• Food Science and Preservation
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• v.16 no.1
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• pp.122-127
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• 2009

This study was to separate wild yeast from the Houttuynia Cordata Thunb(HC) extracts fermented in traditional way and investigate the characteristics of fermentation from the HC extracts. As a result, the longer the cultivation time, the more the contents of alcohol in $15^{\circ}Brix$ sugar solutions increased. When it reached to 90 hours since it cultivated, it ranked HCE 12%, HCD 11.2%, and HCA 10.5% in order. As for HCF, HCG, HCB, and HCC), this study has shown that the contents of alcohol were from 7.5% through 8.5%. As a result of selecting germ strains like HCE and HCD with the highest alcohol-genicity in the sugar solutions as separated yeast from HC and of comparing and reviewing the existing Saccharomyces germ strains and fermentation power in the medium of HC(Juice extraction of HC : Distilled water(1:1), this study has found out that 'pH' decreased from $4.09{\sim}4.12$ before fermentation through $3.57{\sim}3.78$ after fermentation. And, the sugar concentration decreased from $15.00{\sim}15.19^{\circ}Brix$ through $7.75{\sim}9.57^{\circ}Brix$ before fermentation. Also, the acid value increased from $0.138{\sim}0.210%$ before fermentation through $0.282{\sim}0.45%$ after fermentation. In addition, as the contents of alcohol became $3.6{\sim}4.6%$ after fermentation, isolates HCD and HCE from HC had higher value rather than ones of DJ97, YJK, R12, and RCY separated from persimmons, apples, and grapes. The result value of color was minimum $4.75{\pm}1.44$ and maximum $6.85{\pm}1.63$, and HCE marked the highest record among the items of sensory evaluation. The overall acceptability was in normal level like minimum $3.95{\pm}1.17$ and maximum $5.00{\pm}1.41$. It is considered as it could lower sensory evaluation because the acceptability of flavor was not satisfied. After all, the significance(p<0.05) among the germ strains was not recognized in aspects of color, flagrance, flavor, and overall acceptability.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.8
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• pp.4175-4179
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• 2016

Background: Oral cavity cancer (OCC) is one of the most common cancers worldwide. No studies have reported on the prevalence and epidemiologic risk factors of oral premalignant lesions (OPLs) in Thailand. The purpose of this study was to investigate the prevalence of OPLs and associated factors in Roi Et Province, Thailand. Materials and Methods: To investigate the prevalence of OPLs, a cross-sectional descriptive study was conducted in which 2,300 subjects over 40 years of age were recruited and screened for the prevalence of OPLs. To identify factors associated with OPLs, a matched case-control study was used in which the subjects were 102 cases with OPL and 102 matched controls without OPLs. The studies were conducted in Roi Et Province during the period 1 February, 2014, to 30 April, 2014, and the data were collected by the use of a structured interview questionnaire and by extraction of information from medical records. Data analyses involved the use of descriptive statistics, McNemar's test, and conditional logistic regression. Results: The overall prevalence of OPLs was 3.8%, and no-one was diagnosed with more than one type of OPL. The factors found to be associated with a statistically significant higher risk of an OPL were betel nut chewing, smoking, and alcohol consumption. The associations with these factors were strong, especially for betel nut chewing and smoking. Conclusions: The habits of betel nut chewing, smoking, and alcohol use are confirmed as factors associated with OPLs in a population of Roi Et Province, Thailand. Campaigns to reduce such risk healthy behaviour are needed, but whether any actual decrease will prevent the eventual transformation of an OPL into an OCC remains an open question.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.157-163
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• 1987

Changes in the odor components of Sergia Lucens during fermentation were studied by simultaneous distillation and extraction method. Forty seven components were identified by GC and GC-MS. Major cooked odor components of raw material were alkyl pyrazines and thialdine. Alkyl pyrazines, furfuryl alcohol, isoamyl alcohol and sulfide compounds, such as dimethylsulfide and dimethyltrisulfide increased during the period of fermentation. On the other hand, thialdine content decreased as the period of fermentation was extended. Sensory evaluation of cooked Sergia Lucens odor was carried out by GC-sniff analysis. The odors of GC effluents at the sniffing port were sniffed in order to find out the key compound of cooked Sergia Lucens odor components. The results of the GC-sniff analysis indicated that 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine had dried or roast shrimp-like odor and thialdin had dried small sardine-like odor. The result showed that pyrazines and thialdine could play an important role in the formation of cooked Sergia Lucens odor.

• Clean Technology
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• v.26 no.2
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• pp.91-95
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• 2020

A new eco-friendly synthetic method for N-hydroxysuccinimide (NHS), widely used in the pharmaceutical and fine chemical industries, is developed. Conventional synthesis method yields NHS of about 70% after its reaction with NH₂OH to succinic acid. In this method, NHS can be obtained using low-cost succinic acid, but a great deal of solvents are required as an extraction method to purify NHS, while the work-up process is complicated, resulting in low yield. In addition, there is a safety risk due to the high reaction temperature for commercial production, and it is not economical due to the high cost of production from the generation of much waste because of an acid catalyst and the use of various solvents. In order to make up for this shortcoming, this study used succinic anhydride as a raw material under low temperature reaction and developed a new eco-friendly industrial synthesis method using isobutyl alcohol for a single solvent and non-catalytic reaction. The economic evaluation confirms that there is a cost reduction effect of about 20%. In the future, based on this result, studies may establish a commercial production technology through scale-up research and proceed with foreign technology transfer.

• Food Science and Preservation
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• v.23 no.7
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• pp.977-988
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• 2016

The volatile flavor compounds in five Jeju citrus fruit varieties (Cheonhyehyang, Hallabong, Jinjihyang, Hwanggeum hyang and Redhyang) were extracted by simultaneous distillation-extraction (SDE) using solvent mixture of n-pentane and diethyl ether (1:1, v/v) and analyzed by using gas chromatography-mass spectrometry (GC-MS). The number of aroma compounds were identified with : 104 (4,939.77 mg/kg) in Cheonhyehyang, 98 (3,286.38 mg/kg) in Hallabong, 105 (3,317.56 mg/kg) in Jinjihyang, 102 (4,293.39 mg/kg) in Hwanggeumhyang, and 108 (4,049.94 mg/kg) in Redhyang. The detected main volatile compounds were; limonene, sabinene, ${\beta}$-myrcene, ${\alpha}$-pinene, ${\beta}$-pinene, linalool, 4-terpineol, ${\alpha}$-terpineol, (E)-${\beta}$-ocimene and ${\gamma}$-terpinene. Among the identified volatiles compounds, ethyl-benzene, nonanol, 1-p-menthen-9-al, (E)-isocarveol, methyl salicylate, ${\alpha}$-terpinen-7-al, perilla alcohol, and ethyl-dodecanoate were detected in Cheonhyehyang. only Furthermore, ${\beta}$-chamigrene and ${\alpha}$-selinene were in Hallabong only; 3-hydroxybutanal, (E)-2-nonenal, isoborneol, octyl acetate, (E)-2-undecenal, ${\beta}$-ylangene and guaia-6,9-diene in Jinjihyang. ${\rho}$-Cymenene, ${\beta}$-thujone, selina-4,11-diene and (E,E)-2,6-farnesol in Hwanggeumhyang only; and ${\rho}$-cymen-8-ol, bornyl acetate, carvacrol, bicycloelemene, ${\alpha}$-cubebene and 7-epi-${\alpha}$-selinene in Redhyang only. This study confirmed the differences in composition and content of volatile aroma components in five varieties of Jeju citrus fruits.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.548-552
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• 2005

Volatile fragrance components in 5 kinds of Korean native Lilium were investigated and compared. The volatile components were extracted by SDE (simultaneous steam distillation and extraction) and identified by CC and GC-MS. As a result of the analysis of volatile aromatic ingredient of L. leichtlinii var. tigrinum Nickels., L. concolor var. parthneion Bak., L. tsingtauense Gilg., L. hansonii Leichtl., and L. amabile Palibin., using frozen materials, 60 kinds of volatile compound were identified, which were 28 aldehydes, 9 ketones, 8 alcohols, 5 esters, 5 acids, 3 furans and 2 others. The GC patterns of the aroma components of all samples resembled but the peak areas were different according to species, though all of them are Korean native Liliums.

• Applied Chemistry for Engineering
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• v.34 no.3
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• pp.252-257
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• 2023

In this study, to replace phthalate-based plasticizers known as endocrine disruptors, compounds as plasticizer candidates were synthesized by using alcohols containing rings and fatty acids extracted from animal and vegetable oils, and their properties as plasticizers, including their plasticization efficiency, were evaluated. Nine compounds synthesized by esterification of fatty acids (caprylic acid, capric acid, lauric acid) and alcohols (solketal, benzyl alcohol, cyclohexanol) were identified by ¹H-NMR. The nine synthetic compounds were evaluated for their plasticity by adding them to PVC resin, and compared with the commercial plasticizers DEHP, DINCH, and ESO. According to the results, plasticization efficiency was 0.96 to 1.02 times higher than DEHP, 0.94 to 0.98 times higher than ESO, and 1.05 to 1.10 times higher than DINCH. Thermal stability was somewhat lower than that of DEHP and DINCH, but showed better results than ESO. The results of the solvent extraction test showed that both aqueous and oily solvents showed higher values than DEHP and DINCH but showed similar or superior properties to ESO.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.2
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• pp.135-142
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• 2012

Exchangeable cations are often overestimated especially in salt-affected soils due to the presence of high levels of soluble ions in soil solution. Thus, quantitative analysis of the soil exchangeable cation based on ammonium acetate extraction method {(Exch. Cation)$_{total}$} requires additional process to remove the free ions (pre-washing) in soil with distilled water or alcohol {(Exch. Cation)$_{pw}$} or subtraction of the soluble ion contents from the total exchangeable cations {(Exch. Cation)$_{ref}$}. In this research, we compared the three different methods for the determination of exchangeable cations in soils affected by different types of salt accumulation such as the soils from upland, plastic film house, and reclaimed tidal land. In upland soils, non-saline and non-sodic soils, the regular ammonium acetate extraction method did not have any problem to determine the content of exchangeable cations without any additional process such as the pre-washing method or the subtraction method. However, the contents of exchangeable cations in the salt-affected soils might be determined better with the pre-washing method for the plastic film house soils and with the subtraction method for the reclaimed tidal land soils containing high Na.

• Food Science and Preservation
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• v.20 no.6
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• pp.846-853
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• 2013

We investigated the effect of the cell-wall-degrading enzyme and its skin contact time on the brewing characteristics of Cheongsoo grape. The easy of juice extraction was excellent at the cell-wall-degrading enzyme and skin contact treatments, and the aroma was best after five days of skin contact treatment. Furthermore, the juice yields of the Chengsoo grape were more dramatically increased by the cell-wall-degrading enzyme and skin contact treatments than by the control. The data on the pH, total acidity, and soluble solids did not significantly differ among the treatments, and the pH range from 3.1 to 3.4; the total acidity from 0.5% to 0.6% (as tartaric acid); and the soluble solids, from 6.7 to 7.1 $^{\circ}Brix$. The alcohol content of cell-wall-degrading enzyme treatment was highest with 13.3%. The total polyphenol was gradually increased with the longer skin contact time, and was highest after 10 days of skin contact treatment, at 306.4 mg/L. The main organic acids detected in the Cheongsoo wine were malic and tartaric acid, and citric, succinic and lactic acid were also detected. Our results show that the cell-wall-degrading enzyme and skin contact treatments were better in terms of the easy of juice extraction and significantly increased the juice yield and the volatile compound of the Cheongsoo wine.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.971-976
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• 1999

Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of pectin from pear pomace because EPG produces pectin by solubilizing protopectin. The content of total galacturonic acid in water-alcohol insoluble pectin (WAIP) was determined as 34.6%. Pear pomace was solubilized by using EPG, with regarding reaction pH, temperature, time and ratio of enzyme to substrate in order to find optimum condition. While the yield by an acidic treatment was 6.2%, the maximum yield by an enzymatic treatment was 23.4% under the extraction condition of pH 7.8, $60^{\circ}C$, 36 hr and 1/10 of enzyme/substrate. At this condition, the purity and methoxyl content of enzyme-extracted pectin were, respectively, 34.7% and 0.7%, while those of acid-extracted pectin were, respectively, 71.1% and 5.0%. Meanwhile, the average molecular weight of pectin extracted by the enzymatic method was $2.5{\times}10^{3}$ while that of acid-solubilized pectin was $8.4{\times}10^{3}$.