• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.189-194
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• 2000

To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.

• 한국식품영양학회지
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• 제13권5호
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• pp.453-459
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• 2000

본 연구에서는 식품차원의 연구분야 일환으로서 먼저 복분자의 일반성분, 유리당, 유리아미노산, 무기성분 및 향기성분 등을 보고하였다. 복분자의 총당은 17.3%, 환원당은 8.6%, 조단백질 10.6%, 조회분은 4.5%, 조지방은 3.1%, 조섬유는 3.9%이고, 유리당 함량은 sucrose 1.52%, fructose 3.98%, glucose 1.24%이고, 유기산 함량은 citric acid 10.2%, oxalic acid 6.29%로 가장 많이 함유하고 있었고, 그 다음은 magic acid 1.94%였다. 총 아미노산은 7,841.5mg%이고, 필수아미노산 함량은 2,989.8mg%로 나타났다. 복분자에 가장 많이 함유되어 있는 아미노산은 aspartic acid 1,260.3%이었고. 그 다음은 glu-tamic acid 1,054.3% 순으로 함유하고 있었다. 무기성분은 K가 387mg으로 가장 많이 함유되어 있었고, 향기성분은 복분자에서 총 52종의 성분이 확인되었는데 확인된 성분들은 관능기별로 분류하면 amyl alcohol를 포함한 alcohol류 11종, valeric acid를 포함한 acid류 13종, hexanal를 포함한 carbonyl류 20종, 2-hep-tanone를 포함한 hydrocarbon류 5종 그리고 methyl palmitate를 포함한 ester류가 3종이었다. 관능기별로 확인된 성분들의 총 peak area%를 살펴보면 alcohol 류 11.56%, acid류 38.87%, hydrocarbon류 2.89%, ester류 0.80%, 총 70.32%가 확인되었다. Alcohol류에서 linalool가 3.78%, acid류에서는 caproic acid류가 14.40%, car-bonyl류에서 2-hydroxy-4-methoxyace-tophenone이 2.99%, hydrocarbon류에서는 aromaden-dren가 1.59% 그리고 ester류에서는 methyl palmi-tate가 7.43%으로 가장 많이 함유되어 있었다.

• 한국식품영양학회지
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• 제30권3호
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• pp.599-608
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• 2017

This study investigated the quality characteristics and volatile flavor components of aronia wine (Aronia melanocarpa (0~100%)). After 12 days of fermentation, the alcohol contents of aronia wines ranged between 9.0~12.0%. The pH level and total acidity of aronia wines were 3.20~3.68 and 0.57~0.76 g/100 mL, respectively. The organic acid analysis of wine containing 100% aronia, revealed malic acid content at 3.70 mg/mL, followed by tartaric acid, lactic acid, and citric acid. As the aronia content increased, both the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) also significantly increased. The total polyphenol content was the highest in the wine with 100% aronia (461.33 mg%), and the antioxidant activity showed the highest values in the wine with 100% aronia (91.91%). Volatile flavor component analysis of aronia wines identified 8 alcohols, 12 esters, 4 ketones, and 7 other compounds. In the sensory evaluation, the color, flavor, and taste of wine with 20% aronia showed higher values than other aronia wines. Based on the results of the present study, we suggest that 20% aronia is most beneficial in improving the quality as well as sensory characteristics of the wine.

• 환경생물
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• 제25권3호
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• pp.191-196
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• 2007

실내 공기는 대기와는 달리 실내 건축 자재에서 유래된 물질로 오염될 수 있다. 본 연구는 실내자재인 카펫에서 방출되는 휘발성 유기화합물의 생물학적 영향을 평가하기 위하여 수행되었다. 카펫과 자주달개비 BNL 4430 꽃차례를 환경노출시험용기에 넣고 일정시간 노출을 실시하였고 흡착관의 VOCs에 대한 화학분석을 실시하였다. 화학분석결과 카펫에서는 12종의 VOCs가 방출되는 것이 확인되었으며 이중 스틸렌$(71.9{\mu}g\;m^{-3})$과 톨루엔$(49.6{\mu}g\;m^{-3})$의 농도가 높았다. 환경노출시험용기에서 카펫에서 방출되는 VOCs에 24시간 노출된 자주달개비 실험군의 미세핵 빈도는 100사분자 당 $7.73{\pm}0.75MCN$으로서 TO-14 표준혼합기체 1ppm에 4시간 노출된 실험군의 미세핵 빈도인 $7.31{\pm}0.70$와 유사한 높은 값을 나타내었다. 반면 표준혼합기체 1ppm에 2시간 노출된 실험군의 경우 미세핵 자연발생 빈도와 유사한 수준을 보였다. 이 같은 결과로부터 카펫에서 방출된 휘발성 유기화합물이 함유되어 있는 실내공기에 장시간 노출될 경우 생물유전독성이 유발된다는 것이 확인되었다. 본 연구에 적용한 생물-화학 병용분석 기법은 실내 공기오염의 생물학적 감시에 매우 효율적임이 입증되었다.

• 한국산업보건학회지
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• 제30권2호
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• pp.153-162
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• 2020

Objectives: 3D printing technologies have become widely developed and are increasingly being used for a variety of purposes. Recently, the evaluation of 3D printing operations has been conducted through chamber test studies, and actual workplace studies have yet to be completed. Therefore, the objective of this study was to determine the emission of volatile organic compounds(VOCs), metals, and particles from printing operations at a workplace. This included monitoring conducted at a commercial 3D printing service workplace where the processes involved material extrusion, material jetting, binder jetting, vat photo polymerization, and powder bed fusion. Methods: Area samples were collected with using a Tenax TA tube for VOC emission and MCE filter for metals in the workplace. For particle monitoring, Mini Particle Samplers(MPS) were also placed in the printer, indoor work area, and outdoor area. The objective was to analyze and identify particles' size, morphology, and chemical composition using transmission electron microscopy with energy dispersive spectroscopy(TEM-EDS) in the workplace. Results: The monitoring revealed that the concentration of VOCs and metals generated during the 3D printing process was low. However, it also revealed that within the 3D printing area, the highest concentration of total volatile organic compounds(TVOC) was 4,164 ppb at the vat photopolymerization 3D printing workplace, and the lowest was 148 ppb at the material extrusion 3D printing workplace. For the metals monitoring, chromium, which, is carcinogenic for humans, was detected in the workplace. As a characteristic of the particles, nano-sized particles were also found during the monitoring, but most of them were agglomerated with large and small particles. Conclusions: Based on the monitoring conducted at the commercial 3D printing operation, the results revealed that the concentration of VOCs and metals in the workplace were within Korea's occupational exposure limits. However, due to the emission of nano-sized particles during 3D printing operations, it was recommended that the exposure to VOCs and metals in the workplace should be minimized out of concern for workers' health. It was also shown that the characteristics of particles emitted from 3D printing operations may spread widely within an indoor workplace.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.790-798
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• 2021

The objective of this study was evaluation of pig behavior changes related to temperature, relative humidity, volatile organic compounds (VOCs), and illuminance. A total of 24 growing pigs ([Yorkshire × Landrace] × Duroc) were used in the experiment. A sensor was installed at a height of 0.5 m in the center of the pig house. In experiment 1, temperature was changed every four days to 18℃ (T1), 22℃ (T2), 26℃ (T3), and then 30℃ (T4). In experiment 2, relative humidity was adjusted to 45% (low humidity [LH]), 60% (middle humidity [MH]), and then 75% (high humidity [HH]) for four days. In experiment 3, after cleaning the pig house just before experiment, only minimal ventilation was provided. VOCs and pig behaviors were observed for 7 days without cleaning the pig house. In experiment 4, three light bulbs of 40 W (470 lumens / 45 lx; low illuminance [LI]), 75 W (1,055 lumens / 103 lx; middle illuminance [MI]), and 100 W (1,521 lumens / 146 lx; high illuminance [HI]) were used for four days each. Pig behavior analysis was performed for following criteria : Feed intake, Standing, Lying, Sitting, Drink water, Rooting, Posture transition (lying-standing), Posture transition (standing-lying), Wallowing, and Biting. In experiment 1, feed intake time was lower (p < 0.05) for the T3 than other treatment groups. Standing time was highest (p < 0.05) for the T1 and lowest (p < 0.05) for the T3. Lying time was shorter (p < 0.05) in T1 and T2 compared to T3 and T4. Drinking frequency was higher (p < 0.05) for the T4 than other treatment groups. In experiment 2, the frequency of rooting and wallowing increased (p < 0.05) with increasing humidity. LH showed the lowest (p < 0.05) rooting frequency and HH showed the highest (p < 0.05) rooting frequency. In experiment 3, VOCs concentration did not (p > 0.05) change pig behavior. In experiment 4, lying time was the longest (p < 0.05) at LI and shortest (p < 0.05) at HI. Therefore, pig behavior is heavily influenced by the environment, especially temperature and humidity. However, correlation between pig behavior to VOCs and illuminance seems to be needed more research.

• 한국수산과학회지
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• 제22권1호
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• pp.25-35
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• 1989

수산물가공잔사를 효율적으로 이용하기 위한 일련의 연구로서 가다랑어잔사를 이용한 어간장을 제조하기 위 한 기초실험을 하였으며, 코오지 첨가에 의한 풍미개선 및 솔비톨, 젖산, 알코올 등의 첨가에 의한 어간장의 저염화를 시도하였고 아울러 숙성중 어간장의 정미성분도 분석하였다. 초퍼로 마쇄한 가다랑어두부에 대하여 가다랑어내장 $6.6\%$, 코오지 $26.7\%$, $25\%$ 식염수 $71.7\%$, 식염 $13.3\%$, 포도당 $7.6\%$를 첨가하여 혼합한 후 상온에서 90일간 숙성시켜 코오지첨가어간장 K를 제조하였고, 어간장 K의 제조시 첨가한 식염대신 솔비톨 $7.6\%$, 젖산 $0.3\%$, 알코올 $9.8\%$를 첨가하여 식염농도 $9.12\%$인 저염어간장 L을 제조하였다. 숙성중 어간장 K 및 L의 총유리아미노산함량은 증가하여 숙성 90일째 각각 3,307.7mg/100m1, 3,637.1mg/100m1이었으며 함량이 많은 유리아미노산으로는 glutamic acid, Iysine, valine, phenylalsnine, alanine, leucine 및 isoleucine등이었고 이들은 전체의 $60\%$ 이상을 차지하였으며, 총불휘발성유기산은 숙성중 증가하여 숙성 90일째 어간장 K는 1,002.1mg/100ml, L은 1,312.9mg/100ml였으며, 함량이 많은 불휘발성유기산으로는 lactic acid, succinic acid 및 pyroglutamic acid 등이었고 이들은 전체의 $90\%$이상을 차지하였다. 숙성중 핵산관련물질은 ADP, AMP, IMP는 감소하였으며, inosine과 hypoxanthine은 상대적으로 증가하여 숙성 90일째 hypoxanthine이 대부분을 차지하였다. 숙성중 어간장 K 및 L에 있어서 betaine은 감소하였으며 총 creatinine은 거의 변화가 없었고, TMAO는 감소한 반면 TMA는 증가하는 경향을 나타내었다. 가다랑어잔사어간장의 제조시 코오지를 첨가함으로서 어간장의 풍미를 개선할 수 있었으며 총사입량에 대하여 솔비톨 $3.2\%$, 젖산 $0.3\%$, 에틸알코올을 $4\%$ 첨가함으로서 품질면에서 양호한 저염어간장을 제조할 수 있었다.

• Safety and Health at Work
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• 제7권1호
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• pp.63-71
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• 2016

Background: Construction painters have not been studied well in terms of their hazards exposure. The objective of this study was to evaluate the exposure levels of total volatile organic compounds (TVOCs) for painters in the construction industry. Methods: Activity-specific personal air samplings were carried out in three waterproofing activities [polyurethane (PU), asphalt, and cement mortar] and three painting activities (epoxy, oil based, and water based) by using organic-vapor-monitor passive-sampling devices. Gas chromatograph with flame ionization detector could be used for identifying and quantifying individual organic chemicals. The levels of TVOCs, by summing up 15 targeted substances, were expressed in exposure-index (EI) values. Results: As arithmetic means in the order of concentration levels, the EIs of TVOCs in waterproofing works were 10.77, 2.42, 1.78, 1.68, 0.47, 0.07, and none detected (ND) for indoor PU-primer task, outdoor PU-primer task, outdoor PU-resin task, indoor PU-resin task, asphalt-primer task, asphalt-adhesive task, and cement-mortar task, respectively. The highest EI for painting works was 5.61 for indoor epoxyprimer task, followed by indoor epoxy-resin task (2.03), outdoor oil-based-spray-paint task (1.65), outdoor water-based-paint task (0.66), and indoor oil-based-paint task (0.15). Assuming that the operations were carried out continuously for 8 hours without breaks and by using the arithmetic means of EIs for each of the 12 tasks in this study, 58.3% (7 out of 12) exceeded the exposure limit of 100% (EI > 1.0), while 8.3% (1 out of 12) was in 50e100% of exposure limit (0.5 > EI > 1.0), and 4 tasks out of 12 were located in less than 50% of the limit range (EI < 0.5). Conclusion: From this study, we recognized that construction painters are exposed to various solvents, including carcinogens and reproductive toxins, and the levels of TVOC concentration in many of the painting tasks exceeded the exposure limits. Construction workers need to be protected from chemical agents during their painting works by using personal protective devices and/or work practice measures. Additional studies should focus on the exposure assessment of other hazards for construction workers, in order to identify high-risk tasks and to improve hazardous work environments.

• 한국식품과학회지
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• 제31권2호
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• pp.293-300
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• 1999

산지별 마늘의 향미성분으로서 향기, 유리당, 유리아미노산 및 유기산 함량을 비교, 분석하였다. 마늘의 향기성분을 GC로 분리한 결과 28개의 피크를 얻었고 이중 GC/MS를 이용하여 25종의 화합물을 동정할 수 있었다. 향기성분을 총피크면적을 기준으로 할 때 서산산이 가장 높았으며 함평산은 낮은 것으로 나타났다. 마늘의 주요 향기성분으로 알려진 황화합물에 있어서는 남해산, 서산산 및 의성산 사이에는 유의적인 차이가 없는 것으로 나타났다. 이온 크로마토그래피로 유리당을 분석한 결과 glucose, fructose, sucrose 이외에 fructooligosaccharide인 1-kestose, 1-nystose, 1-f-fructosyl nystose가 비교적 많이 함유되어 있었으며, 서산마늘은 1-nystose, 1-F-fructosyl nystose함량이 높았다. 총 유리아미노산 함량은 $2036.1{\sim}2704.0mg%$ (건조물기준)정도 함유되어 있었으며, 한지계마늘인 의성마늘과 서산마늘이 남해 및 함평산 마늘 보다 유리아미노산 함량이 비교적 높은 것으로 나타났다. 유기산 분석 결과 마늘중에는 citric acid, pyruvic acid, malic acid, lactic acid, pyroglutamic acid, succinic acid, oxalic acid, malonic acid, levulinic acid 및 fumaric acid가 존재하였고 이들 유기산의 총함량은 건조마늘 100g당 $1905.7{\sim}2359.2mg$이 함유되어 있었다. 함평산 마늘은 다른 지역의 마늘 보다 유기산 함량이 비교적 적은 것으로 나타났다.