• Analytical Science and Technology
• /
• v.23 no.4
• /
• pp.423-428
• /
• 2010

In this study, VOCs of black gel pen inks was screening to identify individual characteristic of gel pen inks. Detected VOCs was total 20 species(isopropylalcohol, 2-methyl-2-propanol, 2-butanone, hydrazinecarbothioamide, benzeneacetic acid (ethyl ester), benzeneacetic acid, dimethoxymethy-silane, 2,2-dimethoxybutane, tetrahydro-2-methyl-furan, 1,2-ethanediol, silicic acid (tetramethyl ester), 1,2-propanediol, propyleneglycol, 3-ethyl-3-hexanol, 1,1-dipropoxy-propane, 2-butoxy-ethanol, 2,2'-oxybisethanol, 1-butyl-benzene, 2-pyrrolidinone, 2-(2-butoxyethoxy)-ethanol). We detected 2,2-dimethoxybutane (3.02~47% ratio) and tetrahydro-2-methyl-furan (1.19~52.19% ratio), 1,2-ethanediol (52.83~95.84% ratio). In case of manufacturer, manufactured ink was able to discriminate between Japan and Korea by distinct characteristics (Japan: 1,2-ethanediol, 52.83~95.84%, Korea: 1,2-propanediol, 76.17~93.51%). The results of this study indicated that distinct characteristic about manufacturers and brands could make a classifring tool of inks for identification of between gel pen inks.

• Food Science and Biotechnology
• /
• v.18 no.2
• /
• pp.463-470
• /
• 2009

Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Korean fermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl ester methyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaric acid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-$\beta$-D-apiofuranosyl($1{\rightarrow}2$)-$\beta$-D-glucopyranoside, apigenin 7-O-$\beta$-Dglucopyranoside, and quercetin 3-O-$\alpha$-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance (NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.2
• /
• pp.175-180
• /
• 1993

The methanol extracts of perilla leaves reduced the mutagenicities mediated by of aflatoxin B$_1$(AFB$_1$), 3-amino-l-methyl-5H-pyrido (4,3-b) indole (Trp-P-2) and Benzo(a)pyrene (B(a)p) in Salmonella typhimurium TA98 and TA100. The methanol extracts were more fractionated, and the fractions of hexane and butanol revealed the antimutagenic activities against AFB$_1$ and B(a)p. The production of malondialdehyde (MDA) was decreased when the methanol extracts of perilla leaves were added to the system. The significantly higher antioxidative activity was observed in the butanol fraction. 2-Propyl furan, ethanedioic acid, dibutyl ester, benzaldehyde, 2-methyl-2-ethyl-3-hydroxy-propanoic acid and octahydro-3a-methyl-2H-inden-2-one were identified tentatively as major compounds from the butanol fraction.

• Bulletin of the Korean Chemical Society
• /
• v.25 no.11
• /
• pp.1635-1640
• /
• 2004

The cyclophanes 1a-d containing two benzo[b]furan rings connected by various bridges have been prepared and their binding behaviors with N-benzylphenethylammonium cation 2 were examined by NMR titration method. The successive alkylation reactions of 4-hydroxyl groups and then 2-hydroxyl groups of 2,4-dihydroxybenzophenonse gave macrocycles 5a-c. Photoirradiation of the macrocycles 5a-c with 350 nm mercury lamp followed by dehydration afforded the cyclophanes 1a-c. Hydrolysis of two ester groups pendant on a bridge of 1b produced the carboxyl group-containing cyclophane 1d. The cyclophane 1a having a p-xylene bridge showed 1 : 1 binding with 2 with the binding constant of $36{\pm}6M^{-1}$ in 3 : 1 $CDCl_3$/methanol-$d_4$ solvent, while 1b and 1c which have neutral flexible bridges exhibited no appreciable binding with 2. The disodium salt of 1d showed much higher binding affinity for 2 forming 1 : 1 and 1 : 2 complexes.

• Archives of Pharmacal Research
• /
• v.21 no.2
• /
• pp.164-167
• /
• 1998

Bis-${\gamma}$-lactones (1,2) having a perhydrofuro[3,4-c]furan-1,4-dione skeleton were designed as conformationally constrained diacylglycerol analogues. They were synthesized from D-apiose in 11 steps, and evaluated as $PKC-{\alpha}$ ligands by measuring their ability to displace bound $^3H$]PDBU from the enzyme. The compounds showed moderate binding affinities with $K_i$ values of 13.89 (${\pm}5.67$) ${\mu}M$ and 11.47 (${\pm}0.89$) ${\mu}M$, respectively. Their similar binding affinities indicate that these two bicyclic compounds were not effectively discriminated by $PKC-{\alpha}$ in terms of the direction of the side chain as other ligands built on similar bis-${\gamma}$-lactones.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.11
• /
• pp.1482-1485
• /
• 2012

A natural furan derivative was isolated from the methanolic extract of the fruit bodies of Fomitiporia ellipsoidea. Its chemical structure was elucidated as methyl 3,5-dioxo-1,3,5,7-tetrahydrobenzo[1,2-c:4,5-c']difuran-4-carboxylate by means of extensive NMR and MS data analysis, and named as fomitiporiaester A (1). Compound 1 showed significant antitumor activity to hepatoma $H_{22}$ in vivo, and the inhibition rates were 42.94%, 49.17%, and 58.15% at concentrations of 5, 10, and 20 mg/kg, respectively. Compound 1 showed weak cytotoxic activities against the human hepatoblastoma (HepG-2) and human oophoroma (Skov 3) cell lines with$IC_{50}$ values of more than $100{\mu}M$.

• Food Science of Animal Resources
• /
• v.44 no.5
• /
• pp.1096-1107
• /
• 2024

This study investigated the changes in volatile compounds in chicken flesh after boiling at various pHs (6.0-9.0) and after chilling storage (4.0±1.0℃) for 7 d. The volatile compounds were assessed qualitatively and quantitatively by using a headspace gas chromatography-mass spectrometry analysis. Twenty-one volatile compounds were discovered and categorized as amine, aldehyde, alcohol, ketone, acid, and furan. One type of amine, (2-aziridinylethyl) amine, was the most prevalent volatile component, followed by aldehyde, ketone, aldehyde, acid, ester, and furan. The results showed that the quantity and quality of the volatile compounds were influenced by a pH of the boiling medium. Additionally, the types and volatile profiles of the chicken were altered during chilling. In particular, in the chicken that was boiled at a pH of 8.0, the hexanal (an aldehyde) content increased the most after 7 d of chilling. Moreover, various alcohols formed after the 7 d of chilling of the chicken that was boiled at pHs of 8.0 and 9.0. Because of the oxidation and degradation of fat and proteins, the most altering volatile compounds were the reducing amines and the increasing aldehydes.

• Journal of Adhesion and Interface
• /
• v.11 no.2
• /
• pp.41-49
• /
• 2010

Furan-containing epoxide monomers (8, 9) were designed and synthesized as carbon-neutral, environment-friendly adhesion material. Bicyclic skeleton were constructed using the Diels-Alder reaction of furan and methyl acrylate, both readily accessible starting material from a biomass via bio-refinery process. After reduction of ester functionality, resulting hydroxyl moieties were coupled to epichlorohydrin to provide the epoxy-functionalized furanic monomers (8, 9). The structure of new furanic monomers was confirmed by $^1H$ and $^{13}C$ NMR spectroscopy. As UV-curable monomers, basic properties such as UV curing time and the extent of UV curing were evaluated by photo DSC. Photo-curing shrinkages were measured by linear variable differential transformer transducer (LVDT) and the effect of molecular structure on shrinkage was considered. In addition, new synthetic compounds showed the shear strength over 3 MPa when they were photo-cured between polycarbonate plates, which indicates these compounds are feasible to use as photo-curable adhesive materials.

• Preventive Nutrition and Food Science
• /
• v.6 no.1
• /
• pp.10-15
• /
• 2001

Antimicrobial activities of volatile flavor, water and methanol extracts from Agastache rugosa were investigated. The volatile flavor extract was obtained from A. rugosa by simulataneous distillation-extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion method against several microorganisms, four species of Gram positive, three species of Gram negative and tow species of yeast. The volatile flavor extracts had strong antimicrobial activity againstc. utilisand S. cerevisiae. During the growth period, a difference in antimicrobial activity among volatile flavor extracts from A. rugosa was not shown. The water extract of above 10 mg/disc showed antimicrobial activity. Methanol extracts from A. rugosa harvested in June showed antimicrobial activity against tested Gram positive and Gram negative bacteria, showed weak antimicrobial activity against the bacteria from those harvested in July and August. In particular, antimicrobial activity against V. parahaemolyticus was stronger than that against other bacteria. Water and methanol extracts did not inhibit yeast. C. utilis and S. cerevisiae. To further elucidate the effective components, volatile flavor extracts was analyzed by GC/MS. harvested in June, the components included 8 phenols (93.031%), 18 terpenes (5.230%), 12 alcohols (1.300%) 8 alkanes (0.181%), 1 ester (0.056%), 2 ketones (0.033%), 2 aldehydes (0.011%) and 1 pyrrole (0.007%). In July, the components included 6 phenols (94.366%), 19 terpenes (3.394%), 11 alcohols (2.045%), 1 ester (0.039%), 2 ketones (0.028%), 1 furan (0.005%) and 1 aldehyde (0.005%). And in August, the components included 7 phenols (95.270%), 19 terpenes (2.951%), 13 alcohols (1.399%), 1 ester (0.063%), 2 aldehydes (0.016%), 2 ketones (0.011%), 1 alkane (0.006%), 1 acid (0.005%) and 1 pyrrole (0.005%). The major component of volatile flavors was estragole, a phenolic compound.

• The Korean Journal of Food And Nutrition
• /
• v.10 no.1
• /
• pp.1-5
• /
• 1997

The volatile components of Lycium chinensis Miller were isolated by simultaneous steam distillation-extraction(SDE) method and analyzed by combined GC and GC-MS. Fifty-four volatile components, including 12 alcolhols 12 esters, 7 aldehydes, 6 acids, 5 ydrocarbons, 8 ketones, 1 furan and 3 pyrazines were confirmed in the fruit of Lycium chinensis Miller. The major components were hexadecanoic acid ethyl ester, 1-octadecanone, tetrapyrazine, 2-furancarboxaldehyde and ethyl linoleate.