• Title/Summary/Keyword: GC-MSD

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Monitoring of the residues of some pesticides in mulberry leaves and their safety evaluation (뽕잎중 잔류농약의 monitoring 및 안전성 평가)

  • Lee, Jae-Koo;Kwon, Jeong-Wook;Ahn, Ki-Chang;Moon, Jae-Yu
    • The Korean Journal of Pesticide Science
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    • v.2 no.2
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    • pp.45-52
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    • 1998
  • In order to evaluate the safety of mulberry leaves for sericultural purpose to the contamination by pesticide residues, the analyses of dichlorvos, acephate, phenthoate, pyrazophos, deltamethrin, and cypermethrin were done for 24 samples collected in spring and fall over two consecutive years (1996 and 1997), each, from 8 provinces across the country, by selecting three representative farmhouses in each province. In spring samples of 1996, the residual amounts of dichlorvos, acephate, and phenthoate were $0.018{\sim}0.032$, $0.013{\sim}0.072$, and 0.051 ppm, respectively, whereas, pyrazophos was not detected, and the detection frequencies were 29, 58, and 4%, respectively. In fall samples, on the other hand, those of the above pesticides were $0.012{\sim}0.048$, $0.020{\sim}0.156$, and $0.018{\sim}0.050$ ppm, respectively, and pyrazophos was not detected either and the detection frequencies were 42, 17, and 13%, respectively. While in spring samples of 1997, the residual amounts of dichlorvos, acephate, and cypermethrin were $0.014{\sim}0.064$, $0.033{\sim}0.061$, and $0.019{\sim}0.068$ ppm, respectively, and deltamethrin was not detected. The detection frequencies were 75, 13, and 8%, respectively. In fall samples, on the other hand, those of the above pesticides were $0.013{\sim}0.062$, 0.015, and $0.009{\sim}0.013$ ppm, respectively, and deltamethrin was not detected either. The detection frequencies were 88, 4, and 17%, respectively. Almost all of the samples turned out to be non-toxic to silkworms, except that one sample (No. 10, spring 1997) contaminated by a high concentration of cypermethrin (0.068 ppm) was judged to do harm to silkworms. In the GC analyses, the selection of columns, the change in column temperature, and the use of MSD made the separation and identification of the vague compounds possible.

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Monitoring of Polycyclic Aromatic Hydrocarbon Residues in Environmental Samples in Korea (국내 PAHs 오염 우려지역의 환경 시료 중 PAHs 잔류량 모니터링)

  • Lim, Jong-Soo;Kim, Seong-Soo;Park, Dong-Sik;Joo, Jin-Ho;Lim, Chun-Keun;Hur, Jang-Hyun
    • The Korean Journal of Pesticide Science
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    • v.11 no.2
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    • pp.95-105
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    • 2007
  • The aim of this study was to determine the residual amounts of PAHs in environmental samples such as crop, soil and water collected from paddy, upland fields and forestlands near industrial zone and/or a thermal power plant in South Korea. All of the samples were analyzed by GC-mass spectrometer. The average contents of total PAHs in soil samples were 140.2 ${\mu}g\;kg^{-1}$ and the range was from 4.3 to $662.9{\mu}g\;kg^{-1}$. The detection of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene and dibenzo(a,h) anthracene which have strong carcinogenecity was ranged from 14.2 to 167.8 ${\mu}g\;kg^{-1}$. The residual amounts and detection frequency of PAHs in soil samples from the iron and heavy industrial areas near Pohang and Busan were 3-folds more than those of the other areas. Amounts of PAHs in upland soil samples was 1.5 folds higher than those of paddy soil samples, suggesting that it may be related to the content of organic matter in soil. The average contents of total PAHs in crop samples were 9.7 ${\mu}g\;kg^{-1}$ which ranged from 4.5 to 52.2 ${\mu}g\;kg^{-1}$. However, the residual amounts of PAHs in water samples were not detected. These results showed that soils and crops were slightly contaminated with PAHs. Therefore, the investigation should be continued for evaluating a safety or risk assessment through expansion of regions and crops.

An Analysis of a Porous Film Containing $Chamaecyparis$ $obtusa$ Extract (편백나무 추출물을 함유한 다공성 필름 분석)

  • Kim, Kyeong-Yee;Lee, Eun-Kyung
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.551-558
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    • 2011
  • This present study was performed to analyze the efficiency and volatility of a porous film containing $Chamaecyparis$ $obtusa$ extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. $Chamaecyparis$ $obtusa$ essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 mm; length, 20 cm) revealed more amount of limonene compared with 50LF1(width 50 mm, length 20 cm). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at $35^{\circ}C$ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. $C.$ $obtusa$ essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

Volatile Flavor Compounds in Commercial Vinegar Beverages Derived from Fruits (과일유래 시판 식초음료류의 휘발성 향기성분)

  • Jeong, Eun-Jeong;Jeon, Seon-Young;Baek, Jeong-Hwa;Cha, Yong-Jun
    • Journal of Life Science
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    • v.21 no.2
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    • pp.292-299
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    • 2011
  • This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.

Quality characteristics of distilled spirits by different nuruk-derived yeast (누룩 유래 효모의 종류에 따른 증류주의 품질 특성)

  • Lee, Ae-Ran;Kang, Sun-Hee;Kim, Hye-Ryun;Lee, Jang-Eun;Lee, Eun-Jung;Kim, Tae-Wan
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.383-389
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    • 2017
  • This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.