• 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.

• 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.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.196-201
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• 2004

Volatile components in flower and seed of safflower were identified. Volatile flavor compounds of safflower (Carthamus tinctorius L.) was extracted by simultaneous steam distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. Main volatile components in flower were terpene compounds, including p-cymene, limonene, ${\alpha}-phellandrene$, ${\gamma}-terpinene$, camphor, 4-terpineol, selinene, ${\beta}-caryophyllene$, torreyol, ${\beta}-eudesmol$, and 10 acids including 3-methylbutanoic acid, 2-methylbutanoic acid, and acids of $C_{2},\;C_{5}-C_{11}$. Main volatile components in seed and safflower were 20 aldehydes including hexanal (7.17%), (E)-2-heptenal (1.10%), (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal.

• 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.

• 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 CROP SCIENCE
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• v.42 no.1
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• pp.7-13
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• 1997

The composition and chemical structures of same individual components of essential oils from ginger flavor plants were estimated by gas chromatography and gas chromatography-mass spetrometric analysis with the aid of NBS and Wiley library and RI indice searches. Through gas chromatography and gas chromatography /mass spetrometry analysis of 43, 41, 32 essential oil components from flowers, leaves and stems from Lindera obstusiloba., respectively were identified, among which sabinene, $\beta$-myrcene, ι-limonene, phelandrene, ${\gamma}$-selinene, $\alpha$-terpinene, 2, 4a, 5, 6, 7, 8, 9, 9a -octahydro benzocycloheptane, $\delta$-cadinene, ${\gamma}$-terpinene, (Z) -3-hexen-1-ol acetate, ${\gamma}$-elemene, l-boreneol, $\delta$-guaiene, ledene, cis-3-hexanal, elemol, $\alpha$-chamigrene, $\beta$-endesmol: 9-octadecanal, 1-(1, 5-diMe-4-hexenyl)-4-Me. benzene were estimated to be major components.

• Korean Journal of Medicinal Crop Science
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• v.2 no.3
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• pp.234-240
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• 1994

The essential oils of Thymus quinquecostatus Celakov. and T. magnus Nakai, respectively, were isolated by using a modified Likens-Nickerson type steam distillation and extraction apparatus and analyzed by gas chromatography and gas chromatography-mass spectrometry. The oil content of T. quinquecostatus was 1.94%, and that of T. magnus was 1.91% in mixed leaves and stems and 0.68% in flowers. Among 38 components identified in either mixed leaves and stems or flowers the major components in essential oil isolated from T. quinquecostatus were thymol(39.8%), ${\gamma}-terpinene(10.0%)$ ${\rho}cymene(9.2%)$ and camphor(5.9%) while those from mixed leaves and stems of T. magnus were thymoI(54.7%), ${\gamma}-terpinene(15.8%)$, ${\rho}cymene(6.7%)$ and carvacroI(3.2%). The contents of ${\alpha}-pinene$, camphene, camphor, bornyl acetate and ${\alpha}-terpinene+borneol$ were higher in T. quinquecostatus than in T. maglnus but ${\gamma}-terpinene$ and thymol were higher in T. magnus than in T. quinquecostatus. Comparing leaves and stems with flowers in T. magnus, peak area percentage(%) of ${\gamma}-terpinene$, ${\alpha}-terpinene$ were higher in mixed leaves and stems than in flowers, whereas ${\rho}cymene$ was predominantly higher in flowers than in leaves and stems.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.339-344
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• 2005

Volatile compounds, isolated from Elsholtzia splendens using simultaneous steam distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), were analyzed by gas chromatography/mass spectrometry(GC-MS). Twenty-nine compounds, comprising 3 aldehydes, 7 alcohols, 11 hydrocarbons, 5 ketones, and 3 miscellaneous ones, were tentatively identified from volatile compounds of Elsholtzia splendens flowers. From leaves, 30 compounds, comprising 3 aldehydes, 6 alcohols, 11 hydrocarbons, 6 ketones, and 11 miscellaneous ones, were tentatively identified. Volatile compounds extracted by HS-SPME in E. splendens flowers were 3 alcohols, 18 hydrocarbons, 3 ketones, and 2 miscellaneous ones. In leaves, 31 compounds, comprising 7 alcohols, 15 hydrocarbons, 7 ketones, and 2 miscellaneous ones, were tentatively identified. Major volatile compounds identified by SDE and HS-SPME were naginataketone and elsholtziaketone, which were identified as aroma-active compounds, representing characteristic aroma of E. splendens.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.109-113
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• 2007

Adenophora remotiflora (Mosidae) is a perennial plant in the Campanulaceae family and a wild plant that only inhabits in Korea. This research analyzed the volatile compounds in Mosidae and their antioxidant activities. The volatile compounds in fresh, shady air-dried, and freeze-dried Mosidae were isolated by steam-distillation extraction (SDE) method using diethylether as a solvent. Volatile compounds were analyzed by gas chromatography-mass spectrometry (GC/MS). Antioxidant activities were determined using the linoleic acid system and 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Sixty and seventy-two volatile compounds were identified from fresh and shady air-dried Mosidae, respectively. In fresh Mosidae, the most abundant compounds were ethyl acetate and heptyl acetate, while ethyl acetate and limonene were the most abundant in the shady air-dried sample. Inhibition of peroxide formation by fresh Mosidae was higher than that of ${\alpha}-tocopherol$, and inhibition by shady air-dried Mosidae was same as that of ${\alpha}-tocopherol$. Furthermore, volatile compounds from shady air-dried Mosidae had higher free radical scavenging activity than ${\alpha}-tocopherol$. The freeze-dried sample showed lower antioxidant activity in both the linoleic acid system and DPPH method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.222-228
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• 1997

Toha-jeot, a traditional salt-fermented seafood in Korea, was purchased on the market in order to analyze the flavor compounds. Volatile flavor compounds in unfermented and fermented Toha-jeot were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 104 volatile flavor compounds were detected in both samples. Of these, 66 were positively identified, composed of aldehydes(14), ketones(8), alcohols(30), terpenes(20), sulfur-containing compounds(10), aromatic compounds (6), esters(12) and miscellaneous compounds(8). Levels of several other compounds such as aldehydes, terpenes, sulfur-containing compounds and esters decreased with fermentation time, whereas alcohols, ketone and aromatic compounds increased. Particularly, levels of alcohols in fermented Toha-jeot was 21 times higher than those of unfermented one. Major volatile flavor compounds in both samples were composed of terpenes, sulfur-containing compounds, esters and ethanol.