• Korean journal of food and cookery science
• /
• v.11 no.2
• /
• pp.122-125
• /
• 1995

An attempt was made to determine the effect of the volatile components of edible wild grass by cooking. We collect the volatile components of Agrimonia Japonica by dynamic\ulcorner head space method. Samples were analyzed by gas chromatography-mass spectrometry(GC-MS). Thirty-six components, including 16 hydrocarbons, 7 alcohols, 4 esters, 7 benzoid compounds, 1 aldehyde and 1 ketone were confirmed in raw samples. Also 6 hydrocarbons identified in cooked sample. Alpha-pinene and 3-he-xane-ol were regarded as the most abundant components in raw sample. By heating of Japonica, most of the volatile compounds were disappeared, but alpha-pinene was remained abundantly.

• Elastomers and Composites
• /
• v.55 no.1
• /
• pp.6-12
• /
• 2020

Poly(ethylene-co-vinyl acetate) compounds and vulcanizates containing dicumyl peroxide (DCP) (HD) were prepared, and the curing agent and reaction products were analyzed using gas chromatography/mass spectrometry (GC/MS). Samples containing trially cyanurate (TAC) and DCP (HDT) were also prepared and analyzed. Some raw DCP were decomposed in the injector region of GC to produce acetophenone. DCP was detected in the HD compound but was not observed in the HD vulcanizate, and instead acetophenone and 2-phenyl-2-propanol were detected. Both DCP and TAC were observed in the HDT compound but not in the HDT vulcanizate, where acetophenone and 2-phenyl-2-propanol were detected. Thus, some of the DCP decomposed during the compounding process. The formation mechanism for acetophenone and 2-phenyl-2-propanol during the crosslinking reaction was identified, and differences in the crosslinking reactions of HD and HDT compounds were discussed.

• 한국해양학회지
• /
• v.25 no.1
• /
• pp.21-25
• /
• 1990

Eleven water samples were analyzed for organophosphorous pesticides in Suncheon Bay with Gas Chromatography Mass Spectrometry. For the first time in Korea, Kitazin-P was found in marine environment and the concentrations ranged upto 2.2mg/l. The regional and temporal variations of the pesticide were also studied.

• Korean Journal of Food Science and Technology
• /
• v.7 no.1
• /
• pp.15-21
• /
• 1975

Soong-Neung is a Korean traditional beverage served after meals and is made from cooked and roasted rice produced on the bottom of the container during the rice cooking process. The volatiles from the extract of cooked and roasted rice were separated into pyrazine and carbonyl fractions and qualitatively investigated. The pyrazine fraction was characterized by gas chromatography and combined gas chromatography-mass spectrometry and five pyrazines were positively identified. Pyrazine compounds identified are 2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3-methylpyrazine. Carbonyls were converted to their 2,4-dinitrophenylhydrazones and identified by gas chromatography, combined gas chromatography-mass spectrometry and thin layer chromatography. Acetaldehyde, propionaldehyde, iso-butyraldehyde and iso-valeraldehyde were positively identified in the carbonyl compounds. The aroma of the fractions indentified as 2,3-dimethylpyrazine and 2,5-dimethylpyrazine had a nut-like or roasted cereal-like flavor, which is one of the characteristic flavors of Soong-Neung.

• Applied Biological Chemistry
• /
• v.27 no.4
• /
• pp.259-263
• /
• 1984

Volatile flavor components of raw ginseng were collected from the manufacturing process of ginseng extract. Flavor components were separated by capillary column chromatography using SE-54 stationary phase and individual components were identified by means of GC/MS. Twenty six compounds including monoterpenes, esters, ethers, and sesquiterpenoids were tentatively identified. Major flavor components characteristic to ginseng appeared to he sesqiterpenoids such as ${\alpha}-gurjunene,\;{\beta}-maaliene,\;{\alpha}-guaiene,\;{\beta}-patchoulene$, (-)aromadendrene, and ${\beta}-elemene$.

• Proceedings of the PSK Conference
• /
• 2002.10a
• /
• pp.235.2-236
• /
• 2002

The alkylphenols, chlorophenols and bisphenol A were determined by gas chromatography/mass spectrometry-selected ion monitoring mode followed by three work-up methods for comparison: EPA method, isoBOC derivatization method and TBDMS derivatization method. Eleven phenols in water samples were extracted with dichloromethane. (omitted)

• Journal of Ginseng Research
• /
• v.8 no.1
• /
• pp.22-31
• /
• 1984

Volatile flavor components of fresh ginseng (Panax ginseng C.A. Meyer.) were studied. Steam distillate of fresh ginseng was extracted with ethyl ether and the extract was separated into four fraction: neutral, phenolic, acidic and basis fractions. The ethyl ether concentrates and neutral fraction were analyzed by a combination of SE-54 fused silica capillary gas chromatography and mass spectrometry. Major flavor components of fresh ginseng were predominantly mono(n +2) and sesquiterpenes(n +3) in over two hundred constituents. Of these, 28 were newly identified in volatile flavor components of fresh ginseng by GC-MS.

• Analytical Science and Technology
• /
• v.8 no.4
• /
• pp.821-827
• /
• 1995

Polychlorodibenzo-p-dioxins(PCDDs) have been prepared by microsacale pyrolysis of trichlorophenates. During the pyrolysis reaction, dechlorinated dibenzo-p-dioxins were also formed by the thermolysis of PCDDs. The dechlorination pathways of PCDDs were suggested in this reaction. The identification of these products was performed using capillary column gas chromatography-mass spectrometry.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.319-324
• /
• 2006

Volatile compounds in low-temperature and long-term fermented Baechu kimchi were extracted by high vacuum sublimation(HVS), and then analyzed by gas chromatography/mass spectrometry(GC-MS). A total of 62 compounds, including 7 sulfur-containing compounds, 8 terpenes, 5 esters, 8 acids, 15 alcohols, 2 nitrites, 2 ketones, 11 aliphatic hydrocarbons and 4 miscellaneous compounds, were found in low-temperature and long-term fermented Baechu kimchi. Among them, acetic acid and butanoic acid were quantitatively dominant. Aroma-active compounds were also determined by gas chromatography/olfactometry(GC-O) using aroma extract dilution analysis(AEDA). A total of 16 aroma-active compounds were detected by GC-O. Butanoic acid was the most potent aroma-active compound with the highest FD factor($Log_3FD$) followed by linalool, acetic acid, 2-vinyl-4H-1,3-dithin and 3-methyl-1-butanol. The major aroma-active compounds, such as acetic acid and butanoic acid, were related to sour and rancid or notes.

• Bulletin of the Korean Chemical Society
• /
• v.29 no.5
• /
• pp.985-987
• /
• 2008

Parathion is an organophosphate pesticide being legally applied for the purpose of agriculture and is being manufactured in Korea. A gas chromatography/mass spectrometric method was developed for the determination of parathion urinary metabolite, p-nitrophenol. p-Nitrophenol was extracted from weak acidic urine, and then measured by gas chromatography-mass spectrometry (selected ion monitoring). The recovery of pnitrophenol in the overall procedure was 88.2%. The detection limit of the assay was 1.0 $\mu$ g/L based upon assayed urine of 2.0 mL. The method was applied to the determination of p-nitrophenol in urine of workers of a parathion industry. Spot urines of workers of a parathion industry were sampled at the end of shift and pnitrophenol was analyzed using above developed method. p-Nitrophenol could be detected in all of the urine samples at concentrations varying from 3.0 to 681 $\mu$ g/L.