• 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.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.33-39
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• 2008

The volatile flavor components of Zanthoxylum pipperitum A.P. DC. produced in Korea and China were isolated using a Clevenger-type apparatus by steam distillation extraction, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yields of oils from Korean and Chinese Z. pipperitum A.P. DC. were 2.0 and 1.2% (w/w), respectively. From the two Z. pipperitum A.P. DC. oils, sixty and fifty-four volatile flavor compounds were tentatively identified, and they constituted 94.78 and 87.34% of the total peak area, respectively. Piperitone(p-menth-1-en-3-one) (13.48%) was the most abundant compound in the Chinese Zanthoxylum pipperitum A.P. DC. oil, followed by $\beta$-phellandrene, sabinene, terpinen-4-ol and linalool (each >5%). Whereas, the most abundant compound in the Korean Zanthoxylum pipperitum A.P. DC. oil was limonene (18.04%), followed by geranyl acetate, cryptone, citronellal, cuminal and phellandral (each >5%).

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.147-151
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• 2010

The volatile aroma constituents of Atractylodes japonica rhizome were separated by steam distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of the essential oil from Atractylodes japonica was 1.0% (v/w), and its color was pale yellow. Forty-five volatile flavor compounds, which make up 93.86% of the total peak area, were tentatively identified in the rhizome oil. The oil contained 32 hydrocarbons (79.19%) with sesquiterpene hydrocarbon predominating, 3 esters (12.46%), 4 alcohols (0.11%), 1 ketone (0.01%), 2 aldehydes (0.02%), and 3 miscellaneous compounds (2.07%).

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• 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.

• 한국식품과학회지
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• 제22권3호
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• pp.261-265
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• 1990

두충엽의 휘발성 성분을 SDE 장치로 추출한 후 GC 및 GC/MS에 의해서 비교 분석하였다. 확인된 성분은 35개 성분이며 alcohol류 7종, aldehyde류 3종, ketone류 4종, ester류 2종. hydrocarbon류 18종, phenol 1종이 확인되었다. 이 중에서 가장 많이 함유된 성분은 2-ethyl furyl acrolein으로 추정되었는데 전체 휘발성 성분의 31.4%를 차지하였다.

• 한국연초학회지
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• 제23권1호
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• pp.65-70
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• 2001

In order to compare the extraction patterns of main components from the raw material between the extraction methods, the aerial parts (dried stem, leaves, and flowers) of Agastache rugosa were extracted by SDE simultaneous steam distillation & extraction) and SFE (supercritical fluid extraction). Volatile components of essential oil and extract were identified by GC and GC-MSD. The contents of essential oil extracted by SDE were 0.49% in aerial part of Agastache rugosa on dry basis. Major components were methyl chavicol(27.2%), isomenthone(24.6%), hexadecanoic acid(13.0%). menthone (5.5%) among 32 kinds of components confirmed in essential oil. On the other hand, the contents of SFE extracts revealed 3.21% on dry basis, 6 times higher than those of SDE. Major components were isomenthone(15.3%), hexadecanoic acid(13.7%), methyl chavicol(12.6%), benzoic acid(3.8%) among 33 kinds of components identified in extract.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.207.2-207.2
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• 2003

To develop useful antifungal agents from essential oils in Korean plant resources, the activities of Thymus quinquecostatus and T. quinquecostatus var. japonica were evaluated against ten pathogenic fungi. Their results were compared with those of T. vulgaris, which is native to Europe.The essential oils of the tested Thymus species were obtained by steam distillation using a simultaneous steam distillation-extraction apparatus. The above ground parts of plants cultivated in the herbal garden of Duksung Women"s University were used. (omitted)

• 한국환경농학회지
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• 제2권2호
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• pp.73-77
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• 1983

토양중(土壤中)에서 유기염소계(有機鹽素系) 살충제(殺蟲劑) 잔유분(殘留分) 분석(分析)을 위(爲)한 보다 단순(單純)하고 효률적(效率的)인 방법(方法)의 하나로 수증기증류법(水蒸氣蒸溜法)을 이용(利用)한 추출과정(抽出科程)을 도입(導入)하여 용매추출법(溶媒抽出法)과 비교(比較) 검토(檢討)하였다. 공시(供試)한 8종(種)의 농약(農藥)가운데 ${\alpha}-BHC$와 heptachlor epoxide의 회수률(回收率)은 수증기 증류법으로 각각 47, 45%였으나 나머지 6종의 회수율은 평균(平均) 88%로 종래의 용매추출법(溶媒抽出法)의 회수율(回收率) 86%와 대등(對等)하였다. 경작지(耕作地) 토양(土壤) 15점(點)의 분석결과(分析結果)도 기존(旣存)의 용매추출법(溶媒抽出法)으로 추출(抽出)하여 정량(定量)한 값과 일치(一致)하였다. 본방법(本方法)은 조작(操作)이 단순(單純)하고 용매(溶媒)가 절약(節約)되며 경우에 따라서는 정제과정(精製過程)을 생략(省略)할 수 있는 잇점이 있었다.