• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.464-470
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• 1995

Volatile flavor components from various edible portions of Commelina communis L. 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). Eighty nine volatile flavor components, including 33 hydrocarbons, 4 aldehydes, 9 ketones, 23 alcohols, 6 esters, 10 acids and 4 miscellaneous ones were confirmed in whole samples. Twenty three components, including 14 hydrocarbons, 7 alcohols and 2 esters were confirmed in leaves. Six components, including 3 hydrocarbons and 3 alcohols were confirmed in stems, and 18 components, including 13 hydrocarbons, 1 ketone, 3 alcohols and 1 acid 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 other portions of this wild plant.

• Bulletin of the Korean Chemical Society
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• v.30 no.7
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• pp.1497-1504
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• 2009

GC/MS analysis of catecholamines (CAs) in biological sample may produce poor reproducible quantitaion when chemical derivatization is used as the technique to form a volatile derivative. Significant quantities of the side products can be formed from CAs with primary amine during the derivatization reaction under un-optimized conditions. We have tested various chemical derivatization techniques in an attempt to find an optimum derivatization method that will reduce side product formation, enable to separate several catecholamine derivatives in GC chromatogram, and obtain significant improvement of detection sensitivity in GC/MS analysis. Whereas several derivatization techniques such as trimethylsilylation (TMS), trifluoroacylation (TFA), and two step derivatization methods were active, selective derivatization to form O-TMS, N-heptafluorobutylacyl (HFBA) derivative using N-methyl-N-(trimethylsilyl)-trifluoroacetamide (MSTFA) and N-methyl-bis(heptafluorobutyramide) (MBHFBA) reagents was found to be the most effective method. Moreover, this derivative formed by selective derivatization could provide sufficient sensitivity and peak separation as well as produce higher mass ion as base peak to use selected ion in SIM mode. Calibration curves based on the use of an isotopically labeled internal standard show good linearity over the range assayed, 1 ~ 5000 ng/mL, with correlation coefficients of > 0.996. The detection limits of the method ranged from 0.2 to 5.0 ppb for the different CAs studied. The developed method will be applied to the analysis of various CAs in biological sample, combined with appropriate sample pretreatment.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.208-213
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• 1996

The volatile flavor components were obtained from the aerial parts of Houttuynia cordata by a simultaneous distillation-extraction(SDE) method and bactericidal effects of the volatile flavor components on some strains were examined. Strong antibacterial activities were observed against Bacillus cereus, Bacillus subtilis, Vibrio cholerae 0-1 and Vibrio parahaemolyticus. To further elucidate the effective components in the extract, SDE extract was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry(GC/MS). A total of 98 volatile compound were detected. Of these, 90 were confirmed including 6 hydrocarbons(0.34%), 12 alcohols(1.31%), 13 aldehydes(33.81%), 1 acetal(0.01%), 6 esters(1.16%), 2 acids(3.10%), 5 ketones(5.87%), 2 furans(0.06%), 1 phenol(0.18%), 41 terpenes(53.23%)and 3 miscellaneous compound(0.93%). Major components were determined to be $\beta$-mycene, decanal, cis-ocimene and 2-undecanone.

• The Journal of Korean Medicine
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• v.25 no.4
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• pp.121-128
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• 2004

Objective : The aim of this work is to investigate the antibacterial activity of the essential oil obtained from Artemisia capillaris (A. capillaris), as the development of microbial resistance to antibiotics make it necessary to constantly look for new and active compounds effective against pathogenic bacteria. Methods : The crushed materials of A. capillaris (1 kg) were subjected to steam distillation for 3 h, using a modified Clevenger type apparatus in order to obtain essential oil. Diethyl ether was the extracting solvent kept at 25°.... The essential oil was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The essential oil and the composition were tested for antimicrobial activities against 15 different genera of oral bacteria. Results and Conclusion : The components of the essential oil identified were: β-pinene (9.36%), camphor (3.32%), 1,8­cineole (4.38%), artemisia alcohol (3.32%), β-caryophyllene (11.08%), γ-cadinene (4.23%), and capillene (32.74%). The essential oil of A. capillaris exhibited considerable inhibitory effects against all oral bacteria tested, while their major components demonstrated various degrees of growth inhibition.

• YAKHAK HOEJI
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• v.54 no.6
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• pp.429-440
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• 2010

HS-SPME-GC/MS was studied and optimized for the determination of 17 orgarnophosphorous pesiticides (OPPs: chlorpyrifos, chlorpyrifos-methyl, demeton-s-methyl, diazinon, dimethoate, EPN, fenitrothion, fenthion, malathion, methidathion, monocrotophos, parathion, phenthoate, phosphamidon, sulfotep, terbufos, triazophos) in blood. Optimum SPME parameters were selected: choice of SPME fiber (85 ${\mu}m$ polyacrylate), pH effect (0.5 N HCl), salt effect ($Na_2SO_4$, 0.2 g; 20%), headspace incubation temperature ($80^{\circ}C$), headspace incubation time (1 min), headspace adsorption time (30 min) and GC desorption time (2 min). These parameters were optimized using HS-SPME autosampler coupled with gas chromatography-mass spectrometry (GC-MS). Method validation was carried out in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ) and recovery in blood. The assay was linear over 0.5~5.0 mg/l ($r^2$=0.955~1.000). Limit of detection (LOD) and limit of quantitation (LOQ) in blood were determined 0.03~0.3 mg/l (S/N=3) and 0.1~1.1 mg/l (S/N=10), respectively. Relative recovery with 0.5, 1 and 5 mg/l (in blood) were 90.8%, 98.5% and 94.1%, respectively. This method will be applied to the determination of the orgarnophosphorous pesticides in postmortem blood. The proposed protocol can be an attractive alternative to be used in routine toxicological analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.874-880
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• 2007

Volatile flavor compounds of 4 grape species (Campbell, Sheridan, Red globe, and Meoru) were identified during 3-day storage at either $4^{\circ}C$ or room temperature. Each sample was analyzed by solid-phase micro-extraction (SPME) method combined with gas chromatography-mass spectrometry. Also electronic nose composed of 12 different metal oxide sensors was used to differentiate flavors of grapes. Sensitivities (delta $R_{gas}/R_{air}$) of sensors from electronic nose were obtained by principal component analysis (PCA). Proportion of the first principal component was 99.30% at $4^{\circ}C$ and 99.36% at room temperature, respectively. In our result, flavor patterns of grape can be differentiated according to the storage period. The major volatile flavor compounds were 1-hexanol, hexanoic acid and its ethyl ester, and phenylethyl alcohol with the presence of butanoic acid and its ethyl ester, acetic acid, benzeneacetic acid and its ethyl ester.

• Journal of Environmental Health Sciences
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• v.50 no.2
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• pp.83-92
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• 2024

Background: In this study, we investigate the rapid increase in environmental odors and notable rise in civil complaints near Dorim Stream in the Gwanak-gu area of Seoul. Objectives: This study aims to identify the causal compounds responsible for environmental odors in the Dorim Stream and investigate the structural characteristics of the stream that influence odor generation. Methods: The research methodology involved setting up 41 sampling points, selecting panels for direct sensory evaluation to assess odor intensity, measuring dissolved oxygen and hydrogen sulfide concentrations, and using all-in-one low-temperature desorption gas chromatography (ATD-GC) and thermal desorption-gas chromatography-mass spectrometry (TD-GC/MS) analysis to identify odor-causing compounds. Results: The evaluation of Dorim Stream revealed that in areas with complete meandering, there were lower dissolved oxygen levels (4.5±2.67 mg/L) and higher odor intensity (4.0±0.92), while in partially meandering sections, higher dissolved oxygen levels (7.8±1.15 mg/L) and lower odor intensity (2.8±1.06) were observed. Hydrogen sulfide levels measured with sensors increased with higher temperatures, especially in the afternoon hours (12:00~14:00). Acetaldehyde was the dominant odor compound detected in both the Bonglim Bridge (0.4 ppm) area and Guro Bridge area (0.867 ppm), with concentrations more than twice as high near Guro Bridge. Odor-causing compounds identified by TD-GC/MS indicated a pungent, sulfurous odor in the Guro Bridge area and a musty odor in the Bonglim Bridge area. Conclusions: This study categorizes and analyzes the sources of odor in Dorim Stream in Seoul based on meandering patterns and the distribution of sewage facilities, highlighting the potential odor issues associated with combined sewage systems and sewer junctions and suggesting policy improvements.

• Bulletin of the Korean Chemical Society
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• v.33 no.1
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• pp.60-64
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• 2012

Silver(I) [bis(alkylthio)methylene]malonates were synthesized from the reaction of silver nitrate and potassium [bis(alkylthio)methylene]malonates. The structures of the Ag complexes were characterized with nuclear magnetic resonance (NMR), inductively coupled plasma atomic emission spectrometry (ICP-AES) and elemental analysis. Ag nanoparticles (NPs) were obtained from the decomposition of the Ag complexes in 1,2-dichlorobenzene at $110^{\circ}C$ without an additional surfactant. The average sizes of the Ag NPs are in the range of 5.1-6.3 nm and could be controlled by varying the length of the alkyl chain. The optical properties, crystalline structure and surface composition of Ag NPs were characterized with ultraviolet-visible (UV-visible) spectroscopy, transmission electron microscopy (TEM), X-ray diffraction (XRD), gas chromatography-mass spectrometry (GC-MS), X-ray Photoelectron Spectroscopy (XPS) and thermal gravimetric analysis (TGA).

• Analytical Science and Technology
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• v.29 no.2
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• pp.73-78
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• 2016

Hydrogen cyanide (HCN) is an extremely toxic gas frequently produced during the incineration of plastics, such as acrylonitrile-butadiene-styrene (ABS). A victim of a fire who has inhaled smoke could have cyanide in the blood. Therefore, cyanide could be a good marker for a post-mortem examination of a fire as well as carboxyhemoglobine (COHb) test of blood samples. For a particular fire case, a burned body with a suicide note was found inside a burned vehicle. Even though the COHb value is conclusive evidence, measuring the COHb for denatured blood might be difficult due to severe thermal denaturation or the formation of methemoglobin (MetHb). To overcome this difficulty, cyanide could be used as an indicator when investigating the death of a fire victim. In this study, gas chromatography/mass spectrometry (GC/MS) was adopted to measure the levels of cyanide in the blood through derivatization with pentafluorobenzyl bromide (PFBBr) under cation surfactant by scan and SIM mode. The concentration of cyanide in the blood of heart blood and brain of the victim was found to be 0.36 µg/mL and 1.20 µg/mL respectively, which was higher than the average value (0.041 µg/mL) found in the blood of 14 people who smoked.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.