• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.470-476
• /
• 2008

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

• Parasites, Hosts and Diseases
• /
• 제34권2호
• /
• pp.121-126
• /
• 1996

작은와포자충이 송아지에서 설사에 직접적으로 영향을 미치는지를 알아보고자 야외에서 설사를 발현하는 4개월 이하의 송아지 분변 총 201건를 수거하여 DMSO-modified acid fast 염색법 (MAFS), commercial kit(Meridian Diagnostics, Cincinnati, Ohio) 그리고 본 실험실에서 만 든 단세포군항체(C6)를 이용한 간접형광항체법(IFA)으로 작은와포자충의 검출을 시도하였다. 작 은와포자충의 검출은 MAFS에서 29건(14.4%) commercial kit와 IFA에서 각각 23건씩(11.4%) 검출되었다. 작은와포자충 오오시스트의 검출에 사응된 진단기법간의 진단일치율을 비교 하였던 바 msS를 기준으로 하였을 때 IFA는 민감도 69%. 특이성 98%였다. Commercial kit와 IFA진단법에서는 양성 22건, 음성 177건이 서로 일치하였으며. commercial kit를 기준으로 할 때 IFA의 민감도는 96%, 특이성 99% 고리고 진단일치에 대한 기대치는 99%였다. 따라서 본 실험에 사용된 IFA는 commercialkit와 일치율이 높아 진단목적으로 사용될 수 있을 것으로 생각된다. 한편, IFA에서 작은와포자충이 검출된 23건의 분변에 대해 분변 g당 작은와포자충 오오시스트의 수(OPG)를 측정하였다. 14건이 $10^3$ 이하의 OPG수준을 나타냈으나 $10^5$ 이상의 OPG도 4건이었다. 작은와포자충에 감염되어 설사가 발현될 때의 OPG의 수준이 $10^5$ 이상임을 감안해 보면, 이번 조사된 송아지 설사변 201건 중 4건(5%)은 작은와포자충에 의한 설사로 분석되었다. 이러한 결과를 종합해보면, 국내메서 발생되는 송아지 설사 원인중 약 5%는 설사와 관련되는 다른 원인체와 관계없이 작은와포자충 단독감염만으로도 임상적으로 설사가 발현되고 있는 것으로 판단되었다.

• 한국환경보건학회지
• /
• 제15권1호
• /
• pp.81-87
• /
• 1989

In order for analysis of the actual condition of commercial life water, 38 samples were investigated during March to December in 1988. The results were as follows 1. All the samples analyzed were suitable for physico chemical criteria drinking water. The mean value of NH$_{3}$-N, NO$_{3}$-N, and KMnO$_{4}$ ,consumption were 0.014, 1.232 and 0.794 respectively. 2. General bacterial counts was detected higher than standard limit by 31.6% of total samples and the positive rate of coliform was 2.6% of total samples.

• 대한본초학회지
• /
• 제27권6호
• /
• pp.43-48
• /
• 2012

Objectives : This study was investigated to determine the contents of pesticide residues and sulfur dioxide residues in commercial herbal medicines in Korea. Methods : Chromatographic test was performed on 100 samples consisted with 10 kinds of medicinal plants including improted and domestic products. To establish 19 pesticide residues (DDE, DDD, DDT, Dieldrin, Methoxychlor, BHC isomers, Aldrin, Endosulfan isomers, Endrin, Captan, Procymidone, Chlorpyrifos and Imidacloprid) in commercial herbal medicines, chromatographic equipments were used with the gas chromatography-mass detector and gas chromatography-electron capture detector for qualitative analysis. The imidacloprid analysis was performed by high performance liquid chromatograpgy-ultraviolet detector at 270 nm UV wavelength. The contents of sulfur dioxides were analyzed by modified Monnier-Williams method. All methods were based on notification procedure of Korea Food & Drug Administration (KFDA). Results : The residual pesticides were not founded in improted and domestic samples. Among 100 samples, the residues of sulfur dioxide in 73 samples were not detected and 25 samples showed contents in the range of 0~21.90 mg/kg. The excess samples of MRLs were 2 samples (30 mg/kg to medicinal herbs), Asiasari Radix et Rhizoma (Imported product) and the average amount of sulfur dioxide in 2 unsuitable samples were 14.83 mg/kg. These samples were found to transgress KFDA regulatory guidance of residual sulfur dioxide. Conclusion : These results are able to use as basic data to improve the reliability and value of commercial medicinal herbs.

• 한국축산식품학회지
• /
• 제29권4호
• /
• pp.533-538
• /
• 2009

보다 우수한 살모넬라 진단법을 개발하고자, 면역리포좀을 이용하여 계란에서의 살모넬라를 분석하는 새로운 진단법과 시판 간이키트를 사용한 살모넬라 분석과의 결과를 비교하였다. 면역리포좀을 이용하여 난각을 분석한 결과, 36개의 계란 시료 중 1건에서 살모넬라 양성 결과가 나타났으며 시판 간이키트를 이용하여 분석한 결과, 36개의 계란 시료 중 6건에서 살모넬라 양성 결과가 나타났다. 총 7건의 양성 결과는 생화학적 동정에 의해서 살모넬라균이 아닌 것으로 확인되었다. 난황과 난백으로 이루어진 내용물의 경우, 두 분석법에 의하여 살모넬라 균이 전혀 검출되지 않았으며 이는 배지 배양법과 일치하는 결과였다. 면역리포좀을 이용한 진단법은 시판 간이키트에 비해 민감도가 높고 분석에 소요되는 총 시간이 24시간 단축되는 우수성을 보였다. 난각에서는 Acinetobacter baumanni, Chryseomonas luteola, Enterobacter cloacae, Escherichia coli, Escherichia hermannii, Klebsiella pneumonia, Pantoea spp., Pasteurella pneumotropica와 같은 세균이 분리되었는데, A. baumanni와 P. pneumotropica를 제외한 대부분의 세균들은 계란의 전처리 공정 중에 빈번하게 분리되는 균들로 확인되었다.

• 한국식품조리과학회지
• /
• 제32권6호
• /
• pp.686-695
• /
• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국식품조리과학회지
• /
• 제33권1호
• /
• pp.45-53
• /
• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.137-147
• /
• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• 한국식생활문화학회지
• /
• 제30권6호
• /
• pp.790-796
• /
• 2015

The objective of this study was to investigate the physicochemical properties and antioxidant activities of seven (A, B, C, D, E, F, G) commercial ketchups marketed in Korea. The 70% ethanol extracts were prepared and evaluated for total phenolic content, DPPH and ABTS radical scavenging activities, and metal chelating effect. pH ranged from 3.64 to 3.94, and soluble solid and reducing sugar contents of samples were 2.21~3.51oBrix and 4.78~13.45%, respectively. Salinity of samples was in the range of 1.79 to 3.21%, and sample G showed the lowest salinity. The lightness, redness, and yellowness of the Hunter color system of samples were 15.42~19.94, 18.55~23.98, and 20.87~24.34, respectively. The phenolic contents ranged from 1.37 to 2.60 mg GAE (gallic acid equivalents)/g, with samples F and G exhibiting the highest contents. Antioxidant activity determined based on DPPH and ABTS radical scavenging activities, and metal chelating effects were 45.10~90.87, 55.35~92.53, and 71.10~92.20%, respectively, at a concentration of 200 mg/mL. Samples A and G showed higher antioxidant activity than other samples. There were positive correlations between phenolic contents and antioxidant activity, suggesting that phenolic compounds are the major contributors to antioxidant activity.

• Journal of Electrochemical Science and Technology
• /
• 제9권4호
• /
• pp.276-281
• /
• 2018

High concentration of copper in mezcal, a representative Mexican spirituous alcoholic beverage, is a serious problem due to the damage that it may cause to human health. A cyclic voltammetry and square wave anodic stripping voltammetry study of copper (II) in three commercial mezcal samples based on glassy carbon electrode response was undertaken. The analysis was developed using a simulated matrix solution ($EtOH/H_2O$ (1:1), 0.1 M $LiClO_4$ and AcOH/AcONa 0.05 M/0.008 M), with Cu (II) concentrations in the range 0 - 1 ppm. Direct electrochemical analysis of mezcal samples was complicated by the presence of different organic compounds in the matrix. The analytical signal of Cu (II) in the spirituous was notably improved and the interferences caused by organic compounds were minimized, by diluting the mezcal samples 10% with $EtOH/H_2O$ (1:1) solution. An efficient quantification of Cu (II) was obtained from the calibration curve by the SWASV and using the internal standard method (Cd (II)) in commercial samples (1.2-6.7 ppm); the results were correlated satisfactorily with the values obtained by AAS.