• Journal of Life Science
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• v.14 no.6 s.67
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• pp.931-937
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• 2004

The present investigation was carried out to determine the qualitative difference between 4 varieties of perilla leaves cultivated Miryang area, particularly focusing on the amino acid composition and flavor compounds. Aspartic acid, glutamic acid, glycine, alanine, arginine, and threonine were the major amino acids, and tyrosine and cysteine and methionine containing sulfur were detected as little amount in protein of all perilla leaves. All perilla leaves contained about 34 kinds of free amino acids, and the major free amino acids were same as the protein bound amino acids. However, no significant difference among 4 varieties of perilla leaves was observed in the profiles of protein bound and free amino acids composition. Flavor compounds analyzed by GC-MSD following to extraction of flavor by SDE (Simultaneous Steam Distillation-Extraction) were detected as 51 kinds from 'Leafy perilla 1', 47 kinds from 'Yupsil perilla', 46 kinds from 'Miryang 9' and 'YCPL. The major volatile compound was perilla ketone, its concentration was $145.75\;{\mu}g/g$ in 'Miryang 9', $187.00\;{\mu}g/g$ in 'YCPL', $301.59\;{\mu}g/g$ in 'Leafy perilla l' and $551.42\;{\mu}g/g$ in 'Yupsil perilla', but the other flavor compounds, 3-hexen-l-ol, trans-2-hexenal, $\beta-caryophyllene,\;\alpha-farnesene$ and etc, were less than $20\;{\mu}g/g$.

• Korean Journal of Environmental Biology
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• v.36 no.4
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• pp.659-664
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• 2018

In this study, two essential oils (EOs) extracted from Aleriana fauriei and Alpinia galangal were formulated as an emulsifiable concentrate (EC) and a granule. In the evaluation of their acute toxicity on fishes, Cyprinus carpio adults were used and the toxicities were determined in a static condition. The formulations were prepared from the essential oil extracted by three different methods namely steam distillation (SD), solvent extraction (SE) and supercritical fluid extraction (SFE). The acute toxicities were calculated using $LC_{50}$ values. Among EOs, only the EO extracted by solvent showed acute toxicities on carps. Some of the EC, EOs of Aleriana fauriei did not exhibit toxicity, while EOs from Alpinia galangal showed potent acute toxicities on carps. Among the granules, granules formulated with Aleriana fauriei EO extracted by SD method and Alpinia galangal EO extracted by SFE method showed acute toxicities on fishes. Nevertheless, $LC_{50}$ of ECs and granules formulated with all types of EOs in this study was higher than the fish toxicity level III for pesticides suggested by Korea Rural Development Administration. Furthermore, cytochrome P450 1A and glutathione S-transferase were confirmed as biomarkers in carps in response to the exposure to Alpinia galangal EO extracted by SD and SFE method, tracking Alpinia galangal EO in the aquatic environment.

• Journal of the Korean Chemical Society
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• v.38 no.9
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• pp.640-652
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• 1994

This work is undertaken to determine alcohol homologues so-called fusel oil that may be present in the Korean folk sojues (distilled liquor) made from grains and to describe sample preparation and analytical method by GC-FID-MS. Solid phase extraction method for sample preparation by using porous styrene divinyl benzene polymer (Porapak Q) was compared with steam distillation and solvent extraction method. Retention behaviors of homologous series of alcohols were also studied. Log values of retention time, molecular weight, boiling point, and capacity factor of alcohols showed linear correlations to the carbon number of an alcohol, to the oven temperature, and to the dielectric constant. Components such as methyl alcohol, n-propyl alcohol, isobutyl alcohol, isopentyl alcohol, and phenethyl alcohol have been identified. The more amount of isopentyl alcohol than other alcohols are contained in the Korean folk sojues, while that of n-propyl alcohol are contained in Chinese kaoliangchiew. Degree of similarity or dissimilarity and classification of the individual samples were discussed using multivariate statistical analysis(principal components analysis) based on GC data.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.151-155
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• 2018

In this study, cinnamon essential oil (CEO) was formulated as emulsifiable concentrate (EC) and a granule. For the evaluation of their negative effects on the ecosystem, acute toxicities against Cyprinus carpio was determined in a static condition. The formulations were made using CEOs extracted by 3 different methods (steam distillation (SD), solvent extraction and supercritical fluid extraction (SFE)) and were tested to obtain $LC_{50}$ values. Among the ECs, EC including CEO extracted by SFE showed highest acute toxicity against C. carpio. Among the granules, a granule including CEO extracted by SD showed highest acute toxicity against C. carpio. Nevertheless, $LC_{50}$ of EC and a granule formulation with CEOs was higher than toxicity level III of pesticide standardized by Korea rural development administration. These results were similar to those using zebrafishes. Chronic toxicities were not found for 45 days in zebrafishes until $500{\mu}gL^{-1}$ level of EC formulation including CEO obtained by the SD. Based on these results, EC formulation of CEOs may be considered to be used as environmental-friendly natural insecticides in accordance with the standards.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.163-169
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• 2001

This experiment was conducted to find out suitable extraction time of available fragrant component in Lilium Oriental Hybrida 'Casa Blanca' based on qualitative and quantitative variation of its fragrant component in its flowering stages. The content of essential oil in its flowering stages increased with the progress of flowering stages except flower bud stage and it had the most oil content in its stage after full bloom. The analysis of the essential oil in Lilium Oriental Hybrida 'Casa Blanca' in its flowering stages shows that its main constituents were farnesol (18.96%), benzyl salicylate (13.81%), butyl-hydroxy toluene (12.87%), geranyl linalool isomer (7.46%), isoeugenol (7.17%) in its each stage. Benzenoids had much content at half bloom stage and full bloom stage while fatty acid derivatives had much content at initial flowering stage and after flowering stage. Most benzenoids such as butyl-hydroxy toluene and isoeugenol, which are some of main constituents of Lilium Oriental Hybrida 'Casa Blanca' had strong antioxidant effect. So they were expected to be used as antioxidant agents for food, feed, vegetable oil. The content of monoterpene compounds like geranyl linalool isomer increased at its later stage. Sesquiterpene such as farnesol, which is main component of lily existed only at full bloom stage. Therefore farnesol and geranyl linalool isomer of Lilium Oriental Hybrida 'Casa Blanca' are expected to be used for important spices with good fragrance. The suitable extraction time for the usable main constituents of Lilium Oriental Hybrida 'Casa Blanca' is as follows; farnesol and benzyl salicylate: at full bloom stage, butyl-hydroxy toluene: at half bloom stage, geranyl linalool isomer and isoeugenol: at stage after full bloom. Finally there was variation in essential oil components and contents of Lilium Oriental Hybrida 'Casa Blanca' in its flowering stages and they are expected to be used usefully for flavor industry, food industry, aromatherapy, when they are extracted at their suitable extraction time.

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.352-357
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• 2003

Volatile flavor compounds Angelica gigas Nakai and Angelica acutiloba Kitagawa were extracted by SDE (simultaneous steam distillation & extraction) using the mixture of n-pentane and diethylether (1:1, v/v) as an extract solvent and analyzed by GC-FID and GC-MS. The amount of essential oils of top part and root in Angelica gigas were obtained in 0.063% (v/w) and 0.389% (v/w) yields as a fresh weight base, respectively. The main compounds in top parts and the root were identified as nonane (7.51% and 24.49%, respectively), ${\alpha}-pinene$ (14.64% and 31.75%), limonene+${\beta}-phellandrene$ (14.01% and 9.66%), ${\gamma}-terpinene$ (7.85% and 1.20%), germacrene-d (5.85% and 0.22%), (E,E)-${\alpha}-farnesene$ (6.05% and 1.40%), ${\beta}-eudesmol$ (5.26% and 1.84%). Although these compounds were present in both parts. The results showed large differences in. the concentrations of them much varied. The amount of essential oils stem and leaf obtained (0.068% and 0.127% in A. gigas) and (0.153% and 0.243% in A. acutiloba) yields as a fresh weight base, respectively. More than 18 and 32 components in stem and leaf have been identified, which of main components in A. gigas were ${\alpha}-pinene$, myrcene, limonene, germacrene-d, eudesmol and butylphthalide, but germacrene-d and butylphthalide contents were also different in stem and leaf. And more than 21 and 32 components in A. acutiloba were ${\gamma}-terpinene$ and butylphthalide. Volatile compounds were very different in both species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.885-891
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• 2005

The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and ally1 methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3- allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non- sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2- propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 mg/kg to 802.21 /kg, and the composition of major components were nearly same in fresh and freeze-dried garlic.

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.325-333
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• 2007

One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.203-209
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• 2007

In order to promote utilization of the Yangha (Zinger mioga Rosc.) as functional food and natural spices, and 95.93%, from the dried one 7.63%, and from powder 9.81%, respectively. Crude protein content from the Yangha powder was 11.21%, and contents of crude fat, crude ash and crude fiber were 2.44%,10.78%, and 14.47%, respectively. Most of compositions from Yangha powder were higher than those from raw and the dried one, except fer water content. Antioxidative effect was investigated through Rancimat and DPPH methods. Oxidative stability of Yangha powder was the highest of4.21Al. Furthermore, the free radical scavenging activity of Yangha powder (76.61%) was higher than that of raw (49.35%) or the dried one (61.78%). Volatile flavor compounds of Yangha was extracted by steam distillation and extraction method. The extracts were analyzed and identified by gas chromatography and GC-MS spectrometry. One hundred twenty two volatile flavor components were identified, and the major component was terpene compounds including ${\alpha}$-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, 1,4-terpineol, and ${\beta}$-terpinene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.557-565
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• 1992

Volatile components of domestic Meju and Doenjang were extracted by simultaneous steam distillation extraction, and analyzed by GC-MS. Sixty-four kinds of compounds were identified from neutral fraction. The contents of pentanal, hexanal and 1-octen-3-ol were high in cooked soybean while those of 3-methylbutanal and 1-butanol were high in Meju. In the case of Doenjang, so many compounds including acetic acid, ethylester were identified which was not appeared in Meju. The main compounds in Meju were 3-methyl-1-butanol, 2-furancarboxyaldehyde, 1-octen-3-ol, benzeneacetaldehyde, methyloctadecadienoate and methyloctadecenoate. Of the eleven compounds identified from basic fraction, the contents of 2,6-dime-thylpyrazine, trimethylpyrazine and tetramethylpyrazine were high in Meju and Doenjang. Nine kinds of compounds were identified from phenolic fraction and appeared that 4-vinylphenol and p-ethylguaiacol were major compounds in Meju and Doenjang. Fifteen kinds of volatile compounds were contained in acidic fraction. Only four acidic compounds were identified in cooked soybean and Meju, but in Doenjang ten compounds were identified which did not appeared in other samples. Among them pentadecanoic acid was major compound.