• Applied Biological Chemistry
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• v.34 no.4
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• pp.312-317
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• 1991

The volatile components of Korean and Chinese Inulae flos were identified. It is made of dried Inulae flos from the components were collected by simultaneous steam distillation extract method. Those were analyzed by combined gas chromatography(GC) and gas chromatography-mass spectrometrt(GC/MS). Sixty two components, including 10 hydrocarbons, 7 aldehydes, 18 alcohols, 3 ketones, 5 esters, 13 acids and 6 miscellaneous components were identified. Volatile components in Inulae flos were fractinated into one hydrocarbon fraction and two oxygenated hydrocarbon fractions by using silica gel column chromatography. The volatile components consisted of 16.85% hydrocarbon and 83.15% oxygenated hydrocarbons in Korean Inulae flos, 23.46% hydrocarbon and 76.53% oxygenated hydrocarbons in Chinese Inulae flos.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.964-971
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• 1995

Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.322-328
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• 1999

Volatile flavor components of watermelon (Citrullus vulgaris S.) and oriental melon (Cucumis melo L.) obtained by simultaneous steam distillation and extraction apparatus were separated by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). Thirty seven and fifty five volatile flavor components were identified in watermelon and oriental melon, respectively. (Z)-3-Nonen-1-ol, (Z,Z)-3,6-nonadien-1-ol, (E,Z)-2,6-nonadienal and (E)-2-nonenal containing unsaturated nine carbon atoms were the characteristic flavor components of watermelon. $C_{9}-Unsaturated$ esters including (Z)-3-nonenyl acetate, (Z)-6-nonenyl acetate, (Z,Z)-3,6-nonadienyl acetate and thioester were important components in the flavor profile of oriental melon.

• 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.

• Korean Journal of Acupuncture
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• v.22 no.2
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• pp.127-149
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• 2005

This study is designed to investigate the method of manufacturing herbal acupuncture through literature of oriental medicine. The findings of this study are as follows; 1. The methods of manufacturing herbal acupuncture go through the process of abstraction, purification, mixing, filtration, putting and tight sealing in the container, sterilization, quality control, printing and packing 2. There are many ways to manufacturing herbal acupuncture, for example water-alcohol precipitation, alcohol-water precipitation, liquid-liquid abstract, acid-base abstract, metal base precipitation, distillation, molecular structure, polyamide absorption, dialysis, and ion exchange, etc. And popular method is water-alcohol precipitation. This is through alcohol precipitate extracting the principal ingredients from water abstraction. This is very simple and efficient way using melting characteristics of compounds in herb to water and ethanol. 3. Sterilization of herbal acupuncture is through heating-pressure, boiling, steam flowing, low temperature, filtering, radiation, cooling, and microwaves. Nowadays filtering is commonly used. And sterilization is estimated by an examination of asepsis . 4. Herbal acupuncture must be undergo study and experiment to clinical use. The problems of herbal acupuncture are turbidity, instability, causing hemolysis, pain, and fever. So many provisions (addition, sterilization, and filtration etc.) must be prepared. 5. The theory of manufacturing herbal acupuncture is from oriental medicine, not western. So it must be corresponded to oriental medical theory, for example Gimi(氣味), Guigyung(歸經), Ingyung(引經), Bosa(補瀉), and Match of Herb. It is recommended that further study of many other sided investigations in the future.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.17 no.3
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• pp.26-32
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• 2004

Objective: The aim of this work is to investigate the antibacterial activity of the essential oil obtained from Artemisia lavandulaefolia (A. lavandulaefolia), as the development of microbial resistance to antibiotics make it essential to constantly look for new and active compounds effective against pathogenic bacteria. Method: The aerial parts of A. lavandulaefolia (1 kg) were subjected to steam distillation for 3 h, using a modified Clevenger type apparatus in order to obtain essential oil. Diethyl ether was the extracting solvent kept at 25?. The essential oil were analyzed by gas chromatography (GC) and gas chromatography／mass spectrometry (GC／MS). The essential oil and the composition were tested for antimicrobial activities against 15 different genera of oral bacteria. Ninety-nine compounds accounting for 94.74$\%$<／TEX> of the oil were identified. The main compounds in the oil were 1,8-cineole (5.63$\%$), yomogi alcohol (4.49$\%$), camphor (4.92$\%$), a-caryophyllene (16.10$\%$), trans-a-famesene (5.09$\%$), a-terpineol (3.91$\%$), borneol (5.27$\%$), cis-chrysanthenol (6.98$\%$), and a-humulene oxide (3.33$\%$). The essential oil and its compounds were tested for antimicrobial activity against 10 different genera of oral bacteria. Conclusion: The essential oil of A. lavandulaefolia exhibited considerable inhibitory effects against all obligate anaerobic bacteria (MICs, 0.025 - 0.05 ㎎／ml) tested, while their major compounds demonstrated various degrees of growth inhibition

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.768-773
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• 2006

The aroma components of german chamomile tea in Europe and kukwha (Chrysanthemum boreale Makino) tea in Korea belonging to genus chrysanthemum were analyzed and compared. The volatile components of chamomile tea and kukwha tea were collected by a simultaneous steam distillation-solvent extraction method (SDE). The extracted components were analyzed gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds, including cubebene(14.59%), ${\beta}$-elememe(4.88%) and ${\delta}$-cadinol(1.54%) were identified in chamomile tea. Forty-five compounds including santalol(6.25%), bomyl acetate(3.47%), farnesene(3.37%), 1,8-nonadiene (2.80%), caryophyllene oxide(2.77%) and thymol (2.16%) were identified in kukwha tea. Twenty-two compounds including 4-terpineol, ${\alpha}$-terpineol, thymol, phenylacetaldehyde, V-terpinene were found in both samples.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.359-364
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• 1994

Volatile flavor components from various edible portions of Calystegia japonica $(T_{HUNB})\;C_{HOIS}$ were collected by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Thirty nine volatile flavor components, including 21 hydrocarbons, 1 aldehyde, 4 ketones, 7 alcohols, 4 esters, 1 acid and 1 miscellaneous one were confirmed in leaves. Twenty six components, including 16 hydrocarbons, 2 aldehydes, 3 ketones and 5 alcohols were confirmed in stems, and 52 components, including 26 hydrocarbons, 2 aldehydes, 5 ketones, 13 alcohols, 1 ester, 1 acid and 4 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in roots compared with other portions of this wild plant.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.423-427
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• 1992

The volatile components were extracted from kumquat(Fortunella margarita) by simultaneous steam distillation-extraction method and fractionated on silica gel column. The total volatile oil was eluted off first by n-pentane and eluted again by diethyl ether. The total volatile oil and diethyl ether fraction were analyzed by GC and GC-MS. In the total volatile oil, 10 components were identified, of which major ones were limonene(96.5%, of total volatile oil), ${\beta}-pinene$(1.93%) and ${\alpha}-terpineol$(0.42%) and then the characteristic aroma of kumquat appeared to be due to limonene. On the other hand diethyl ether fraction, from which 46 components were identified, contained 9 alcohols, 22 terpenes and terpene alcohols, 7 aldehydes and ketones, 7 esters and 1 miscellaneous components. The major components were ${\alpha}-terpineol$(31.98% of diethyl ether fraction), ${\beta}-terpineol$(7.37%), geranyl acetate(9.69%) and p-menthadien-9-ol(4.12%).

• Korean Journal of Medicinal Crop Science
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• v.21 no.6
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• pp.493-497
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• 2013

This study was designed to analyze the chemical composition of essential oil in 'Shiranuhi' immature fruit and to test their biological activities. 'Shiranuhi' immature essential oils (SIEO) were obtained by steam distillation from fruits collected from Jeju Island and were analyzed using gas chromatograph (GC)-flame ionization detectors (FID) and GC-MS. Fourteen components were identified in the essential oil. Limonene (75.21%) and terpineol (8.68%) were the major components in SIEO. Since acne vulgaris is the combined result of a bacterial infection and the inflammatory response to that infection, we examined whether SIEO possessed antibacterial against skin pathogens. As a result, SIEO showed excellent antibacterial activities against drug-susceptible and -resistant Propionibacterium acnes and Staphylococcus epidermidis, which are acne-causing bacteria. In this study, SIEO was examined on DPPH radical scavenging activities, which showed moderate antioxidant activity ($SC_{50}$, $15.36{\mu}L/mL$). In order to determined whether SIEO can be safely applied to human skin, the cytotoxicity effects of SIEO were determined by colorimetric MTT assays in normal human fibroblasts and keratinocyte HaCaT cells. They exhibited low cytotoxicity at $0.5{\mu}L/mL$ in both celllines. Based on these results, we suggest the possibility that essential oil of 'Shiranuhi' maybe considered as an antibacterial and antioxidant agent.