• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• Natural Product Sciences
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• 제10권6호
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• pp.325-329
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• 2004

The composition of essential oil from O. javanica was analyzed by gas chromatography-mass spectrometry. Using the broth dilution method and disk diffusion test, anti-microbial activities of the oil fraction and its main components were evaluated against various antibiotic-susceptible and resistant strains of pathogenic microorganisms. As a result of GC-MS analysis, 57 compounds, including ${\alpha}-terpinolene$ (28.1%), dl-limonene (16.0%), ${\gamma}-terpinene$ (10.3%), ${\beta}-pinene$ (9.7%) and ${\alpha}-pinene$ (6.0%) were identified in the essential oil fraction. The essential oil fraction of O. javanica and its main components exhibited significant inhibitory activities, particularly against Candida albicans (antibiotic-susceptible strains) and Streptococcus pneumoniae (antibiotic- susceptible and resistant strains). The main components of the O. javanica oil fraction displayed different patterns of activity against the three tested Candida species as exemplified by the differential minimum inhibiting concentration (MIC) values. The disk diffusion test showed that the activities were dose dependent.

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.179-183
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• 1999

The volatile components (essential oil) showing antimicrobial activity were extracted from the fruit peel of Zanthoxylum piperitum DC by distillation and separated by thin layer chromatography (TLC). The crude volatile components exhibited antimicrobial activity only at very high concentration. The active fraction obtained by TLC inhibited noticeably the growth of bacteria. The minimum inhibitory concentration (MIC) of the fraction were 150ppm, 300ppm, and 300ppm against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis, respectively. The components in the active fraction were identified by gas chromatography/mass spectrometry to be geranlyl acetate (60.23%), citronellal(36.01%), citronellol(3.77%), geraniol(0.46%), and cumin ldehyde(0.43%).

• 한국식품위생안전성학회지
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• 제10권3호
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• pp.189-197
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• 1995

Analytical method for synephrine and octopamine in citrus fruits, drinks containing citrus fruit, and human urine was developed using gas chromatography / mass spectrometry(GC/MS), Silylation with MSTFA, acetylation with MBTFA, and trimethylsilylation with MSTFA followed by trifiuoroacetylation with MBTFA were compared. The selective derivatization of synephrine and octopamine was optimized with two derivatizing reagents ; MSTFA and MBTFA. The ion at m/z 267 was monitored to characterize the benzyl group of the both compounds. Synephrine was detected in the concentrations of 0.46∼1.88 ug/g for citrus fruits and 1.2∼8.1 ug/ml for drinks. The urinary excretion data of synephrine showed the highest concentration at the period of 8-20 hours after drinking orange juices and total amounts of its urinary excretion calculated as a parent compound was 11-14% of a dose during 48 hours. Octopamine was not detected in citrus fruits, drinks, and human urine.

• Food Science and Biotechnology
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• 제18권4호
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• pp.1030-1034
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• 2009

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1.

• 약학회지
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• 제38권2호
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• pp.179-183
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• 1994

Callus was derived from the shoots of Cnidium officinale. The growth rate of callus and the production of essential oils were studied under different culture conditions. The essential oils in the rhizome of Cnidium officinale and the cultivated callus were analyzed and compared by gas chromatography and mass spectrometry. It appeared that NAA induced higher growth rate and production of essential oils than 2,4-D. The compositions of essential oils were influenced by the illumination. Butyl phthalide, cnidilide, senkyunolide, butylidene phthalide, ligustilide, grandisol, tricosane, 3-methylphenol and 2-pentylthiophene were identified in the cultivated callus.

• Fibers and Polymers
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• 제5권2호
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• pp.83-88
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• 2004

In order to assess the potential of the hydroxy-containing polyamic acid (PHAA) synthesized from 3,3'-dihydroxy benzidine and pyromellitic dianhydride for a fire-safe polymer, the cyclization pathway of PHAA has been investigated using a model compound prepared from 2-aminophenol and phthalic anhydride. The reaction was monitored. by $^1{H-nuclear}$ magnetic resonance. N-(2-hydroxyphenyl) phthalamic acid is converted to N-(2-hydroxyphenyl) phthalimide at ca. 175$^{\circ}C$, showing endothermic reaction. The imide structure is rearranged to the benzoxazole structure over ca. $400^{\circ}C$. These results are similar with that of PHAA. According to pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) data, water and carbon dioxide are released during the cyclization and rearrangement reaction. One DMAc molecule is complexed with one carboxyl acid group in PHAA, which accelerates the imidization process to release more easily the flame retardant, water.

• Preventive Nutrition and Food Science
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• 제17권3호
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• pp.234-238
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• 2012

The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of C. zawadskii var. latilobum K. flower essential oil (FEO) was 0.12% (w/w) and the color was light green. Fifty-five volatile chemical components, which make up 88.38% of the total aroma composition, were tentatively characterized. C. zawadskii var. latilobum K. FEOs contained 27 hydrocarbons, 12 alcohols, 7 ketones, 4 esters, 1 aldehyde, 1 amine, and 3 miscellaneous components. The major functional groups were terpene alcohol and ketone. Borneol (12.96), (${\pm}$)-7-epi-amiteol (12.60), and camphor (10.54%) were the predominant volatiles. These compounds can be used in food and pharmaceutical industries due to their active bio-functional properties.

• Elastomers and Composites
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• 제51권3호
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• pp.233-239
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• 2016

Polyethylene (PE) and maleic anhydride-grafted PE (PE-g-MAH) were pyrolyzed, and their pyrolysis products were analyzed using gas chromatography/mass spectrometry (GC/MS) to investigate the influence of MAH grafted onto PE on pyrolysis behaviors. Major pyrolysis products of PE and PE-g-MAH were n-alkanes, 1-alkenes, ${\alpha},{\omega}$-alkadienes, and aromatic compounds. 1-Alkenes were more formed than n-alkanes, ${\alpha},{\omega}$-alkadienes, and aromatic compounds. Butadiene was more produced from PE than PE-g-MAH, whereas toluene and ethyl benzene were more generated from PE-g-MAH than PE. Difference in the pyrolysis behaviors between PE and PE-g-MAH were explained by initial decomposition of MAH moiety.

• 한국식품조리과학회지
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• 제13권5호
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• pp.674-680
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• 1997

Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans ${\beta}$-farnesene, and ${\alpha}$-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.