• Applied Biological Chemistry
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• v.37 no.1
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• pp.9-13
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• 1994

Baikhaju, the traditional Korean rice wine was brewed and distilled at various conditions-at different pressure (760, 460, 260 mmHg), different reflux ratio (3.1 : 1, 1 : 1) and different column conditions (packed and unpacked), and distillation operation was investigated. The sample wine, Baikhaju showed alcohol content of 14.2%, acidity 8.3 (g/100 ml), ethyl acetate 49 ppm, fusel oil 657 ppm. As the distillation was proceeded, alcohol concentration of distillate was decreased and that was higher in atmospheric pressure rather than reduced pressure. When the pressure was increased, the slope showed the relation of alcohol concentration between still liquid and vapour was increased, and also as the reflux ratio was increased, alcohol concentration of distillate was increased, and that was 0.56 mole at the reflux ratio 3.1 : 1 at atmospheric pressure, where 0.54 mole at 1 : 1 reflux ratio. As the distillation was proceeded, the rate of distillation was decreased, and that was higher values in the reduced pressure than atmospheric pressure. The maximum value (0.14 ml/s) of rate of distillation was observed in the packed column at 260 mmHg. As the reflux ratio was increased, the rate of distillation was decreased, and that was 0.05 ml/sec at reflux ratio 3.1 : 1 at atmospheric pressure, where 0.06 ml/sec at 1 : 1 reflux ratio.

• Applied Biological Chemistry
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• v.51 no.3
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• pp.188-193
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• 2008

This study was conducted to investigate the effect of moisture content and pressure on extraction yield, crude saponins and ginsenoside contents of puffed Korean ginseng. Puffed ginsengs showed relatively higher extraction yield ($50.0{\sim}62.1%$) and amounts of crude saponins ($19.6{\sim}48.8$ mg/g ginseng) than no-puffed ginseng ($37.6{\pm}0.8%$ and $11.0{\pm}1.0$ mg/g ginseng), respectively. The highest extraction yield and amounts of crude saponins were obtained in 8.0% moisture content sample puffed at 10 $kg_f/cm^2$. In HPLC analysis, amounts of measured major ginsenosides (Rb1, Rb2, Rc, Rd, Re, and Rg1) decreased with increasing puffing pressure, yet contents of almost all major gin senosides were higher than control (no-puffed). On the other hand, ginsenoside Rg3 were produced after puffing suggesting that chemical structure of some ginsenosides might be altered during the puffing process. These results indicate that puffing can increase the extraction yield and crude saponin contents and it could influence the ginsenoside composition.

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

• Applied Biological Chemistry
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• v.31 no.1
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• pp.58-64
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• 1988

Two kinds of honey, acacia and buckwheat, supplied by the producer have been stored at $5^{\circ}C,\;20^{\circ}C,\;and\;35^{\circ}C$ for one year to study storage qualities. Titratable acidity of the honey-increased with time specially at the elevated temperatures: the acidity of bukwheat increased 1.7 times at the end of storage at $35^{\circ}C$. Viscosity decreased with time and elevated temperatures. Viscosity of acacia honey at $35^{\circ}C$ was 1/12 the value at $5^{\circ}C$ and that of buckwheat was 1/3. Hydroxymethylfurfural(HMF) content increased slowly with time at $20^{\circ}C$, whereas. fast increase was observed at $35^{\circ}C$. HMF content of acacia honey after four months of storage exceeded the HMF limit of Codex, 40mg/kg. Buckwheat honey showed the same level after six months. It was noticeable fact that HMF content decreased significantly with time at $5^{\circ}C$. Diastase activity decreased with time and elevated temperature, and that of acacia honey was below 8 which is the Codex limit after six months of storage at $35^{\circ}C$. Buckwheat honey showed the same level of the activity after eight months. Fructose and glucose content decreased significantly with increased temperature. The ratio of fructose to glucose increased with temperature and maltose was detected in the sample stored at $35^{\circ}C$.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.244-248
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• 1993

The fatty and organic acids, and barbaloin in various parts of aloe species dried at different temperatures were analyzed by GC and HPLC. Seven fatty acids and six organic acids were identified and quantified. In the case of fatty acids, generally, the contents of palmitic and eicosanoic acid were abundants, and compared to the total contents of seven fatty acids, Aloe arborescence variant 1 was abundant, but Aloe saponaria was poor. And six fatty acids were distributed in the aloe species with the exception of linoleic acid. The contents of malic, citric and oxalic acids in the aloe species were higher than those of other acids, and compared to the sum of contents of six organic acids, Aloe saponaria was high, but Aloe arborescence variant 1 was low. Therefore Aloe arborescence variant 1 was abundant in total fatty acids, but poor in total organic acids. The contents of fatty and organic acids in the sample dried at $65^{\circ}C$ and $80^{\circ}C$ air circulation were almost similar. The contents of fatty and organic acids in the freeze-dried samples were lower than in the other dried samples. The contents of barbaloin in Aloe arborescence and A. arborescence variant 1 were higher than those of other various samples, and barbaloin was not detected in Aloe saponaria. As the drying temperature was increased, the contents of barbaloin in the various parts of the Aloe vera decreased.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.304-309
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• 1999

Two Lectins, designated FVL-1 and FVL-2, were isolated and purified from the fruiting bodies of edible mushroom Flammulina veluripes using ammonium sulfate fractionation, ethanol treatment, DEAE-TOYPEARL ion-exchange column chromatography, and TSK-Gel HW-55F column chromatography. Specific activity increased 18 folds for FVL-1 and 7.9 folds for FVL-2 from ethanol treated sample. SDS-PAGE of FVL-1 and FVL-2 gave apparent molecular mass of 10.6 kDa and 37 kDa, respectively. FVL-2 agglutinated all type of human erythrocytes (A, B, AB, and O). However, FVL-1 agglutinated more human erythrocyte type O than type A, B, and AB. The hemagglutination activities of the FVL-1 were effectively inhibited by bovine submaxillary and porcine stomach mucins(BSM and PSM), fetuin, asialofetuin and cations, such as $Cu^{2+}$, $Mg^{2+}$, $Ca^{2+}$, $Mn^{2+}$ and $Fe^{2+}$. However, FVL-2 was not inhibited by any cations. The hemagglutination activities of the two lectins were not inhibited by the sugar, such as lactose, galactose and sugar derivatives. FVL-1 and FVL-2 were stable at pH $5{\sim}11$ and pH $4{\sim}7$, respectively. FVL-1 was stable below $55^{\circ}C$ and FVL-2 was below $45^{\circ}C$.

• Applied Biological Chemistry
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• v.43 no.4
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• pp.277-284
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• 2000

In order to investigate the changes of microorganisms, enzyme activity and physiological functionality of five types of traditional Deonjang prepared with various concentrations of Lentinus edodes. The pH of traditional Deonjang was decreased but total acidity was increased during fermentation. NaCl concentrations was increased up to $15.67{\sim}16.02%$ until $30{\sim}45$ days of fermentation but decreased after that. Amino acidity was increased on the traditional Deonjang with increasing the mixture ratio of Lentinus edodes. Reducing sugar content was increased up to $30{\sim}45$ days of fermentation. Total sugar content was increased up to $18.21{\sim}20.57%$ until 30 days of fermentation. As the mixing ratio of Lentinus edodes increased, total sugar also increased. The number of bacteria was highest in all sample after 45 days fermentation, while that of mold was decreased during fermentation. Amylase activity was decreased but protease activity, tyrosinase inhibitor and ACE inhibitor were increased on the traditional Doenjang with increasing the mixture ratio of Lentinus edodes. Antimutagenic activities of traditional Deonjang (10% Cortinellus edodes) were 83.15%, 65.88% against MNNG, NPD on S. typhimutium TA100 and 54.59%, 55.00% against NQO, NPD on S. typhimutium TA98

• Applied Biological Chemistry
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• v.29 no.2
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• pp.148-158
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• 1986

The effects of sodium nitrite on weight loss, pH, color development, color and lipid oxidation for the cooking of longissimus pork muscle were studied. Higher cooking temperature and grinding of sample increased the extent of weight loss, but sodium nitrite lowered it. Cooking decreased pH and sodium nitrite lowered the level of decrease in pH. Sodium nitrite developed color and controlled discoloration with higher lightness. The content of malonaldehyde was generally accelerated by cooking, but was considerably reduced at higher cooking temperature and for longer cooking time. Sodium nitrite acted as an antioxidant but the antioxidant effect decreased with increasing cooking temperature and time. Cooking reduced the extent of each lipid on the whole. Phosphatidyl choline and phosphatidyl ethanolamine were the major phospholipids of pork, and their contents decreased during cooking. The major fatty acids in total lipids were oleic acid and palmitic acid. Those in phospholipids were linoleic acid ana palmitic acid. The high level of polyunsaturated fatty acids and essential fatty acids in phospholipids decreased during cooking. Sodium nitrite had an antioxidant effect on polyunsaturated fatty acids in both total lipids ana phospholipids.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.83-87
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• 2014

The effects of combined treatment of aqueous chlorine dioxide ($ClO_2$) and fumaric acid on the microbial growth in fresh-cut paprika were investigated. After the combined treatment, the populations of total aerobic bacteria and inoculated Listeria monocytogenes in the paprika sample were reduced by 0.82 and 1.21 log CFU/g, respectively, compared to those of the control. In addition, after 10 d of storage at $10^{\circ}C$, the populations were decreased by 1.21 and 2.10 log CFU/g, respectively. The predictive model for the populations of total aerobic bacteria and L. monocytogenes in the paprika was applied during storage. The prediction equation using Gompertz model was appropriate, based on the statistical analysis such as accuracy factor and bias factor. These results suggest that the combined treatment of aqueous $ClO_2$ and fumaric acid can be an effective technology for microbial decontamination and it can improve microbial safety by decreasing maximum growth rate and increasing lag time of bacteria in the fresh-cut paprika.

• Journal of Korean Traditional Oncology
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• v.16 no.1
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• pp.41-53
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• 2011

Background and Objectives: Iodine is an essential constituent of the thyroid hormones associated with the growth and development of humans and animals as an inorganic nutrition. This element may be accumulated in human blood, tissues and body through the intake of foodstuffs, a beverage, a nutritional supplement and a medicine, among others. The aim of the research is to find out a better medicinal stuff for the thyroid cancer patient who required a low level of iodine diet. Methods: Neutron activation analysis (NAA) used for the iodine analysis is one of nuclear analytical techniques using radiation and radioisotopes and very useful as sensitive analytical technique for performing both qualitative and quantitative multi-elemental non-destructive analysis of major, minor and trace components in variety of environmental and biological materials. In this study, iodine contents in ten kinds of oriental herb medicinal products, which is frequently used to cancer patients are determined by using instrumental neutron activation analysis (INAA) at the HANARO research reactor. The samples prescribed are manufactured as powdered form for taking medicine easily. The analytical quality control is performed to assure an uncertainty of the measurement and to compensate the measured data using a biological certified reference material, NIST SRM 1572, Citrus Leaves. The measured value is $1.89{\pm}0.35mg/kg$, and the relative error is 2.88%, and relative standard deviation is 19 % due to high counting error by small counts of gamma ray spectrum. The standard deviations for other elements such as Cl, K, Mn and Na were in the range of 2 to 8%. Result: The level of iodine contents of Biki-huan, Chungryong-huan and Chungcho-huan, samples detected is less than 6 mg/kg except Hangam Plus sample (more than 210 mg/kg) and six samples were not detected. Iodine in the samples of Shoxiho-tang, Shopunghualhyl-tang, Shocungryong-tang, Banhasaxim-tang, Insampaedox-san and Myunyuk Plus were not measured, but possible level of content can be estimated from the detection limits. In addition, the concentrations of some major elements like Cl, K, Mn, Na, in the samples were determined with the detection limits. Conclusions: Most of samples showed low iodine contents of less than 6 mg/kg but it turned out that most of testing samples can be used to classify the level of iodine diet samples considering the recommended low level of iodine diet 50 ${\mu}g$/day, and a better medicinal stuff for the thyroid cancer patient can be found.