• 한국축산식품학회지
• /
• 제41권6호
• /
• pp.936-949
• /
• 2021

This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.

• Journal of Crop Science and Biotechnology
• /
• 제10권3호
• /
• pp.163-166
• /
• 2007

Diurnal changes in levels of endogenous gibberellins(GAs) were investigated in three rice cultivars i.e. Sangjubyeo, Shingeumobyeo(photo-neutral) and Chucheongbyeo(photosensitive). The rice cultivars were grown under a 12-hr photoperiod and endogenous GA levels were assayed by gas chromatography-mass spectrometry(GC-MS-SIM) every 3 h for 24 h. The endogenous bioactive $GA_1$ and its immediate precursor $GA_{20}$ contents were significantly different in both photosensitive and photo-neutral rice cultivars, though less pronounced differences were observed for endogenous $GA_{12},\;GA_{53},\;GA_{19}$, and $GA_8$ levels with in the three rice cultivars. The levels of bioactive $GA_1$ and its immediate precursor $GA_{20}$ were significantly higher in Chucheongbyeo than in the other two cultivars. In Chucheongbyeo, the $GA_1$ contents increased significantly from 11.00 to 17.00 o'clock, thus indicating a correlation with light. In Shingeumobyeo, $GA_1$ contents slightly increased during morning hours, while a similar hike in $GA_1$ contents was observed for Sangjubyeo during evening hours. $GA_{19}$ was found to be the most abundant GA form in the three rice cultivars. Our results suggested that GA production in rice depends upon the response potential of rice cultivars and that light positively correlated to GA production in photosensitive rice cultivar.

• 한국포장학회지
• /
• 제27권2호
• /
• pp.55-62
• /
• 2021

This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO₂), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl₂, and TiO₂ powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20℃. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.

• 농약과학회지
• /
• 제9권4호
• /
• pp.292-302
• /
• 2005

206종의 농약성분을 신속하게 분석하기 위한 가스크로마토그래피-질량분석기 이용방법을 최적화 하였다. Wide-bore 컬럼을 채택함으로써 기존의 캐필러리 컬럼을 이용할 때에 비해 분리능을 비슷하게 유지하면서도 분석시간이 1/2이상 단축되고, 감도는 더욱 개선되었다. 시료의 성분이 복잡하고 분석대상 농약이 많은 경우에도, EI와 CI 스크리닝 결과를 비교함으로써 방해물질에 의한 허위정보(False Positive)를 상쇄할 수 있었다. 허위정보에 대한 위험이 적어지면서 시험용액의 정제를 간소화 할 수 있어 전체적인 분석과정을 간소화 할 수 있었다. 또한 검출이 예상되는 성분에 대해서만 확인실험을 함으로써 검사시간을 절약하고 검사의 정확도를 향상시킬 수 있었다.

• 분석과학
• /
• 제19권5호
• /
• pp.441-448
• /
• 2006

소변 중 대마 남용여부를 판별하는데 기준이 되는 tetrahydrocannabinol (THC)의 대사체 성분인 11-nor-9-carboxy-${\Delta}^9$-tetrahydrocannabinol (THCCOOH)를 고체상 추출법 (solid-phase extraction, SPE)과 가스크로마토그래피/질량분석법 (GC/MS)을 이용하여 신속하게 분석 할 수 있는 방법을 제시하였다. 본 실험은 시험관에 소변 3 mL를 취해 염기성 (pH 10) 조건에서 가수분해 한 후, 양이온교환 카트리지를 사용하여 THCCOOH 성분을 선택적으로 추출하고, 증발 건고한 다음 유도체 반응을 시켜 GC/MS로 분석하였다. 그 결과 분석방법의 검출한계 (LOD)는 0.4 ng/mL이고, 정량한계 (LOQ)는 1.2 ng/mL이였다. 검정곡선의 직선성 상관계수 ($r^2$)는 1.2 (LLE는 1.3)~50.0 ng/mL의 농도범위에서 0.999를 나타내었다. 그리고 정밀도 (precision)와 정확도 (accuracy)는 모두 ${\pm}1.20%$ 이내로 안정적이었으며, 회수율(recovery)은 83.6~90.7%로 측정되었다. 액체상 추출법 (liquid-liquid extraction, LLE)과 비교할 때, SPE 방법이 회수율은 낮았지만 검출한계, 정량한계, 정밀도 및 정확도에서는 큰 차이가 없었다. 그러나 LLE 방법은 추출과정에 시간과 노력이 많이 드는 반면, SPE 방법은 상대적으로 추출 조작이 간편하고 신속하게 추출되었으며, 추출 잔류물도 깨끗하였다. SPE를 이용한 추출방법을 다수의 대마 흡연자 소변에 적용하였을 때 기존에 사용하던 LLE 방법보다 간편하고, 신속하게 대마 대사체 분석이 가능하였다.

• 한국환경농학회지
• /
• 제36권3호
• /
• pp.154-160
• /
• 2017

본 연구는 하천수 중 bisphenol계 화합물 종 6 (BPA, BPB, BPC, BPE, BPF, BPS)을 동시분석하기 위하여 GC-MS를 이용하였다. 또한 최적의 전처리 방법을 확립하고자 SPE 및 LLE법을 이용하여 표준시료로부터 검량선의 직선성, MDL, LOQ, 정확도 및 정밀도를 비교하였다. SPE 및 LLE 전처리 방법에 의한 MDL은 각각 $0.0005{\sim}0.0234{\mu}g/L$와 $0.0037{\sim}0.2034{\mu}g/L$, LOQ는 각각 $0.0015{\sim}0.0744{\mu}g/L$와 $0.0117{\sim}0.6477{\mu}g/L$, 검량선의 결정계수($r^2$)는 모두 0.9969이상 정확도는 각각 93.2~108%와 97.4~120%, 정밀도는 각각 1.7~4.6%와 0.7~6.5%범위로 만족한 정도관리 결과를 얻었다. 하지만 SPE법에 의한 MDL 및 LOQ 값은 LLE법보다 약 4~45배 정도 높은 감도를 보였고, 특히 BPA의 경우는 다른 화합물들보다 45배 정도 높았다. 따라서, 본 연구에서는 SPE법을 적용하여 하천수 시료를 분석하였고, 조사지점은 본류 7개, 지류 6개, 하수종말처리장 2개 지점을 선정하였다. Bisphenol계 화합물 중에서 BPB, BPC, BPE, BPF 및 BPS는 모두 불검출 되었으나, BPA 농도는 $0.0095{\sim}0.2583{\mu}g/L$ 범위로 본류 $0.0166{\sim}0.0810{\mu}g/L$, 지류 $0.0095{\sim}0.2583{\mu}g/L$, 하수종말처리장$0.0352{\sim}0.1217{\mu}g/L$으로 미량 수준이었다.

• 한국식품과학회지
• /
• 제40권3호
• /
• pp.271-276
• /
• 2008

본 연구에서는 공장산 된장과 전통 된장 제품을 이용하여 가열조건(상온, $50^{\circ}C$, $100^{\circ}C$)을 달리한 시료의 휘발성 향기성분을 HS-SPME법에 의해 추출한 후, GC-MSD를 이용하여 분석동정하였고 이들 성분의 정량분석도 실시하였다. 정성된 화합물은 총51개의 향기성분이 확인되었고 동정된 성분을 화학적 특성에 따라 분류하면 18 esters, 3 alcohols, 6 acids, 8 pyrazines, 5 volatile phenols, 1 ketones, 6 aldehydes와 4개의 기타성분이 동정되었다. 에스터 성분과 산 성분이 동정된 화합물 중 두 개 시료에서 모두 가장 높은 농도를 차지하였다. 전통된장 시료는 가열 온도가 증가함에 따라 산, 피라진류의 증가가 두드러졌고, 공장산 제품의 경우 에스터, 알데히드류 및 maltol과 acetyl pyrrole과 같은 일부 마이얄반응 부산물이 크게 증가하는 것으로 나타났다. 향후, 관능검사 및 GC-Olfactometry 분석을 통한 전통 및 공장산 제품의 관능특성과 주요 휘발성 향기성분간의 상관관계분석이 필요하리라 판단되고 이를 통해 다양한 관능특성의 맞춤형 제품 개발에 기초자료로 활용할 수 있으리라 여겨진다.

• Preventive Nutrition and Food Science
• /
• 제18권2호
• /
• pp.150-156
• /
• 2013

A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and ${\gamma}$-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.

• 한국식품영양과학회지
• /
• 제28권2호
• /
• pp.319-325
• /
• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 한국수산과학회지
• /
• 제56권2호
• /
• pp.174-181
• /
• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.