한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권6호
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- Pages.665-669
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- 1994
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- 0367-6293(pISSN)
기체크로마토그래피법에 의한 유제품내 휘발성 및 비휘발성 유기산의 신속한 스크리닝
Rapid Gas Chromatographic Screening of Dairy Products for Volatile and Nonvolatile Organic Acids
- 김정한 (연세대학교 식품생물공학과 생물산업소재 연구센터) ;
- 김경례 (성균관대학교 약학대학) ;
- 채정영 (연세대학교 식품생물공학과 생물산업소재 연구센터) ;
- 오창환 (연세대학교 식품생물공학과 생물산업소재 연구센터) ;
- 박형국 (연세대학교 식품생물공학과 생물산업소재 연구센터) ;
- 최경숙 (영인과학 기술연구소)
- Kim, Jung-Han (Department of Food and Biotechnology, Bioproducts Research Center, College of Engineering, Yonsei University) ;
- Kim, Kyoung-Rae (College of Pharmacy, Sungkyunkwan University) ;
- Chai, Jeong-Young (Department of Food and Biotechnology, Bioproducts Research Center, College of Engineering, Yonsei University) ;
- Oh, Chang-Hwan (Department of Food and Biotechnology, Bioproducts Research Center, College of Engineering, Yonsei University) ;
- Park, Hyung-Kook (Department of Food and Biotechnology, Bioproducts Research Center, College of Engineering, Yonsei University) ;
- Choi, Kyoung-Sook (Young-In Research Institute of Science and Technology)
- 발행 : 1994.12.01
초록
고체상 추출법을 이용하여 우유와 cheese에 존재하는 유기산들을 분리 농축한 후 test-butyldimethylsilyl (TBDMS) 유도체화하여 GC와 GC-MS로 분석하였다. 치이즈에 존재하는 유기산들을 고체상추출하기 위해서는 먼저 치이즈를 중류수에 용해시킨 후 산성화시켜 용매 추출함으로써 염을 제거할 수 있었으며 이어
A rapid gas chromatographic (GC) profiling method was applied to dairy products (milk and cheeses) for the simultaneous analysis of volatile and nonvolatile organic acids. Cheese samples were first made into aqueous samples by dissolving in water. The aqueous samples were then extracted with organic solvents after the acidification and NaCI saturation. The organic layers (diethyl ether : hexane= 1 : 1) were extracted with
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