• Korean Journal of Pharmacognosy
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• v.26 no.2
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• pp.175-178
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• 1995

The study was conducted to investigate the effect of cultivation area with different sea levels on essential oil in the root of Valeriana fauriei var. dasycarpa Hara (Valerianaceae). The total content of the essential oil was not different in various cultivation area, however, its composition varied. The major components were bornyl acetate and sesquiterpene alcohol in three cultivation areas. Among the valepotrate components known as major active components in Europe and Nepal valerian, valtrate was detected in a small amount, but the quantity was not changed.

• Korean Journal of Medicinal Crop Science
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• v.4 no.2
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• pp.109-113
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• 1996

This study was conducted to know the effect of cultivation area with different sea levels on essential oil content and its composition and content of major active compounds in Valerian fauriei var. dasycarpa HARA and Valerian officinalis L. The total contents of essential oil were not different according to the locality in both valerian, however, its compositions were varied. The major components in V. fauriei were detected bornyl acetate and sesquiterpene alcohol in three cultivation areas. The major compounds were borneol, borney acetate, ${\beta}\;-sesquiohellandrene$ in V. officinalis other. Among the valepotrate components known as major pharaceutically active components in Europe and Nepal valerian, valtrate was detected in a small amount in V. fauriei, but its quantity was not changed according to the cultivation area.

• Microbiology and Biotechnology Letters
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• v.28 no.5
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• pp.303-308
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• 2000

The character-istics of the volatile flavor components of traditional Korean Nuruk produced by Aspergillus oryze NR 3-6 and Penicillium expansum NR 7-7 were investigated. Volatile flavor of Nuruk was identified twenty-one components by gas chromatography-mass spectronmeter. Major flavor components were alkanes such as tridecan, tetradecan, penta-decane, hexadecane, heptadecane, octadecan, undecane, and dodecane.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.375-379
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• 1999

Volatile components of Cornsilk(Zea mays L.) were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. A total of 44 components were identified in the cornsilk volatile coponents including 9 alcohols 7 aldehydes and ketones 14 terpenes and terpene alcohols 3 pyrazines 5 hydrocarbons and 6 miscellaneous components. The major components were 2-propanol(8.08%) pen-tanol(1.82%) hexanol(2.86%) hexanal(3.68%) heptanal(7.40%) nonanal(7.93%) decanal (2.04%) $\alpha$-copaene(2.20%) limonene(1.68%) $\alpha$-selinene(1.03%) $\beta$-selinene(1.03%)

• The Journal of Korean Medicine
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• v.19 no.1
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• pp.19-26
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• 1998

The purpose of present study is to clarify the differences between EIslwitzia Ciliata (Thunb.) Hylander(향유) and Elsholtzia splendens Nakai ex F. Maekawa (꽃향유) for standardization and the proper usage as medicinal herbs. The major ingredients of both species were isolated by distillation and extraction. The qualitative and quantitative analyses of major distillates were carried out by the use of GC/MS. There was a significant difference between the components of Elsholtzia ciliata and Elsholtzia splendens in the aspects of major components. Several common ingredients were identified as linalool, cumene, elsholtzia ketone, naginata ketone isomer, naginata ketone, myristicin, and sesquiterpene alcohol. Comparison between Elsholtzia. ciliata and Elsholtzia splendens was done in the aspect of major compounds. Myristicin (33.7%) has been shown to be the major component in Elsholtzia ciliata whereas naginata ketone isomer (26.1%) was believed to be a major ingredient in Elsholtzia splendens. The elsholtzia ketone was also one of the major differentiating factors between Elsholtzia splendens and Elsholtzia ciliata, and the quantity is 15.1% in Elslwltzia splendens compared to 2.87% in Elsholtzia ciliata. Moreover, in the Elsholtzia splendens, 4- vinylguaiacol and isoosmorhizole were absent, but both compounds were present in the EIsholtzia ciliata.

• Journal of Ginseng Research
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• v.8 no.1
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• pp.22-31
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• 1984

Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer.) were studied. Steam distillate of fresh ginseng was extracted with ethyl ether and the extract was separated into four fraction: neutral, phenolic, acidic and basis fractions. The ethyl ether concentrates and neutral fraction were analyzed by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Major flavor components of fresh ginseng were predominantly mono(n +2) and sesquiterpenes(n +3) in over two hundred constituents. Of these, 28 were newly identified in volatile flavor components of fresh ginseng by GC-MS.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.20-25
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• 1994

The volatile components were extracted from root of Cnidium officinale M. by SDE(Simultaneous steam distillation and extraction) apparatus and analyzed by GC/M.5 and GC retention index matching. The experimental results revealed the presence of over 22 volatile components. Major components were cnidilide (35.1%), neocnidilids (13.4%), ligustilide (23.2%). The essential oils were separated by silica gel column chromatography(Merck 70-230mesh), and 4 fractions among 12 fractions separated had a, good aroma character.

• Journal of Microbiology and Biotechnology
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• v.19 no.12
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• pp.1590-1595
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• 2009

Alternative methods for controlling bacterial endospore contamination are desired in a range of industries and applications. Attention has recently turned to natural products, such as essential oils, which have sporicidal activity. In this study, a selection of essential oils was investigated to identify those with activity against Bacillus subtilis spores. Spores were exposed to 13 essential oils, and surviving spores were enumerated. Cardamom, tea tree, and juniper leaf oils were the most effective, reducing the number of viable spores by 3 logs at concentrations above 1%. Sporicidal activity was enhanced at high temperatures ($60^{\circ}C$) or longer exposure times (up to 1 week). Gas chromatography-mass spectrometry analysis identified the components of the active essential oils. However, none of the major oil components exhibited equivalent activity to the whole oils. The fact that oil components, either alone or in combination, did not show the same level of sporicidal activity as the complete oils suggested that minor components may be involved, or that these act synergistically with major components. Scanning electron microscopy was used to examine spores after exposure to essential oils and suggested that leakage of spore contents was the likely mode of sporicidal action. Our data have shown that essential oils exert sporicidal activity and may be useful in applications where bacterial spore reduction is desired.

• Journal of Ginseng Research
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• v.13 no.1
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• pp.66-70
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• 1989

The specific growth rate was investigated to find the of(emits of major ginseng components in fractions extracted by several solvents on the growth of Candida parapsilosis. The cell proliferation of C. purapsilosis was inhibited by fraction A(hexane soluble components), while enhanced by fraction B(Et2O soluble components), C(AcOEt soluble components), E and F(dialysis outer and inner extract). The additive stimulant effect of cell proliferation was exerted by fraction D(crude saponinE) and B, C or E.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.586-592
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• 1999

Microwave assisted extraction(MAE) is known as a more environmental friendly process with economic advantages in terms of less time, less solvent, less energy and less wastes than the current time consuming reflux method. It was applied to develop a rapid extraction method for soluble ginseng components that are major materials used for the processing of ginseng products. In a comparative study between pre established MAE(ethanol 60%, power 80 W, process time 4 min$\times$5) and current extraction method(ethanol 80%, temp. 85oC, time 8 hr$\times$5), MAE was more efficient than the current method to obtain an extract yield(soluble solid), but it was insufficient to extract individual ginsenosides, total phenols, reducing components and acidic polysaccharides. MAE with 80% ethanol by 5 times showed, however, that its extraction efficiency on soluble solid, crude saponin, major ginsenosides, and the other components was equal or superior to that of the current method, indicating that ethanol concentration is one of the critical parameters influencing the MAE process. The quality of ginseng extracts from MAE was assured by evaluating the corresponding standards and by comparing TLC and HPLC patterns with the control.