• Applied Biological Chemistry
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• v.46 no.3
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• pp.214-219
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• 2003

The fractions extracted with methylene chloride from colored rice seeds of 19 cultivars were prepared to examine the correlationties of both antimutagenicity and antioxidiativity with physiological functionalities. The data revealed a positive correlation of the antimutagenicity with the content of $(3.{\beta},22Z)-Acetate-stigmasta-5,22-dien-3-ol$, 24-Oxocholesterol acetate, 6(E),8(E)-Heptadiene, and Eicosane. For antioxidativity, electron donating ability to DPPH radicals exhibited a positive correlation with the content of (24R,25S)-Aplysterylacetate, however, negative correlations were found between scavenging activity toward hydroxyl radicals and the content of either Tetradecanoic acid or Methyl ester-hexadecanoic acid, $(3.{\beta},24S)-Stigmast-5-en-3-ol$, respectively. In addition, a positive correlation was detected between the inhibitory effect of the fractions and the content of $(3.{\beta},24S)-Stigmast-5-en-3-ol$, however, a negative correlation with the content of 3',3'-Dimethylspiro [acridane-9,1'-indane], $(3.{\beta})-24-Methylene-9,19-cyclolanostan-3-ol$, and some other compounds was observed, respectively.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.478-483
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• 1995

To investigate the constituents of antimutagenic factor from brown rice, methanol extracts were fractionated into ether, ethylacetate, buthanol and aqueous fractions. The ether fractions showed distinct antimutagenic effect and active spot were selected by silica gel chromatography. The specific activity of active spot decreased with isolation of the active components from the methanol extract. Qualitative analyses of the active spot by using various spraying reagents revealed that ninhydrin and orcinol did not develop colored reactions. But, ferric chloride, 2,7-dichlorofluorescein, antimony pentachloride, phosphomolybdic acid, bromothymol blue and rhodamine 6G led to colored reactions. These results suggested that the consitituents of active material were neither polar nor nitrogen-containing compounds and that they may contain phenolic compounds and fatty acid derivatives. Main compounds of the active spot were analyzed to be o-hydroxy benzyl alcohol(saligenin), octanoic acid(caprylic acid), 9,12-cis-octadecadienoic acid(linoleic acid), 11-cis-octadecenoic acid(oleic acid), hexadecanoic acid(palmitic acid), 1H-indole-2-carboxylic acid and 1,2-benzenedicarboxylic acid(phthalate) in GC/Mass spectrum, and antimutagenicity of these active compounds using standard regeant was reconfirmed in S. typhimurium reversion assay.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.415-420
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• 1999

Petal of Azalea(Rhododendron mucronulatum Turcz) was incubated with Gokja at 3$0^{\circ}C$ for seven days and the essential oil components of petal of Azalea before and after incubated were analyzed using a GC/MSD. Ten or more essential oil components including n-heneicosane n-tricosane n-tetreacosane n-pentacosane n-heptacosane n-nonacosane and n-hentriacontane were identified from the petal of Azal-ea before incubated while oxygen-containng compounds including (E)-heptenal 2-ethoxy-1 -hexanol n-hexadecanoic acid methyl ester 9, 12-octadecadienoic acid methyl ester 9,12,15-octadecatrienoic acid methyl ester, n-octadecanoic acid methyl ester n-eicosanoic acid methyl ester and 9-docosaenoic acid methyl ester as well as n-alkanes such as n-tricosane that n-pentacosane were identified from the petal of Azalea after incubated. These results suggest that n-alkanes in petal of Azalea might be degraded and some oxygen-containing compounds such as aldehyde, esters and /or acids might be produced when pet-al of Azalea is incubated with Gokja.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.738-746
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• 2006

Aroma compounds in four different Byeolmijang made from optional ingredient addition were extracted by SDE (simultaneous steam distillation extraction) and analyzed with GC (gas chromatography) and GC/MS (mass-spectrometry). The major aroma compounds in the four different Byeolmijang during aging were 1-octene-3-ol, hexanal, benzeneacetaldehyde, benzaldehyde, fufural, pyrazine, furan and phenol type compounds. Generally, benzeneacetaldehyde, benzaldehyde, fufural and phenol type compounds were increased during aging. On the other hand, 1-octen-3-ol, hexanal and furan were decreased during aging. Furfural, 2-furanmathanol and benzeneacetaldehyde in Sanghwangjang, 3-methyl-1-butanol, phenol and 1H-indole in Mujang, hexanal, 1-octen-3-ol and 2,4-decadienal in Bizijang and hexanal, tetramethylpyrazine and 2-methoxy-4-vinylphenol in Jigeumjang were identified as major aroma compounds, respectively. Generally, the major aroma compound in four different Byeolmijang with optional ingredient was similar with control and pyrazine, furan and phenol type compounds were decreased to addition with optional ingredient. The major aroma compound in Sanghwangjang with optional ingredient (onion) were 1-hexanol and 2,5-dimethylthiophene and the major aroma compounds were 1,2,4-trithiolane and 2-buthyl-2-octenal in Mujang with optional ingredient (Letinus edodes). Furfural, benzaldehyde, benzeneacetaldehyde, 1,2,4-trithiolane and lenthionine were detected in Bizijang due to the addition of powdered Letinus edodes. Linaool and ${\beta}-lonone$ were detected in Jigeumjang due to the addition of powdered red pepper.

• Korean Journal of Pharmacognosy
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• v.26 no.2
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• pp.164-167
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• 1995

The essential oils from the roots of Codonopsis lanceolata and the cultivated callus were analysed and compared by gaschromatography-mass spectrometry. In the experimental study of cell culture, it appeared that 2,4-dichlorophenoxy acetic acid in the culture medium induced higher production of essential oils in the callus than indole acetic acid. The growth of callus was inhibited by illumination of the light. The production of essential oil in cultured cells was increased by the addition of biosynthetic precursors. The essential oils from the roots of Codonopsis lanceolata and the cultured callus showed different compositions. Tetradecanoic acid, 1,1,-dimethoxyl 4-methoxy phenol, 9,12-octadecanoic acid and hexadecanoic acid were identified as main components of the cultured callus oil.

• Journal of the Korean Chemical Society
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• v.35 no.1
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• pp.85-89
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• 1991

Various sterols and uncommon fatty acids have been isolated from the three species of Korean marine sponges. Odd-numbered pentadecanoic, heptadecanoic methyl ester and branched 12-methyltetradecanoic, 14-methylpentadecanoic, 15-methylhexadecanoic and 14-methylhexadecanoic methyl ester were isolated along with common tetradecanoic and hexadecanoic methyl ester from Heteropiidae sponge Vosmaeropsis japonica Hozawa collected from Sohuksan island of the Korea sea. Futher elution with more polar solvent gave 5${\alpha}$-cholestan-3${\beta}$-ol along with minor amount of ergost-25-ene-3${\beta}$,5${\alpha}$,6${\beta}$-triol. On the other hand, marine sponge Hymeniacidon sinapium collected from Yesu Dolsan island of the Korea sea was shown to contain 5${\alpha}$-cholestan-3${\beta}$-ol, along with minor amount of cholesterol, palmitic, palmitoleic, oleic, stearic, linolenic, and arachidonic acid ethyl ester. Unknown marin sponge collected from the same region was shown to contain large amount of tetradecanoic tetradecyl and hexadecyl ester and cholesteryl acetic and fatty acid ester.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.196-201
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• 2000

This study was conducted to investigate various flavor components of barley meju during fermentation. The change of PH was $5.2{\sim}5.6$. L-value and b-value gradually decreased. a-value gradually increased until fifth day and then decreased. Among 75 flavor compounds identified in barley meju, 10 aldehydes and 10 ketones were most in number followed by 9 acids, 9 phenols, 7 hydrocarbons, 7 alcohols and 6 esters. The contents of ethyl acetate $(67.8{\sim}89.1%)$ was more than those of any ether component followed by hexadecanoic acid $(1.21{\sim}12.00%)$ and tetramethylpyrazine $(0.06{\sim}12.30%$).

• Korean Journal of Microbiology
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• v.31 no.2
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• pp.105-112
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• 1993

Plesiomonas shigelloides distributed in the aquatic systems was isolated and identified in this study and compared with the c1inica] isolates in view of their physiological characteristics, Biochemica] charactristics of the isolates of P. shigelloides one sample taken from Gupo and two samples taken from Mu]gum, were studied. However, none was isolated in Haeundae, Dadaepo, Kangdong and Nakdong estuary. The isolated bacteria had an optimum growth condition in peptone water of $25~35^{\circ}C$, pH 7.5-8.0 and 1% NaCI concentration. The cell grew most properly on the selective enrichment media which were made from adding inositol to peptone water. DNase was s]owly produced and the results were different from those of other studies. The components of the fatty acid were 3% of 3-hydroxy]ated fatty acid containing $C_{12}~C_{18}$. 0-10% cyclopropane ($C_{17:0}$), 25~30% hexadecanoic acid ($C_{16:0}$), 32~43% hexadecenoic acid ($C_{16:1}$), 1~2% octadecanoic acid ($C_{16:0}$), and 9~14% octadecenoic acid ($C_{18:1}$). Bacterio]ogica] characteristics, susceptibility of antibiotics, and the components of fatty acid of the c1inica] isolates were similar to those of the strains isolated from the aquatic systems. The strains isolated from c1inica] sources degraded lactose more fast than those isolated from the aquatic systems. There existed resistant bacteria to chlorampenicol in the strains from patients, but there were no resistant bacteria in the strains from the aquatic systems. The components of fatty acid of the clinical isolates were 0~2% $C_{17:0 cyclo}$ and 2~3% $C_{18:0}$, but those of the strains from the aquatic systems were 2~10% and 1~2%, respectvely, which showed the quantitative difference between both components.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.3
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• pp.189-193
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• 1998

Volatile components were extracted from leaves of two Boxthorn (Lycium chinense M.) cultivars by using simultaneous distillation and extraction, analyzed by gas chromatography-mass spectrometry. Seventy components were identified : 13 acids, 15 alcohols, 18 hydrocarbons, 13 carbonyls, three esters, three ionones, and five others. The principal volatile components (and their peak area percentage) were n-pentanol (11.2～30.2%), phytol (14.5～28.3%), hexadecanoic acid (13.5～17.1%) 2,3-dihydrobenzofuran (1.5～4.2%), benzyl alcohol (1.9-4.8%), phenylacetaldehyde (1.8～3.2%), and octadecadienoic acid (1.7～10.7%). Fresh leaves showed much higher peak area than that of dried leaf in n-pentanol, n-hexanol, cis-2-penten-l-ol, cis-3-hexen-l-ol, benzyl alcohol, and $\beta$-phenylethyl alcohol, while dried leaves showed much higher content than that of fresh leaves in 9-hydroxytheaspran A, octadecanoic acid and octadecadienic acid.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.455-458
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• 1997

Crude oils in the rhizoma of fresh and dried Gastrodia elata were obtained by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethyl ether (1 : 1) as solvent, and their volatile constituents were analyzed by gas chromatography-mass spectrometry(GC/MS) A total of 39 volatile flavor constituents (11 acids, 13 alcohols,6 hydrocarbons,7 carbonyls,2 esters) and 25 constituents (6 alcohols, 13 acids, 4 hydrocarbons, 1 carbonyl, ester) were identified in the fresh and dried Gastrodia elate respectively. The major volatile components of the fresh and dried sample were hexadecanoic acid(66.78%, 50.72%), 9-hexadecenoic acid(8.07%, 9.58%), heptadecanoic acid(2.01%, 0.13%), pentadecanoic acid(6.41%, 4.94%), p-cresol(1.43%,0.52%) and cyclododecene(1.83%, 6.00%).