• Title/Summary/Keyword: liquid food

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Analysis of erectile dysfunction drugs and their analogues in counterfeit drugs and herbal medicines by LC-ESI-MS/MS

  • Lee, Ji Hyun;Jeong, Ji Hye;Park, Hyoung-Joon;Do, Jung Ah;Heo, Seok;Cho, Sooyeul;Yoon, Chang-Yong
    • Analytical Science and Technology
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    • v.29 no.4
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    • pp.155-161
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    • 2016
  • Distribution of various illegal or counterfeit drugs of seven approved erectile dysfunction drugs and their analogues has been increased, causing health problems such as cardiovascular disorder, tachycardia, headache, or vision disturbance. We used liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) to determine the erectile dysfunction drugs and their analogues in various counterfeit drugs. Eleven erectile dysfunction drugs and their analogues were detected, with sildenafil and its analogues being the most counterfeited compounds (73.8 %), followed by tadalafil and its analogues (25.4 %). The limits of detection (LOD) and the limits of quantitation (LOQ) of liquid-type and solid-type negative samples ranged from 0.1 to 3.3 ng/mL or ng/g and from 0.3 to 10.0 ng/mL or ng/g, respectively. The recoveries ranged from 84.3 to 112.3 % and 83.2 to 110.2 %, respectively. The contents of sildenafil and tadalafil in the various counterfeit drugs ranged from 21.0 to 947.5 mg/g and from 0.2 to 170.2 mg/g, respectively.

Anti-tumor Activity of Fermented Liquid Opuntia humifusa in Cervical Cancer Cells and Its Chemical Composition (손바닥 선인장(Opuntia humifusa) 발효액의 화학적 성분과 자궁경부암 세포주에 대한 항암작용)

  • Choi, Hwa-Jung;Park, Seung-Chun;Hong, Tae-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.10
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    • pp.1525-1530
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    • 2005
  • The purpose of this study is to investigate anti-tumor activities, general composition, elemental composition and mineral contents of fermented liquid stem, root and fruit of Opuntia humifusa. In the general composition, the energy, crude protein, crude lipid and crude carbohydrate contents of fermented liquid stem were 86.21 Kcal, 0.92$\%$, 0.12$\%$, and 20.34$\%$, respectively. Fermented liquid fruit showed 65.32 Kcal, 1.04$\%$, 0.08$\%$, and 15.15$\%$. In mineral analysis, fermented liquid stem and fruit showed 1,800 and 388 mg of calcium per 100g. The ferrous concentrations of fermented liquid stem and fruit were 21 and 10 mg per 100 g, respectively. Methanol, ethanol and water extracts of nonfermented liquid stem and fruit did not inhibit the proliferation in human cervical cancer cells (Caski, SiHa and HaCaT), but the fermented liquid fruit showed the inhibition of Proliferation with dose-response manner in Caski and SiHa cells, but not HaCaT. Therefore, it suggests that fermented cactus may be used as one of potential adjuvant for the treatment of cervical carcinomas.

Quality and Antioxidant Properties of the Jelly according to Different Addition Ratios of Indian Spinach Fruit Juice Solution (인디언 시금치 열매 착즙액 첨가 비율에 따른 젤리의 품질 및 항산화 특성)

  • Moon, Jong-Hee;Park, Ki-Bong;Hong, Ki-Woon;Kang, Byong-nam
    • Culinary science and hospitality research
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    • v.22 no.5
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    • pp.95-105
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    • 2016
  • The purpose of this study is to identify the possibility of developing new jelly product with healthy function by the physio-chemical analysis and sensory test of jelly sample groups adding each 20~80% of squeezed Indian spinach liquid. Sugar contents of squeezed Indian spinach liquid was $3.4^{\circ}Brix$. From chromatography, L-value has been decreased by increasing the adding rate of squeezed Indian spinach liquid, and both a-value (redness) and b-value (yellowness) have shown similar trend. According to the measuring result of squeezed Indian spinach liquid the DPPH radical scavenging activity was 15.67 mg/mL, and its total polyphenol contents was 7.00 mg/g. By increasing squeezed Indian spinach liquid, the DPPH radical scavenging activity and total polyphenol contents have shown increasing tendency. Among textures of squeezed Indian spinach liquid, for hardness, sample group of 20% adding was the highest by 4.27%, and for adhesiveness the sample group of 20% adding was the highest by 2.48%, and the lowest was sample group of 80% adding with 0.91%. From the result of sensory test the sample group adding 40% of squeezed Indian spinach liquid has been appraised the most highly in color, scent, sweet taste, chewiness, moistness, and general preference. According to the above results, it is understood that the 40% adding rate of squeezed Indian spinach liquid, when producing jelly, would be the most compatible rate of adding.

ON PREDCTION OF CONCENTRATION OF LIQUID FOOD BY ACOUSTIC NON-LINEAR PARAMETER B/A

  • Nishizu, Takahisa;Ikeda, Yoshio
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • 1993.10a
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    • pp.344-352
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    • 1993
  • The purpose of this study is to investigate the possibility of the non-destructive quality evaluation for food by the acoustic non-linear parameter B/A which is a measure of the non-linearity of the state equation of the medium in terms of pressure and density. The B/A of water, corn oil O/W(oil in water) emulsion and milk were measured by using a sound velocity measuring system. The B/A value of water was measured for ascertaining reliability of our experimental system. Corn oil W/W emulsion was prepared as a model of milk . It was proved that the B/A value of O/W emulsion was related to the oil concentration by a law of mixture. We applied this result to milk and obtained satisfactory results for predicting the milk fat concentration.

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Quantitative Analysis of Lysophosphatidyl Choline (LPC) in Wheat Starch Lipids by High Performance Liquid Chromatography (고속액체크로마토그래피에 의한 밀전분 지방질에 함유된 리소레시친의 정량)

  • Shin, Myung Gon;Min, Bong Kee;Chang, Pahn Shick
    • Analytical Science and Technology
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    • v.5 no.3
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    • pp.339-343
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    • 1992
  • The content of lysophosphatidyl choline (LPC) in wheat starch lipids from six cultivar representing three classes of wheat was determined by a high performance liquid chromatography using UV-detection (HPLC-UV). The HPLC-UV assay had a sensitivity of LPC concentrations above $5{\mu}g/50{\mu}l$ and required 80 minutes per chromatogram.

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Studies on Simultaneous Analysis of Preservatives by High Pressure Liquid Chromatography in Foods (HPLC를 이용한 식품 보존료의 동시분석에 관한 연구)

  • 김우성;임복규;백종민;박인원;박인원;임연하;지영애;조경종
    • Journal of Food Hygiene and Safety
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    • v.7 no.1
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    • pp.49-52
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    • 1992
  • A Liquid Chromatogaphic Method was applied to analyze the following nine preservatives used for foods simultaneously; propionic acid, sorbic acid, benzoic acid, dehydroacetic acid, ethyl p-hydroxy benzoate, propyl p-hydroxy benzoate, i-butyl p-hydroxy benzoate, butyl p-hydroxy benzoate, ethyl salycilate. A cosmosil $5C_{I8}$ was used and 1% phosphoric acid-acetonitrile (60 : 40) was used as the mobile phase. Pretreatment of the food sample with steam distillation improved the resolution of peaks at 220 nm.

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Analyses of Free Amino Acids in Different Parts of Bean Sprouts by Different Cooking Methods and from Different Merchants

  • Kim, Ji-Hye;Lee, Kyung-Ae;Kim, Yong-Ho;Kim, Hee-Seon
    • Preventive Nutrition and Food Science
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    • v.14 no.4
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    • pp.316-322
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    • 2009
  • This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p<0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.

Optimization of Gas-Liquid Chromatographic Parameters for the Multiresidue Analysis of 24 Pesticides (잔류농약 24성분의 다성분 동시분석을 위한 기체크로마토그래피 조건의 최적화)

  • Lee, Eun-Ju;Kim, Woo-Seong;Park, Kun-Sang;Oh, Jae-Ho;Kim, Dai-Byung
    • The Korean Journal of Pesticide Science
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    • v.4 no.2
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    • pp.11-17
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    • 2000
  • Optimum parameters were investigated for the simultanious analysis of 24 pesticide residuces using gas-liquid chromatography with electron capture detection. Electronic pressure control(EPC) on column enhanced resolution of 24 analyzes. Using DB-17, SPB-608, and Ultra-2 capillary column without EPC incomplete separation was observed in some pairs of pesticides. When EPC function was adopted, no severe overlapping was observed on SPB-608 column in every pesticides except vinclozolin/acetochlor pair. Total running time was 45 min, much shorter than $69{\sim}81$ min when used without EPC. Limit of determination of each analyze ranged $0.1{\sim}12.9$ ng/mL.

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Quality Characteristics of Pine Mushroom Teriyaki Pickle Prepared by Teriyaki Seasoning (데리야끼(Teriyaki) 조미액을 이용한 송이 데리야끼 절임의 품질 특성)

  • Park, Mi-Lan;Byun, Gwang-In;Choi, Soo-Keun
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.1
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    • pp.72-80
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    • 2007
  • The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

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Purification and Physicochemical Properties of Superoxide Anion Radical Scavenger from Capsella bursa-pastoris (냉이(Capsella bursa-pastoris)로부터 Superoxide Anion Radical 소거물질의 정제 및 이화학적 성질)

  • Kwak, Jae-Hyock;Kweon, Mee-Hyang;Ra, Kyung-Soo;Sung, Ha-Chin;Yang, Han-Chul
    • Korean Journal of Food Science and Technology
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    • v.28 no.1
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    • pp.184-189
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    • 1996
  • A scavenger of superoxide anion radical which causes oxygen toxicity was isolated from Capsella bursa-pastoris, and its physicochemical properties were investigated. The scavenger was isolated and purified by solvent fractionation and liquid column chromatographies (Amberlite XAD-2, Sephadex LH-20, Bio gel P-2, ODS (silica gel with 100% octadecyl silanization)). An active compound of 0.25 g was finally isolated by Fast Protein Liquid chromatography (FPLC) from 100 g ethanol extract of Capsella bursa-pastoris. A 50% decrease of superoxide anion radical was obtained with the scavenger compound of 0.58 g. The compound was assumed to be a phenolic glycoside from its physicochemical properties.

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