• Journal of the Korean Society of Tobacco Science
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• v.31 no.1
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• pp.45-50
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• 2009

In this study, a simple gradient RRLC method for rapid determination of carbonyl compounds of cigarette smoke was developed. Within 10 min, 8 carbonyl compounds have been separated and identified on ZORBAX Eclipse XDB-C18 column ($4.6{\times}50\;mm$, $1.8\;{\mu}m$) with gradient elution using water and acetonitrile as a mobile phase. RRLC was used for the quantification of carbonyl compounds in mainstream smoke of 3R4F reference cigarette, and evaluated those efficiencies in the recovery, repeatability and reproducibility. The correlation coefficients ($r^2$) for calibration curves of carbonyl compounds were over 0.9998. The developed RRLC method was successfully applied to the analysis of smoke samples and the recoveries of carbonyl compounds were in the range of 97.5~102.1% with RSD<3.1%.

• Natural Product Sciences
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• v.20 no.3
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• pp.176-181
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• 2014

The antioxidant activities of 29 components isolated from the aerial parts of Artemisia iwayomogi were evaluated in vitro and in cell culture. Among the tested compounds, 2, 6, 8, 10, 13, and 14 exhibited the greatest peroxyl radical-scavenging activities in the oxygen radical absorbance capacity (ORAC) assay, and 2, 10, and 14 also showed significant reducing capacities. However, all compounds showed weak metal chelating activities. Their cellular antioxidant activities were evaluated in HepG2 cells. At $10{\mu}M$, compounds 6, 8, and 14 exhibited stronger protection against 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress than compounds 2, 10, and 13. Moreover, Compounds 2 and 8 were more effective in protecting against $Cu^{2+}$-induced oxidative stress than compounds 6, 10, 13, and 14 at $10{\mu}M$. These results suggest that the phenolic compounds in A. iwayomogi have the potential to be developed as natural antioxidants for the treatment of oxidative stress-related diseases.

• Journal of the Korean Wood Science and Technology
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• v.12 no.2
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• pp.27-34
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• 1984

In order to investigate the acidic chlorinated compounds in pulp bleaching spent liquor, the lignin model compounds, coniferyl alcohol(mp $74^{\circ}C$), ${\omega}$-(2-methoxyphenoxy)-acetoguaiacone(mp $93^{\circ}C$) and dehydrodiisoeugenol(mp $133^{\circ}C$), were synthesized and chlorinated by chlorine in glacial acetic acid. From the chlorinated products, the following chlorine-containing aromatic compounds were identified by TLC. In coniferyl alcohol the chlorine-substituted compounds at 4-, 5-and 4,5-position of aromatic nucleus were identified and in ${\beta}$-0-4 type the compounds substituted chlorine for alkyl group and/or hydrogen at land 1,4-position of aromatic nucleus expected to be formed by electrophilic displacement from ${\omega}$-(2-methoxyphenoxy)-acetoguaiacone were not identified but the chlorine-substituted compounds at 4-, 5-, 6- and 5,6-position of aromatic nucleus were identified.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1447-1458
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• 2009

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

• KSBB Journal
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• v.17 no.4
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• pp.345-349
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• 2002

The adsorption of the antimicrobial compounds(AMCs) and their heat-resistance were investigated for the packaging film manufacture, wherein, the antimicrobial compounds were adsorbed on a silica component. The naturally source antimicrobial compounds were produced by methylotropic actinomycetes strains MO-16 and MO-17, extracted with ethylacetate. Antimicrobial compounds adsorbed on water-soluble silica had retained activity against Gram(+) and the Gram(-) bacteria after heat treatment at 150$\^{C}$ for 5min. The benzoic acid showed strong antimicrobial activity to fungi and was stable to heat treatment. The combination of antimicrobial compound plus benzoic acid was synergistic against test strains. Therefore, we estimated that the water-soluble silica is suitable for the packaging film manufacture as a adsorbent of the antimicrobial compounds.

• Elastomers and Composites
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• v.50 no.2
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• pp.87-91
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• 2015

Cure characteristics of non-oil-extended solution SBR (S-SBR_NO) and oil-extended solution SBR (S-SBR_ EO) compounds reinforced with silica/carbon black were investigated. Minimum and maximum torques of S-SBR_ EO compounds were much smaller than those of S-SBR_NO ones. Delta torques of S-SBR_NO compounds were greater than those of S-SBR_EO ones, and that of S-SBR_NO compound increased with increase in the 1,2-unit content. Optimum cure time ($t_{90}$) of S-SBR compound decreased with increase in the 1,4-unit content, whereas it increased with increase in the 1,2-unit content. Cure rate index of S-SBR compound increased with increase in the 1,4-unit content, whereas it decreased with increase in the 1,2-unit content. Comparing cure characteristics of S-SBR_NO and S-SBR_EO compounds with the same 1,2-unit content, $t_{90}$s of S-SBR_EO compounds were longer than those of S-SBR_NO ones and cure rate indices of S-SBR_EO compounds were smaller than those of S-SBR_NO ones.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.165-172
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• 2014

The distribution of basic nitrogen-containing compounds in three vacuum gas oils (VGOs) with different boiling ranges and their dewaxed oils from the lube base oil refining unit of a refinery were characterized by positive-ion electrospray ionization (ESI) Fourier transform-ion cyclotron resonance mass spectrometry (FT-ICR MS). It turned out that the composition of basic nitrogen compounds in the samples varied significantly in DBE and carbon number, and the dominant basic N-containing compounds in these oil samples were N1 class species. $N_1O_1$, $N_1O_2$, and $N_2$ class species with much lower relative abundance were also identified. The composition of basic nitrogen compounds in VGOs and dewaxed VGOs were correlated with increased boiling point and varied in DBE and carbon numbers. The comparison of the analytical results between VGOs and dewaxed VGOs indicated that more basic N-containing compounds in VGO with low carbon number and small molecular weight tend to be removed by solvent refining in lube base oil processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.719-724
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• 1992

Volatile components in Korean salt-fermented anchovy were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Seventy-three volatile compounds were detected in sample. Among these, 58 compounds were positively identified and were composed mainly of aldehydes, ketones, alcohols, nitrogen-containing compounds, esters, sulfur-containing compounds, furans and miscellaneous compounds. The amounts of aldehydes was the highest in flavor compounds detected in sample and next followed by alcohols, furans, esters and ketones. In particular, the following high ratios were observed : 3-methylbutanal, 1-penten-3-ol, ehtylacetate, 2-ethylfuran.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.305-311
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• 1999

The volatile compounds of soybean pastes(home made soondoenjang, commercial doenjang) were classified into basic, acidic and neutral fractions by dynamic headspace method. The fractionated flavor isolates were analyzed and identified by gas chromatography mass spectrometry. Each peak area of the flavor components was quantified at its ratio to the peak area of internal standard. Sixty one compounds from home made soondoenjang, and forty three compounds from commercial doenjang were identified. The different distribution of volatile compounds between the two soybean paste samples was observed. Ten pyrazines and benzothiazole were identified in the basic fraction of home made soondoenjang. On the other hand, trimethylpyrazine was the only one of nitrogen containing compounds in the commercial doenjang, which was made from soybean(28.3%), wheat(22.2%) and alcohols. The factors which influenced the levels of these identified compounds were considered to be the starting materials of soybean paste. Alcohols, esters and aldehydes in the neutral fraction of both samples were seemed to be characterisitic soybean paste flavor and showed much higher quantities than those of the basic or acidic fractions. Furfural in the commercial doenjang was the highest content (45.28ppm) among all of the compounds identified in the samples.

• YAKHAK HOEJI
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• v.54 no.1
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• pp.22-26
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• 2010

We studied the antimicrobial activities of five compounds isolated from the stems of Vitis coignetiae Pulliat and the seeds of Perilla frutescens (L.) Britton. Based on spectroscopic evidence, compounds 1 to 5 were characterized as resveratrol, $\varepsilon$-viniferin, ampelopsin E, apigenin, and luteolin, respectively. The antimicrobial activities against Gram-positive (Staphylococcus aureus) and -negative (Pseudomonas aeruginosa) bacteria and a fungus (Candida albicans) were investigated using the disc diffusion and broth dilution methods. C. albicans was not inhibited by the five compounds. Compounds 2 and 5 had significant anti-microbial activity against S. aureus, and the 50% inhibitory concentration ($IC_{50}$) of compound 2 against S. aureus was 7.2 ${\mu}M$. Compounds 4 and 5 significantly inhibited P. aeruginosa and the minimum inhibitory concentration (MIC) of compounds 2 and 5 was 0.07 and 2.0 ${\mu}M$, respectively. Compounds 2, 4, and 5 had strong anti-microbial activity against S. aureus and P. aeruginosa.