• Korean Journal of Pharmacognosy
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• v.19 no.4
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• pp.239-247
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• 1988

Essential oil of the root of Angelica gigas Nakai (Umbelliferae) was investigated. Essential oil was obtained from the dried roots by steam distillation and fractionated by column chromatography. Each isolate or fraction was identified by GC, GC-MS and spectral analysis. It was found to contain eleven monoterpenes such as ${\alpha}-pinene,\;camphene,\;{\beta}-pinene,\;myrcene,\;{\alpha}-phellandrene,\;{\Delta}-3-carene,\;{\alpha}-terpinene,\;p-symene,\;limonene,\;{\gamma}-terpinene$ and terpinolene and also found to contain 4-vinylguauacol, myristicin, elemol, ${\beta}-eudesmol,\;{\alpha}-eudesmol,\;four\;sesquiterpenes\;involving\;{\Delta}-elemene$. Four sesquiterpenes and five sesquiterpene alcohols were tentatively identified by comparison of their mass spectra.

• Natural Product Sciences
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• v.17 no.4
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• pp.296-302
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• 2011

We determined the inhibitory activity of the essential oil fraction obtained by steam distillation from the fresh and dried leaves of Perilla frutescens var. acuta against some pathogenic Salmonella and Vibrio spp. The activities of compounds isolated from the essential oils, apiol and myristicin, were also tested and the results were compared with those of the essential oil fraction. The Perilla essential oil fraction and its main components showed significant inhibition against antibiotic-susceptive and antibiotic-resistant strains of the tested Salmonella and Vibrio strains. Synergistic or additive effects were identified by combing the oils with ampicillin by checkerboard-titer tests. We conclude that essential oils from P. frutescens can be useful in the treatment of Salmonella and Vibrio infections and as safe additives to food materials for the prevention of contamination of food by these bacteria. This is especially important because of the rapid increase in antibiotic-resistant strains, which could cause severe symptoms in humans.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.129-132
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• 1991

The volatile components of Perillae folium were isolated by simultaneous steam distillation-extraction method, and analyzed by combined GC and GC-MS. Among seventeen components indentified 6 alcohols (3-octanol, 1-octen-3-ol, linalool, nerolidol, supathuleol and phytol), 2 ketones, 1 aldehyde, 1 phenol and 7 hydrocarbons were confirmed. The most abundant component was myristicin comprising about 53.4%.

• Analytical Science and Technology
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• v.14 no.2
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• pp.109-114
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• 2001

The flavor-related compounds contained in tobacco were analyzed by selected ion monitoring (SIM) method using headspace SPME gas chromatography-mass spectrometry(GC-MS). Flavor-related compounds were estragole pulegone, trans-anethole, safrole, piperonal, eugenol, methyleugenol, coumarin, trans-isoeugenol, trans-methyleugenol and myristicin. More than on of the flavor-related compounds were detected in the range $0.001-1.3{\mu}g/g$ from all brands of tobacco studied. The recovery was ranged from 89.1 to 102.9% and relative standard deviation was ranged from 2.6 to 25.2%.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.760-765
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• 1989

The change of volatile flavor components In nutmeg (Kernels of the fruits of Myristica fragrans Houttuyn) during aging at $37^{\circ}C$ were studied by using a fused silica capillary GC & GC/MS. Volatile flavor components having the low boiling point showed a general decrease during aging, but those of the middle and high boiling point showed a reactionary tendency Myristicin and myristic acid among volatile flavor components showing the high boiling point had the amount increased considerably, and those were composed of 24.50% and 18.69% in aging for 6 months, respectively. The amount of whole volatile flavor concentrate showed the increased tendency till the aging period for 4 months, and then subsequently decreased.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.62-67
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• 1990

The volatile oils of the fresh leaf and seed of parsley(Petroselinum crispum) were isolated by simultaneous steam distillation and extraction procedure. The compositions of the resulting oils were investigated by gas chromatography and gas chromatography-mass spectrometry. The volatile oil contents of leaf and seed were 0.06 % and 3.11 %, respectively. Fifty-eight components including 15 partially characterized components were identified in leaf oil and 23 components in seed oil. Seven of them are suggested as new parsley leaf volatiles. Terpenoids were represented as much as 46.4 % of total leaf volatiles and 49.3 % of total seed volatiles. The leaf volatiles contained a lot of myrcene(3.02%), 4-isopropenyl-1-methyl benzene(4.52%) and p-1,3,8-menthatriene(10. 49 % ), but the seed volatiles were characterized by greater quantities of the isomers, ${\alpha}-pinene$(22.28 %) and ${\beta}-pinene$(16.20 %), although these compounds were contained only trace in leaf volatiles. Of the components identified in both oils, the most abundant component was myristicin, constituting 21.80 % of the leaf volatiles and 47.54 % of the seed volatiles.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.299-304
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• 1998

This experiment was conducted to determine the essential oil content and the aromatic constituents in the leaves of Saururus chinensis Baill, Angelica dahurica Fischer and Cnidium officinale Makino. Volatile aromatic compounds in three aromatic medicinal plants were extracted with steam distillation extraction method and identified by GC/MS. Major aromatic compounds in Saururus chinensis Baill were 1,6-octadien-3-ol, 1, 3-benzodioxole, myristicin, ${\alpha}-cadinol$ and patchouene. Major aromatic compounds in Angelica dahurica Fischer were terpinolene, 3-carene, ${\beta}-caryophyllene$, ${\beta}-cubebene$, butylated hydroxy toluene, caryophyllene oxide, piperonal, and in Cnidium officinale Makino were aristolene, benzocycloheptene, ylangene, valencene, ${\beta}-cedrene$, satene, and menthofuran. Essential oil content was highest in Saururus chinensis plant.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.127-135
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• 1989

The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified. ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$ and myristicin(19.98%) in nutmeg, cuminaldehyde(37.68%) in cumin, ${\alpha}-terpineol(47.33%)$ and 1, 8-cineol(20.56%) in cardamon, linalool(61.72%) in coriander, eugenol(63.63%) and eugenol acetate(20.59%) in clove, eugenol(80.12%) and methyl eugenol(10.85%) in allspice, cinnamaldehyde(82.29%) in cassia, anethole(79.92%) in fennel.

• YAKHAK HOEJI
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• v.56 no.5
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• pp.320-325
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• 2012

To develop a new effective and safe natural antibiotics and antioxidant the essential oil was extracted from the roots of Anthriscus sylvestris by steam distillation. Its composition was analyzed by GC-MS. The activities of the essential oil fraction and its main components were evaluated against antibiotic-susceptible and -resistant strains of some food-born bacteria. In addition the synergism was examined with this oil combined with antibiotic by checkerboard titer test. The antioxidant activities were determined by in 1,1-diphenyl-2-picryl-hydrazil (DPPH) free radical scavenging activity test and reducing power assay. The essential oil fraction of A. sylvestris revealed significant inhibiting activities against antibiotic-susceptible and -resistant species of Vibrio and Shigella with MICs ranged from 1.00~4.00 mg/ml. It showed synergistic or additive effects when it was combined with amphicillin or trimethoprim/sulfamethoxazole (1 : 9). Additionally, the essential oil fraction of A. sylvestris exhibited significant DPPH free radical scavenging activity and the reducing power.