• Natural Product Sciences
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• v.8 no.1
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• pp.30-33
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• 2002

From the bioassay-directed fractionation and isolation of dichloromethane fraction of Aquilaria agallocha, four compounds having MAO inhibitory effect were isolated by repeated silica gel column chromatography. Their chemical structures were established as psoralen (1), bergapten (2), ${\alpha}-amyrin\;acetate$ (3) and 5-hydroxymethylfurfural (4) on the basis of their physicochemical and spectral data. Among these compounds, psoralen and bergapten showed high inhibitory activities in vitro against mouse brain MAO with $IC_{50}$ values $21.3\;{\mu}M\;and\;13.8\;{\mu}M$, respectively.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.200.2-200.2
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• 2003

Six compounds were isolated from the stems of Acanthopanax senticosus (Araliaceae). Their structures were elucidated as iso-fraxidin, H-sesamin, 5-hydroxymethylfurfural, eleutheroside B, eleutheroside E and an unknown compound by spectral analysis. Of them, 5-hydroxymethylfurfural was isolated for the first time from A. senticosus.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.102-109
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• 2015

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and $150^{\circ}C$ for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.717-723
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• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• Clean Technology
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• v.20 no.2
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• pp.108-115
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• 2014

Various metal chlorides and acid catalysts in ionic liquid solvent were investigated to directly convert cellulose into 5-hydroxymethylfurfural (5-HMF). Metal chlorides containing Sn(II), Zn(II), Al(III), Fe(III), Cu(II), and Cr(III) were used and acidic ionic liquid immobilized on silica gel as an acid catalyst and commercial acid catalysts (sulfuric acid, chloric acid, Amberlyst-15,DOWEX50x8) were used for comparison studies. The acid strength and amount of acid catalysts were probed with Hammett indicator. The selectivity and yield of 5-HMF were determined with reaction temperature, reaction time and catalyst ratio. A catalyst containing $CrCl_3-6H_2O$ and $SiO_2-[ASBI]HSO_4$ showed the highest selectivity and it was found that this catalyst had higher activity than commercial solid acid catalysts such as Amberlyst-15 and DOWEX50x8. The selectivity of 5-HMF appeared to be mainly dependent on the acid strength and catalyst ratio, it was found that levulinic acid was produced from 5-HMF by rehydration.

• Clean Technology
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• v.16 no.3
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• pp.220-228
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• 2010

Four Keggin-type heteropolyacids, $H_nXM_{12}O_{40}$(X = P and Si, M = W and Mo) that were substituted with heteroatom and polyatom were applied to the dehydration reaction of fructose to 5-hydroxymethylfurfural (HMF). The results showed that the acid became stronger when the heteroatom and polyatom were substituted with P and W than the cases of Si and Mo, respectively. However, the amount of acidic sites increased with the decrease in the acid strength, resulting in the change of the catalytic activity of heteropolyacids in the dehydration reaction. The experimental results revealed that four different heteropolyacids produced similar amounts of HMF via the dehydration reaction of fructose due to the counterbalancing effect between the amount of active sites, which is related to the catalytic activity of heteropolyacids, and the softness of polyanion. In addition, it was observed that the prepared heteropolyacids showed good structural stability after heat treatment at $200^{\circ}C$.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.287-292
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• 2013

Reaction of glucose and xylose to secondary hydrolysis of concentrated acid hydrolysis was quantitatively analyzed by $^1H$-NMR spectroscopic method. Anomeric hydrogen, furan and formic acid peaks were selected for quantitative analysis. The glucose was converted to the formic acid and the levulinic acid via the 5-hydroxymethylfurfural (HMF) but the xylose was converted to the fufural, which further degraded to the formic acid. The conversion to furans was slower for the glucose than the xylose. But the 5-HMF formed from the glucose was unstable in acidic aqueous medium, resulted in fast conversion to the levulinic acid and the formic acid. The furfural was relatively stable than 5-HMF at acidic aqueous medium.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.995-1007
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• 2018

Changes in the physicochemical properties of ready-to-feed liquid infant formula (LIF) stored at different temperatures (10, 20, 30, and $40^{\circ}C$) for 6 mon, focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size distribution, and rheological properties were determined. The HMF content increased with storage time, and LIF stored at $40^{\circ}C$ had a higher HMF content than that of LIF stored at $10^{\circ}C$. The lightness ($L^*$) decreased while redness ($a^*$) and yellowness ($b^*$) increased with increasing HMF content. The fat globule size and pH of LIF stored at $10^{\circ}C$ did not change. However, in the case of LIF stored at $30^{\circ}C$ and $40^{\circ}C$, the fat globule size increased and the pH decreased during storage for 6 mon. LIF stored at $40^{\circ}C$ had a higher apparent viscosity (${\eta}_{a,10}$) than that of LIF stored at $10^{\circ}C$, and the shear-thinning behavior of LIF stored at higher temperature was stronger than that of LIF stored at low temperature. The physicochemical changes of LIF during storage were accelerated by Maillard reaction (MR) at higher storage temperatures. Therefore, even if LIF is aseptically manufactured, we recommend that sterilized LIF should be stored at low temperature in order to minimize quality changes during storage.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.152-155
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• 1999

Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.67-70
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• 2008

Biological conversion of biomass into fuels and chemicals requires hydrolysis of the polysaccharide fraction into monomeric sugars. Hydrolysis can be performed enzymatically, and with dilute or concentrate mineral acids. In this study, dilute sulfuric acid used as a catalyst for the hydrolysis of rapeseed straw. The purpose of this study is to optimize the hydrolysis process in a 15ml bomb tube reactor and investigate the effects of the acid concentration, temperature and reaction time on the hemicellulose removal and consequently on the production of sugars (xylose, glucose and arabinose) as well as on the formation of by-products (furfural, 5-hydroxymethylfurfural and acetic acid). Statistical analysis was based on a model composition corresponding to a $3^3$ orthogonal factorial design and employed the response surface methodology (RSM) to optimize the hydrolysis conditions, aiming to attain maximum xylose extraction from hemicellulose of rapeseed straw. The obtained optimum conditions were: acid concentration of 0.77%, temperature of $164^{\circ}C$ with a reaction time of 18min. Under these conditions, 75.94% of the total xylose was removed and the hydrolysate contained 0.65g $L^{-1}$ Glucose, 0.36g $L^{-1}$ Arabinose, 3.59g $L^{-1}$ Xylose, 0.51g $L^{-1}$ Furfural, 1.36g $L^{-1}$ Acetic acid, and 0.08g $L^{-1}$ 5-hydroxymethylfurfural.