• 한국식품저장유통학회지
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• 제14권6호
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• pp.611-616
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• 2007

본 연구에서는 양촌 월하시 생감 및 곶감의 유용성분 및 이화학적 특성에 대하여 조사하였다. 월하시 생감과 곶감의 수분함량은 85.52, 47.36%, 조지방은 0.1, 0.13%, 조단백질은 0.30, 1.89%, 조섬유는 0.56, 2.0%를 각각 나타내었고, 수분활성도는 0.994, 0.838, pH는 5.68, 5.73, 당도는 12.6, $56.4^{\circ}Brix$를 각각 나타냈다. 색차계를 이용하여 측정한 생감과 곶감의 명도 L값은 외부가 47.58, 37.80, 내부는 66.55, 24.96을 각각 나타내었고, 황색도 b값은 외부가 73.40, 20.17, 내부는 26.55, 29.66을 각각 나타냈다. 유리당 함량을 HPLC로 측정한 결과 glucose와 fructose 만이 확인 되었다. 곶감에서 함유량이 월등히 높아 glucose는 생감보다 3.24배, fructose는 3.67배로 확인되었다. 아미노산을 분석한 결과 곶감에서 모두 17종이 확인되었다. 구성아미노산 중 전반적으로 glutamic acid, aspartic acid, histidine, arginine의 함량이 높게 나타났으며 valine, threonine, leucine, lysine, phenylalanine 등의 필수아미노산들이 골고루 검출되었다. 생감과 곶감의 총아미노산 함량은 각각 3,130.76 ppm과 12,849.33 ppm으로 곶감이 생감보다 4.1배나 높았다. 지방산 조성을 분석한 결과 myristic acid(C14:0), palmitic acid(C16:0), palmitoleic acid(C16:1), stearic acid(C18:0), oleic acid(C18:1), linolenic acid(C18:3) 등 14-15종이 확인되었으며, 이중 linolenic acid(C18:3)가 생감에 32.70%로, palmitic acid(C16:0)가 곶감에는 48.62%로 각각 가장 많이 함유되어 있었다. 무기성분을 AAS로 분석한 결과는 생감과 곶감의 나트륨은 0.60, 2.77 mg, 칼륨 190.49, 859.63 mg, 칼슘 11.73, 16.20 mg, 철 1.17, 3.17 mg, 그리고 인이 52.52, 84.90 mg/100 g 각각 검출되었다. 특히 무기물 중 칼륨과 인이 상당히 높은 함량 검출되었으며 곶감에서 그 함유량이 월등히 높아 칼륨은 생감보다 4.5배, 인은 1.6배로 확인되었다.

• 농업과학연구
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• 제42권1호
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• pp.37-46
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• 2015

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity (RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until $21^{st}$ day of storage. The Hanwoo loin was sliced in $1.0{\pm}0.2cm$ thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; $5^{\circ}C$, 17%RH), and temperature and RH controled chambers (T1; $5^{\circ}C$, 55%RH, T2; $5^{\circ}C$, 85%RH, and T3; $-1^{\circ}C$, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores ($7.46{\pm}1.07$, $7.06{\pm}1.36$, respectively) on raw loin, and flavor and acceptability scores ($7.16{\pm}0.90$, $6.90{\pm}0.92$, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, $39.92{\pm}3.22%$), palmitic acid (C16:0, $28.20{\pm}2.42%$), and stearic acid (C18:0, $12.59{\pm}2.79%$) was high in Hanwoo loin on $1^{st}$ day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after $4^{th}$ day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after $14^{th}$ day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after $4^{th}$ day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.

• 한국식품과학회지
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• 제6권2호
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• pp.86-90
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• 1974

Amorpha-fruticosa 종자(種子)의 지방(脂肪)을 ether 및 methanol로 추출(抽出)하여 정제(精製)한 다음, methyl eestorification 시켜 Gas chromatography로 지방산(脂肪酸)을 분석(分析)하고 몇 가지 화학적(化學的) 성질(性質)을 시험(試驗)하여 다음과 같은 결과(結果)를 얻었다. 1. Amorpha-fruticosa 종자(種子)의 일반성분(一般成分)은 수분(水分) 17.65%에서 조단백(粗蛋白) 21.02%, 조지방(粗脂肪) 12.04%, 회분(灰分) 5.74%로서 일반두료식물(一般豆料植物)과 비교하면 대두(大豆), 검정콩을 제외(除外)한 다른 종류(種類)에 비하여 비교적 우수한 성분함량을 나타내고 있다. 2. 각종(各種) 유기용매(有機溶媒)에 의한 본시료(本試料)의 지방추출율(脂肪抽出率)은 ether가 80.25%, methanol 80.00%로서 대등한 수치(數値)이며, benzene 77.34%, hexane 69.96%의 순위(順位)로 나타났다. 3. Ether에 의하여 추출(抽出)된 지방산(脂肪酸)의 chemical constants는 검화가 178.67, 산가 3.11, 요오드가 54.27로 측정(測定)되었다. 4. Ether에 의하여 추출(抽出)된 지방산(脂肪酸)을 gas chromatography에 의하여 분석(分析)한 결과(結果) 모두 8종(種)이 검색(檢索)되었으며 이 중(中) linoleic acid (78.73wt%), palmitic acid (5.68wt%), oleic acid (5.85wt%), stearic acid (4.84wt%), linolenic acid (3.40wt%)의 순(順)으로 함량(含量)이 높으며 arachidic acid (1.06wt%), lauric acid (0.26wt%), myristic acid (0.20wt%) 등은 소량(小量)으로 나타났고 capric acid는 측정(測定)되지 않았다. 5. Methanol로 추출(抽出)한 지방산(脂肪酸)은 ether에서와 같이 8종(種)이 검색(檢索)되었으며 함량(含量)은 linoleic acid (77.86wt%), palmitic acid (7.77wt%), oleic acid (5.74wt%), stearic acid (4.97wt%), linolenic acid (3.56wt%)의 순(順)으로 비교적 함량(含量)이 많고 arachiaic acid (0.01wt%), lauric acid (0.01wt%), myristic acid (0.01wt%) 등은 함량(含量)이 낮으며 역시 capric acid는 ether에서와 같이 측정(測定)되지 않았다.

• 한국환경농학회지
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• 제30권4호
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• pp.419-423
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• 2011

BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid ($C_{14:0}$), palmitic acid ($C_{16:0}$), palmitoleic acid ($C_{16:1}$), stearic acid ($C_{18:0}$), oleic acid ($C_{18:2,n9}$), linoleic acid ($C_{18:2,n6}$) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts $250.8{\mu}g$/100g, imports $135.2{\mu}g$/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of $164.0{\mu}g$/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.

• 한국식품영양과학회지
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• 제33권8호
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• pp.1337-1342
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• 2004

현재 대부분의 굴비는 마른간법을 이용한 방법이 사용되고 있다. 마른간법은 제조 과정인 섞기에 있어서 조기의 상처가 발생할 뿐만 아니라 품질이 균일하지 못한 단점이 있다. 물간법을 이용하여 굴비를 가공할 때 상승효과를 위해서 10% 양파즙, 10% 마늘즙, 또는 양파즙과 마늘즙을 동량혼합한 것을 10% 첨가하고 12일간 상온에서 저장하면서 TVB-N, TBARS, TMA, 총균수변화를 관찰하였다. 분석 결과 마늘과 양파 혼합즙액으로 처리한 제품에서의 TVB-N 값은 88.2 mg/100 g, TMA와 TBARS는 각각 14.13 mg/100 g과 3.1$\mu$mol/kg으로 여러 처리구 중 가장 낮은 값을 보여주었다. 굴비의 지방산 조성은 30일간 저 장하면서 생조기, 염장조기, 마늘과 양파 혼합즙액을 처리한 염장조기에 대하여 지방산의 변화를 살펴본 결과 생조기와 굴비 모두 포화지방산의 비율은 32∼35%로 나타났으며, 포화지방산 중 가장 많은 비율을 차지하는 것은 palmitic acid로 21∼23%였다. 불포화지방산 중 이중결합이 1개인 monoenes의 비율은 39∼45%범위로 oleic acid가 가장 많은 비율을 차지하였다. 다가 불포화지방산의 비율은 생조기는 14%였으나 5일 건조한 것은 15∼19%로 나타났다. 저장 30일째 $\omega$-3계 지방산인 docosahexaenoic acid, eicosapentaenoic acid에 있어서 염장 않은 굴비는 7.37%와 3.71%를 보여 주었으나, 물간법에 의한 굴비는 9.46%와4.08%, 마늘 양파 혼합즙액이 함유된 물간법으로 제조된 굴비에서는 9.91%와 4.25%로 높게 나타났다.

• 한국응용과학기술학회지
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• 제15권4호
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• pp.1-9
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• 1998

The lipids from the seeds of Pinus koraiensis mostly composed of triacylglycerols (TGs), in which linoleic acid (46.2 mol%) and oleic acid (25.6 mol%) are present as main components in the fatty acid composition. Surprisingly, they also have unusual fatty acids with ${\Delta}^5$-double bond systems such as ${\Delta}^{5.9.12}-C_{18:3}$ (16.0 mol%), ${\Delta}^{5.9}-C_{18:2}$ (2.3 mol%) and ${\Delta}^{5.11.14}-C_{20:3}$ (0.8 mol%). Saturated fatty acids of palmitic, stearic and arachidic acid were present in less than 8.0 mol%. TG was resolved into 17 fractions by reverse-phase HPLC according to so-called partition number (PN) suggested by Plattner, in which TG molecules with ${\Delta}^{5}$-NMDB acyl chains eluted later than did those with ${\Delta}^{9}$-MDB acyl radicals. $Ag^+$-HPLC separated the TG into 14 fractions more clearly than did those with ${\Delta}^{9}$-MDB acyl radicals. $Ag^+$-HPLC separated the TG into 14 fractions more clearly than did reverse-phase HPLC, and the complexity of ${\Delta}^{5.9.12}-C_{18:3}$ moiety with silver ion impregnated in the column bed was in the level between ${\Delta}^{9.12.15}-C_{18:3}$ ($C_{18:3{\omega}3}$) and $C_{18:2{\omega}6}$ (${\Delta}^{9.12}-C_{18:2}$). In the $Ag^+$-HPLC, it was found that the molecular species having a given-numbered double bonds widely spreaded in the acyl chains eluted earlier than those concentrated in one acyl chain. The main molecular species are $(C_{18:2{\omega}6})_2/{\Delta}^{5.9.12}-C_{18:3}$ (14.8 mol%), $C_{18:1{\omega}9}/C_{18:2{\omega}6})_2$ (12.8 mol%) and $C_{18:1{\omega}9}/C_{18:2{\omega}6}/{\Delta}^{5.9.12}-C_{18:3}$ (10.9 mol%).

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.180-186
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• 2007

In this study, we examined the effects of different water activities (Aw: 0.3, 0.5, and 0.8) on the lipid composition and oxidation of wheat flour after 28 days of storage in the dark at $60^{\circ}$C. The lipid content of the flour was 2.7%, and had decreased significantly (p<0.05) at the end of the storage period. Decrease in monoacylglycerol and increase in free fatty acids were observed, however, phosphatidic acid, phosphatidylglycerol, and phosphatidylinositiol were not detected after storage. Phosphatidylehtanolamine was more stable than phosphatidylcholine during the dark storage of flour. The flour lipids consisted of palmitic (18%), stearic (1%), oleic (14%), linoleic (63%), and linolenic (4%) acids, and the relative content of linolenic acid decreased after 28 days of storage. The conjugated dienoic acid content of the flour lipid had increased due to lipid oxidation during dark storage. Hydrolysis of neutral lipids and glycolipids, and lipid oxidation, were higher in the flour stored at Aw 0.8 than in the flour stored at Aw 0.3 or 0.5.

• 한국식품영양학회지
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• 제32권5호
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• pp.454-461
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• 2019

This study was carried out to investigate the chemical properties of safflower seeds cultivated at some areas in Korea. Safflower was used as one of the functional foods and medicinal plants for many centuries. Porximate compositions of safflower seeds were moisture, 4.8~8.1%, crude protein 16.5~19.5%, crude ash 2.7~3.3%, curde fiber 38.5~43.4%, and crude fat 16.6~24.4%, respectively. Glutamic acid, aspartic acid and arginine were the major amino acids and their contents were 2,587.4~3,143.5 mg%, 1,315.8~1,654.8 mg%, and 1,171.9~1,484.2 mg%. K, P, Ca, and Mg were major minerals and their contents were 611.6~886.3 mg%, 501.5~596.7 mg%, 208.5~641.2 mg%, and 530.6~639.5 mg%, respectively. The free sugars that were identified include raffinose, sucrose, glucose, fructose. ${\alpha}$-tocopherol content was 0.14~3.82 mg%. Contents of vitamin C was 0.43~3.39 mg%. The safflower seeds fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linoleic acid. The major fatty acid was linoleic acid it's content was 74.8~82.9%.

• 한국식품과학회지
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• 제18권6호
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• pp.413-420
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• 1986

Micro파(波) 처리에 의한 건(乾)미꾸라지 제품의 품질변화를 조사하기 위하여 semidressed로 처리한 원료를 15%염수$(9^{\circ}C)$중 15분 침지후 44%정도의 수분량이 되도록 건조하였을때 어체 내부온도, $80^{\circ}C$로의 가열시간은 10분 정도가 적합하였고 제품의 단분자층 수분량은 Aw:0.28 일때 건물(乾物)로 5.34%였다. 저장 최적습도는 상대습도(相對濕度) 32-44%로 보아지며 국내 유통, 저장환경에서의 Nylon-PVC.PE film$(40{\mu})$ 포장제품의 년평균 shelf-life는 207.4일로 추청되였다. 가열에 따른 일반성분의 감소는 거의 없었으나 주요 아미노산인 glutamic acid, alanine, valine은 각각 0.74g/16gN, 0.96g/16gN, 0.97g/16gN이 증가되었으며 Iysine, aspartic acid 등은 각각 소량 아미노산인 serine, histidine, methionine 및 tyrosine의 감소가 비교적 크게 나타났다. 제품중 필수아미노산 함량은 Iysine등 7종이 총아미노산의 40.8%(16,697.8mg%)로 27.28g/16gN을 차지하였다. 지방산조성 역시 큰변화는 없었으나 C14 : 0산, C16 : 0산, C18 : 0산등 포파지방산은 0.8% 증가된 반면, C14 : 1산, Cl6 : 1산, C18 : 2산, C2O 1산등 불포화지방산은 1.5% 감소되었고, 특히, C18 : 3산과 C20 : 4산은 각각 1.8%, 0.2%의 현저한 감소를 보였으나 C18 : 1산은 오히려 1.8%가 증가되었다.

• Animal Bioscience
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• 제37권6호
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• pp.965-981
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• 2024

Objective: Milk composition varies considerably and depends on paratypical, genetic, and epigenetic factors. MiRNAs belong to the class of small non-coding RNAs; they are one of the key tools of epigenetic control because of their ability to regulate gene expression at the post-transcriptional level. We compared the relative expression levels of miR-106b, miR-191, and miR-30d in milk to demonstrate the relationship between the content of these miRNAs with protein and fat components of milk in Holstein and Ayrshire cattle. Methods: Milk fat, protein, and casein contents were determined in the obtained samples, as well as the content of the main fatty acids (g/100 g milk), including: saturated acids, such as myristic (C14:0), palmitic (C16:0), and stearic (C18:0) acids; monounsaturated acids, including oleic (C18:1) acid; as well as long-, medium- and short-chain, polyunsaturated, and trans fatty acids. Real-time stem-loop one-tube reverse transcription polymerase chain reaction with TaqMan probes was used to measure the miRNA expression levels. Results: The miRNA expression levels in milk samples were found to be decreased in the first two months in Holstein breed, and in the first four months in Ayrshire breed. Correlation analysis did not reveal any dependence between changes in the expression level of miRNA and milk fat content, but showed a multidirectional relationship with individual milk fatty acids. Positive associations between the expression levels of miR-106b and miR-30d and protein and casein content were found in the Ayrshire breed. Receiver operating characteristic curve analysis showed that miR-106b and miR-30d expression levels can cause changes in fatty acid and protein composition of milk in Ayrshire cows, whereas miR-106b expression level determines the fatty acid composition in Holsteins. Conclusion: The data obtained in this study showed that miR-106b, miR-191, and miR-30d expression levels in milk samples have peculiarities associated with breed affiliation and the lactation period.