• YAKHAK HOEJI
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• v.50 no.2
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• pp.136-143
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• 2006

Roots of Scutellaria baicalensis have been used for fever remedy; diuresis, antiphlogistic. For the investigation of the active component from aerial parts of Scutellaria baicalensis, MeOH extracts from aerial parts of Scutellaria baicalensis were suspended with $H_2O$, and partitioned by $CHCl_3$. In order to investigate the efficacy of antioxidative activity the activity guided fraction and isolation of physiologically active substance were peformed. Its $H_2O,\;30\%,\;60\%$ MeOH and MeOH fractions were examined on antioxidative activity using DPPH method and TBARS assay; It was revealed that $30\%\;and\;60\%$ MeOH fractions have significant anti-oxidative activity. its fractions testing type I allergy, compound 48/80 induced systemic anaphylaxis was applied. As a result, compared with reference (cromolygate), these fraction significantly inhibited systemic anaphylaxis by $71\%\;and\;57\%$, respectively. From $30\%,\;60\%$ MeOH fraction, five compounds were isolated and elucidated apigenin 6-C-${\alpha}$-L-arabinopyranosyl-8-C-${\beta}$-D-glucopyranoside (isoschaftside, I), scutellarein 7-O-${\beta}$-D-glucuronopyranoside (scutellarin, II), apigenin 7-O- ${\beta}$-D-glucuronopyranoside (III), isoscutellarein 8-O-${\beta}$-D-glucuronopyranoside (IV), kaempferol 3-O-${\beta}$-D-glucopyranoside (V) through their physicochemical data and spectroscopic methods. We measured radical scavenging activity with DPPH method and anti-lipid peroxidative efficacy on human LDL with TBARS assay. [$I] showed antioxidant activities in order. Type I allergy compound 48/80 induced systemic anaphylaxis was applied. $[V inhibited systemic anaphylaxis in order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1079-1085
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• 2013

This study investigated how different amounts of omija fruit (Schisandra chinensis) juice concentrate (0~5%) in sauces affect perceived sensory and quality characteristics. Sauce samples were subjected to chemical analysis for different quality parameters such as Brix, reducing sugars, total phenolic compounds, alpha-amylase inhibition, and alpha-glucosidase inhibition activity. A decrease in pH values was observed with increasing concentrate percentage. As for color, the more concentrate added, the more the L value decreased and other values ($a^*$, $b^*$ and ${\Delta}E$ values) increased. Hypoglycemic effect, as determined by alpha-glucosidase, valuably increased in 4% juice concentrate. As the percentage of concentrate increased, the chemical component values also increased. Significant differences were observed between sauce samples in the sensory evaluation, with the highest overall acceptance being sauce containing 4% juice concentrate. When evaluated with marinated chicken breasts, sauce containing 5% juice concentrate achieved the maximum score.

• Journal of Ginseng Research
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• v.35 no.4
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• pp.487-496
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• 2011

Good manufacturing practice (GMP)-based quality control is an integral component of the common technical document, a formal documentation process for applying a marketing authorization holder to those countries where ginseng is classified as a medicine. In addition, authentication of the physico-chemical properties of ginsenoside reference materials, and qualitative and quantitative batch analytical data based on validated analytical procedures are prerequisites for certifying GMP. Therefore, the aim of this study was to propose an authentication process for isolated ginsenosides $Rb_1$ and $Rg_1$ as reference materials (RM) and for these compounds to be designated as RMs for ginseng preparations throughout the world. Ginsenoside $Rb_1$ and $Rg_1$ were isolated by Diaion HP-20 adsorption chromatography, silica gel flash chromatography, recrystallization, and preparative HPLC. HPLC fractions corresponding to those two ginsenosides were recrystallized in appropriate solvents for the analysis of physico-chemical properties. Documentation of the isolated ginsenosides was made according to the method proposed by Gaedcke and Steinhoff. The ginsenosides were subjected to analyses of their general characteristics, identification, purity, content quantitation, and mass balance tests. The isolated ginsenosides were proven to be a single compound when analyzed by three different HPLC systems. Also, the water content was found to be 0.940% for $Rb_1$ and 0.485% for $Rg_1$, meaning that the net mass balance for ginsenoside $Rb_1$ and $Rg_1$ were 99.060% and 99.515%, respectively. From these results, we could assess and propose a full spectrum of physicochemical properties for the ginsenosides $Rb_1$ and $Rg_1$ as standard reference materials for GMP-based quality control.

• Food Science and Preservation
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• v.8 no.3
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• pp.331-337
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• 2001

The oxidative stability of tallow heated was studied by different frying condition (temperature 130, 150, and 180$^{\circ}C$;heating time, each 10hours per day, total 240hrs). Changes of physicochemical parameters such as acid value, peroxide value, iodine value, dielectric constant, content of polar components and polymer, refractive index, smoke point, viscosity and color changes in tallow heated were also measured. Acid value, dielectric constant, refractive index, viscosity, and content of polar component and polymer increased as the tallow was heated longer, whereas iodine value and smoke point decreased and peroxide value was increased and decreased repeatedly. These parameters changed to a greater extent as the heating temperature went up. The color became darkened with the increase of red and yellow values during heating. The decree of coloration was proportional to heating temperature.

• Journal of Microbiology and Biotechnology
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• v.22 no.1
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• pp.1-12
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• 2012

The present study examines the effects of 30 mg/kg butachlor on the cyanobacterial diversity of rice fields in Eastern Uttar Pradesh and Western Bihar in India. A total of 40 samples were grouped into three classes [(i) acidic, (ii) neutral, and (iii) alkaline soils], based on physicochemical and principle component analyses. Acidic soils mainly harbored Westillopsis, Trichormus, Anabaenopsis, and unicellular cyanobacteria; whereas Nostoc, Anabaena, Calothrix, Tolypothrix, and Aulosira were found in neutral and alkaline soils. Molecular characterization using 16S rRNA PCR and DGGE revealed the presence of 13 different phylotypes of cyanobacteria in these samples. Butachlor treatment of the soil samples led to the disappearance of 5 and the emergence of 2 additional phylotypes. A total of 40 DGGE bands showed significant reproducible changes upon treatment with butachlor. Phylogenetic analyses divided the phylotypes into five major clusters exhibiting interesting links with soil pH. Aulosira, Anabaena, Trichormus, and Anabaenopsis were sensitive to butachlor treatment, whereas uncultured cyanobacteria, a chroococcalean member, Westillopsis, Nostoc, Calothrix, Tolypothrix, Rivularia, Gloeotrichia, Fischerella, Leptolyngbya, and Cylindrospermum, appeared to be tolerant against butachlor at their native soil pH. Butachlor-induced inhibition of nitrogen fixation was found to be 65% (maximum) and 33% (minimum) in the soil samples of pH 9.23 and 5.20, respectively. In conclusion, low butachlor doses may prove beneficial in paddy fields having a neutral to alkaline soil pH.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.40 no.4
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• pp.346-353
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• 2012

The Laser-Induced Breakdown Spectroscopy (LIBS) has great advantages as an analytical technique, namely real-time analysis without sample preparation, ideal for mobile chemical sensor for space exploration. The LIBS plasma characteristics are strongly dependent on the surrounding pressure. In this study, seven types of target (C, Ti, Ni, Cu, Sn, Al, Zn) were investigated for their elemental lifetime. The target was located in vacuum chamber which has the pressure range of 760 to $10^{-5}$ torr. As the pressure is decreased, the elemental lifetimes of carbon and titanium declined, while all other targets showed increased lifetimes until reaching 1 torr and declined with continued pressure decrease. The boiling point and electronegativity amongst the physicochemical properties of the samples are used to explain this peculiarity.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.928-934
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• 2007

Physiochemical properties, such as yield and molecular weight distribution of polysaccharide fractions, of polysaccharides in the enzymatic hydrolysates of purslane were investigated and characterized. A higher amount of micro nutrients, such as potassium (9,413 mg/100 g), phosphorus acid (539 mg/100 g), leucine, alanine, lysine, valine, glycine, and isoleucine, was present in whole purslane. The yield of water soluble polysaccharides (WSP) was 0.29, 7.01, and 7.94% when extracted using room temperature water (RTW), hot-water (HW), and hot temperature/high pressure-water (HTPW), respectively, indicating that HW or HTPW extraction may be effective to obtain WSP from purslane. The average ratio of L-arabinose:D-galactose in the WSP was 37:49, 34:37, and 27:29, when extracted using RTW, HW, and HTPW, respectively. These results indicate that water was a suitable extraction solvent for preparation of the arabinogalactan component of whole purslane. A higher yield and total carbohydrate content was obtained by using Viscozyme L instead of Pectinex 5XL during extraction of the WSP, which indicates that enzymatic treatment of purslane may be an effective method to control the Mw of polysaccharides. Finally, it was confirmed that Viscozyme L is a suitable enzyme for the hydrolysis and separation of polysaccharides obtained from purslane.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.260-266
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• 2013

The study was carried out to determine the gel pasting properties of barley (Hordeum vulgare L. cv. Geoncheonheugbori) as affected by different proton beam irradiation. The ${\lambda}max$, blue value, and amylose content were significantly associated with increasing proton beam irradiation. The pasting time in barley flour irradiated with proton beam ranged 0.09 to 0.16 min shorter than nonirradiated barley flour. Gel pasting temperature ranged 57.4 to $60.5^{\circ}C$. Gel pasting temperature in barley flour decreased with increasing proton beam irradiation. Proton beam irradiation caused a significant decrease in the onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy change (${\Delta}H$). Gelatinization range (R) in barley starch was more broaden than that of non-irradiated barley starch. Barley starches gave the strong diffraction peak at around $2{\Theta}$ values$15^{\circ}$, $18^{\circ}$, $20^{\circ}$, and $23^{\circ}$ $2{\Theta}$. Peak intensity tended to increase with increased proton beam irradiation. The granule crystallinity is closely associated with decreased amylose and increased amylopectin component. The crystallinity degree of barley starch irradiated with proton beam was significantly increased and it ranged from 24.9 to 32.9% compared to the non-irradiated barley starches. It might be deduced that proton beam irradiation causes significant changes of properties of starch viscosity in rice, especially at high irradiation of proton beam.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.431-437
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• 2015

In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.213-219
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• 2018

This study was performed to determine the optimal time of harvest for ramie leaves with the two varieties (Seocheon Seobang and Seoncheon Baekpi) by comparison of physiological activity and physicochemical characteristics. The crude protein, minerals, ascorbic acid, folate, chlorophyll, ACE inhibitory activity and AChE inhibitory activity were determined. The amount of crude protein in ramie leaf, which was collected in Seocheon-gun, Chungcheongnam-do, grew up steadily from early May to September. The content of calcium in was higher in Baekpi than in Seobang. Seobang displayed its highest value of 3,569.90 mg% in September, while Baekpi displayed its highest value of 3,163.84 mg% in October. Although, folate and vitamin C contents in the two varieties were slightly different, they were higher as the growth date grew in October. The highest value of chlorophyll content was observed in October, which was later in the vegetative state. ACE inhibitory activity and AChE inhibitory activity appeared to be higher in Baekpi than in Seobang. Between June and August, ACE inhibitory activity was highest in Baekpi variety.