• KSBB Journal
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• v.5 no.1
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• pp.81-85
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• 1990

Lignin was extracted from the rice straw by using the solvent mixture of buthyl alcohol and distilled water. And the experiment of vanillin production from extracted lignin was performed with the oxidation catalysts; CuO, Cu(OH)2 and CuSO4.5H2O. The optimum conditions of lignin extraction are the reaction temperature 12$0^{\circ}C$ and the mixture of 250mL buthyloloohol, 250mL, distilled water and 25g rice straw in the presence of 2.5g p-toluenesulfonic acid. The yield of vanillin from extracted lignin increased linearly with the increase of reaction temperature. And it increased with the order of Cu(OH)<$_2$ CuO$_4\cdot \;5H_2$Oas oxidation catalysts. The maximum yield of vanillin was 9% in the presence of 2.5%(w/v) CuSO$_4\cdot \;5H_2$O under the following conditions: temperature, 18$0^{\circ}C$; pressure, 13atm; pH 4.0 and reaction time, two hours.

• Applied Chemistry for Engineering
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• v.33 no.5
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• pp.538-544
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• 2022

One of the most exciting areas for the development of alternative fuels is the production of biodiesel. To reduce the cost of biodiesel production, in situ trans-esterification has been introduced to simplify the production process by enabling extraction and trans-esterification to occur at a single stage in the presence of a catalyst. In this study, we investigated the feasibility of using non-corrosive and environmentally receptive flying jet plasma as an alternative catalytic route for in situ tran-sesterification of castor bean seeds (CBS). Upon optimizing the reaction conditions, it is elucidated that applying a low ratio of methanol to seeds (≤6:1) has resulted in hindering the in situ trans-esterification and leading to insignificant conversion. The yield of esters has increased from 80.5% to 91.7% as the molar ratio rose from 9:1 to 12:1. Excess alcohol beyond the ratio of 15:1 was shown to have a negative impact on the yield of the produced esters, attributed to an increase in the biodiesel portion prone to dissolving in the co-product (glycerol). An increase in the reaction bulk temperature from 40 to 55 ℃ led to a higher ester content by 50%. Further increases in the bulk temperature beyond 55 ℃ did not affect yields. Regarding the reaction period, the results have shown that 3 h of reaction is adequate for a higher biodiesel yield. The quality of the biodiesel obtained has demonstrated that all physicochemical properties meet the ASTM D6751 specifications.

• Journal of Oriental Neuropsychiatry
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• v.33 no.3
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• pp.287-299
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• 2022

Objectives: The purpose of this study was to analyze the trend of natural product-based products for sleep improvement in Korean patents, to enhance the development and application of natural-products for sleep disorder in terms of Korean medicine. Methods: We collected patent data using the KIPRIS database and ScienceON database. Two authors independently screened patents that potentially met the criteria, and assessed full texts of screened patents for eligibility. Included patents were analyzed, quantitatively as well as qualitatively. Results: A total of 60 patents were selected 2008-July 2022. The number of patents have been on the rise since 2017, and reached 12 in 2018. Companies have registered the most patents, followed by the Industry-University Cooperation Foundation. Zizyphi semen (n=6), Lactuca sativa L. (n=5), Valeriana fauriei/officinalis (n=4), Poria cocos (n=4) were frequently used herbs among 60 patents. Twenty-one patents (35%) included medicinal herbs with sleep improving effects. Among 60 patents, alcohol extraction (70%) was mostly used, followed by water immersion (50%), and hot water extraction (48.3%). Conclusions: Analysis results showed that various Korean medicine herbs, are being used for natural-products for sleep disorder. The results will be helpful towards inventing new patents using Korean medicine, developing natural product extracts for sleep improvement, and extending the range of these products in clinical use.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.50-56
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• 2009

This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of the extracts were greatest in the order of water > 50% > 70% > 95% fermented ethyl alcohol, and the TPC of the 70% (26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms of DPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showed the highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the 70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.25-30
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• 1997

Volatile components of green tea were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. And ten headspace volatiles were compared with volatiles isolated by simultaneous distillation-extraction(SDE) method. A total of 99 components were identified in the green tea volatile components, from which 88 components were identified in the headspace volatiles, contained 20 alcohols, 30 hydrocarbons, 21 aldehydes, 10 ketones, 2 acids and 5 miscellaneous components. The major components were low boiling components, such as methyl butanal(3.1%), 1-penten-3-ol(5.48%), 2-penten-1-ol(2.89%), hexanal(5.77%), heptanal(1.90%), and ere 2,4-eptadienal(4.28%), linalool(2.27%), 2,6-dimethyl cyclohexanol(2.57%), $\alpha$-pinene(1.52%), caryophyllene(1.70%), and carbonyl compounds, such as $\alpha$-ionone(2.62%), $\beta$-ionone(2.98%), $\beta$-cyclocitral(2.0%). On the other hand SDE volatiles, from which 64 components were identified, contained 16 alcohols, 16 ydrocarbons, 15 aldehydes, 10 ketones, 3 acids and 4 miscellaneous components. The major components were alcohols, such as, benzyl alcohol(3.79%), linalool(9.52%), terpineol(2.16%), geraniol(2.75%), nerolidol(6.50%), ketones, such as $\alpha$-ionone(1.77%), $\beta$-ionone(4.80%), geranyl acetone(1.82%) and acids, such as hexanoic acid(1.45%), nonanoic acid(1.11%).

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.860-865
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• 1995

This study was conducted to extract and isolate the polysaccharides from buckwheat. Also the sugar composition of the polysaccharides was investigated. The soluble and indigestible polysaccharides were isolated from supernatant and residue after enzyme treatment of raw, roast and steam buckwheat. The yields of low molecular weight soluble polysaccharides(LMS-P: MW<10 Kda) and high molecular weight soluble polysaccharides(HMS-P: MW>10 Kda) were $74.9{\sim}84.2%$ and $5.5{\sim}9.4%$, respectively. The yields of indigestible polysaccharides were low molecular weight insoluble polysaccharides; $0.8{\sim}4.2%$, crude hemicellulose; $3.2{\sim}9.6%$, alcohol insoluble hemicellulose; $0.9{\sim}1.7%$, residue; $2.0{\sim}2.4%$, respectively. The free sugars were detected in the soluble polysaccharides and low molecular weight insoluble polysaccharides but were not detected in the crude hemicellulose, alcohol insoluble hemicellulose and residue. The protein of all fraction were detected and the content was $1.0{\sim}18.9%$. The main sugar of soluble polysaccharides was glucose and the indigestible polysaccharides were composed of glucose, arabinose, rhamnose, xylose, mannose and galactose.

• Food Science and Preservation
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• v.14 no.6
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• pp.702-708
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• 2007

The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).

• Food Science and Preservation
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• v.20 no.2
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• pp.207-214
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• 2013

This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-butanol, 1-octen-2-ol and benzene, and its relative concentration was shown to be 16.66%. The nonanal concentration was shown to have been reduced among the green-flavor components, but no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58%, accounting for the highest relative concentration. The amount of green-flavor components, except for 1-butanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99%, a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to be produced. A further study on the improvement of flavor in the production of oriental melon wine is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.481-489
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• 1994

Volatile flavor compounds in low salt-fermented anchovy pastes by adding koji(Koji), compared with Control, were analyzed by simultaneous steam distillation -solvent extraction /gas chromatography/mass spectrometry. Volatile compounds (106) were detected inboth samples during fermentation. Among these, 79 compounds were positively identified and were composed mainly of aldehydes, esters, alcohols, ketones, nitrogen-containing compounds, aromatic hydrocarbons, and furans. Aldehydes and esters were found higher amounts that other compounds in both samples. Alkylpyrazine, such as 2, 6-dimethylpyrzine, 2-ethyl-6-methylpyrazine, trimethylpyrazie, 2-ethyl-3, 5-dimethylpyrazine and tetramethylpyrazine, and also 2-phenylethanol were identified only in Koji.

• Journal of Environmental Science International
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• v.23 no.9
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• pp.1583-1591
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• 2014

PVA-D2EHPA/TOPO beads containing two extractants, di-(2-ethylhexyl) phosphoric acid (D2EHPA) and trioctylphoshine oxide (TOPO) were prepared for the removal of copper ions from aqueous solution. The prepared PVA-D2EHPA/TOPO beads were characterized by SEM and FT-IR. The removal characteristics of copper ions by PVA-D2EHPA/TOPO beads was investigated using batch and continuous systems. In batch experiments, the maximum removal capacity calculated from Langmuir isotherm model was 18.6 mg/g and the optimal pH was in the range of 4.5~6. The continuous experiments showed that the removal capacity of copper ions increased with increasing inlet copper ion concentrations and bed heights, but decreased with increasing inlet flow rates.