• Food Science and Preservation
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• v.16 no.6
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• pp.985-990
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• 2009

Fatty acid composition, protein content, and shape change of Listeria monocytogenes treated with ethanol extracts from Schizandra chinensis were examined. Transmission electron micrography of cells treated with ethanolic S. chinensis extracts showed development of morphological changes. Cell surfaces were irregular, swollen, or even disrupted after treatment with ethanol extracts, compared with the smooth surfaces of normal cells. Interestingly, cell protein content was decreased by ethanol extract treatment. Cell fatty acid composition was also changed after treatment with ethanol extracts. The levels of 13-methylpentadecanoic acid (i-15:0), 12-methylpentadecanoic acid (a-15:0) and 15-methylpentadecanoic acid (i-17:0) of L. monocytogenes Scott A and L. monocytogenes ATCC 19111 were decreased, but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased. 13-methylpentadecanoic acid (i-15:0) and 12-methylpentadecanoic acid (a-15:0) levels in L. monocytogenes Brie I were decreased but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased after treatment with ethanolic extracts. Notably, the levels of 12-methylpentadecanoic acid (a-15:0) significantly were decreased but those of cis-9,12 octadecanoic acid ($18:2^{9,12}$) significantly were increased in all tested microorganisms.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.68-75
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• 1991

The seed oil of Ternstroemia gymnanthera. a species of the Ternstroemiaceae, is mainly composed of triglyceride(92.4%), followed by polar lipids(5.9%), sterol(1.2%) and pigments(0.5%). This oil contains 4.8% of cis-11, 12-methylene octadecanoic acid(lactobacillic acid) in the fatty acid composition of the total oil. This identification is based on information from non-urea inclusion formation, silver nitrate impregnated silica gel column and gas liquid chromatography, $^1H-&\;^{13}C-nuclear$ magnetic resonance and mass spectroscopy. Smaller amounts(0.1%) of presumptive 9, 10-methylene hexadecanoic acid(dihydro malvalic acid) is also detected. The major fatty acids in this oil are C18 : 1(36.1%), C18: 2(30.9%), C16: 0(15.1%), C16: 1(7.6%) and C18: 0(3.4%).

• Applied Biological Chemistry
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• v.48 no.3
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• pp.233-239
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• 2005

Lipid-soluble fractions extracted with methylene chloride and ethyl acetate as well as 70% ethanolic extract were made from 5 cultivars of the pigmented rice brans (DZ 78, Elwee, LK1A-2-12-1-1, LK1-3-6-12-1-1 and Killimhukmi) to determine their antioxidative activities and to measure the contents of phenolic compounds, phytic acid, together with unsaponificated compounds such as retinol, tocopherol and stigmasterol. We also attempted to characterize candidate components in charge of antioxidation and measure their relative contents in each methylene chloride and ethyl acetate fraction by using GC-MS techniques. As the results, we found a 30% higher antioxidative activity with 26-fold greater phenolic compound content of the pigmented rices as compared to those of the normal rice. Especially, in Killimhukmi, the contents of the unsaponificated compounds such as retinol, tocopherol and stigmasterol were also found to be more than 2.3-fold greater than those of normal rice. However, we could not find the overall correlations between antioxidativity of rices and their color values, or unsaponificated compounds contents. Methylene chloride fraction from Killimhukmi and LK1A-2-12-1-1, both showing strong antioxidativity, contained relatively high contents of (Z)-9-hexadecenyl ester-9-octadecanoic acid and 2-Hydroxyl-1-1(hydroxymethyl) ethyl-9-octadecanoic acid, respectively. In ethyl acetate fractions, on the contrary, 1H indene, methyl ester-tetradecanoic acid and methyl ester-hexadecanoic acid were detected as the commonly-occurring substances in the 5 cultivars of pigmented rices, implying a possible role in antioxidative action.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.147-153
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• 1995

The ethanol extract from the root bark of Morus alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were food-borne pathogens and food-related microorganisms. Therefore, fatty acid composition, amino acid composition and shape change of microorganisms treated with the ethanol extract from the root bark of Morus alba were examined. In effects of treatment with the ethanol extract on the fatty acid compositions of B. subtilis, S. aureus and E. coli, fatty aicd compositions such as hexadecanoic acid (16:0) and octadecanoic acid (18:2) of the tested strains were increased but pentadecanoic acid (15:0) heptadecanoic acid (17:0) and acid (16:1) and octadecenoic acid (18:1) of E. coli were decreased. The ethanol extract did not significantly affect the aminn acid composition of the tested strains. Transmission electron micrographs of microorgani는 treated with the ethanol extract exhibited morphological changes that irregularly contracted cell surface in S. aureus and destructed cell walls in B. subtilis and E. coli.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• Journal of Acupuncture Research
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• v.28 no.2
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• pp.89-95
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• 2011

Objectives : The purpose of this study was to investigate the composition of Rehmannia glutinosa's essential oils with Rehmanniae Radix herbal acupuncture Methods : I obtained the essential oils of Rehmannia Radix by hydrodistillation extraction method and supercritical fluid extraction(SFE) method, and then I analyzed those by GC/MS(gas chromatography/mass spectrum). Results : 1. With GC(gas chromatography) and GC/MS(gas chromatography/mass spectrum) analysis. I identified 9 compounds in the Rehmanniae Radix's essential oil obtained through the SFE method. The main compounds were as follows : Hexachloroethane(2.24%), N-Butyl-benzenesulfonamide(2.05%), hexadecanoic acid(1.93%), hexadecanoic acid, ethyl ester(3.49%), 9,12-Octadecadienoic acid(z,z)(2.70%), (9E)-9-Octadecenoic acid(6.14%), ethyl linoleate(4.43%), ethyl oleate(5.80%). 2. I failed to get Rehmanniae Radix's essential oil obtained through the hydrodistillation method. 3. With GC(gas chromatography) and GC/MS(gas chromatography/mass spectrum) analysis. I identified 4 compounds in the Rehmanniae Radix's essential oil obtained through the hydrodistillation method. The main compounds were as follows : Ethylbis(trimethylsilyl)amine(1.04%), 2-(Trimethylsiloxy)benzoic methyl ester(2.65%), Hexadecanoic acid trimethylsilyl ester(12.61%), octadecanoic acid, trimethylsilyl ester(6.28%). Conclusions : The substances by hydrodistillation method may not perfectly match with the substances by supercritical fluid extraction(SFE) method in essential oils extracted form Rehmanniae Radix. But, the main substances was assumed Hexadecanoic acid and octadecanoic acid.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.789-793
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• 1995

Chemical composition was determined to renew interest in acacia flower as food. The moisture content was 86.60%. The chemical composition showed 24.55% of protein, 8.51% of ash, 40.97% of total sugar and 160.44mg% of ascorbic acid on dry matter basis, respectively. Free sugar was mainly composed of fructose, sucrose and glucose. In fatty acid composition, the ratio of saturated and unsaturated fatty acids was 1.7 : 1. The unsaturated acids were primarily composed of polyenoic acid by more than 90%. The amino acid was distributed with a ratio 0.32 of essential to total amino acids. Important elements of acacia flower were K, Mg, Ca, Fe, and Na. Flavor components such as 24.19% of octadecanoic acid, 9.41% of benzyl alcohol, 7.05% of linalool, 5.43% of heptacosane and 4.28% of geraniol were identified as major volatile compounds of acacia flower.

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.468-474
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• 2010

Alcoholic fermentations with rice koji [Aspergillus awamori Nakazawa KCCM 60246 (black), Aspergillus kawachii KCCM 32819 (white), Aspergillus oryzae KCCM 11372 (yellow)] and improved nuruk were carried out for the preparation of sweet potato soju using two different potato cultivars (Jinhongmi and Hobak). The Jinhongmi mashes showed $9.2-11.4^{\circ}Brix$, 195.6-260.5 mg glucose/100 mL, pH 4.6-4.9, 0.53-0.83% acidity and 13.2-16.2% alcohol content. The Hobak mashes showed $7.0-8.4^{\circ}Brix$, 31.9-47.4 mg glucose/100 mL, pH 4.4-4.7, 0.22-0.24% acidity, and 9.6-11.2% alcohol content. The alcohol yield of the Jinhongmi mashes using black, white, yellow koji and improved nuruk were 229.2, 194.5, 238.6 and 229.3 L/ton, respectively. The alcohol yields of Hobak mashes using black, white, yellow koji and improved nuruk were 132.8, 144.4, 141.6 and 167.4 L/ton, respectively. All types of sweet potato soju showed stronger flavor and taste than Kurokirishima (Japanese sweet potato soju). Especially, soju made from Jinhongmi with white koji and Jinhongmi with improved nuruk showed the strongest levels. Flavor components of sweet potato soju included decanoic acid ethylester, dodecanoic acid ethylester, tetradecanoic acid ethylester, hexadecanoic acid ethylester, 9-octadecanoic acid ethylester, and octadecanoic acid ethylester. Although the flavor profiles of Jinhongmi soju, Hobak soju, and Kurokirishima were very similar, the flavor content of Kurokirishima soju was lower. The results of the GC volatile analysis were in good correlation with flavor and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.208-213
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• 1995

Andong Sikhe in Korea was prepared and fermented at 5$^{\circ}C$ and the taste and flavor compounds were evaluated. Major flavor components were identified by gas chromatography-mass spectrometer as camphene, sabinene, 1-(1, 5-dimethyl-4-hexyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2, 6-bis(1, 1-dimethylethyl)-4-metethyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, and 9, 12-octadecanoic acid. The concentration of nonvolatile organic acid such as lactic acid, oxalic acid and citric acid were 18.10mg/100g, 1.04mg/100g and 1.37mg/100g, respectively, and those of other nonvolatile organic acid were a little. The pH and acidity of Andong Sikhe were 4.06 and 0.32 during fermentation and storage.

• Natural Product Sciences
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• v.8 no.4
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• pp.137-140
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• 2002

From the MeOH extract of the aerial part of Gastrodia elata Blume (GEB) (Family: Orchidaceae), eight compounds have been isolated on repeated column chromatography, and their structures were elucidated as dotriacontanoic acid (1), beta-sitosterol (2), 4-hydroxybenzaldehyde (3), docosanoic acid oxiranylmethyl ester (4), hentriacotanoic acid (5), octadecanoic acid (6), benzoic acid (7) and gastrodin (8) on the basis of their spectral evidences including EI-Mass and 2D-NMR spectrum. All of them were obtained from the aerial part of Gastrodia elata Blume for the first time, in which compound 4 is a novelty to our best knowledge. It is also known that a phenolic glucoside, gastrodin is a major constituent just like Gastrodia rhizome.