 nm) and reverse phase C-18 column ($4.6{\times}150mm$, $5{\mu}m$). Each phenolic acid was confirmed via liquid chromatography-mass spectrometry (MS)/MS system under the multiple-reaction monitoring with negative-ion electrospray ionization (ESI(-)) mode. It is demonstrated that the method was could be applied to samples for an analytical study of the phenolic acids. On the other hand, three phenolic acids in seeds of E. japonica exhibited antibacterial effect against several pathogenic bacteria. Of these, benzoic acid was found to have stronger antibacterial effect.

• KSBB Journal
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• 제17권1호
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• pp.110-113
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• 2002

본 연구에서는 고려인삼세포 현탁배양에 의한 회분배양 실험에서 쟈스몬산과 안식향산이 ginsenoside 생산에 미치는 영향을 조사하였다. 세포내에서 이차대사계를 활성화시키는 중간 신호전달 물질(signal transducer)로 알려진 쟈스몬산은 50 $\mu$M 이상의 농도로 투여되었을 때 ginsenoside 생산을 증가시킬 수 있었다. 그 이상의 농도에서는 세포 생장을 저하시키는 결과를 보였다. 쟈스몬산 투여 후 12시간가지 ginsenoside의 생산은 증가하였고, 그 이후에는 더 이상 증가하지 않았다. 안식향산과 쟈스몬산을 동시에 투여하면 ginsenoside 생산이 9.6배 증가하는 결과를 나타내었다. 이는 쟈스몬산 단독투여 때보다 2.2배 증가된 결과였다.

• 한국응용과학기술학회지
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• 제24권1호
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• pp.79-85
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• 2007

The diffusion behavior of phenol, toluene and benzoic acid in aqueous SDS solution was examined. It showed a similar experimental results for phenol and toluene. The diffusion coefficients of the solutes were characterized by the presence of two distinct regions: below the cmc and above the cmc. For phenol and toluene, it remained approximately unchanged when the SDS concentration was below the cmc. Above the cmc there was an apparent decrease in the diffusion coefficients of the two solutes with increasing SDS concentration. However, for benzoic acid the diffusion behavior was different from that of phenol and toluene. The diffusion coefficient of benzoic acid decreased slightly with increasing SDS concentration, however the diffusion coefficient was almost constant above the cmc. For benzoic acid the diffusion behavior was dependent on the joint contribution of benzoic acid molecules as well as the benzoate ions.

• 식물병연구
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• 제18권2호
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• pp.109-116
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• 2012

전라남도 영남지역의 감나무 줄기로부터 다양한 식물병에 대해 방제 효과를 보이는 세균을 분리하였다. 분리균주는 16S rRNA sequencing의 방법을 이용하여 동정한 결과 B. subtilis로 동정되었으며, B. subtilis GDYA-1로 명명하였다. In vivo 생물검정에서 GDYA-1 액체 배양액은 벼 도열병, 토마토 역병 및 밀 붉은녹병에 항균 활성을 보였다. 액체 배양액으로부터 한 개의 항균물질을 분리하였으며, 질량분석과 핵자기공명분석을 통해 분리한 물질은 benzoic acid로 동정되었다. Benzoic acid는 M. oryzae, R. solani, S. sclerotiorum 및 P. capsici의 균사생육을 62.5-125 ${\mu}g/ml$에서 완전히 억제하였다. 또한 benzoic acid는 고추 역병을 효과적으로 방제하는 것으로 나타났다. 본 연구에서 benzoic acid의 식물병원성곰팡이에 대한 항균활성을 처음으로 보고하는 바이다. Benzoic acid와 B. subtilis GDYA-1는 식물병원성곰팡이로부터 작물을 친환경적으로 보호하는데 기여할 것으로 기대된다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권6호
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• pp.477-483
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• 2006

Ionic liquids in the form of organic salts are being widely used as new solvent media. In this paper three positional isomers, o-amino benzoic acid, m-amino benzoic acid, and p-amino benzoic acids were separated with four different ionic liquids as mobile phase additives using high performance liquid chromatography (HPLC). The following ionic liquids were used: 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium tetrafluoroborate ([EMIm][$BF_{4}$]), 1-ethyl-3-methylimidazolium methylsulfate ([EMIm][MS]), and 1-octyl-3-methylimidazolium methylsulfate ([OMIm][MS]). The effects of the alkyl group length on the imidazolium ring and its counterion, and the concentrations of the ionic liquids on the retention factors and resolutions of amino benzoic acid isomers were tested. The results of the separations with ionic liquids as the eluents were better than those without ionic liquids. Excellent separations of the three isomers were achieved using 2.0-8.0 mM/L [OMIm][MS] and 1.0-8.0 mM/L [EMIm][MS] as the eluent modifiers.