• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.311-316
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• 2007

Trans fatty acid components separated and quantified using a SP-2560 capillary column in a gas chromatograph (GC) with flame ionization detector (FID). Trans fatty acid and total fatty acid contents were measured in 21 corn oils. Ranges of values for trans fatty acid (tFAs) contents of total fat (as g/100g fatty acids) were com oils $0.65{\pm}0.31$. Corn oils were heated at $175{\pm}5^{\circ}C$ for 5mins $(0{\sim}15\;times)$. The contents of tFAs (g/100) were increased from 0.292 (0 time) to 2.585 (15 times) in com oil. When frying oils (15 times) were incubated at $20{\pm}5^{\circ}C$ for 150 days, the contents of tFAs (g/100g) were increased from 2.585 to 3.683 in com oil. The amounts of tFAs (g) per serving size of frying oils (15 times) were increased from 0.01 to 0.18 in corn oil. The levels of the 18:1 trans isomers increased significantly the time of reusing of com oil.

• Applied Chemistry for Engineering
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• v.18 no.6
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• pp.643-649
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• 2007

Lipase-catalyzed esterification of structural butanol isomers and n-butyric acid was investigated in supercritical carbon dioxide. The experiments were performed in a high pressure cell for 5 hrs with a stirring rate of 150 rpm at 323.15 K and 130 bar. The Candida Antarctica lipase B (CALB) was used in whole system as a catalyst. The experimental results were analyzed by GC-FID using a INNOWax capillary column. The conversion yield and the tendency of the esterification in supercritical carbon dioxide were compared with estimated results by molecular dynamics simulation. Based on the Ping-Pong Bi-Bi mechanism with competitive inhibition, each step of the reaction was optimized; using this result the transition state was predicted. Conformational preference of isomers was also analyzed using molecular dynamics simulations. This kind of approach will be further extended to the prediction of enzyme-catalyzed reactions using computers.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.889-892
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• 2005

Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1006-1011
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• 1998

Volatile flavor components in three varieties (shingo(niitaka), mansamgil (okusankichi) and chuwhang pears) of Pear (Pyrus pyrifolia N.) were extracted for 24 hours with pentane-diethylether (1 : 1, v/v) using the LLEP (liquid-liquid extraction & perforation). Neutral fraction was separated from the extract and then analyzed by GC-FID and GC/MS equipped with a fused silica capillary column (Carbowax 20M, HP). Individual components were identified by mass spectrometry and their retention indices. The totals of 52, 47 and 22 volatiles were identified in shingo, mansamgil and chuwhang pears, respectively. Ethyl acetate, propyl acetate, hexanal, 1-hexanol, ethyl butanoate, ethyl-3-hydroxy butanoate, ethyl-2-hydroxy propanoate were the main components in each samples, though there were several differeces in composition of volatile compounds. Total contents of volatile components isolated in shingo, mansamgil and chuwhang pears were 6.972, 2.776 and 2.653 mg/kg of pears.

• Journal of Environmental Science International
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• v.11 no.4
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• pp.375-382
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• 2002

The total hydrocarbon distribution of oil products obtained from the pyrolysis of four kinds of mixtures of polyethylene-polystyrene waste has been studied by multidimensional chromatography(high performance liquid chromatography followed by capillary gas chromatography)/mass spectrometry. Saturated, unsaturated and aromatic hydrocarbons in oil products were selectively pre-separated according to structural groups by HPLC and the weight fraction of each group was estimated by analysis of each component using GC-FID response factors. The hydrocarbon distribution of aliphatic fraction consists of $C_{5}$ to $C_{25}$ saturated and unsaturated hydrocarbons. And that of aromatics fraction consists of benzene, toluene, xylene, styrene, propenyl benzene, naphthalene, and some of derivatives. Pyrolysis temperature did not affect the ratio of total weight fraction of aliphatic over aromatic hydrocarbon distribution in case of PS only and PE-PS mixtures (1:1 and 1:4 wt. ratio) as a feed while affected the ratio of total wt. fraction in case of PE only. The optimal temperature for the maximum oil production was $600^{\circ}C$ for pyrolysis of PS and 1:1 and 1:4 mixtures of PE and PS. The optimal condition for aromatic recovery was $600^{\circ}C$ with 1:1 mixture of PE and PS. In this condition, aromatic was produced up to 90% of total oil product. The maximum yield of toluene, xylene, styrene, and propenyl benzene were 8.6, 8.9, 51.0 and 7.4% of feed for pyrolysis PS at $700^{\circ}C$, respectively. However, only 1.3% naphthalene was recovered at $700^{\circ}C$ with 1:1 PE:PS(by wt.).