지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.10
- 수록면
- 1,032 - 1,037 (6page)
이용수
초록· 키워드
오류제보하기
Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and <sup>1</sup>H-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GC-MS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Antimicrobial Activity of Garlic Heated under Different Conditions, Time of Heating, and pH
Food Science and Biotechnology
2009 .06
-
Changes in Volatile Compounds in Garlic by Cooking Methods
한국식품영양과학회 학술대회발표집
2019 .10
-
식품 중 Heterocyclic amine이 저감화 방안
한국식품과학회 심포지엄
2008 .06
-
Volatile Organic Compound
환경관리인
1998 .01
-
Changes in the Composition of Biological Sulfur-Compounds in Garlic Preparations Due to Storage and Processing Conditions
한국식품영양과학회 학술대회발표집
2012 .10
-
건조 온도에 따른 마늘의 휘발성 함황성분의 변화
한국식품과학회지
1994 .12
-
A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberoum R.) following γ-Irradiation
Food Science and Biotechnology
2006 .06
-
[P2-86] Quantitative Determination of Sulfur Compounds in Garlic by High-Performance Liquid Chromatography with UV-detector
한국식품영양과학회 학술대회발표집
2010 .10
-
건조마늘과 기름에 볶은 마늘의 향기성분
한국식품영양과학회지
2007 .03
-
Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment
Preventive Nutrition and Food Science
2016 .06
-
생마늘과 동결건조마늘의 휘발성 유기성분 비교
한국식품영양과학회지
2005 .07
-
Comparison of Volatile and Non-volatile Compounds as Antioxidant Indicators of Water Spinach (Ipomoea aquatic Forsk.)
Applied Biological Chemistry
2012 .01
-
마늘 Oleoresin 제조시 휘발성성분에 관한 추출용매효과
한국식품영양과학회지
2001 .12
-
초고압처리 시간과 pH 변화에 의한 마늘의 이취성분 저감화
한국식품과학회지
2010 .10
-
The Influence of Spices on the Volatile Compounds of Cooked Beef Patty
한국축산식품학회지
2014 .01
-
Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food
Food Science and Biotechnology
2003 .10
-
Effects of Halogenation and Nitrogen(n)-Heterocyclic Aromatics on Estimating the Persistence of Future Pharmaceutical Compounds in the Sub-Surface
한국토양비료학회 학술발표회 초록집
2014 .06
-
Impact of High Temperature on the Maillard Reaction between Ribose and Cysteine in Supercritical Carbon Dioxide
Food Science and Biotechnology
2009 .02
-
마늘의 기능성 황 화합물 변화와 크로마토그래피를 이용한 분석기술
식품기술
2011 .01
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001007720