• Korean Journal of Poultry Science
• /
• v.43 no.4
• /
• pp.197-206
• /
• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.38 no.1
• /
• pp.33-41
• /
• 2012

An effective, environmentally friendly analytic methods using gas chromatography with mass spectrometric detector (GC-MSD) have been developed for the quantitative analysis of trace phthalate levels in cosmetics such as nail lacquer and hair spray. Since such cosmetics are largely comprised of organic solvents, conventional clean-up methods that have been widely used for phthalate analyses are in adequate. In addition, analysis of trace phthalate levels is notorious for its sensitivity to contamination, which causes high analytical values. A direct sample dilution method using an organic solvent was adopted to the sample preparation process to determine the exact amounts of phthalates and simultaneously avoid the high risk of secondary contamination. The method has many advantages including high accuracy, sensitivity, and simplicity in sample preparation. Dibutyl phthalate (DBP) and di (2-ethylhexyl) phthalate (DEHP) were selected for analysis because they have been frequently detected in cosmetics and consistently reported as endocrine disruptors in humans and animals. Internal standard method using two deuterium substitutes (DBP-$d_4$, DEHP-$d_4$) as the internal standard was also used. The results of 'Method validation' showed the capabilities of this method for the routine analysis of phthalates at the ppm level. The recovery ranges were between 95 % and 106.1 %, and relative standards deviations (RSD) were less than 3.9 % in fortified nail lacquer and hair spray samples at the concentration of $25{\mu}g/g$.

• Journal of the Korean Chemical Society
• /
• v.58 no.6
• /
• pp.535-542
• /
• 2014

A simple and efficient preconcentration method was developed using three-phase liquid phase microextraction prior to HPLC-UV for simultaneous extraction and determination of tetracycline antibiotics (tetracycline, oxytetracycline, and chlortetracycline). The tetracycline antibiotics were separated simultaneously on a column ($C_8$, $3.0{\times}150mm$, $3{\mu}m$) with high selectivity and sensitivity using gradient elution. Under optimized conditions (extraction solvent, heptanal; pH of donor, 9.0; pH of acceptor, 1.0; stirring speed, 700 rpm; NaCl salt, 0%; and extraction time, 60 min), enrichment factors (EF) were between 5.6 and 22.3. The limit of detection (LOD) and limit of quantitation (LOQ) in the spiked urine matrix were in the concentration range of $0.08{\sim}0.8{\mu}g/mL$ and $0.4{\sim}1.6{\mu}g/mL$, respectively. The calibration curves were linear within the range of $0.1{\sim}32{\mu}g/mL$ with the square of the correlation coefficient being more than 0.995. The precision (as a relative standard deviation, RSD) and accuracy (as a relative recovery) within working range were 1.3~9.1% and 84~118%, respectively.

• Journal of Korean Society of Environmental Engineers
• /
• v.36 no.11
• /
• pp.764-770
• /
• 2014

This study assessed analysis of N-nitrosamines by separation, identification, and quantification using a gas chromatography (GC) mass spectrometer (MS) with electron impact (EI) mode. Samples were pretreated by a automated solid phase extraction (SPE) and a nitrogen concentration technique to detect low concentration ranges. The analysis results by EI-GC/MS (SIM) and EI-GC/MS/MS (MRM) on standard samples with no pretreatment exhibited similar results. On the other hand, the analysis of pretreated samples at low concentrations (i.e. ng/L levels) were not reliable with a EI-GC/MS due to the interferences from impurity peaks. The method detection limits of eight (8) N-nitrosamines by EI-GC/MS/MS analysis ranged from 0.76 to 2.09 ng/L, and the limits of quantification ranged from 2.41 to 6.65 ng/L. The precision and accuracy of the method were evaluated using spiked samples at concentrations of 10, 20 and 100 ng/L. The precision were 1.2~13.6%, and the accuracy were 80.4~121.8%. The $R^2$ of the calibration curves were greater than 0.999. The recovery rates for various environmental samples were evaluated with a surrogate material (NDPA-$d_{14}$) and ranged 86.2~122.3%. Thus, this method can be used to determine low (ng/L) levels of N-nitrosamines in water samples.

• Analytical Science and Technology
• /
• v.30 no.6
• /
• pp.355-378
• /
• 2017

Because neurochemicals are related to homeostasis and cognitive and behavioral functions in human body and because they enable the diagnosis of numerous neurodegenerative disorders, there has been increasing interest in the development of analytical platforms for neurochemical profiling in biological samples. In particular, mass spectrometry (MS)-based analytical methods combined with chromatographic separation have been widely used to profile neurochemicals in metabolic pathways. However, development of delicate sample preparation procedures and highly sensitive instrumental detection is necessary considering the trace levels and chemical instabilities of neurochemicals in biological samples. Therefore, in this review, analytical trends in MS-based metabolomics approaches to neurochemicals in multiple biological samples, such as urine, blood, CSF, and biological tissues, are discussed. This paper is expected to contribute to the development of an analytical platform to discover biomarkers that will aid diagnosis, prognosis, and treatment of neurodegenerative disorders.

• Journal of the Korean Applied Science and Technology
• /
• v.38 no.3
• /
• pp.700-707
• /
• 2021

This study aimed to understand the effects of apricot kernel oil on the improvement of hair texture by producing a hair texture improvement agent added with apricot kernel oil and then applying it to damaged hair. In the test method and measurement, the agent was produced by putting different contents of apricot kernel oil like 0 g, 1 g 2 g, and 3 g. After applying the produced agent to bleached sample hair, it was heat treated and then left as it was. The comparative analysis was conducted by measuring each sample before and after application. To understand its effects on the improvement of hair texture, the tensile strength, absorbance with the use of methylene blue, and gloss were measured. In the results of this study, the tensile strength was increased in every sample except for healthy hair after application. In the results of analyzing the absorbance with the use of methylene blue, it was decreased in samples like 7L(1), 7L(2), 7L(3), and 9L(3) after application. In the results of measuring the gloss, it was increased in the samples like 7L(1), 7L(2), 7L(3), and 9L(3). Such changes in the tensile strength, absorbance, and gloss showed the effects of apricot kernel oil on the texture improvement of damaged hair. In the future, it would be necessary to have researches on various methods of measurement and treatment.

• Journal of Applied Biological Chemistry
• /
• v.58 no.1
• /
• pp.55-60
• /
• 2015

To secure the microbial safety of frozen strawberries, they were treated with the combined solution of aqueous chlorine dioxide and acetic acid prior to freezing and the effects of different freezing methods (at $-20^{\circ}C$ in a freezer, at $-70^{\circ}C$ in a gas nitrogen convection chamber, and at $-196^{\circ}C$ in liquid nitrogen) on the quality changes of strawberries were examined. Regarding the color of frozen strawberries, there were negligible changes among freezing treatments. In contrast, vitamin C content and sensory evaluation scores of strawberries frozen at $-70^{\circ}C$ were the highest among the samples. Drip loss of strawberries frozen at $-70^{\circ}C$ was the lowest as 14.39%, compared with strawberries frozen at -20 and $-196^{\circ}C$. In addition, the effects of combined treatment of 50 ppm chlorine dioxide and 1% acetic acid on the microbial growth in frozen strawberries were investigated, and the populations of preexisting microorganisms in the frozen strawberries were not detected by the combined pre-treatment. These results suggest that rapid freezing at $-70^{\circ}C$ using a gas nitrogen convection chamber is an appropriate freezing method for preserving quality of strawberries, and as a pre-freezing treatment, the combined treatment of aqueous chlorine dioxide and acetic acid can be effective for improving microbiological safety of frozen strawberries.

• Proceedings of the Korean Society of Dyers and Finishers Conference
• /
• 2011.11a
• /
• pp.32-32
• /
• 2011

Cold Pad batch(CPB)처리에 의한 직물 전처리 공정은 특히 저온처리방식이라 에너지 소모가 적으며, 발생되는 대기오염 및 용수사용량이 연속식 방법에 비해 약 30%이상 절감되는 경제적 친환경적인 기술로 특히 정련과 표백을 동시에 수행할 수 있다. CPB 전처리는 호발, 정련, 표백을 포함하는 공정으로 일욕으로 처리시 패딩, 수세, 와인딩 공정을 단축시키기 때문에 약품 소비량 감소와 에너지 사용 절감 효과가 있어 전 세계적으로 확산되고 있는 Green Technology이다. 본 연구에서는 CPB용 다기능성 일욕형 조제에 개발하기 위해 전처리시 정련, 표백성에 대한 연구를 진행하였다. 시료는 NP/C 교직물을 사용하였고, CPB 처리액은 원료 및 첨가용제를 여러 비율로 조합하여 조제를 formulation 하였다. 이를 사용하여 패딩, 배칭, 수세 및 건조하여 전처리를 하였다. 표백된 정도를 파악하기 위해 Macbeth Color Eye-3100을 사용하여 백도(whiteness(CIE))를 5회 평균값을 구하여 측정 하였다. 정련된 정도를 비교하기 위해 C.I.Reactive Red 238의 2g/l 용액을 사용하여 wicking test를 하였다. 1분간 흡수높이를 측정하여 정련성을 확인하였다. 각각의 첨가용제를 비교한 결과 isopropyl alcohol을 첨가 시 hexylene glycol, butyl diglycol를 첨가한 경우에 비해 높은 흡수높이를 나타내었다. isopropyl alcohol의 농도별 정련성을 알아보기 위해 0%, 5%, 10%의 농도로 처리하였다. 그 결과 isopropyl alcohol 첨가량이 많을수록 정련성이 증가하였다. 다기능성 일욕조제의 문제점인 알칼리 안정성 부족을 보완하기 위해 polyoxyethlylene tridecyl ether derivatieves(LAP300)의 인화물을 첨가하였다. LAP300의 첨가량이 증가할수록 정련성이 증가하는 경향을 나타내었다. 알칼리 안정성 및 타 성능(정련성, 백도, 킬레이트 성)을 종합적으로 평가하여 향후, CPB용 다기능성 일욕형 조제의 개발에 대한 연구를 진행할 계획이다.

• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.391-397
• /
• 2012

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at $20^{\circ}C$, and then the samples were stored at $10^{\circ}C$ to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at $20^{\circ}C$) and PF28 (pre-fermented cabbage Kimchi during 28 h at $20^{\circ}C$) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at $20^{\circ}C$), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at $20^{\circ}C$), PF24 and PF28 became well-fermented when they were stored for 8~14 days, 3~10 days or 2~3 days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions. However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2~7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period. The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2~3 days showed excellent flavor, and PF24 and PF28 stored for 2~3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28 treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.4
• /
• pp.304-313
• /
• 2018

The objective of this study was to investigate the resistance starch(RS) content and in vitro hydrolysis index of roasted rice flours for low GI food development. This study used intermediate and high amylose rice varieties containing resistant starch. The intermediate amylose rice varieties 'Ilmi' and high amylose rice varieties, 'Goami4' and 'Dodamssal' were tested. The crude fat and crude protein contents of the rice cultivars ranged 2.12~3.08% and 6.2~7.63%, respectively. The RS and amylose contents of Dodamssal and Goami4 were higher than those of Ilmi. RS content of Ilmi was not significantly different before and after roasting treatment. The RS content of Goami4 before roasting was significantly higher than that of Dodamssal, but the RS content of Dodamssal was higher than that of Goami4 at temperatures above $210^{\circ}C$ of roasting. The soluble starch decreased after roasting in Goami4 and Dodamssal. Starch hydrolysis index (HI) and expected glycemic index (GI) were higher in order of Imi, Goami4 and Dodamssal regardless of roasting treatment. The sensory evaluation showed high scores in Dodamssal for color, flavor, bitter taste, bitter taste, sweet taste and sweetness at $240^{\circ}C$ for 10 min and $210^{\circ}C$ for 30 min. The results of this study indicate that Dodamssal was suitable varieties for powder meal with low GI.