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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 33, Issue 6 - Dec 2001
Volume 33, Issue 5 - Oct 2001
Volume 33, Issue 4 - Aug 2001
Volume 33, Issue 3 - Jun 2001
Volume 33, Issue 2 - Apr 2001
Volume 33, Issue 1 - Feb 2001
Selecting the target year
The Various biofunctional effects(anticarcinogenic, antioxidative and lypolytic activity) of Pohang buchu
Hwang, Cher-Won ; Shin, Hyun-Kil ; Do, Myoung-Sool ; Kim, Yun-Joo ; Park, Jong-Heum ; Choi, Young-Sub ; Joo, Woo-Hong ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 279~281
Leek(Allium tuberosum Rotter) is a korean traditional herb of which leaves are used for daily food. In order to improve the potency of leek as a functional food, we investigated the several biochemical functions in vitro. The quinone reductase activity, an anticarcinogenic enzyme, was induced 2 times at the concentration of 1mg/ml of leek as compared to that of negative control(80% methanol). The induction of SOD(Superoxide dismutase) activity was also demonstrated. But the functional activities of leek were shown to be a little difference depending on the place where the leek was produced. The difference might to be due to the different environmental factors where affects the growth of leek. In an experiment to test the lypolytic activity of leek, the glycerol release was significantly increased(about 3 times to that of negative control). This was suggested that leek can be considered as a potential food for diet. The above results provide the potential food, and more profound research is requested.
The Difference of Ginsenoside Compositions According to the Conditions of Extraction and Fractionation of Crude Ginseng Saponins
Shin, Ji-Young ; Choi, Eon-Ho ; Wee, Jae-Joon ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 282~287
This study was carried out to investigate the difference of ginsenoside compositions in crude ginseng saponins prepared by five different methods including three new methods. Two known methods are hot methanol(MeOH) extraction/n-butanol(n-BuOH) fractionation and hot MeOH extraction/Diaion HP-20 adsorption/MeOH elution. Three new methods are hot MeOH extraction/cation AG 50W
elution/n-BuOH extraction, cool MeOH extraction/Diaion HP-20 adsorption/MeOH elution and direct extraction with ethyl acetate(EtOAc)/n-BuOH. Analysis of ginsenoside composition in the crude saponins by conventional HPLC/RI(Refractive Index) did not show great difference between methods except EtOAc/n-BuOH method. However, HPLC/ELSD (evaporative light scattering detector) employing gradient mobile phase afforded fine resolution of ginsenoside Rf,
, and great difference of ginsenoside compositions between methods. LC/MS revealed that large amount of prosapogenins were produced during the pass through the cation exchange (AG 50W) column being strongly acidic. Six major ginsenosides such as
Rc, Rd, Re and
, 5 prosapogenins and one chikusetsusaponin were identified by LC/MS. A newly established HPLC method employing ODS column and gradient mobile phase of
revealed that malonyl ginsenosides were detected only in the crude saponin obtained from cool MeOH extraction.
Effect of Bean Water Concentration and Incubation Time on Amylase Activity and Physicochemical Characteristics of Yukwa Paste
Sohn, Kyung-Hee ; Jo, Mi-Na ; Jeon, Hyeong-Ju ; Park, Jin ; Joo, Myung-Sook ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 288~293
activities of bean water was not significantly influenced by bean water concentrations but they were remarkably influenced by different temperatures and substrates.
activities of bean water on cooked starch were significantly higher than those on raw starch.
and glucoamylase activities in 14% bean water were significantly higher than those in 7% bean water. Yukwa paste is glutinous rice flour paste. Bean water was added to Yukwa paste by 0, 7, 14% and incubated 0, 3, 6, 9, 12 hours at
. The pH of Yukwa paste increased with bean water concentration and decreased with the incubation time. The viscosity decreased with bean water concentration and incubation time. The ruducing sugar content of Yukwa paste increased with bean water concentration and incubation time. The changes of reducing sugar content in cooked Yukwa paste were much higher than those in the raw one.
glucoamylase activities of Yukwa paste also increased with bean water concentration, and their activities were much higher on the cooked glutinous rice flour than those on the raw one. The SEM observation on the freeze-dried flour of Yukwa paste showed breakdown of amylopectin structure by addition of bean water in the paste.
Effect of Bean Water Concentration and Incubation Time of Yukwa Paste and Packaging Method on the Quality of Yukwa
Jo, Mi-Na ; Jeon, Hyeong-Ju ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 294~300
Effect of bean water concentration and incubation time of Yukwa paste as well as packaging method on the quality of Yukwa was investigated. Quality loss in Yukwa during storage was dependent on the packaging method such as bamboo packaging at
, nitrogen packaging at
and LDPE packaging at
. Peroxide value increased with bean water concentration, but showed no significant difference by incubation time. The hardness of Yukwa decreased with the increase of bean water concentration, incubation time, and storage time but showed no significant difference by packaging method. Sensory evaluation after storage for 3 months showed that Yukwa color was significantly influenced by packaging method and bean water concentration. The volume was also significantly influenced by bean water concentration and incubation time. Off-flavor showed significant difference by storage method. Tenderness, taste and overall desirability showed significant difference by bean water concentration. Crispness showed significant difference by storage method and bean water concentration.
Changes of Functional Properties of Garlic Extracts during Storage
Byun, Pyung-Hwa ; Kim, Woo-Jung ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 301~306
An invistigation was carried out to study the effects of heat treatment of garlic and storage temperature of garlic extracts on functional properties of garlic extracts. The garlic was heated at 40, 60, 80, 100,
for 10 minutes and extracted with 50% ethanol. The extracts were stored at 4, 25 and
for 30 days, and then electron donating ability(EDA), nitrite-scavenging effects(NSE) and total thiosulfinates contents were determined. Among the functional properties, total thiosulfinates were rapidly reduced as the heating and storage temperature increased. The total thiosulfinates in the extracts were not detected for those heat-treated at 100 and
. The EDAs were also decreased to almost half of their initial level by heat treatment of garlic at higher temperature than
while NSE was decreased a little. As the storage temperature increased, EDA and thiosulfinate contents decreased. Particularly the thiosulfinates were ditected none after 11 days of storage at
. Therefore, mild heat treatment of garlic at lower temperature than
and storage at refrigerated condition are recommendable for preparation and storage of garlic extracts.
Aroma Characteristics of Neungee(Sarcodon aspratus)
Jeong, Ok-Jin ; Yoon, Hyang-Sik ; Min, Young-Kyoo ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 307~312
Flavor compounds in Neungee (sarcodon aspratus) were extracted by simutaneous distillation and extraction (SDE), supercritical fluid extraction (SFE) and headspace method. Flavor compounds obtained by various extraction methods were analyzed with GC and GC-MS. The funtionality of flavor compounds were determined by aroma extract dilution analysis (AEDA) of GC-ofactometry methods. Fifty one flavor compounds were totally identified in Neungee mushroom. However, the numbers of flavor extracted SDE, SFE and headspace were 33, 26 and 17 respectively. The major flavor compounds obtained by SDE, SFE and headspace were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 2-octen-1-ol, 3-octanol, 1-octanol and benzenealdehyde. As the results of sniffing test, the major flavor compounds were found to be fresh mushroom flavor, wood flavor, refreshing sweet flavor, mold flavor, bitter-mushroom and metalic-flavor.
Production of Starch Vermicelli(Dangmyun) by Using Modified Corn Starches(II) -Physicochemical Properties of Starch Vermicelli(Dangmyun) made with Different Starches in Laboratory-
Yook, Cheol ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 313~318
Physicochemical properties of starch vermicelli (Dangmyun) made with different starches in laboratory were determined to develop a modified corn starch comparable to sweet potato starch which is highly expensive than corn starch but commonly used for starch vermicelli in Korea. Initial temperatures (Ti) of gelatinization of starch vermicelli made in laboratory measured by differential scanning calorimeter, which were above
, were higher than those of starch vermicelli in the market. Their X-ray diffraction peaks were relatively sharp compared with those of starch vermicelli in the market, which showed that starches were not completely gelatinized during the process of starch vermicelli preparation in laboratory. Initial temperature (Ti) of corn starch vermicelli was decreased by
by hydroxypropylation but increased by
by oxidation. Hardness and compression slope of sweet potato starch vermicelli and mungbean starch vermicelli, which were
, respectively, were the highest in the samples and those of waxy corn starch were lowest. Hardness and compression slope of starch vermicelli made with corn starch slightly oxidized in the concentration of 0.5% NaOCl at pH 9.0,
for 30 min. increased and found to be comparable to those of sweet potato starch vermicelli.
Development of Red Wine Using Domestic Grapes, Campbell Early. Part (I) - Chracteristics of Red Wine Fermentation Using Campbell Early and Different Sugars -
Kim, Jae-Sik ; Sim, Ji-Young ; Yook, Cheol ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 319~326
Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were
and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have
of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.
Effect of Gamma Irradiation on the Quality of Bulgogi Sauce
Lee, Young-Chun ; Kim, Soo-Hyun ; Oh, Sang-Suck ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 327~332
Attempts were made to investigate the effect of gamma irradiation and heat treatment on quality changes of Bulgogi sauce during the storage at 4 and
. Total acidity, Surface color, brix, microbial growth and sensory quality of test products were evaluated during storage. Total acidity of sauce did not change during storage at
, whereas those of control and 4 kGy groups changed significantly during storage at
. Gamma irradiation and heat treatment had little effect on brix of the suace during storage period. Surface color of control and 4 kGy group significantly changed during storage, especially at
. Sucrose contents in sauce decreased during storage, while glucose and fructose contents increased. Sensory quality of sauces stored at
for 12 weeks was similar, except the control. Control and 4 kGy treated sauces stored at
for 6 week had detectable levels of off-flavor. Colifrom bacteria were not detected in sauces treated by either heat or gammma-ray. Total acrobic increases in colony counts were slower at
. Yeasts or molds were not detected in sauces treated by heat or gamma-ray over 7-10 kGy. These results indicated that gamma irradiation over 7kGy or heat treatment of the sauce maintained acceptable quality.
Optimization of Roasting Process as Pre-treatment for Extraction of Omija(Schizandra chinensis Baillon)
Mok, Chul-Kyoon ; Song, Ki-Tae ; Lee, Sang-Ki ; Na, Young-Jin ; Park, Jong-Hyun ; Kwon, Young-An ; Lee, Seung-Ju ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 333~337
The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at
for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.
Changes in Microbiological and General Quality Characteristics of Gamma Irradiated Kanjang and Shoyu
Song, Tae-Ho ; Kim, Dong-Ho ; Park, Byoung-Jun ; Shin, Myung-Gon ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 338~344
The effect of gamma-irradiation on the microbiological and general qualities of Kanjang (fermented soy sauce, Korean type) and Shoyu (fermented soy sauce, Japanese type) was studied. Samples were prepared, irradiated at 5, 10 and 20 kGy, and then stored at
for 18 weeks. The results showed that the Bacillus spp. was inactivated by 3 log cycles with the irradiation dose of 10 kGy and the number of Bacillus cells that survived from 10 to 20 kGy of gamma irradiation was decreased gradually during storage. Yeasts and Lactobacillus were nearly eliminated at 5 to 10 kGy of irradiation. The
values of Bacillus, yeast and Lactobacillus in Shoyu were 2.67 kGy, 0.81 kGy and 1.30 kGy, in Kanjang were 2.75 kGy, 0.99 kGy and 1.47 kGy, respectively. The general quality of gamma irradiated Shoyu and Kanjang, such as total nitrogen, amino nitrogen, protease activity and pH were more stable than that of control during storage periods. Decolorization was observed just after irradiation, but the color was recovered during storage. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for maintaining better quality of Shoyu and Kanjang during storage.
Functional and Volatile Flavor Compounds in Traditional Kyungsando Squid sikhe
Choi, Cheong ; Lee, Hee-Duck ; Choi, Hee-Jin ; Son, Jun-Ho ; Kim, Sung ; Son, Gyu-Mok ; Cha, Woen-Suep ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 345~352
The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of
among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe were (Z)-Di-2-propenyl disulfide,
, methyl allyl disulfide, (E, E)-a-farnesene, pentanol, z-citral, 3-ethyl-1,2-dithi-5-ene-
, acetic acid, and
. The volatile compounds of sikhe were compose of 49 including hydrocarbone groups, 15 aldehydes groups, 33 alcohol groups kinds, 11 ketone and ester groups. The fraction obtained from sikhe were tested for electron donating ability, angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity. There were no electron donating abilities
in hexane and water soluble fractions. On the other hand, the angiotensin converting enzyme abilities of ethylacetate and butanol soluble fractions were
, respectively. Angiotensin converting enzyme inhibitory activities
of ethylacetate butanol soluble fractions were 1.623 mg/mL and 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities
of ethylacetate fraction and butanol soluble fractions were 3.591 mg/mL and 2.083 mg/mL, respectively.
Effect of Condiments on the Physicochemical Characteristics of Traditional Kochujang during Fermentation
Kim, Dong-Han ; Lee, Jung-Seung ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 353~360
Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added
kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.
The Regulation of Uric Acid on the Biosynthesis of Serratia marcescens and Lactobacillus plantarum Purine Nucleoside Phosphorylase
Choi, Byung-Bum ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 361~365
The effects of purine catabolites in growth media on the biosynthesis of Serratia marcescens and Lactobacillus plantarum purine nucleoside phosphorylase (PNP) activity were examined. Serratia PNP activity was decreased approximately by 30% in the presence of high concentrations of inosine
, but was not affected at low concentrations of inosine
. However, Lactobacillus PNP activity was increased above 60% by inosine among the range from 5 to 15 mM. Serratia PNP activity was decreased approximately by 45% in the presence of high concentrations of hypoxanthine
, but was not affected at low concentrations of hypoxanthine
. Lactobacillus PNP activity was increased approximately by 20% in the presence of low concentrations of hypoxanthine
, and increased approximately by
in the presence of concentrations of hypoxanthine
. Serratia and Lactobacillus PNP activity was increased 20% by low concentrations of uric acid (0.5 mM), but was decreased
at high concentrations of same purine catabolite
. These data suggest that purine nucleoside phosphorylase in Serratia marcescens ATCC 25419 and Lactobacillus plantarum ATCC 8014 is positively regulated by a low uric acid concentration, and then may play a regulatory role in a purine nucleotide catabolic pathway.
Volatile Flavor Components in Mash of Takju prepared by using Aspergillus oryzae Nuruks.
Lee, Taik-Soo ; Han, Eun-Hey ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 366~372
Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of
as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.
Volatile Aroma Compounds in Ice Cream Prepared from Lactic Fermented Egg White Food Added with Cream
Ko, Young-Tae ; Kim, Tae-Eun ; Kang, Jung-Hwa ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 373~377
Egg white mix (EWM) added with different ratios of cream
was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.
Formation of Superoxide Anion in the Autoxidation of L-Ascorbic Acid in the Presence of Heavy Metal Ions
Kim, Mi-Ok ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 378~383
Formation of superoxide anion
in the autoxidation of L-ascorbic acid (AsA) in the presence of heavy metal ions were determined. The generation of
was studied by using superoxide dismutase (SOD) in aqueous and buffer solution, and using nitro bule tetrazolium (NBT) in methanol solution. The remaining amount of AsA was significantly higher in the presence of SOD than in its absence. It suggested that SOD stabilizes AsA in aqueous and buffer solution because of scavenging
formed during the autoxidation reaction of AsA in the presence of heavy metal ions. NBT has an absorption maximum at about 560 nm in methanol solution. The absorbance at 560 nm increased during the oxidation of AsA, suggested the formation of
in methanol solution. Thus, the formation of
was confirmed during the autoxidation of AsA not only in aqueous solution but also in methanol solution in the presence heavy metal ions.
Effects of Schizandra chinensis fructus on the Immunoregulatory Action and Apoptosis of L1210 cells
Kwon, Jin ; Lee, Se-Jin ; So, June-No ; Oh, Chan-Ho ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 384~388
The effects of MeOH extracts of Schizandra chinensis fructus (SZX) on the immunoregulatory effect (lymphocyte proliferation, subpopulation, nitric oxide production, phagocytic activity) and apoptosis
of L1210 cells were examined. The proliferation of splenocytes and thymocytes were enhanced by the addition of
of SZX. SZX were administered p.o. once a day for 7 days in adult male BALB/c mice. SZX resulted in altering subpopulation of splenic B and/or T and thymic T lymphocytes, especially the number of
cells were markedly increased by the treatment of SZX in vivo and in vitro. SZX treatment induced the apoptotic cell death in L1210 mouse leukemia cells. In addition, SZX accelerated the production of nitric oxide and phagocytic activity in peritoneal macrophages. These results suggest that SZX have an immunoregulatory property and anti-cancer action.
Isolation of Antimicrobial Substance from Schizandra chinensis Baillon and Antimicrobial Effect
Lee, Ju-Yeun ; Min, Young-Kyoo ; Kim, Hee-Yun ;
Korean Journal of Food Science and Technology, volume 33, issue 3, 2001, Pages 389~394
In order to isolate antimicrobial substances from Schizandra chinensis, the dried fruits were extracted with the methanol and the extract showed a strong antimicrobial activity. Also, the methanol exract was further fractionated with hexane, dichloromethane, ethylacetate and buthanol. The ethyl acetate-soluble fraction showed the strongest antimicrobial activity. These fraction were further separated by using various chromatographic methods including thin layer chromatography, silicagel open column chromatography and prep. HPLC. A major component S-EA-5-T1 and S-EA-5-T3 from the ethyl acetate fraction, which showed a strong antimicrobial activity was identified by Mass and NMR spectrometry. Two compounds were isolated and identified as trimethylcitrate and the essential oil of Schizandra chinensis and was estimated as gomisin C, respectively. The growth of S. typhimurium was also inhibited about 1.65 to 2.86 log cycle in minced pork by the addition 1% of Schizandra chinensis extract for 12 days at
. These results suggested that these compounds have a strong potential as a natual food preservatives.