• Applied Biological Chemistry
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• v.47 no.3
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• pp.315-320
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• 2004

The aim of this study was to develop an activator, 3-10 kDa fraction from radish water extracts, that will improve the intestinal function and bowel movement in the colons. Radish water extracts were investigated for their intestinal function effects according to the charcoal meal transit method, employing Balb/c mice: also, their anti-constipation activities were compared utilizing the loperamide-induced constipation method, employing SD rats. The result suggested that the effects of the charcoal meal transit increased remarkably in radish water extract administrated rats in comparison to loperamide administrated rats. Futhermore, the effects of various solvent extracts of radish on charcoal meal transit in Balb/c mice increased remarkably in radish water fraction administrated rats than in different solvent fraction administrated rats. Radish extraction was tested and isolated into 4 groups: below 3 kDa, 3-10 kDa, 10-300 kDa, and over 300 kDa. 3-10 kDa was the most effective on the intestinal function and bowel movement in the colons; also, 3-10 kDa fraction of radish water extraction was found to be the most effective charcoal meal transit. The dry weight and moisture content of feces remarkedly increased in the 3-10 kDa administrated rats group than in the loperamide only group. Experimental results revealed that 3-10 kDa fraction of radish water extract was the most effective on the intestinal function and bowel movement was the crypt epithelial cells that contained more MUC2 in the 3-10 kDa administrated group than the loperamide only group: in addition, the thickness of mucus layer stained with alcian blue was significantly thicker in 3-10 kDa administrated rats than in loperamide administrated rats. Crypt epithelial cells secreted more MUC2 in the 3-10 kDa administrated group than the loperamide only group and the stained cells clearly showed the MUC2 with antibody Biogenex AM358.

• Korean Journal of Pharmacognosy
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• v.9 no.3
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• pp.149-156
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• 1978

The result of the study about the cultivation, the constituents, the sweetenity, and the development of preparations of Stevia and Hydrangea are as follows: 1. Hydrangea thrived at $200{\sim}1,400m$ above the sea-level, and the good ones were brought up at $600{\sim}1,200m$. 2. The good ones which belonged to the genera of Hydrangea were produced in the damp, dark and cold place. 3. The growth and cultivated yield of Stevia was not significantly influenced by the acidity of the soil. 4. The best season was May and June for propagation of Stevia by cutting method. 5. The growth rate of Stevia and Hydrangea was really good in the sandy fertile soil, but in the mucotic soil it was not suitable. 6. The extraction and separation of phyllodulcin by solvent had many difficulties, because it was very soluble in water, ethanol, ether, petroleum ether, acetone and benzene, etc. 7. The solubility of stevioside on the solvent was as follows: It was very soluble in water and methanol, slightly soluble in ethanol and acetone, and insoluble in ether, petroleum ether and chloroform. 8. The alkaloid reaction by Mayer reagent in Hydrangea extract was positive. 9. The ashification rate of Stevia was 8.66% to 8.72% and that of Hydrangea 17.02% to 17.04%. 10. The tannin of Stevia leaf was 7.80% to 7.88% and its of Hydrangea decreased 9.46% to 6.08% by fermentation. 11. The percent rates in minimum concentration-occurring sweetness in sugar, glycyrrhiza methanol extract, Hydrangea water extract, Stevia leaf water extract, decoction of Stevia's leaf, decoction of Stevia's stem were as follows: 1.2, 0.1, 0.1, 0.2, 0.4, 0.01, 0.1, 0.6. and sweetenity ratios of those were 1, 12, 12, 6, 3, 64, 12, 2, 12. It was very meaningful to develop preparations of stevia as stevioside, micronized powder, water extract, methanol extract and compound teas and in Hydrangea, water extract, methanol extract, single tea, and compound teas were less meaningful. 13. The genera of Hydrangea which is natural species in Korea was positive in phyllodulcin-identification test, but it was not available to make the sweet tea because of having a little content.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.55-59
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• 2001

To investigate the usefulness of Allium senescens as a aromatic edible plant, volatile flavor components and flavor pattern were analyzed. Essential oils of fresh and freeze dried Allium senescens were extracted by SDE(simultaneous steam distillation and extraction) method using diethyl ether as solvent. And their volatile flavor components were analyzed by gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS). A total of 46 components, including 11 hydrocarbons, 9 aldehydes, 4 alcohols, 2 esters, 7 acids, 4 ketones and 9 sulfur containing compounds were identified in fresh Allium senescens. In freeze dried Allium senescens, 8 hydrocarbons, 5 aldehydes, 3 alcohols, 5 esters, 2 acids, 3 ketones and 4 sulfur containing compounds were identified. Volatile flavor patterns of Chinese chive and Allium senescens were compared using electronic nose. The score of first principal component was significantly different in Allium senescens and Chinese chive.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.21-25
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• 2002

The contribution of lipid to thermal flayer generation from glucose-protein reaction was accomplished by isolating flavor compounds from casein-glucose (CG)and casein-glucose-coin oil (CGL) which were stored for 2 and 4 weeks at 6$0^{\circ}C$ and then reacted at 16$0^{\circ}C$ for 1hr. The volatiles from the reactant mixtures were isolated by a solvent extraction method with methylene chloride and analyzed by gas chromatography and gas chromatography-mass spectrometry. Pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2-dimethylpyrazine ,2-ethy-5- methyIpyrazine and 2-acetylpyrrole originated from interaction of thermal degradation of casein and lipid oxidation were identified in the CGL samples. It was also found that 3-methyl-1-butanol, 2-cyclopene-1,4-diode, heptanal, nonanal, and 2-heptanone were derived from lipid source. Two additional fatty acids, heptanoic acid and octanoic acid were also identified in the CGL samples. 5-Hydroxymethyl-2-furfural, the most abundant volatile, was responsible for the formation of sugar degradation product. The results suggested that the presence of lipid in the samples had more effect on the contribution of volatile formation of glucose-protein thermal reaction than the absence of lipid in the samples.

• Fashion & Textile Research Journal
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• v.15 no.1
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• pp.138-146
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• 2013

Chemical compositions and biological functions of brown colorants extracted from pine bark(Pinus densiflora) have been studied. Dyeing test using multifiber fabrics with extracted colorants were preliminary carried out. Dyeing conditions and fastness tests of selected fabrics have been also studied. The brown colorants were produced 1.5% concentrations by solvent extraction from milled pine bark using methanol. The colorants were extracted with 80% methanol as best choice by a criteria of solid quantity and dyeability on fabrics. The chemical compositions were identified as mixtures of taxifolin epicatechin and procyanidin by LC/MS analysis. The brown colorants could be dyed not only natural fibers such as cotton, silk and wool but also synthetic fiber as nylon and semi-synthetic fiber as viscose rayon. Maximum K/S values was shown at 400 nm according to different fiber with color appearance of redish brown. Optimum pH and temperature of dyeing conditions was 4 and above $80^{\circ}C$, respectively. The brown colorants had a strong antioxidant activity compared to Butylated hydroxyanisole as standard and weak antimicrobial activity against E. coli. compared to kanamycin. Washing, rubbing, perspiration, dry cleaning and light fastness for cotton, nylon and silk dyed with the brown colorants were carried out by KS K method. Most of color fastness such as washing, rubbing, perspiration, and dry cleaning were represented as 4-5 grade. However, light fastness was reported as 2-3 grade. From this studies, brown colorants produced pine bark have a high potentials for natural dyeing on fabrics with antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.68-73
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• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.398-405
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• 1986

The food quality of lupin seed, i.e. soaking, cooking, sprout growing and mold growing for fermentation, was investigated by using the seed of Lupinus angustifolius harvested in Western Australia. A method to produce lupin seed protein concentrate (LPC) was developed, and the wage of LPC in Korean food system was investigated. The water soaking rate of lupin seed was faster than that of soybean, but the cooking rate of lupin seed was much slower compared to soybean. The thermal softening time, $D_{100}$, was 345 min for lupin seed and 84 min for soybean. A two-phase solvent extraction system consisting of haxane-alcohol-water could effectively remove the residual bitter taste, lipid and yellow pigments of lupin seed flour, and the resulting LPC contained over 50% protein and had bland flavor and milky white color. Treatment of LPC with carbohydrate decomposing enzymes resulted in a product of more soluble and higher concentration of protein. Methods to produce lupin seed vegetable milk and lactic beverages from LPC products were discussed.

• Applied Chemistry for Engineering
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• v.8 no.4
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• pp.679-684
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• 1997

The major constituents in spent FCC catalysts are Si, Al, Fe, Ti, alkali metals and some others. The spent catalyst is also composed small amounts of rare metals such as Ce, Nd, Ni and V. The selective adsorption and concentration of Ce and Nd from the leaching solution of spent FCC catalysts with sulfuric acid($0.25mol/dm^3$) were carried out by the column method with a chelate resin having a functional group of aminophosphoric acid type. Ce and Nd were separated from eluate liquor containing Al, Nd and V by the precipitation process with oxalic acid. Vanadium is purified from chloride ion coexistance by solvent extraction, employing tri-n-octyl phosphine oxide as extractant with Al in the raffinate solution. Rare metals with the purity of 99 percent were obtained from the spent FCC catalyst.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.822-826
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• 1996

Volatile flavor components from various edible portions of Capsella bursa-pastoris were collected by simultaneous steam distillation-extraction (SDE) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Thirty four volatile flavor components, including 12 hydrocarbons, 2 aldehydes, 2 ketones, 5 alcohols, 1 ester, 10 acids and 2 miscellaneous ones were confirmed in whole samples. Thirty one components, including 11 hydrocarbons, 5 aldehydes, 4 ketones, 5 alcohols, 1 esters and 5 miscellaneous ones were confirmed in leaves. Twenty four components, including 5 hydrocarbons, 1 aldehyde, 2 ketones, 6 alcohols, 2 esters, 1 acid and 7 miscellaneous ones were confirmed in roots. The kinds and amounts of volatile flavor components revealed different patterns depending upon various edible portions. Relatively greater numbers of volatile flavor components were identified in leaves compared with roots of these wild plants. The characteristic aroma of Capsella bursa-pastoris appeared to be due to combination of C6 alcohol and acids, terpene alcohol and sulfur containing compounds.