• 한국식품위생안전성학회지
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• 제16권1호
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• pp.61-65
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• 2001

Electron capture deteotor가 장착된 gas chromatography를 이용하여 간장에서 3-monochloro-1, 2-propanediol(MCPD)의 효율적인 분석조건을 조사하였다. MCPD를 직접 분석하는 것 보다 MCPD를 phenylboric acid로 유도체화하여 분석하는 경우가 sharp한 peak를 얻을 수 있었으며, 감도도 우수하였다. 유도체화 방법을 실온에서 5분간 vortex혹은 9$0^{\circ}C$에서 20분 반응시켜 분석한 결과, R값이 각각 0.9997과 0.9977로 큰 차이를 보이지는 않았다. MCPD의 추출방법은 Extrelut 3 column을 사용하는 것이 ethyl acetate로 직접 추출하는 것보다 회수율이 월등히 높았으며, MCPD의 농노가 높을수록 회수율이 낮게 나타났다. 하지만 MCPD를 정성적으로 분석하고자 할 경우 ethyl acetate로 직접 추출하는 방법도 유효한 것으로 나타났다. 간장에 MCPD를 spiking 하고 gas chromatography-electron capture detector 및 gas chromatography-mass selective detector로 분석한 결과 sharp한 모양의 peak를 얻을 수 있었으며, mass spectrum으로 MCPD를 확인할 수 있었다.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.