• 한국식품영양학회지
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• 제31권2호
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• 한국인쇄학회지
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• 제24권2호
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• pp.61-68
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• 2006

Rubber rollers in off-set printing process are one of the most important factor, transferring the ink and water to the plate. Each different roughness of roller surface and different rubber compounds could effect to ink transparency and printability. Three different rubber compounds (NBR, EPDM, PU) and each different roughness of roller surface would show us different result of ink transparency and density of actual printing result. There might be a differences from actual printing result not only the amount of transferred ink, but there is also some other point we should check it out. According to the result of this studies, we found that different rubber compounds and their surface roughness directly effect to the rate of ink transfer. It also shows that the amount of transferred ink is not even and stable amount what we expect to get optimum printability. To reach a targeted printability with rollers, firstly it is necessary to choose correct rubber compounds with certain purpose and the roughness of roller surface has to be as smooth as less than $5{\mu}m{\sim}7{\mu}m$.

• 한국식품영양학회지
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• 제29권3호
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• pp.327-334
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• 2016

This study investigated the chemical composition of Cirsium japonicum var. ussurience Kitamura essential oil and the quantitative changes of major volatile flavor compounds according to the harvesting season. The essential oils obtained by the method of hydrodistillation extraction from aerial parts of C. japonicum var. ussurience Kitamura were analyzed by GC and GC-MS. Sixty-four volatile flavor compounds were identified in the essential oil from C. japonicum var. ussurience Kitamura harvested in May 2012; hexadecanoic acid (49.31%) was the most abundant compound, followed by 6,10,14-trimethyl-2-pentadecanone (13.72%), phytol (13.40%) and 9-hexadecenoic acid (4.16%). Eighty-three compounds were identified in the essential oil from the plant harvested in October 2012; phytol (40.56%), hexadecanoic acid (17.69%), 6,10,14-trimethyl-2-pentadecanone (13.71%), and caryophyllene oxide (4.15%) were the most abundant compounds. Types and levels of volatile compounds from different harvesting seasons varied. The essential oil composition of C. japonicum var. ussurience Kitamura harvested in the spring and autumn was characterized by higher contents of aliphatic fatty acid, diterpene and sesquiterpene, respectively.

• 대한환경공학회지
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• 제30권4호
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• pp.415-422
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• 2008

충주시에 소재하는 주요 환경시설로부터 배출되는 악취성 물질의 배출특성을 주민 민원에 대한 설문과 정치형 시료채취기를 활용하여 조사하였다. 네 군데의 조사시설 가운데 분뇨처리장이 가장 높은 악취농도를 보여주었다. 악취성물질의 주요 성분은 황화합물, 트리메칠아민, 알데히드 등이었다. 음식물 쓰레기 처리공정은 황화합물과 알데히드를 많이 배출하였다. 도시하수처리장은 고농도의 알데히드를 배출하는 것으로 나타났다. 악취의 관능 수준은 기상여건에 따라 다양하였으며, 심야의 악취 강도가 주간보다 훨씬 심각하게 나타났다.

• 한국식품영양학회지
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• 제12권4호
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• pp.421-426
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• 1999

The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.

• 한국지구과학회지
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• 제27권2호
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• pp.209-220
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• 2006

본 연구에서는 악취민원이 빈발한 경기도 안산시에 위치한 반월공단의 주거지역과 공단지역 등을 중심으로 주요 관리대상으로 설정된 악취성분들에 대한 환경대기 중 농도분포 특성을 2년여 기간동안 6차례에 걸쳐 조사하였다. 이들의 거동을 이해하기 위해, 시간적(오전과 오후) 및 공간적(공단 내외부의 위치) 기준으로 분포특성에 대한 비교를 시도하였다. 그 결과, 오전시간대에 비해 오후시간대에 고농도 분포가 현저하게 높은 것으로 나타났다. 이와 유사하게 공간적인 기준으로 비교한 결과도 공단 내부에서 관측한 결과에서 대부분의 성분들이 고농도를 유지하는 것을 확인할 수 있었다. 본 연구의 결과는 안산시 주변 및 공단지역의 환경대기 중에 존재하는 악취성분들이 시간적 및 공간적 기준으로 다양한 분포특성을 취한다는 것을 보여주었다.

• Fisheries and Aquatic Sciences
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• 제11권3호
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• pp.140-148
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• 2008

We compared the quality and quantity of volatile components in salt-dried croakers prepared by different methods and obtained from different locations. In total, 110 compounds were found among regular- and delay-type salt-dried croakers purchased from two locations in Hong Kong. The major chemical classes included miscellaneous compounds(17), pyrazines(16), alcohols(15), and sulfur-containing compounds(13). Fish obtained in different locations but prepared by the same method differed only slightly in the number of identified compounds. In general, fish prepared by the delay method had a larger number of compounds compared to fish prepared by the regular method. Further, a greater number and higher levels of compounds were found in the fish obtained from one of the two locations. Overall, the delay preparation method resulted in a greater number of compounds with stronger intensity compared to the regular method.

• 한국산림과학회지
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• 제88권4호
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• pp.490-497
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• 1999

본 연구는 한국에서 생산되는 송이(Tricholoma matsutake)의 향기성분을 구명하고, 주요송이산지간에 향기성분에 차이가 있는가를 구명하기 위하여 실시하였다. 경북의 봉화, 울진, 고령, 청도지역을, 경남의 창녕, 하동, 함양지역을, 강원도의 양양, 인제지역을, 충북의 괴산지역과 전북의 남원지역의 총 11개 송이산지를 대상으로 하였다. 향기성분은 dynamic headspace법을 이용하여 $40^{\circ}C$에서 질소로 purge(분주)한 후 휘발성 성분만을 포집하여 GC-MSD(gas chromatograph-mass spectrometric detector)로 동정하였다. 총 25종의 향기성분을 동정하였는데, 가장 중요한 구성성분은 1-octen-3-ol 이었다. 송이 향기의 주성분으로 알려져 왔던 methyl cinnamate는 어느 버섯에서도 검출되지 않아서 이 향기가 천연적인 휘발성 물질이 아님을 입증하였다. 봉화의 송이는 총 향기성분이 다른 산지보다 2배에서 18배까지 많았으며, 주성분은 3-methyl 1-butanol 이었다. 향기의 총량은 봉화, 청도, 인제, 함양, 울진, 양양 순으로 감소하였다. 향기성분의 총량, 향기의 종류와 수준에 따라서 11개 산지를 다음의 4개 유형으로 분류하였다. 1)봉화형은 향기의 총량이 월등히 많고, 3-methyl 1-butanol이 주성분이며, 다른 성분도 골고루 높다. 2)함양형(청도, 양양, 인제 포함)은 1-octen-3-ol이 전체의 2/3 가량을 차지하며, 두 번째 주성분은 3-methyl butanal 이다. 3)울진형은 1-octen-3-ol이 94% 이상을 차지하며, 다른 성분은 거의 없다. 4)괴산형(고령, 남원, 창녕, 하동 포함)은 향기의 총량이 다른 형보다 적다.

• 한국식품조리과학회지
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• 제19권1호
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• pp.79-82
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• 2003

Volatile compounds in Elsholtzia splendens were extracted by solid phase microextraction (SPME). Two kinds of SPME fiber, carboxen/polydimethylsiloxane (CAR/PDMS) and polydimethylsiloxane (PDMS) were used to determine the selectivity of the fibers to the different flavor compounds present in the Elsholtzia splendens. Identification of volatile compounds was based on the linear retention indices (RI) and the comparison of their mass spectra with those of on-computer library. Thirty compounds were identified in the volatile compounds extracted by CAR/PDMS fiber, including 1 aldehyde, 5 alcohols, 3 hydrocarbons, 17 terpene hydrocarbons, 3 ketones and 1 miscellaneous. And 5 alcohols, 3 hydrocarbons, 18 terpene hydrocarbons, 3 ketones and 2 miscellaneouses were identified in PDMS fiber. These results suggested that the selectivity of PDMS fiber was similar to that of CAR/PDMS fiber in Elsholtzia splendens. The major volatile compounds were naginataketone and elsholtziaketone in Elsholtzia splendens.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.69-73
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• 2015

The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4-glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4-glucoside, quercetin, and quercetin 3,4-diglucoside.