• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.163.2-164
• /
• 2003

생약재로 사용되고 있는 복분자를 식품가공소재로 활용하고자 최적 추출조건에서 얻은 추출물로 복분자 리큐르를 제조하여 시판되고 있는 복분자주(A, B, C)와 성분을 비교하였다. 그 결과, 알콜함량은 복분자 리큐르와 B 제품이 15.6％로 나타났으며 A와 C 제품은 각각 13.2%와 14.0%로 분석되었다. 복분자 리큐르의 당도와 가용성 고형분 함량은 12.1 。 Brix와 6.18%로 B 제품과 유사하였으며 A 제품은 각각 18.2 。Brix와 14.93%로 가장 높게 나타났다. 총 페놀성 화합물은 143.77mg%인 B 제품이 가장 높게 분석되었으며 복분자 리큐르는 93.03mg%로 나타났고 전자공여능은 복분자 리큐르가 77%로 다른 제품(A, B, C)보다 가장 높게 분석되었다. 유리당 분석에서 복분자 리큐르와 A 제품은 glucose가 가장 높게 분석되었으며 fructose함량은 A와 B제품이 높게 나타났으며 galactose는 41.5mg%로 B 제품에서만 분석되었다. 알콜성분 비교 분석결과, acetaldehyde은 A 제품을 제외한 모든 복분자주에서 나타났으며 methanol은 C 제품이 47.25ppm으로 가장 낮게 분석되었고 iso-propanol은 복분자 리큐르와 B 제품만 나타났으며 n-propanol은 복분자 리큐르에서만 검출되었고 iso-amylalcohol은 복분자 리큐르를 제외한 A, B 및 C제품에서 모두 분석되었다. 이상과 같은 차이는 원료, 주류의 제조방법에 따른 것으로 나타났다.

• Korean Journal of Food Science and Technology
• /
• v.20 no.5
• /
• pp.674-682
• /
• 1988

Total lipids from the roe, muscle and viscus of L. carinata were analyzed for lipid composition by column chromatography, thin-layer chromatography and gas-liquid chromatography. The roe lipids were characterized by a high level of wax esters (63.1%) and a low proportion of trigiycerides (9.9%). The viscus lipids also contained wax esters (32.8%) as its main component, followed by free fatty alcohols and acids (23.5%). On the other hand, the muscle lipids were found to contain a large amount of triglycerides (66.1%) with a trace of wax esters. The main fatty alcohol component of roe and viscus wax esters was C16:0 alcohol (53.0%; 61.7%), accompanied by C18:1 alcohol (10.2%) in the former and by C15:0 alcohol (8.8%) in the latter. Considerable amounts of odd-numbered fatty alcohols were found in both wax esters. On the other hand, the fatty acids of the roe and viscus wax esters contained a high percentage of monounsaturated (49.7%-56.6%) consisting of C16:1, C18:1 and C17:1 acid, and a significant amount of polyunsaturated (41.2%-32.9%), particularly C20:5${\omega}$3. The fatty acid components of triglycerides and phospholipids were different among the tissues tested, especially between roe and muscle or viscus. The fatty acid compositions of free fatty acids from the muscle and viscus were characterized by a higher level of polyunsaturated fatty acids (46.0-34.3%) compared to those of triglycerides 'in the roe, muscle and viscus (28.4%, 19.4% and 19.2%).

• Applied Biological Chemistry
• /
• v.48 no.1
• /
• pp.65-69
• /
• 2005

The physiological activity of St. John's wort extracts were examined. Total phenol contents in the ethanol extracts $(246.0{\pm}10.5\;{\mu}g/ml)$ with St. John's wort leaf was higher than that in water extract $(237.4{\pm}13.2\;{\mu}g/ml)$. The electron donating ability in the water extracts and in the ethanol extracts were 95.0% and 95.2% respectively. Antioxidant protection factor of the ethanol extract was higher than that of the water extract. The water extract from St. John's wort leaves did not show an antimicrobial activity against Helicobacter pylori, but the ethanol extract revealed high antimicrobial activities such as 11 mm of clear zone in $100\;{\mu}g/ml$ of phenol content and 13 mm of clear zone in $150\;{\mu}g/ml$ of phenol content. The hot water extract showed an angiotensin converting enzyme inhibitory activity of 19.2%. The xanthin oxidase inhibitory activity of hot water and ethanol extract were very high, amounting to 84.8% and 100% respectively. The results suggested a possibility for developing the phenol compounds in St. John's wort as anti Helicobacter pylori, anti-oxidant and anti-gout agents.

• Food Industry And Nutrition
• /
• v.7 no.2
• /
• pp.40-44
• /
• 2002

매실의 향기성분은 50여종 중 알콜류가 benzyl alcohol, linalool, 1,6-octadien-3-ol, n-haxanol 등 10종, aldehyde류가 2-hexenal, benzaldehyde, n-hexanal 등 3종, acid류가 butandeionic acid, acetic acid, 2종, 2-iodo-hexane 등 hydrocarbon류가 5종, butanedioic acid-diethyl estet를 포함한 ester류가 3종, B-ionone을 포함한 ketone류가 3종 그리고 기타 성분이 2종이었다. 매실이 성숙함에 따라 향기성분의 수가 증가하고 그 함량도 증가하는 경향이었다. 매실의 비휘발성 유기산의 조성은 succinic, fumaric, oxalic, malic, tartaric 및 citric acid이었다. 매실이 비휘발성 유기산은 성숙 초기에는 malic acid와 oxalic acid의 함량이 높았다. Citric acid의 함량이 증가한 반면에 대부분의 유기산은 감소하는 경향이었다. 휘발성 유기산은 성숙중에 formic acid함량은 감소하고 butyric acid의 함량은 증가하는 경향이었다. 총 유기산의 함량은 매실 성숙에 현저히 감소하는 경향이었다.

• Applied Biological Chemistry
• /
• v.51 no.4
• /
• pp.281-287
• /
• 2008

Effect of combined use of anti-microbial materials, such as alcohol, mustard and chitosan, or pasteurization on the quality of low salted kochujang was investigated during storage at $30^{\circ}C$ for 12 weeks. Activity of amylase decreased during storage, with lower activity in pasteurized kochujang than the other groups. Acidic protease activity increased during storage, but neutral protease activity decreased after 4 weeks. Viable cells of yeast increased during storage, but bacterial counts decreased gradually and did not show any remarkable difference among the test groups. Hunter a-values decreased as storage time increased, whereas L- and b-values decreased after 4 weeks and the degree of increase in total color difference (${\Delta}E$) was low in the supplementary ingredients added kochujang. The moisture contents and water activities decreased during storage with being lower in supplementary ingredients added groups. Titratable acidity of kochujang was decreased after 4 weeks of storage with the highest in combination of the supplementary ingredients added group. Oxidation-reduction potential was low in the supplementary ingredients added kochujang. Total sugar and reducing sugar contents of kochujang decreased during storage, with the highest contents in the supplementary ingredients added group. Ethanol content of kochujang increased during storage, whereas ethanol production was reduced in ethanol added one. Amino-nitrogen and ammonia-nitrogen contents decreased during storage with being lower in kochujang prepared with supplementary ingredients. Therefore, supplementary ingredients added kochujang would be effective for extending shelf-life of kochujang.

• Food Science and Preservation
• /
• v.20 no.2
• /
• pp.257-264
• /
• 2013

Central composite design along with response surface methodology (RSM) was applied to improve the fermentation process in onion (Allium cepa) wine production. The effects of different fermentation parameters (time, temperature, and initial sugar content) were found to be significant with respect to the physicochemical and sensory properties of wine. The maximum score for the alcoholic content was obtained at $29.27^{\circ}C$ fermentation temperature, 103.43 h fermentation time, and $27.52^{\circ}Brix$ initial sugar content. The maximum score for overall palatability was obtained at $39.27^{\circ}C$ fermentation temperature, 57.28 h fermentation time, and $22.14^{\circ}Brix$ initial sugar content. The coefficients of determination ($R^2$) were 0.9620 and 0.9060 for alcoholic content and overall palatability, respectively. The ranges of the optimum fermentation conditions ($28{\sim}32^{\circ}C$, 80~90 hr, and $20{\sim}25^{\circ}Brix$) were obtained by superimposing the response surfaces with regard to the alcoholic content and overall palatability of onion wine.

• Food Science and Preservation
• /
• v.6 no.2
• /
• pp.228-232
• /
• 1999

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

• Korean Journal of Food Science and Technology
• /
• v.26 no.1
• /
• pp.68-73
• /
• 1994

An attempt was made to derermine the volatile flavor components of Dioscorea japonica. Essential oils from roots of the samples were isolated by simultaneous steam distillation-extraction(SDE) method using diethyl ether as solvent. Concentrated samples were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Fifty nine volatile flavor components, including 35 hydrocarbons, 5 aldehydes, 1 ketone, 9 alcohols, 2 esters, 3 acids and 4 miscellaneous ones were confirmed in the young roots of Dioscorea japonica. Forty two components, including 23 hydrocarbons, 2 aldehydes, 7 alcohols, 1 ester and 8 acids and 1 miscellaneous one were confirmed in the roots of mature stage. ${\sigma}-3-Carene$ and dodecanoic acid were regarded as the most abundant components in young and mature roots repectively. The profile of volatile flavor components was markedly different in young and mature roots of Dioscorea japonica.

• Applied Biological Chemistry
• /
• v.39 no.3
• /
• pp.183-188
• /
• 1996

For the scientific approaches and quality control of aloe wine as fundamental studies of industrialization and quality improvement, change of barbaloin content during the fermentation period and various characteristics of aloe wine were investigated. Alcohol of 6.35, 9.6%, and 11.3% in the 0.5% concentration of aloe powder was produced from 15%, 20%, and 25% addition of sugar in the wine mash, respectively, As the content of aloe powder is increased, production of alcohol was slightly decreased, indicating aloe powder might contain antimicrobial activity. The content of barbaloin in the 0.5% concentration of aloe powder was 4.2 mg/ml, 4.6 mg/ml and 2.21 mg/ml after 7, 10 and 30 day, respectively. The tasty characteristics of aloe wine brewed with aloe powder of 1.5% and 2.0% were most acceptable to the sensory panels.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.7 no.3
• /
• pp.456-464
• /
• 1997

The effect of the additives on the Zn-Ni alloy electrocrystallization from a chloride bath was investigated by means of electrochemical methodes, scanning electron microscopy and measurement of surface appearance, X-ray diffraction patterns. The additives tested were the surfactant of naphtalene-derivative, saccharin and aliphatic alcohol. The resistance of electrodeposit increased by adding the additives, whereas the effect of additives on resistance was different with current density. The nickel content of alloy deposit was increased by the addition of alcohol, while decreased by the surfactant. The surface roughness, appearance and morphology of deposit were also influenced by the type of additive. The fine, compact grains and good surface roughness could be obtained from the surfactant or alcohol -added bath, and the surfactant or saccharin improved the surface appearance.