• Korean Journal of Pharmacognosy
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• v.51 no.1
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• pp.55-64
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• 2020

In this study, 15 compounds were elucidated from the hot-water extract of Perillae Folium. Fifteen isolates were determined to be protocatechuic acid (1), caffeic acid (2), (R)-rosmarinic acid (3), (S)-shisoflavanone A (4), luteolin-7-O-β-D-glucuronopyranoside (5), scutellarein-7-O-β-D-glucuronopyranoside (6), apigenin-7-O-β-D-glucuronopyranosyl(1→2)-O-β-D-glucuronopyranoside (7), luteolin-7-O-β-D-glucuronopyranosyl(1→2)-O-β-D-glucuronopyranoside (8), kelampayoside A (9), trans-N-feruloyloctopamine (10), 3-(4-hydroxy-3-methoxyphenyl)-N-[2-(4-hydroxyphenyl)-2-methoxyethyl]acrylamide (11), perilloside C (12), perilloside A (13), (6S,9R)-9-hydroxy-megastigma-4,7-dien-3-one-9-O-β-D-glucopyranoside (14) and (6S,9R)-roseoside (15) through spectroscopic evidences. The HPLC analysis revealed that hot-water extract of Perillae Folium contained caffeic acid, rosmarinic acid and glycosides of apigenin, luteolin and scutellarein as main constituents.

• YAKHAK HOEJI
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• v.40 no.6
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• pp.632-639
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• 1996

Most stable conformers of some antiinflammatory fenamates were obtained by conformational free energy change calculations. Conformational energies for the molecules as unhydrate d state were estimated first, and those as hydrated state were calculated then to simulate the molecules in aqueous solution using a hydration shell model. The initial geometries of the molecules were obtained either from X-ray crystallographic data or from homologous molecular fragments. The bond lengths and angles were not varied, but all the torsion angles were varied step by step during the conformational free energy surface searching. The results show that there are several feasible conformations for a compound. And the molecules are somewhat stabilized by hydration (-${\delta}G_{hyd}{\cong}$13 to 16kcal/mole), but the conformations were not changed significantly by the hydration itself. There seems to be a strong tendency of intramolecular hydrogen bonding between imino hydrogen and carboxyl oxygen of the compounds. As a result, the carboxyl group cannot be rotated freely, and the rotation of the second aromatic ring is the main reason for the conformational variations of the compounds. The ECEPP force fields via the program CONBIO were used throughout this study.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.1
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• pp.115-123
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• 1998

The semi-volatile fraction of cigarette mainstream smoke contains the most important aroma and taste that enhance smoke flavor. The components in mainstream smoke were analysed for commercially available cigarettes. To compare the semi-volatile components delivered from mainstream smoke of domestic cigarette with imported cigarette, we analyzed three types of filter cigarettes such as cellulose acetate mono filter, carbon dual filter and slim filter cigarette. Mainstream smoke was collected with a combination of Cambridge filter pad and liquid trap containing a small amount of acetone cooled by dry ice-methanol. We have identified 43 components from mainstream smoke by GC and GC/MS and found that benzene, toluene, 4-hydroxy-4-methyl-2-pentanone, 5-methyl-2-furaldehyde, acetic acids nicotine and triacetin were the main peaks in mainstream smoke. Also we have compared the relative amounts of semi-volatile compounds delivered from the domestic and imported cigarettes with three different filters. From the results of this study, the relative amounts of limonene, acetic acid, 5-methyl-Lfuraldehyde delivered from the imported cigarettes were generally higher than those of the domestic one's.

• Journal of the Korean Chemical Society
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• v.45 no.5
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• pp.448-453
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• 2001

Pyrazoloazines are extremely useful in agriculture and medicine. The main objective of this article is to synthesize some new pyrazoloazines. Ethyl 3-amino-1H-pyrazole-4-carboxylate undergoes diazotization, couples with activated methylene compounds and cyclizes to form pyrazolo[5,1-c][1,2,4]tri-azine derivatives. The title compound also reacts with $\alpha$-substituted cinnamonitriles to produce pyrazolo[1,5-a]pyrimidine derivatives. Structures of newly synthesized compounds are established via chemical and spectral methods.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.111-122
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• 2003

This studies were performed to develop a Korean traditional folk liquor namely Gangha-ju has been prepared at Bosung district in Korea, and manufacturing conditions and anti-oxidation activity and anti-microbial activity of Gangha-ju were investigated. Ethyl-alcohol 20% and 30% Gangha-ju were brewed with glutinous rice wine, distilled liquor and 6 herbs of ginger, cinnamon, etc. Chemical and physical properties of 30% Gangha-ju were acidity 0.22, pH 4.31, amino acidity 3.26, transmittance 59 and conductivity $911\;{\mu}s/m$, and 20% Gangha-ju were 0.43, 4.20, 6.26, 62 and $924\;{\mu}s/m$. Volatile flavor compounds of ethyl alcohol, acetic acid, butanol, n-amyl alcohol, iso-pentyl alcohol, ethyl acetate, butyl acetate, acetaldehyde and furfural were detected, and main aroma compounds of Gangha-ju were isopentyl alcohol and ethyl acetate. Anti-oxidation activity by DPPH method was evaluated 31.32%, and nitrite scavenging effect was 31.79%. Anti-microbial activity against several microorganisms was pronounced strong activity over a wide range of test organisms, and Leuconostoc mesenteroids and Salmonella Ttyphimurium, Staphylococcus epidermidis were found to be more sensitive to Gangha-ju than Escherichia coli and Aspergillus flavus.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• Environmental Engineering Research
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• v.25 no.3
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• pp.324-334
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• 2020

Tannery wastewater is known to contain high concentrations of organic compounds, pathogens, and other toxic inorganic elements such as heavy metals, nitrogen, sulfur, etc. Biological methods such as aerobic and anaerobic processes are unsuitable for tannery wastewater treatment due to its high salinity, and electrochemical oxidation offers a promising method to solve this problem. In this study, raw tannery wastewater treatment using DSA® Ti/RuO₂, Ti/IrO₂ and Ti/BDD electrodes with continuous flow systems was examined. Effects of current densities and electrolysis times were investigated, to evaluate the process performance and energy consumption. The results showed that a Ti/BDD electrode is able to reach higher treatment efficiency than Ti/IrO₂, and Ti/RuO₂ electrodes across all parameters, excluding Total Nitrogen. The main mechanism of tannery wastewater oxidation at a Ti/BDD electrode is based on direct oxidation on the electrode surface combined with the generation of oxidants such as °OH and Cl₂, while at DSA® Ti/RuO₂ and Ti/IrO₂ electrodes, the oxidation mechanisms are based on the generation of chlorine. After treatment, the effluents can be discharged to the environment after 6-12 h of electrolysis. Electrooxidation thus offers a promising method for removing the nutrients and non-biodegradable organic compounds in tannery wastewater.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.37-42
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• 2007

The biotransformation of monoterpenic agro-industrial wastes (turpentine oil and essential orange oil) was studied. More than 40 fungal strains were isolated from Brazilian tropical fruits and eucalyptus trees and screened for biotransformation of the waste substrates. Solid phase microextraction was used to monitor the presence of volatile compounds in the headspaces of sporulated surface cultures. The selected strains were submitted to submerged liquid culture. The biotransformation of R-(+)-limonene and ${\alpha},\;{\beta}-$ pinenes from the oils resulted in ${\alpha}-terpineol$ and perillyl alcohol, and verbenol and verbenone, respectively, as the main products. The selected strains were also placed in contact with ${\alpha}-$ and ${\beta}-$ pinenes standards. It was confirmed that verbenol, verbenone, and ${\alpha}-terpineol$ were biotransformation products from the terpenes. A concentration of 90 mg/L of verbenone was achieved by Penicillium sp. 2360 after 3 days of biotransformation.

• Journal of Ecology and Environment
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• v.29 no.4
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• pp.381-387
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• 2006

We analyzed the total yields and composition of essential oils in leaf extracts of Nepeta cataria by Gas Chromatography Mass Spectrometry (GC-MS). Thirty-six compounds representing 97.0% of total oil were detected. The major constituents of essential oils in Nepeta cataria were nepetalactone (90.9%), unidentified compound (Retention time 17.35; 1.82%), 1,8-cineol (1.49%), ${\beta}-caryophyllene$ (1.12%), and ${\beta}-pinene$ (1.078%). The volatile compounds in leaf extracts of N. cataria concentrated to nepetalactone ($88.83{\sim}93.33%$) remarkably. In the essential oil of N. cataria cis,trans-nepetalactone ($30.2{\sim}37.8%$) and cis,cis-nepetalactone ($31.5{\sim}37.0%$) were found as the main constituents. The effects of essential oil of N. cataria on the growth of six microorganisms (Bacillus cereus, B. subtilis, B. amyloliquefaciens, Escherichia coli, Staphylococcus aureus subsp. aureus, and Pseudomonas aeruginosa) were investigated. The essential oil of N. cataria had strong inhibitory effect on the growth of three fungal species (Bacillus cereus, B. subtilis, and B. amyloliquefaciens). The essential oil from N. cataria was found to have a low antimicrobial activity against Staphylococcus aureus subsp. aureus, while no activity were found against Escherichia coli and Pseudomonas aeruginosa. Results indicate the significant antimicrobial effect, which may be depended on the yield of nepetalactone.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.496-502
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• 2006

Off-flavors and unfavorable odors in tuna fish oil were successfully removed and identified using supercritical carbon dioxide extraction, while retaining variable compounds, polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Samples of oil were extracted in a 100 mL semi-batch stainless steel vessel under conditions which ranged from 8 to 20 MPa and $20\;to\;60^{\circ}C$ with solvent ($CO_{2}$) flows from 10 g/min. GC-MS was used to identify the main volatile components contributing to the off-flavors and odors which included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane, and octadiene. Analyses of oil extracted at $40^{\circ}C$, 20 MPa showed a 99.8% reduction in dimethyl disulfide. Other significant off-flavors identified were 2-methyl-butene, 3-hydroxy butanal and ethylbenzene.