• Food Science and Preservation
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• v.16 no.6
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• pp.810-816
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• 2009

To identify effective food packaging compounds that could significantly affect the freshness of stored food, the efficiency and performance of porous polypropylene film containing mustard oil as a freshness maintenance ingredient was studied by GC-MS analysis and storage testing of bread. AITC (allyl-isothiocyanate)-emitting properties of films impregnated with mustard oil were evaluated by GC-MS. AITC was extracted from mustard oil, and used as a vapor as an effective antimicrobial agent. Films were prepared under four different conditions (the film types were abbreviated 25SF1, 25SF2, 50LF, and IAF) and the amounts of AITC inside vinyl packs constructed using the four films were measured. The results showed that the 25SF2 film (width 25 mm, length 20 cm) yielded a greater amount of AITC than did the 50LF film (width 50 mm, length 20 cm). We confirmed that the amount of gas emission showed better between layer and layer of the film side than the internal film. In storage testing using various films at $35^{\circ}C$ for 25 days, 25SF2 film provided excellent preservation of bread compared with 50LF film. This was in line with the fact that 25SF2 film yielded the highest amount of AITC. Emission capacities AITC of 2 cm film were measured using bottles various volumes (43 mL, 500 mL, 1000 mL) and both closed and open systems. The AITC content of the film in 43 mL bottle was much higher than that yielded by other films in the closed system, and AITC was rapidly emitted, with relatively low residual gas emission after 4 days in an open system. Mustard oil is a useful freshness maintenance ingredient hence, analysis of AITC emission kinetics from various films were helpful to develop films with optimal antimicrobial effects, and will allow application of such films in food packaging systems.

• Analytical Science and Technology
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• v.17 no.5
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• pp.423-433
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• 2004

This study was examined occurrence of bisphenol A (BPA) and nonylphenol (NP) in waterworks system of Seoul, Korea from September 2002 to December 2003. The levels of BPA and NP in Han-river and its tributaries were as followed: Paldang-dam, ND(not detected)${\sim}0.033{\mu}g/L$ and $ND{\sim}0.823{\mu}g/L$; Kyungahn-creek, $ND{\sim}0.659{\mu}g/L$ and $ND{\sim}3.827{\mu}g/L$; Whangsuk-creek, $ND{\sim}0.528{\mu}g/L$ and $ND{\sim}12.724{\mu}g/L$, respectively. In water of 6 intake-station, the contents of NP and BPA were detected $0.122{\sim}2.724{\mu}g/L$, and $ND{\sim}0.260{\mu}g/L$, respectively. In the finished- and tap-water of three drinking water treatment plants (DWTPs) around Whangsuk-creek, BPA was not detected in all samples, while NP was in ppt levels in whole. Through the process of DWTP, also, the removal ratio of NP was above 80% in all this. Therefore, this result was suggested that levels of BPA and NP in waterworks system depended on non-point contaminants and swage treatment plants in the Han-river shed.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.781-786
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• 1994

Meatlike flavors were manufactured using hydrolyzed vegetable protein (HVP) with several reactive precursors at different reaction conditions. Both pH and temperature affected significantly on brown colority of reaction product, whose velocity became fast with increasing pH and temperature. Drastic decrease in residual reducing sugars and free amino acids appeared until 1 hour, being little affected by reaction temperature. Glutamic acid and cysteine were decreased with reaction time, whereas glycine and methionine remained constant. Forty nine aroma compounds formed through Maillard reaction were isolated and identified with GC/MSD, including 3-methyl butanal, 2-methyl tetrahydrothiophen-3-one, 3,4-dimethylthiophene and 2,4-dimethyl thiazole previously known as natural meat flavors. The sensory evaluation showed that one-hour reaction product was the highest in savory taste and the lowest in nasty taste on the level of 5% significant difference among all reaction products tested in this experiment. From the results above, it could be speculated that the initial stage of Maillard reaction in this experimental system occured until one hour, thereafter, savory taste decreased accompanied by increasing nasty taste with elapsed reaction time.

• Journal of Mushroom
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• v.18 no.4
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• pp.380-386
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• 2020

The study was conducted for the safety evaluation of 320 pesticide residues in 768 Lentinula edodes fruit body samples and 143 L. edodes media samples, which are distributed nationwide in South Korea. The monitoring method was the second of the multi-residue methods in the Korean Food Code. GC-ECD, GC-NPD, and GC-MSD were used as evaluation equipment for analysis. Single-analysis of the target pesticides was performed for mepiquat chloride. Through the analysis of collected L. edodes samples, pesticide residues were detected in total seven cases, including four L. edodes fruit body samples and three L. edodes media samples. The detected pesticide residues were carbendazim, diflubenzuron, fluopyram, and dinotefuran. In this study, carbendazim was detected in three L. edodes fruit body samples and one L. edodes media sample. The detected amount of carbendazim was 0.056, 0.17, 0.043, and 0.09 mg/kg, respectively. The amount of carbendazim in the collected L. edodes samples was detected below the MRLs (maximum residue level). The detected amounts of fluopyram and dinotefuran were 0.068 mg/kg and 0.06 mg/kg, respectively. Two pesticide residues were detected in the medium in one case. Mepiquat chloride was not detected in this study. These results suggested that residual pesticides were detected in a small number of collected L. edodes. However, the PLS for unregistered pesticides MRL was 0.01 ppm; therefore, we have to conduct research on preparing safety standards for mushrooms, including L. edodes.

• Journal of the Korean Society of Marine Environment & Safety
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• v.18 no.2
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• pp.85-93
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• 2012

We study on the distribution characteristics of antifouling agents such as Sea-nine 211, Irgarol 1051, Diuron using HS-SPME method in southwestern coast of Korea. Short half-life of Sea-nine 211 was distributed in very low concentrations and/or below detection limits in all of the sampling points, both water and sediments samples. Irgarol 1051 was detected to have the highest concentration respectively $6.98{\mu}g/L$, 28.50 ng/g-dry wt in the seawater and sediments, and regional distribution characteristics did not appeared. Strong bioaccumulation and long half-life of Diuron was distributed higher concentration than in all sampling point and was analyzed to have the highest concentration(3882.22 ng/g-dry wt) Mo7(Mokpo)'s sediment. Irgarol 1051 and Diuron distributed in the shipbuilding industry and ship marina are located just at the point to found in high concentrations. In addition, the distribution of the antifouling agent materials were lower in concentration than in inner bay to outter bay in sediments. Antifouling agent materials from these results were contaminated high potential from port and shipbuilding industry located in inner bay.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.540-549
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• 2018

This study was conducted on 238 dental hygienists working in Daegu and Gyeongbuk area. In order to understand the status of harmful transmission of dental materials by type of work, we compared the differences in exposure time and work environment characteristics of hospital types and investigated the difference in the degree of recognition of material safety data. The results of the study were as follows: In case of hospitals, the exposure time of dust generated from chemicals was the longest. Resin filling, contact with disinfectant. 37 workers (29.4%) and 14 workers (12.5%) answered that they perceive the question about whether they are aware of the material safety data sheet (MSDS) for dental materials. There were 18 hospital workers and 6 clinic workers who had experience reading MSDS before using dental materials. The respondents who answered that they provided the material safety data of the dental materials used had a 2.39 times MSDS in hospital workers. Therefore, by recognizing the health hazards of chemical substances in accordance with the characteristics of each type of hospital and continuing to conduct health and safety education, the work environment should be improved by establishing proper recognition of MSDS information. It suggests the necessity of a system that can strengthen the management of chemical information provision and guarantee the strategic approach and workers' right to know.

• The Korea Journal of Herbology
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• v.24 no.1
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• pp.111-119
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• 2009

Objectives : To compare the contents of hazardous substances before/after a decoction. Methods : The heavy metal contents before/after a decoction were measured by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES) and mercury analyzer. In order to analyze pesticides in 6 samples we used simultaneous multi-residue analysis of pesticides by GC/ECD, which was followed by GC/MSD analysis to confirm the identity of the detected pesticide in each sample. In addition, the contents of sulfur dioxide (SO2) were performed by Monier-Williams distillation method. Results : 1. The mean values of heavy metal contents (mg/kg) for the samples were as follows: Samchulkunbi-tang (before decoction - Pb; 1.592, Cd; 0.155, As; 0.055 and Hg; 0.014, after decoction - Pb; 0.036, Cd; 0.002, As; not detected and Hg; 0.001), Yijin-tang (before decoction - Pb; 0.830, Cd; 0.077, As; 0.045 and Hg; 0.015, after decoction - Pb; 0.193, Cd; 0.010, As; not detected and Hg; 0.002), Banhabaikchulcheunma-tang (before decoction - Pb; 0.976, Cd; 0.164, As; 0.167 and Hg; 0.019, after decoction - Pb; 0.031, Cd; 0.003, As; 0.006 and Hg; 0.005), Pyungwi-san (before decoction - Pb; 2.162, Cd; 0.128, As; 0.061 and Hg; 0.018, after decoction - Pb; 0.080, Cd; 0.006, As; not detected and Hg; 0.005), Leejung-tang (before decoction - Pb; 1.480, Cd; 0.294, As; 0.034 and Hg; 0.012, after decoction - Pb; 0.064, Cd; 0.007, As; 0.007 and Hg; 0.002) and Kwibi-tang (before decoction - Pb; 0.907, Cd; 0.193, As; 0.085 and Hg; 0.020, after decoction - Pb; 0.072, Cd; 0.006, As; 0.004 and Hg; 0.002). 2. Contents (mg/kg) of sulfur dioxide ($SO_2$) before a decoction in Banhabaikchulcheunma-tang, Pyungwi-san, Leejung-tang and Kwibi-tang exhibited 3.5, 3.4, 3.8 and 12.4, respectively. However, contents of sulfur dioxide after a decoction in all samples were not detected. 3. Contents (mg/kg) of residual pesticides before/after a decoction in all samples were not detected. Conclusions : These results will be used to establish a criterion of heavy metals, residual pesticides and sulfur dioxide.