• Korean journal of applied entomology
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• v.45 no.1 s.142
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• pp.87-90
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• 2006

The effect of food source in aggregation pheromone trap of bean bug, Riptortus clavatus, was evaluated in terms of the trap attractiveness using water-ran and cylinder-type traps. Water-pan trap baited with pheromone + food (dried soybean + dried peanut + water) attracted significantly more number of females and males than those with pheromone or control trap. Although cylinder-type trap baited with pheromone + food did not show significantly higher attractiveness, it attracted more adults and nymphs than the pheromone and control traps. Further research on the effect of trap types on attractiveness is needed.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.191-191
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• 1999

A Purge & Trap Concentrator was used to analyze various volatile organic compounds(VOCs) in wat-er. The object of this study was to observe the purge efficiency of 40 VOCs in water according to the change of parameters (purge time drypurge time sample temperature) and to determine the optimum condition for VOCs using the purge & Trap concentrator interfaced with a narrow capillary connected to a gas chromatography/mass spectrometry. The optimum condition of purge and trap is as follows: purge time at 11min drypurge time at 5min sample temperature at 6$0^{\circ}C$ at constant purge flow (40mol/min) constant desorption flow(20ml/min) desorption temperature(2$25^{\circ}C$) and desorption time (1min) At this analytical condition the detection limits of VOCs was in the range of 0.1~0.5$\mu$g/ml and the purge efficiency of each compound was over 70%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.183-188
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• 1978

In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows: 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.738-741
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• 2006

Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.

• Preventive Nutrition and Food Science
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• v.8 no.4
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• pp.315-320
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• 2003

Headspace volatile compounds of oxidized fish oil were analyzed by the combination of hexane solvent or solid phase microextraction, gas chromatography and mass selective detector. The optimum condition of headspace analysis by hexane trapping was 23 min absorption time, 96$^{\circ}C$ sample temperature and 20 mL/min air flow rate. The numbers of volatile compounds identified by solvent trapping and SPME were 35 and 14, respectively. Groups having the largest amount and many kinds were hydrocarbons and aldehydes, respectively. The numbers of aldehydes were 15 and 6 for solvent trap and SPME, respectively. These basic data could be used as indicators for the quality changes of fish oil.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.997-1004
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• 2005

In bone remodeling imbalances that are caused by increased bone resorption over bone formation lead to adult skeletal diseases. Thus, we have screened various natural products for their ability to regulate the differentiation of osteoclasts to propose candidates for the prevention or treatment of osteoporosis. Scutellaria baicalensis Georgi and Zizyphus Jujuba Miller var. extracts of 140 natural products inhibited the differentiation of RAW264.7 cells into osteoclast, as showed by the reduced number of tartrate resistant acid phosphatase(TRAP)-positive multinucleated cells and decreased TRAP activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.363-368
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• 2010

Artemisia princeps has been utilized as a traditional medicine for a variety of diseases in Korea. In this study, we investigated the effects of Artemisia princeps extract (APE) on bone metabolism both in vitro using primary mouse bone marrow-derived macrophage and in vivo using ovariectomized rats. APE decreased the number of tartrate-resistant acid phosphatase (TRAP)-positive multinucleated cells and TRAP activity. Also, APE inhibited bone resorptive activity of differentiated osteoclasts. In ovariectomized rats, APE alleviated the decrease in the trabecular bone mineral density. These results showed that APE might be useful for the prevention of postmenopausal bone loss.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.16-19
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• 2008

Bone mass in adults decreases with age because of the imbalance between the rate of bone formation and resorption. We performed this study to investigate whether Asparagus cochinchinensis (Lour.) Merr. (ACAE) plays a role in osteoblasts differentiation and osteoclasts formation. Ethanol extract of ACAE showed increase in the differentiation and alkaline phosphatase activity of osteoblasts. Also, it decreased the number of tartrate-resistant acid phosphatase (TRAP)-positive multinucleated cells (OCLs) and TRAP activity. Therefore, ACAE has the potential to prevent bone-related diseases such as osteoporosis by increasing the differentiation of osteoblasts and reducing both the number and activity of osteoclasts.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.260-265
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• 1998

In this study, volatile flavor compounds in sesame oils were analyzed by using pure-and-trap method and a gas chromatography. 2-ethoxy-3-ethylpyrazine was used as an internal standard and retention index (Kovat's number) for the volatiles were determined through the use of a n-paraffin $(C_5-C_{25})$ standards. A total of 33 volatile compounds including 14 pyrazines, 7 thiazoles, 4 pyridines, 2 oxazoles and 6 others were identified in the sesame oils. By comparing the total yields of volatile flavor compounds, the pyrazines are the most abundant compounds all of the oil samples and considered as good contributor to characteristic flavor of sesame oil. The oil from the seeds roasted in the electric pan at $200^{\circ}C$ and $230^{\circ}C$ for 10 minutes generated 277.06 ppm, 264.81 ppm in pyrazine and 15.16 ppm, 13.19 ppm in thiazole, respectively. The sensory evaluation of oil samples was also investigated. The sesame oil obtained from the sesame seeds roasted at $200^{\circ}C$ for 10 minutes with electric pan showed good flavor scores and quality among the all of samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.532-539
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• 2015

Inhibition of osteoclast differentiation is the most important target for prevention of inflammatory bone resorption and bone diseases. Here, we investigated the effect of spinach ethanol extract on osteoclast differentiation in RAW264.7 cells. Spinach was extracted with ethanol at a concentration ranging from 0 to 100% (0, 25, 50, 75, and 100% ethanol). Inhibitory effects of receptor activator of NF-${\kappa}B$ ligan (RANKL)-induced osteoclast differentiation were evaluated using tartrate-resistant acid phosphatase (TRAP) stain assay. The most effective eanol concentration for osteoclast differentiation was 100%. Spinach extract (100% ethanol) suppressed RANKL-induced osteoclast differentiation and TRAP activity. Spinach extract (100% ethanol) also suppressed expression of osteoclast differentiation-related marker genes (NFATc1, c-FOS, cathepsin K, and TRAP) and down-regulated RANKL-induced NF-${\kappa}B$ and ERK phosphorylation during osteoclast differentiation. Taken together, our results suggest that spinach extract is effective against reducing osteoclast differentiation through the NF-${\kappa}B$-mediated pathway.