• Archives of Pharmacal Research
• /
• v.14 no.4
• /
• pp.319-324
• /
• 1991

2,6-Dimethyl-4-(3'-nitrophenyl)-3-methoxylaminocarbonyl-1,4-dihydropyridine-5-carboxylic acid methylester, 3b reacted with 2-cyanoethanol or benzylalcohol to give the corresponding cyanoethylurethane compound 6c in 40.6% yield and benzylurethane compound 6d in 32% yield. The cyanoethylurethane 6c was hydrolized in ethanolic NaOH to give 2,6-dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3-amino-5-carboxylic acid 5-methyl ester. HCl 8 in 64.8% yield. Another acid hydrolysis of benzylurethane 6d gave 2,6-dimethyl-4-(3'-nitrophenyl)-1,4-dihydropyridine-3-amino-5-carboxylic acid 5-methylester. HBr 11 in 54.7% yield.

• Journal of Food Hygiene and Safety
• /
• v.23 no.3
• /
• pp.191-197
• /
• 2008

This work was intended for the identification of markers that are found only in the spoiled red pepper powder. When analyzed by GC/MASS, the spoiled red pepper powder contains characteristic naphthalene derivatives, 1, 2, 3, 5, 6, 7, 8, $8\alpha$-octahydro-1, $8\alpha$-dimethyl-7-(1-methylethenyl)-naphthalene and 2-isopropenyl-$4\alpha$, 8-dimethyl-1, 2, 3, 4, $4\alpha$, 5, 6, $8\alpha$-octahydronaphthalene, which have not found in the normal red pepper powder. In addition, microscopic observation and microbial enumeration of the red pepper powder had been performed. Images by scanning electron microscopy showed that the surfaces of spoiled pepper powder were rough with many kinds of microbes, compared with those of normal red pepper powder. A good correlation between the bacterial and fungal counts in the same sample was observed and could be clearly classified into two groups, the normal and the spoiled group, by difference in the microbial counts. These results suggest that the spoiled red pepper powder can be identified by a combination of GC/MASS, microbial counts, and scanning electron microscopy.

• Archives of Pharmacal Research
• /
• v.24 no.6
• /
• pp.522-523
• /
• 2001

A new naphthoquinone, 5,8-dihydro-2,7-dimethyl-[1,4]naphthoquinone (1), which was named 5,8-dihysrochimaphilin, isolated from an ethyl acetate soluble fraction from the root of Pyrola japonica, together with chimaphilin (2). Compound 1 was transformed rapidly to 2 upon exposure to air by HPLC analysis. This fact supported that chimaphilin (2) may be an artifact from 1 .

• Korean Journal of Environmental Agriculture
• /
• v.8 no.2
• /
• pp.103-118
• /
• 1989

In order to investigate the uptake of the systemic insecticide, carbofuran, 2,3-dihydro-2,2-dimethyl-7-benzofuranyl-N-methyl(arbamate) residues, fresh and aged, by rice plants, they were grown for 42 days in soils containing freshly treated (T-1), 3-month-aged (T-2), and 6-month-aged residues (T-3). The amounts of $^{14}CO_2$ evolved from $^{14}C-carbofuran$ during the 3-and 6-month aging in soil (temp. $22{\pm}1^{\circ}C$ ; moisture, 50% of the maximum water-holding capacity) were 8.9 and 26.7% of the original radioactivity applied, respectively. Mineralization of $^{14}C-carbofuran$ in soil to $^{14}CO_2$ during 42 days of rice growing was 4.4% (T-1), 11.0% (T-2), and 15.7 (T-3). The methanol extract of the 3-and 6-month-aged soils revealed that 3-keto carbofuran phenol (2,3-dihydro-2,2-dimethyl-3-oxo-7-benzofuranol) was the major metabolite, where as 3-hydroxy carbofuran (2,3-dihydro-2,2-dimethyl-3-hydroxy-7-benzofuranyl-N-methylcarbamate) turned out to be the major metabolite in the shoots by the enzymatic cleavage of the possible conjugate present in the methanol extract. Volatilization of $^{14}C-carbofuran$ in soil during 3-and 6-month-aging, and 42 days of rice growing was 0.026, 0.05, and 0.012-0.018% of the applied radioactivity, respectively. The $^{14}C-radioactivity$ which was absorbed from the soils by rice plants during 42 days of the growing period and persisted in rice plant tissues was 26.8, 21.4, and 10.3% in T-1, T-2, and T-3, respectively. The non-extractable bound residues were 8.3, 37.9, and 54.6% of the originally applied carbofuran in T-1. T-2, and T-3, respectively. The small translocation of $^{14}C-radioactivity$ in T-3 upwards suggests that major metabolite 3-keto carbofuran phenol is conjugated in roots and the low recovery in T-1 indicates the loss of carbofuran from the shoots.

• YAKHAK HOEJI
• /
• v.51 no.3
• /
• pp.194-198
• /
• 2007

The mouse hepatitis virus (MHV-2) induces broad collapses, focal necrosis and cytolysis of hepatocytes, and leads to death after three to five days of intraperitoneal injection in mice. The present study investigated whether the combinatorial treatment of dimethyl dicarboxylate/amantadine (2:1) showed hepatoprotective and/or antiviral properties in MHV-2 infected ICR mice. In the study, we found that dimethyl dicarboxylate/amantadine group (VDDBA) increased the survival rate (30.8%) when compared to positive control, VL (7.7%) and that VDDBA lengthened the survival time (4.2 d)after MHV-2 infection. In addition, ALT and AST were well regulated when treated with VDDBA (p<0.01). Finally, we concluded that those results were probably from the inhibition of viral replication and at least antiproliferative effect on MHV-2.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.56 no.2
• /
• pp.174-181
• /
• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• Journal of the Korean Chemical Society
• /
• v.47 no.4
• /
• pp.345-353
• /
• 2003

The reaction of 6-chloro-3-methoxycarbonylmethylene-2-oxo-1,2,3,4-tetrahydroquinoxaline(5) or 3-methoxycarbonylmethylene-6-nitro-2-oxo-1,2,3,4-tetrahydroquinoxaline(6) with hydrazine hydrate gave 3-hydrazinocarbonylmethylene-2-oxo-1,2,3,4-tetrahydroquinoxalines(7, 8). The reaction of compound 7 or 8 with substituted benzaldehydes or heteroaromatic aldehydes afforded quinoxalines(9-14). Compounds showed the tautomerism between the enamine and methylene imine forms, and between the enamine, methylene imine and enaminol forms in dimethyl sulfoxide solution. The tautomer ratios were determined by the 1H NMR.

• Korean Journal of Crystallography
• /
• v.13 no.1
• /
• pp.12-16
• /
• 2002

The complex [Ni(L)](BDC)·4H₂O (1) (L = 3,14-dimethyl-2,6,13,17-tetraazatricyclo[16,4,O/sup 1.18/,O/sup 7.12/] docosane; BDC = 1,3-benzenedicarboxylate) has been synthesized and characterized by X-ray crystallography. Compound 1 crystallizes in the orthorhombic space group Pcnb, with a = 8.764(2) , b = 17.687(2) , c = 19.475(1) , V = 3018.7(8) ³, Z = 4, R₁, (wR₂) for 2148 observed reflections of [1>2σ(I) was 0.0822 (0.2236). Compound 1 is interconnected to give a three-dimensional network through weak hydrogen-bonding interactions.

• Journal of Life Science
• /
• v.16 no.7 s.80
• /
• pp.1243-1249
• /
• 2006

Volatile flavor compounds in commercial crab-like flavorants were compared by mean of solid phase microextraction(SPME) and liquid continuous extraction (LLCE)/GC/MSD methods. A total of 86 volatile flavor compounds were detected. Of these, 71 were positively identified consisting mainly of sulfur-containing compounds (13), aldehydes (3), ketones (2), esters (26), alcohols (5), aromatic compounds (3), terpenes (8), acids (2) and miscellaneous compounds (9). SPME method was more effective than LLCE method in detection of volatile components in commercial crab-like flavorants. Eight S-, N-containing compounds such as dimethyl sulfide, dimethyl disulfide, dipropyl disulfide, 3-(methylthio)propyl acetate, 3-(methylthio) propanal, 3-(methylthio) propanol, 2-methyl-3-(methylthio) pyrazine and 2-methyl-5-(methylthio) pyrazine, 8 esters such as styrallyl acetate, ethyl acetate, isoamyl acetate, benzyl acetate, ethyl pentanoate, butyl pentanoate, isoamyl pentanoate and furfuryl acetate were considered as major components in crab-like flavorants.

• Bulletin of the Korean Chemical Society
• /
• v.14 no.5
• /
• pp.546-548
• /
• 1993

The discrete structure of substituted 9-benzonorbornenyl cation 3a and 3c was studied using the empirical ${\Delta}$J equation which was developed by Kelly and coworker$^5$. The ${\Delta}$J values of substituted 9-benzonorbornenyl cations were obtained from p-methyl-6,7-dimethyl benzonorbornen-9-yl (3a) and 9-methyl-6,7-dimethyl benzonorbonen-9-yl (3c) cations under stable ion conditions, and were compared with those of the corresponding ketone analog; these cations were generated by dissolving the corresponding carbinols in superacid at -120$^{\circ}$C and the nmr spectra taken at -60$^{\circ}$C~-90$^{\circ}$C. The ${\Delta}$J values are 8.7 Hz for the bridgehead carbons in cation 3c and 3.1 Hz for cation 3b. The ${\Delta}$J values at C5,8 in fused benzene ring are 14.3 Hz for cation 3c and 8.7 Hz for cation 3a. The excellent correlation of the ${\Delta}$J values with 1$^9F$ chemical shifts of p-fluorophenyl-6,7-dimethylbenzonorbornenyl cation (3d) indicate that ${\Delta}$J value is a reliable probe to charge density at adjacent cationic carbon. These NMR parameters strongly support that the symmetrically ${\pi}$-bridged nonclassical structure (type 2) of substituted 9-benzonorbornenyl cations in stable ion conditions.