• 한국식품위생안전성학회지
• /
• 제8권1호
• /
• pp.1-8
• /
• 1993

육류중에 잔류하는 항생물질 및 항균제를 검출하기 위해 본 실험에서는 3종의 균주 Bacillus subtilis ATCC 6633, Micrococcus luteus ATCC 9341, BAcillus cereus var. mycoides ATCC 11778을 사용하여 실험하였다. 시료의 clean-up은 항생·항균제의 물리화학적 성질을 고려하여 우선 McIlvaine buffer를 가하여 homogenize하고 hexane으로 defatting 시킨 후, chloroform으로 추출한 액과 Sep-Pak C18과 Bakerbond SPE carboxylic acid column에 흡착시킨 후 추출한 액을 각각 시험용액 A, B, C,로 하였다. 각 test solution을 paper disk를 사용하여 함균 배지에 올려놓고 overnight culture 후 inhibition pattern을 통해 여러 종류의 항생·항균제를 계통적으로 검출하였다. 본 실험에서 macrolide계와 tetracycline계 등은 0.1ppm 이하의 detection limit을 보였으며, penicillinrP는 0.001ppm이하의 높은 detection limit을 나타내므로서 시료중에 잔류하는 극미량까지도 검출할 수 있었다. 본 방법은 식육중의 잔류 항생·항균제를 동시에 간단하게 계통적으로 분류하는데 있어 좋은 방법이라고 생각되며 항생·항균제의 체계적인 1차 screening 수단으로서 유용한 방법이라 사료된다.

• 한국응용과학기술학회지
• /
• 제7권2호
• /
• pp.75-81
• /
• 1990

The study was observed that anti oxidation effect of each and mutual relation on BULGOGI seasoning in Fore shank and Ribs. Each antioxidation effect were appeared to higher in suger, pear juice, soya souce, clean wine, sesamed oil, green onion, toeasted sesamed powder, black pepper, garlic im seasoned immidiately. Soya souce was revealed to higher effect anti oxidation in storaged beef among 30 minuit after seasoned. In storaged sample among 9 hour after seasoned was showed to higher effect in soya souce & galic. Mutual relation of two seasoning in BULGOGI seasoning were revealed to higher effect in mixture of green onion & galic.

• 한국식품영양학회지
• /
• 제3권1호
• /
• pp.13-22
• /
• 1990

Nangmyun-broth was collected as samples from 25 common restaurants in Bucheon to examine it's sanitary condition. The main course of bacterial contamination was persuited for it's sanitary improvement. Bacterial count in summer sample was not greatly different from that in winter, resulting in total count 1.7$\times$10i1m1, lactic acid bacteria 8.7$\times$106/ml, coliform group 1 2$\times$105/ml, Staphylococcus aureus 6.5$\times$102/ml. Bacterial contamination occurred remarkably with the use of storage barrel in which remnent Nangmyun-broth was still resting, because the remnant Nangmyun-broth contained high level of bacteria Good santary condition in Nangmyun-broth was obtained by the use of clean barrel which had been washed with tap water or sterilizied with steam before filling fresh Nangmyun -broth for cold storage. The growth of Escherichia coli and Staphylococcus aureus was inhibited in the presence of acetic acid(0.01~0.05%) or mustart(0.1~0.5%)

• 생약학회지
• /
• 제7권2호
• /
• pp.85-93
• /
• 1976

Since cellulose is the only organic material that is annually replenishable in very large quantities, we must explore ways to utilize it as a source of energy, food and chemicals. For the utilization of this resource, it is first enzymatic hydrolyzed to glucose, then the glucose can be used as a food, converted single cell protein by microorganism, fermented to clean burning fuel and other chemicals. Cellulolytic enzyme, cellulase, consists of two or three major components, $C_1-cellulase$, $C_x-cellulase$ and ${\beta}-glucosidase$. $C_x-cellulase$ are fairly common but $C_1-cellulase$ are quite rare. Trichoderma viride is the best source of active cellulose, especially $C_1-enzyme$. Saccharification rate of cellulose in greatly influenced by the degree of crystallinity and extent of lignification. But by the pretreatment the substrate with cellulose swelling agent, delignifying reagent and physical treatment, the degree of saccharification is enhanced. Thus, glucose syrups of 2 to 10% concentration are realized from milled newspaper. The enzymatic hydrolysis of such energy rich material, such as cellulose, to glucose is technically feasible and practically achievable on a very large scale.

• 한국응용과학기술학회지
• /
• 제30권2호
• /
• pp.197-203
• /
• 2013

The diagnostic assay of calcium ion was sought using a modified sensor with square-wave stripping voltammetry (SWSV) and cyclic voltammetry (CV). In this study, simple graphite pencil was used as working, reference, and auxiliary electrodes. By coating the working electrodes with DNA, their sensitivity was very much improved, and good results were yielded. Moreover, clean seawater was used as an electrolyte solution instead of acid and base electrolytes to lessen the expenses involved in the experiment. The analytical optimum conditions were also examined. These conditions were attained at the low detection limit of $0.6ugL^1$. After that, the results were applied to drinking water of milk contain.

• 한국식품위생안전성학회지
• /
• 제9권2호
• /
• pp.89-94
• /
• 1994

A simple, safe, and sensitive gas chromatographic method using packed column and electron capture detector to analyze 2, 4-D herbicide in imported lemon, grapefruit, and orange was described and its usefulness evaluated. In this scheme of analysis the acid herbicide was converted into its alkyl esters by an one-step reaction prior to analysis. The herbicide in the fruits was extracted with ethyl acetate and partitioned against dichloromethane for purification, and the extracts finished partitioning were derivatized with alcohol, using sulfuric acid as a catalyst to form the corresponding alkyl derivatives. The analytical scheme studiedwas found to be applicable for the herbicide in the fruits without a column clean-up procedure. The mean recoveries of the herbicide for lemon samples fortified at 0.1 mg/kg and 1.0 mg/kg were 93% and 95%, respectively. The detection limit was 0.5 $\mu\textrm{g}$/kg for 2.4-D methyl ester.

• 대한영양사협회학술지
• /
• 제10권4호
• /
• pp.401-406
• /
• 2004

The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel, was comparatively high on the every variables and factors, especially on 'Q13. Meals delivery to the bed'(4.70 out of 5.0), 'Q14. Removal service of tray by foodservice personnel'(4.63), 'Q15. Kind foodservice personnel'(4.63), 'Q16. Foodservice personnel's clean and neat uniforms'(4.56) and 'factor 4. personnel attitude'(4.63). Foodservice quality factors weren't significant by general characteristics of personnel, thus all personnel were considered to hold similarly the level of foodservice quality. On the basis of these results, the gap between foodservice providers and customers need to be analyzed in the further study.

• 한국식품조리과학회지
• /
• 제24권4호
• /
• pp.549-559
• /
• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• Preventive Nutrition and Food Science
• /
• 제8권4호
• /
• pp.301-305
• /
• 2003

This study was conducted to develop an HPLC method for determining vitamin B$_{12}$ in fortified foods which has typically been determined by microbiological assays according to AOAC and Korean Food Code approved methods. Vitamin B$_{12}$ (cyanocobalamin) was determined by reversed-phase HPLC with a triple column and UV/VIS dectector (550 nm) using the column switching technique after extraction with 5 mM potassium phosphate solution by sonication without a clean-up procedure. The recovery of spiked samples and limit of detection (LOD) by HPLC were 78.6 ∼107.5 % and 2 ppb ($\mu\textrm{g}$/kg), respectively. The LOD of the microbiological assay (MBA) was much lower than that of HPLC. The concentrations of vitamin B$_{12}$ analyzed in all tested samples (n=12) confirmed compliance with declared label claims. The range of recovery ratio by the HPLC method when compared to the microbiological assay was 76.2 ∼140.0 %. There was not significant difference between the HPLC and MBA methods (p < 0.01) with r=0.9791 and linear regression y=0.9923x-0.04. The HPLC method for determining vitamin B$_{12}$ using the column-switching technique appears to be suitable for determining vitamin B$_{12}$ concentrations above 1 $\mu\textrm{g}$/100 g in fortified foods.ied foods.

• 한국식품과학회지
• /
• 제32권6호
• /
• pp.1234-1243
• /
• 2000

Polystyrene 재질 용기 내에 함유된 내분비계 장애추정물질인 styrene dimer 및 trimer의 분석 방법과 컵라면 및 요구르트 용기로부터 식품으로 이행된 량을 정량하는 방법을 연구하였다. 재질 중 styrene dimer와 trimer의 함량은 재질을 tetrahydrofuran에 완전히 용해시킨 후, n-hexane을 이용하여 고분자량체 만을 석출시켜 제거함으로써 효과적으로 분석할 수 있었다. 식품분석은 GC/MS SIM-mode를 이용함으로써 $3.2{\sim}87\;ppb$ 수준의 미량 분석이 가능하였다. 라면시료 중의 지방제거 과정으로는 flrorisil 방법만에서 80% 정도의 높은 회수율을 나타내었고, hexane 포화 acetonitrile 분배 과정을 거치면서 상당히 감소하였다. 그러나 요구르트의 경우, 전처리 과정 없이 추출 후 곧바로 분석이 가능하였다. 추출 용매로는 라면에 대하여는 acetone/hexane(1:1)용액이 80% 정도의 가장 높은 회수율을 보였으며, 요구르트에 대하여는 aceton/hexane(1:1)뿐만 아니라, dichloromethane, ether등에서 비슷한 회수율이 얻어졌다.