• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1053-1058
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• 1998

Volatile flavor compounds in salt fermented big eyed herring were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution anlaysis. A total of 44 volatile compounds were detected by GC/O analysis. Of these, 23 were positively identified, and composed of aldehydes(7), esters(5), ketones(4), sulfur containing compounds (3), aromatic hydrocarbons(2), alcohol(1) and nitrogen containing compound(1). Predominant odorants (Log3FD$\geq$5) in sample were ethyl butanoate(bubble gum /sweet candy-like), 3 methylbutyl butanoate (almond /nutty), 1 octen 3 one(earthy/mushroom like), (E,E) 2,6 nonadienal(roasted wheat/grainy), dimethyl trisulfide(soy sauce /cooked cabbage like), 2 acetylpyrazine(nutty/baked potato like) and unidentified compound(RI=1867, seaweed like).

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.1
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• pp.47-51
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• 2004

Ceramide III was prepared by the cultivation of Saccharomyces cerevisiae. Ceramide III was partitioned from the cell extracts by solvent extraction and analyzed by Normal Phase High Performance Liquid Chromatography (NP-HPLC) using Evaporative Light Scattering Detector (ELSD). We experimentally determined the mobile phase composition to separate ceramide III with NP-HPLC. Three binary mobile phases of n-hexane/ethanol, n-hexane/lsoprophyl Alcohol(IPA) and n-hexane/n-butanol and one ternary mobile phase of n-hexane/IPA/methanol were demonstrated. For the binary mobile phase of n-hexane/ethanol, the first mobile phase composition, 95/5(v/v), was step-increased to 72/23(v/v) at 3 min. In the binary mobile phase, the retention time of ceramide III was 7.87min, while it was 4.11 min respectively in the ternary system, where the mobile phase composition of n-hexane/IPA/methanol, 85/7/8(v/v/v), was step-increased to 75/10/15(v/v/v) at 3 min. However, in the ternary mobile phase, the more peak area of ceramide III was observed.

• Journal of Pharmacopuncture
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• v.13 no.1
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• pp.45-52
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• 2010

Objectives : This experimental study was performed to investigate the effectiveness of Fel Ursi Pharmacopunture solution(FUPS) manufactured by using alcohol/water extraction method. To identify the use of it as eyedrops, antibacterial test on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, and Candida albicans was performed. Methods : After treatment FUPS on bacterial species(Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, Candida albicans) which cause Keratitis, we investigated anti-bacterial effects of FUPS on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum, Candida albicans in terms of measuring MIC and size of inhibition zone respectively. Results : After FUPS was treated, significant changes of MIC on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum and Candida albicans were not observed at all. Conclusions : The present study suggests that FUPS doesn't have anti-bacterial effects on Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, Aspergillus niger, Fusarium oxysporum and Candida albicans which cause Keratitis. Perhap These results recommend that FUPS doesn't have anti-bacterial effects but have other mechanism which suppress inflammation.

• Journal of Environmental Science International
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• v.16 no.8
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• pp.995-999
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• 2007

This study assessed the characteristics of emission and cell toxicology of Methylethylketone(MEK) in ambient air of industrial area. MEK is produced by the oxidation of sec-butyl alcohol and used as the solvent for making ink, printing, coating of film, bonding material and drug extraction. The MEK concentrations in the ambient-air of industrial area in Gimhae City was detected in the range of $25.4{\sim}1,580{\mu}g/m^3$ with an average $297.4{\mu}g/m^3$. The concentration of MEK showed a descending tendency from April to August followed by its increased tendency since then. The effects of MEK on the human lung cancer A549 cells was examined by the generation of Reactive Oxygen Species(ROS) and cytotoxicity. The range of MEK concentration detected in the area induced ROS generation affecting the oxidation state with a little effects on the viability of the cells.

• Toxicological Research
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• v.31 no.3
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• Microbiology and Biotechnology Letters
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• v.27 no.3
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• Analytical Science and Technology
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• v.15 no.1
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• pp.26-30
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• 2002

In order to determine the contents of ethyl carbamate in Korean traditional alcoholic beverages and general beverages, GC/MS-SIM method was used after extraction of beverages with dichloromethane. The contents of ethyl carbamate in Korean traditional alcoholic beverages, non-distilled alcohol, and whisky were detected in the range of $4.6-50.2{\mu}g/L$, $27.8-45.4{\mu}g/L$, and $24.8-55.1{\mu}g/L$, respectively. The recoveries were ranged from 83.3 to 104.8 %. The values of relative standard deviation were ranged from 1.8 to 14.8 % and the detection limit was $0.3{\mu}g/L$.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.180-183
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• 2007

Cytoprotective ability of polysaccharides isolated from different edible mushrooms was investigated on the 7-ketocholesterol-induced damaged cell line. Polysaccharide extracts from six different edible mushrooms-Flammulina velutipes, Peurotus ostreatus, Lentinus edodes, Agrocybe aegerita, Agaricus blazei, and Cordyceps militaris- were prepared by hot water extraction and alcohol precipitation. Cytoprotective ability was evaluated by measuring the viable cells of the normal embryonic liver cell line (BNL CL. 2) in the presence of 7-ketocholesterol. At $80\;{\mu}g/mL$ of 7-ketocholesterol, cytotoxicity was very high with a loss of 98% of viable cells after 20 h of incubation. With the addition of $200\;{\mu}g/mL$ of each polysaccharide isolate to the cell line containing $80\;{\mu}g/mL$ of 7-ketocholesterol, polysaccharide isolates from both Flammulina velutipes and Peurotus ostreatus could significantly inhibit the 7-ketochoelsterol-induced cytotoxicity in the cells. But other polysaccharide isolates were not effective in inhibiting cell damage caused by the oxLDL-induced cytotoxicity.

• Applied Biological Chemistry
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• v.32 no.2
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• pp.143-147
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• 1989

The volatile compounds of McIntosh apples were separated and identified at the stage of climacteric maximum. 21 compounds were identified from head space method and classes of that were 13 kinds of esters, 6 of alcohols, an aldehyde and a ketone. From simultaneous steam distillation-extraction method, 37 compounds were identified and classes of that were 20 kinds of esters, 14 of alcohols, 2 of aldehydes and a ketone. Esters were the most abundant flavor component in the both methods and next was alcohols.