• Applied Biological Chemistry
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• v.40 no.6
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• pp.514-518
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• 1997

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

• The Korean Journal of Pesticide Science
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• v.15 no.1
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• pp.22-27
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• 2011

Nonylphenols are toxic compounds classified as endocrine disruptors. We investigated the nonylphenols clean-up procedures for the contamination control in the quantitative analysis. In this research we analyzed the residual nonylphenols in the solvent and the SPE cartridges. First, at the analysis of HPLC grade solvents (n-hexane, diethyl ether, ethyl acetate and its mixture), diethyl ether was confirmed the residue as 0.963 ${\mu}g/mL$, and we eliminated the contaminant through the distillation with $CaH_2$, Second, at the analysis of SPE cartridges (silica gel and Florisil), all products were showed the residue at 0.046~13.0 ${\mu}g/mL$, but unfortunately the residue in the cartridge were not easily removed with referenced methods in all tested SPE cartridges except in silica gel SPE cartridge with glass ware.

• Analytical Science and Technology
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• v.20 no.2
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• pp.138-146
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• 2007

A simple and sensitive method for the determination of paroxetine in canine plasma was developed and validated by liquid-liquid extraction and liquid chromatography-tandem mass spectrometry (LC-/MS/MS). Fluoxetine was used as an internal standard. Paroxetine and internal standard in plasma samples were extracted using TBME (tert-butyl methyl ether). A centrifuged upper layer was then evaporated and reconstituted with mobile phase of 50% acetonitrile adjusted to pH 3 by formic acid. The reconstituted samples were injected into a Capcell Pak UG120 ($2.0{\times}150mm$, $5{\mu}m$) column. Using MS/MS with SRM (selective reaction monitoring) mode, the transitions (precursor to product) monitored were m/z $330{\rightarrow}192$ for paroxetine, and m/z $310{\rightarrow}148$ for internal standard. Linear detection responses were obtained for paroxetine concentration range of 0.02~5 ng/mL. A correlation coefficient of linear regression ($R^2$) was 0.9993. Detection of paroxetine in canine plasma was accurate and precise, with limit of quantification at 0.02 ng/mL. The method has been successfully applied to pharmacokinetic study of paroxetine in healthy beagle dogs.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.55-59
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• 2001

To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

• Analytical Science and Technology
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• v.18 no.2
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• pp.154-162
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• 2005

Recently, 1,4-Dioxane is known as the contaminant in water plants in Korea. Owing to its toxicity and potential health effect, 1,4-Dioxane must be determined at very low levels in drinking water. Studies on the removal of 1,4-Dioxane in drinking water were performed by using multi filtration system with activated carbons and membrane filter. For extraction of 1,4-Dioxane, methyl-t-butyl ether (MTBE) was used and then analyzed using gas chromatography-mass selective detection (GC/MSD). Removal experiment was proceeded for 300 L with a sample volume of 30 L. At first. The removal was 70%, 95% and 100% after using activated carbon, membrane and second activated carbon respectively. At larger accumulated water fluxes, the removal rate decreased at each filter. After the flow volume was 300 L, the removal rate was 30%, 88% and 99% through the first activated carbon, membrane and second activated carbon respectively.

• Bulletin of the Korean Chemical Society
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• v.31 no.5
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• pp.1143-1148
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• 2010

We investigated the separation of nitrogen heterocyclic compound (NHC) contained in a model coal tar fraction comprising four kinds of NHC [indole (In), quinoline (Q), iso-quinoline (iQ), quinaldine (Qu)], three kinds of bicyclic aromatic compound (BAC) [1-methylnaphthalene (1MN), 2-methylnaphthalene (2MN), dimethylnaphthalene (DMN) mixture with ten structural isomers (DMNs; regarded as one component)], biphenyl (Bp) and phenyl ether (Pe) by liquid membrane permeation (LMP). A batch-stirred tank was used as the permeation unit. An aqueous solution of saponin and n-hexane were used as the liquid membrane and the outer oil phase, respectively. Yield and selectivity of individual NHC was much larger than that of BAC, Bp and Pe. Increasing the initial mass fraction of the saponin to the membrane solution ($C_{sap,0}$) and the initial volume fraction of O/W emulsion to total liquid in a stirred tank (${\phi}_{OW,0}$) resulted in deteriorating the yield of individual NHC, but increasing the stirring speed (N) resulted in improving the yield of each NHC. With increasing $C_{sap,0}$, the selectivity of each NHC based on DMNs increased. Increasing ${\phi}_{OW,0}$ and N resulted in decreasing the selectivity of individual NHC based on DMNs. At an experimental condition fixed, the sequence of the yield and selectivity in reference to DMNs for each NHC was Q > Qu = iQ > In. Furthermore, we compared LPM method with methanol extraction method in view of the separation efficiency (yield, selectivity) of NHC.

• Korean Journal of Veterinary Research
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• v.30 no.1
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• pp.65-71
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• 1990

Rabbits were experimentally infected with rabbit hemorrhagic disease virs and the viral pathogenicity, hemagglutinability, and the effect of physicochemical factors were studied. The experimental results were summariaed as follows: 1. Mean rectal temperature of 11 infected rabbits was $40.0{\pm}0.47^{\circ}C$ prior to the virus inoculation, and $39.9{\pm}0.75^{\circ}C$ after 12hrs., $40.2{\pm}0.65^{\circ}C$ after 24hrs., $40.1{\pm}0.77^{\circ}C$ after 36hurs, and $40.6{\pm}0.56^{\circ}C$ just before the death. 2. Mean death time of infected rabbits was $40.3{\pm}22.0$ honrs and its range was 24 to 93 hours. 3. O, B, AB and A type of human erythrocytes were shown their HA in the order, but rabbit and chicken erythrocytes were not hemagglutinated by the virus. 4. In the hemagglutination, less than 0.25 per cent of a final concentration of erythrocytes and 0.2 per cent of BSA in PBS resulted in the best hemagglutination. Phosphate concentration in a range of 0.01M to 0.10M in PBS was not influenced on the hemagglutination reaction, and its pH 7.0 resulted in a better HA. 5. The hemagglutinating titers, in log 2 scale, of organs and tissues of the virus infected rabbits were $9.3{\pm}3.8$ (liver), $9.1{\pm}3.9$ (blood), $6.2{\pm}2.6$ (spleen) and $5.0{\pm}2.5$ (kidney). 6. The physicochemical factors such as heating ($50^{\circ}C$, 10 min.), trypsin treatment (0.05 pre cent, 5 min.), acid treatment (pH 3.0, 20 min.) and ether extraction (3 times) were not affective to the stability of virus and viral HA activities.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.68-73
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• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.2 s.52
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• pp.85-92
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• 2004

This study was conducted to investigate the relationship between weather factors during the growing season and chemical components of burley tobacco. Chemical components used in this study was from 'Farm Leaf Tobacco Test' conducted at KT&G Central Research Institute from 1987 through 2002. Data of weather factors during growing season(April to July) were collected in 6 districts measured at Korea Meteorological Adminstration(KMA). Total nitrogen content was increased from 1987 through 2002. Year to year variation of rainfall was the largest, followed by that of sunshine hour. Month to month variation of rainfall also was the largest, followed by that of mean daily air temperature. A negative correlation was found between rainfall and sunshine hour. Relative humidity(R.H.) was correlated positively with rainfall, whereas negatively with sunshine hour. The negative correlations were found between nicotine content and rainfall(in June, May$\~$June, June$\~$July, May$\~$July and average), and R.H.(in June, May$\~$June, June$\~$July, May$\~$July and average), respectively. The negative correlations were found between crude ash content and rainfall(in June and May$\~$June), and R.H.(in June, May$\~$June, June$\~$July and May$\~$July), respectively. Ether extraction content was correlated positively with mean daily air temperature(in July, June $\~$July and May$\~$July) and with sunshine hour(in July, June$\~$July and May$\~$July), but negatively with rainfall(average) and with R.H.(in April, July, June$\~$July, April$\~$June, May­July and average), respectively. Chloride content was correlated positively with sunshine hour(in May, April$\~$May, May$\~$June, April$\~$June, May$\~$July and average), but negatively with rainfall(in June, May$\~$June, June$\~$July, April$\~$June, May$\~$July and average).

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).