• 한국수산과학회지
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• 제48권5호
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• pp.668-673
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• 2015

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

• 폴리머
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• 제37권3호
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• pp.379-386
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• 2013

SAPO-11을 억새와 random polypropylene(random PP)의 촉매 열분해에 최초로 적용하였다. 열중량 분석 결과 SAPO-11은 억새의 탈수 반응을 촉진시키고, char의 생성을 억제하는 것으로 나타났다. Random PP의 열분해 결과, random PP의 분해온도와 활성화에너지는 촉매를 사용함에 따라 크게 감소하였다. 억새의 무촉매 열분해 반응에 의해 생성되는 oxygenate 생성물들 중에서 levoglucosan이 주 생성물이었다. SAPO-11 촉매 열분해 결과, 상당 부분의 levoglucosan이 furans, phenolics, aromatics 등의 부가가치가 큰 화합물로 전환하였다. 반면, random PP는 가솔린, 디젤 범위의 탄화수소를 생성하였다.

• Applied Biological Chemistry
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• 제31권3호
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• pp.292-297
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• 1988

토마토 과실의 향기성분을 생체흡착법, 파쇄흡착법 및 연속 수증기증류법으로 추출하고 GC와 GC-MS에 의해 동정하였다. 생체흡착법으로 추출한 향기성분은 80여 종 이상이 분리되었고 그 중 alcohols 10종, aldehydes 6종, ester 3종, ketones 4종, phenol 1종, acid 1종으로 총 25종을 동정하였다. 파쇄흡착법으로 추출한 향기성분은 100여종 이상이 분리되었고 그중 alcohols 12종, aldehydes 6종, Ketones 5종, esters 5종, phenols 2종, hydrocarbon 1종, acid 1종으로 총 32종이 동정되었다. 연속수증기증류법으로는 향기성분 300여종 이상을 분리하였고 그 중 alcohols 19종, ester 9종, hydrocarbons 13종, aldehydes 8종, Ketones 9종, phenols 2종, lactones 2종, furans 2종, acid 1종, oters 2종으로 총 67종이 동정되었다. 연속수증기 증류법에 의해 동정한 성분 중 아직까지 MS에 의해 동정되지 않은 성분들은 hydrocarbons 11종, aldehydes, Ketones 및 other 각각 2종, alcohol, ester, lacton 및 furfural 각각 1종으로 총 21종이었다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.18-22
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• 2008

Volatile components in field bean (Dolichos lablab) were collected by simultaneous steam distillation and solvent extraction and analyzed by gas chromatography-mass spectrometry. One hundred and five components were identified including alcohols (32), ketones (18), aldehydes (9), acid (1), alkanes (5), aromatics compounds (4), esters (2), furans (2), naphthalene (1), pyrazines (4), pyridine (3), sulfur-containing compounds (4) and terpenes (7) and miscellaneous compounds (13). Relatively high concentration of n-hexanal found in the field bean might be undesirable to some consumers.

• 한국환경독성학회:학술대회논문집
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• 한국환경독성학회 2001년도 춘계심포지움 및 학술발표회
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• pp.66-92
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• 2001

지난 및 년간 정부에서는 소각시설에서 배출되는 다이옥신 등 대기오염물질을 저감하기 위하여 많은 노력을 기울여 왔다. 먼저, '97년 7월 17일, 폐기물관리법 시행규칙을 개정하여 생활폐기물 소각시설에 대한 다이옥신 규제기준$^{1)}$ 을 '99년 7월 1일부터 기존 소각시설에 대해서는 0.5ng-TEQ/N㎥을 신설 소각시설에 대해서는 0.1ng-TEQ/N㎥으로 제정했으며, 또한 소각시설의 광역화, 신규 소각시설의 설치비용 및 기존 소각설비의 개ㆍ보수비용의 일부에 대한 국고지원, 소각처리 기술지원단에 의한 기술평가 및 자문활동, 다이옥신 공인측정ㆍ분석기관의 지정ㆍ고시, 생활폐기물 소각시설 설치ㆍ운영지침의 제정 등 짧은 기간임에도 불구하고 소각시설에서 배출되는 다이옥신을 저감하기 위하여 각종 정책이나 제도를 시행 또는 개선해왔다. (중략)

• Bulletin of the Korean Chemical Society
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• 제34권3호
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• pp.887-891
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• 2013

An efficient synthesis of 3-halofurans by the intramolecular cyclization of 2-(1-alkynyl)-2-alken-1-ones with cupric halide has been developed. A broad range of 3-chloro- and 3-bromofuran derivatives could be obtained in the present method in moderate to good yields. The 3-halofuran derivatives are potential synthetic intermediates for amplification of molecular complexity.

• International Journal of Human Ecology
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• 제7권1호
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• pp.145-153
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• 2006

Hwangryeon (Coptidis rhizoma) was extracted by methanol and its antimicrobial activities against food spoilage and foodborne disease microorganisms were investigated by the paper-disc method. The microorganisms used in this experiment included 5 species of bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Klebsiella pneumoniae, and Staphylococcus aureus) and 3 species of fungi (Fusarium solani, Aspergillus flavus, and Penicillium citreonigrum). The Hwangryeon extract showed antimicrobial effect against P. aeruginosa, S. aureus, S. typhimurium, and K. pneumonia. The minimum inhibitory concentration on S. aureus, S. typhimurium, and K. pneumoniae was 300 mg/mL, but on P. aeruginosa it was 200 mg/mL. In the methanol extracts from Hwangryeon, 190 compounds were separated by GC/MS. The extraction yields of phenols, furans, alcohols, acids and esters, ketones, and miscellaneous compounds were 28.10%, 2.67%, 1.79%, 12.89%, and 2.35%, respectively. The phenolic compounds, generally understood to be an antimicrobial active substance, was measured at 28.10%, a relatively remarkable amount.

• 펄프종이기술
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• 제46권3호
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• pp.37-43
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• 2014

Kinetics of holocellulose hydrolysis in concentrated sulfuric acid was analyzed using $^1H$-NMR spectroscopy with different reaction time, temperature and acid concentration in secondary hydrolysis. In this work, reaction condition of secondary hydrolysis was similar to concentrated sulfuric acid process with electrodialysis or simulated moving bed chromatography process for sulfuric acid recycling. By $^1H$-NMR spectroscopy, acid hydrolyzates from higher secondary acid hydrolysis (25-35% acid concentration) was successfully analyzed without any difficulties in neutralization or adsorption of acid hydrolyzate to solid salt. Higher acid concentration, higher temperature and longer reaction time led to more cellulose for glucose conversion but accompanied with glucose to galactose isomerization, glucose to unknown compounds and degradation of glucose to organic acid via furans.

• 한국식품과학회지
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• 제25권5호
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.

• Journal of Applied Biological Chemistry
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• 제50권3호
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• pp.120-126
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• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.