• Journal of Nutrition and Health
• /
• v.26 no.1
• /
• pp.98-106
• /
• 1993

In this study, dietary fiber contents in cereals and pulses were determined by Mongeau-Brassard method to compare those to the AOAC officied method. The average total dietary fiber (TDF) contents by AOAC official method were 3% for cereals and 21% for pulses. The average ratios of soluble dietary fiber contents to TDF contents were 40% for cereals and 43% for pulses. The differences between TDF values (dry matter basis) by two methods were 0.1%-1.0% for cereals and 1.0-7.0% for pulses. The differences between two methods were caused by residual protein in fiber by Mongeau-Brassard method and by residual starch in fiber by AOAC official method. TDF\\error boundary values by Mongeau-Brassard method were little higher than those by AOAC official method. But seven foods except highly milled rice, brown rice and mungbean were F/Fc>1. Therefore, Mongeau-Brassard method was evaluated as precise as AOAC official method.

• Journal of Nutrition and Health
• /
• v.26 no.2
• /
• pp.196-201
• /
• 1993

In this study, dietary fiber contents in vegetables and seaweeds were determined by Mongeau-Brassard method and the AOAC official method. The average total dietary fiber(TDF) contents by AOAC official method were 6% for vegetables, and 33% for seaweeds. The average ratios soluble dietary fiber (SDF) contents to TDF contents were 47% for vegetables and 57% for vegetables except bellflower root and 1.0% - 8.0% for seaweeds. TDF$\pm$error boundary values by Mongeau-Brassard method were a little higher than those by AOAC official method. But, F/Fc of all samples were lower than 1.0. Therefore, Mongeau-Brassard method was evaluated as precisely as AOAC official method.

• Korean Journal of Food Science and Technology
• /
• v.25 no.4
• /
• pp.299-306
• /
• 1993

Determination of dietary fiber contents in some Korean foods was attempted by Englyst's gas chromatographic and colorimetric methods which measure the nonstarch polysaccharide (NSP) contents NSP values, except seaweeds, by gas chromatography (x) and colorimetry (y) were very closely correlated (y=1.01x-0.52, r=0.997, n=9), NSP values by gas chromatography were lower than total dietary fiber (TDF) Haloes by AOAC method. By adding lignin to NSP values, relation between the two methods was improved. But, TDF values (y) by adding lignin to NSP values and TDF values (x) by AOAC method were related as y=0.68x-0.64 and F=0.903(n= 12), which was not closely related.

• Korean journal of food and cookery science
• /
• v.8 no.3
• /
• pp.247-253
• /
• 1992

The total dietary fiber (TDF) contents in cultivated dodok, wild dodok and ginseng were determined by AOAC method and Mongeau et al's method. Also, the nonstarch polysaccharide (NSP) contents of them were analyzed by Englyst et al's gas chromatographic (GC) method. The TDF values by AOAC method and Mongeau et al's method were 34.50% and 35.92% for wild dodok, 46.40% and 47.55% for cultivated dodok, and 14.93% and 14.03% for ginseng, respectively. The ratios of soluble dietary fiber (SDF) contents to TDF contents by Mongesu et al's method were 64.17% for wild dodok, 75.77% for cultivated dodok, and 53.74% for ginseng, respectively. The major sugar constituents of NSF in wild dodok, cultivated dodok and ginseng by GC were glucose, galactose and uronic acid. The Enalyst's TDF contents, i.e., NSP plus lignin contents in wild dodok, cultivated dodok, and ginseng were 20.65%, 20.03% , and 9.72%, respectively.

• Journal of the Korean Society of Tobacco Science
• /
• v.32 no.2
• /
• pp.88-94
• /
• 2010

The ether extract(EE) of leaf tobacco contains diverse compounds such as lipid, resinoid, paraffin hydrocarbons and pigments. Although the correlation of EE concentertion with leaf tobacco has not been established clearly, it is known that in some concentration range, EE concentration of leaf tobacco exerts good influence on the quality of tobacco. Recently, The American Oil Chemist's Society introduced new method(Am 5-04; AOCS, 2009) to determine EE concentration by AT15 extractor. This method is based on extraction with organic solvent at relatively high temperature and pressure, which significantly reduces the extraction time and ensures safety. The aim of this study is to optimize analytical condition of AOCS method for analyzing EE concentration of leaf tobacco. When sample pre-drying time and extraction time of XT15 were set to 3 hour and 30 minute and 30 minute respectively, EE concentration obtained from AOAC method. Statistical analysis(T-test) showed that there is no difference(P>0.05) between EE concentrations from two methods.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.241-247
• /
• 2013

AOAC Mouse Bioassay Analysis (MBA) has been the gold standard for the analysis of paralytic shellfish poisoning toxin (PSP toxin) for more than 50 years. However, this method has inaccurate limit of quantification and cannot be used to determine toxic profiles. An HPLC method (PCOX) was optimized for Korean shellfish to establish an alternative or supplementary method for PSP analysis and was intended to be used for the official monitoring and regulation of food. The recovery rate of the PCOX method was 83.5-112.1% and the limit of quantification for total toxin was about $8.6{\mu}g$/100 g. A long-term comparison study showed a good correlation of the PCOX results with the AOAC MBA results: the correlation factors were 0.9534 and 0.9109 for oyster and mussel matrices, respectively. The PCOX method may be used as an alternative or supplementary method for AOAC MBA to monitor the occurrence of PSP and to analyze PSP toxin profile in oysters and mussels.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.141-150
• /
• 2002

Owing to a need for simple extraction and purification for analysis of water soluble vitamins in food samples by RP-HPLC with UV-detector, the methods of bromelain and protease hydrolysis and $C_{18}$ Sep-Pak solid phase extraction were employed. The recoveries of standard water soluble vitamins by the bromelain and protease hydrolysis and $C_{18}$ Sep-Pak solid phase extraction were significantly high compared to AOAC methods in most of vitamins. The contents of pyridoxal determined with protest in the pork was similar, but in the bromelain hydrolysis and AOAC method, was high compared to the results of reference. The niacinamide, thiamin and riboflavin determined with bromelain and protease hydrolysis showed similar values to the results of references. In the potato, pyridoxamine was detected in the AOAC method, which was not detected in the bromelain and protease hydrolysis methods. Pyridoxal contents in the protease hydrolysis and AOAC methods were very similar to the results of references. The recoveries of fortified standard vitamins in food samples were significantly high and accurate compared to those of AOAC methods. The extraction and purification with $C_{18}$ Sep-Pak solid extractor might be considered superior method for the determination of water soluble vitamins in food samples.

• Journal of Food Hygiene and Safety
• /
• v.16 no.3
• /
• pp.194-199
• /
• 2001

This study was designed to compare the effectiveness and applicability of the HApS$^{TM}$ (Hazard Analysis process System; HUKO, Seoul, Korea) based on Petrifilm$^{TM}$ (3M, St. Paul, MN, USA) with the AOAC (the Association of Official Analytical Chemists) standard total aerobic count (TAC) method and coliform count (CC) method for meat products. The comparisons were carried out using 230 meat samples collected from various retailers: 80 pork samples, 80 chicken samples, and 70 beef samples. In the comparison of the correlation coefficient (r) between conventional method and HApS$^{TM}$ method by a linear regression analysis, the correlation coefficients in total microorganism were 0.97767, 0.90712, and 0.95594 in pork, beef, and chicken samples, respectively. The correlation coefficients in coliform count were 0.82062, 0.94833, and 0.96839 in pork, beef and chicken samples, respectively. All the independent t-test on measurement values between conventional method and HApS$^{TM}$ method represented no significant differences in the means between two methods at the 0.05 of significance level($\alpha$=0.05). Based on the high correlation between HApS$^{TM}$ and the AOAC standard methods in the TAC and CC, it might be compatible to employ the HApS$^{TM}$ method to measure the microbial contamination in livestock products. HApS$^{TM}$ method was simpler and less time-consuming in sample preparation and procedures faster than the conventional method. These results suggested that the HApS$^{TM}$ method could be substitute for the conventional methods in the analysis of microbial contamination measurement in meat products.n meat products.

• Korean Journal of Food Science and Technology
• /
• v.19 no.4
• /
• pp.317-323
• /
• 1987

This study was undertaken to examine the applicability of domestic enzymes in the quantitative determination of dietary fibers according to the official enzymatic-gravimetric method of AOAC and to apply it to 4 kinds of fruits (apple, pear, peach and persimmon) and 4 kinds of vegetables (Korean radish, lettuce, Korean cabbage and cabbage Kimchi). With domestic enzymes, an optimum condition was selected to use 1/10 units of enzyme activity and to extent the reaction time two-fold as compared with the recommended method, in the case of fruits and vegetables. On a dry matter basis, fiber contents of fruits were in the range of 9.4-28.8% total dietary fiber, 1.8-7.8% non-cellulosic polysaccharides, 3.7-5.8% cellulose and 1.3-21.3% lignin. Fiber contents of vegetables were 26.0-35.7% total dietary fiber, 11.3-14.4% non-cellulosic polysac-charides, 12.3-19.7% cellulose and 1.4-7.4% lignin. On a dry matter basis, crude fiber contents were 3.5-6.7%in fruits and 9.1-13.8% in vegetables. Therefore, crude fiber contents of fruits and vegetables accounted for only 12-50% of total dietary fibers.

• Korean Journal of Food Science and Technology
• /
• v.14 no.2
• /
• pp.184-186
• /
• 1982

An attempt to detect and determine volatile nitrosamines from fermented anchoby sauce was made by use of GC-TEA. Nitrates and nitrites content were also determined by standard AOAC method. The results showed that only very low level of dimethylnitrosamine (less than 1 ppb) was detected. The nitrates and nitrites content were also very low.