• 한국식품조리과학회지
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• 제13권2호
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• pp.87-91
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• 1997

방사구와 비방사구에서 채취한 달걀 난황을 배소·압착하여 얻은 난황유를 Folch법으로 정제한 후 gas chromatography로 지방산 조성을 분석한 결과는 다음과 같다. 난황유의 총지질과 중성지질의 지방산 조성은 oleic acid, palmitic acid, linoleic acid 순으로 주성분을 이루었고, 당지질은 palmitic acid, oleic acid, stearic acid, lauric acid 순으로, 인지질은 oleic acid, lauric acid, palmitic acid 순으로 주성분을 나타냈다. 포화지방산 함량은 방사구 보다 비방사구에서 약간 높았고, 포화지방산에 대한 불포화지방산의 비율(USFA/SFA)은 비방사구보다 방사구에서 높았다.

• 한국가금학회지
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• 제37권3호
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• pp.207-213
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• 2010

본 시험은 목초액이 토종닭 한협 3호의 생산성, 유해 가스 발생량, 혈액 성상 그리고 가슴육의 지방산 함량에 미치는 영향을 평가하기 위하여 토종닭 사료에 수준별로 첨가하여 70일 동안 급여하였다. 목초액은 0, 0.1, 0.2% 수준으로 첨가 급여하였고, 처리구당 5반복, 반복당 16수씩 총 240수를 시험에 이용하였다. 시험 결과, 목초액은 생산성에 있어서 큰 영향을 미치지 못하였으나, 암모니아 가스 발생량은 대조구에 비하여 유의하게 감소시켰다(p<0.05). 혈중 total cholesterol과 HDL-cholesterol 농도에 있어서는 목초액 처리구가 대조구에 비하여 유의하게 증가한 반면 triglyceride의 농도는 감소하였다(p<0.05). 가슴육의 포화지방산인 myristic acid와 stearic acid는 목초액을 급여함에 따라 대조구에 비하여 유의적으로 감소하였으나, 불포화지방산인 oleic acid와 linolenic acid는 유의적으로 증가하였다(P<0.05). 따라서 본 연구 결과, 목초액은 유해 가스 저감 효과가 있으며, 토종닭의 혈중 지질 수준을 개선시키고, 가슴육의 포화지방산 함량을 감소시키고 단쇄 불포화지방산의 함량은 증가시키는 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제14권2호
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• pp.140-145
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• 1999

Analytical method for preservatives in food was developed using gas chromatography/mass spectrometry (GC/MS). Propionic acid, sorbic acid, benzoic acid, ethyl salicylate, ethyl p-hydroxy benzoate, iso-propyl p-hydroxy benzoate, n-propyl p-hydroxy benzoate, iso-butyl p-hydroxy benzoate, n-butyl p-hydroxy benzoate, p-hydroxy benzoic acid and dehydro acetic acid were extracted from cooling beverage with diethyl ether. The polar hydroxyl and carboxyl groups of food preservatives were derivatized with N-methyl-N-tert-butyldimethylisilyl-trifluoroscetamide (MTBSTFA) to form the corresponding tert-bytyldimethyl-silylated derivatives, and submitted to GC/MS analysis. The mass spectra of the derivatives were investigated for the selection of monitoring ions for multi-residue analysis of 11 preservatives by GC/MS. The macro program was also developed for the qualitative analysis of these preservatives in food.

• 약학회지
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• 제29권5호
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• pp.227-233
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• 1985

A new method of determination of fatty acid using gas chromatography-flame photometric detector (GC-FPD) is described. Fatty acid was methylthiomethyl-esterified with methylthiomethy chloride in 1,8-diazabicyclo [5,4,0]-undec-7-ene catalyst and its concentration measured by GC-FPD with 3%OV-1 or 3% FS-1 column. The FPD responses of thirteen fatty acid methylthiomethyl esters were examined and were proportional to the concentration of the esters without regard to their chemical structures. Consequently it was possible to determine various fatty acid using one standard calibration curve by GC-FPD. We could rapidly and conveniently determine varous fatty acids using one standard calibration curve by GC-FPD. We could rapidly and conveniently determine 13 fatty acids in Ginseng Radix alba by this method.

• Archives of Pharmacal Research
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• 제19권6호
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• pp.566-569
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• 1996

A sensitivity method has been developed for the detection and determination of niflmic acid(NA) in human urine. Samples were extracted with diethylether. Flunixin (FN) was added to the sample prior to extraction as an internal standard. Niflumic acid was converted to its methyl derivative and analyzed by capillary gas chromatography/negative chemical isonization mass spectrometry. Using selected ion monitoring (SIM), the levels of NA down to 5 pg/ml could be detected in 5 ml spiked urine sample. Calibration curve was linear over the range of 0.5 ppm-50 ppm. The recovery of niflumic acid from urine at 40 pg/ml was to be $91.7{\pm}3.8(n=3)$ and the coefficient of variation was 4.1%.

• Nuclear Engineering and Technology
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• 제54권9호
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• pp.3580-3585
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• 2022

The thermal stability of carbohydrazide, hydrazine nitrate, acetohydroxamic acid in nitric acid solutions has been studied at atmospheric pressure and above atmospheric pressure. The volumes of gaseous products of thermolysis and the maximum rate of gas evolution have been determined at atmospheric pressure. It has been shown that, despite the high rate of gas evolution and large volumes of evolved gases, the conditions for the development of autocatalytic oxidation are not created. Exothermic processes are observed in a closed vessel in the temperature range of 50-250 ℃. With an increase in the concentration of nitric acid, the temperatures of the onset of exothermic effects for all mixtures decrease, and the values of the total thermal effects of reactions increase, to the greatest extent for solutions with carbohydrazide.

• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.533-540
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• 2006

In this study, the possibility of green tea waste (GTW) as a new ingredient of byproducts-mixed silage was investigated. Characteristics of GTW were low in dry matter (DM) content (20%), and high in crude protein (30 to 36%) and tannins (8.5%). The GTW was added to mixed silages composed of tofu cake, rice straw and rice bran that are locally available in Japan. In experiment 1, the effect of GTW addition to silage made from various patterns of byproducts mixture based on tofu cake was studied. In experiment 2, the effect of GTW addition and storage temperature on fermentation characteristics, nutrient contents and in vitro ruminal gas production of byproducts-mixed silages were examined. In experiment 1, GTW addition on tofu cake accelerated acetic, propionic and butyric acid accumulation in the silage. When rice straw was mixed with tofu cake, DM content was increased from 47 to 56%, lactic acid was the main acid and the pH was decreased below 4.2. In this case, GTW addition to those mixtures did not affect acid concentrations of the silage. In experiment 2, GTW addition to the byproducts mixture increased lactic acid concentration, decreased the pH and DM loss of the silages. In GTW treatments, tannin concentration was lower in the silage stored at $30^{\circ}C$ than $15^{\circ}C$. Addition of GTW into the silage also increased in vitro ruminal gas production. It was concluded that addition of GTW into byproducts-mixed silage enhanced lactic acid fermentation when there were insufficient materials for lactic acid production. Utilization of GTW as an ingredient in mixed silages would be effective in enhancing fermentation characteristics, lowering tannin content and in vitro ruminal gas production.

• 한국식품영양학회지
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• 제30권4호
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• pp.823-829
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• 2017

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm $ClO_2$ gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm $ClO_2$ gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm $ClO_2$ gas treatment. Furthermore, antioxidative activities were not different among the control and $ClO_2$ gas treatments during storage.

• 한국축산식품학회지
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• 제23권2호
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• pp.145-149
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• 2003

마유의 지방은 적은 양의 stearic acid과 palmitoleic acid를 가지고 있으며 반면에 많은 양의 linolenic acid과 linolic acid를 가지고 있다. 마유와 우유의 지방산을 비교하였을 때, oleic acid (C18:1)의 양은 차이가 없었으며, 불포화 지방산 성분인 linoleic acid와 linolenic acid은 마유가 우유에 비해 상대적으로 높았으며 마유 크림에서의 linoleic acid (C18:2) 는 우유보다 약 7배, linolenic acid (C18:3)은 약 50배 높은 것을 관찰하였다. 마유와 우유의 시료를 기간별로 실험한 결과 마유의 시료를 채취한 후 45일 동안 linoleic acid와 linolenic acid를 우유와 비교하였을 때 매우 높게 유지되었으며 이 결과 음식물로만 섭취할 수 있는 이 두 성분이 에너지원, 산소공급원으로 매우 유용하게 작용한다는 것을 알 수 있었다.

• Animal Bioscience
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• 제34권1호
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• pp.56-65
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• 2021

Objective: This study was conducted to investigate the effects of molasses and Lactobacillus plantarum on the ensiling quality and in vitro rumen fermentation of sudangrass silage prepared with or without wilting. Methods: The ensiling experiment, measured with 3 replicates, was carried out according to a 2×4 (wilted stages×additives) factorial treatment structure. Dry matter of the fresh (210 g/kg fresh matter) or wilted (305 g/kg fresh matter) sudangrass were ensiled (packed into 5.0-L plastic jars) without additive (control) or with molasses (M), Lactobacillus plantarum (LP), or molasses + Lactobacillus plantarum (M+LP). After 60 days of ensiling, the silages were analyzed for the chemical, fermentation, and in vitro characteristics. Results: After 60 days of ensiling, the fermentation parameters were affected by wilted, the additives and the interactions of wilted with the additives (p<0.05). The M+LP treatment at wilted had higher lactic acid levels and V-score (p<0.05) but lower pH values and butyric acid concentrations than the other treatments. In comparison with sudangrass before ensiling, after ensiling had lower dry matter and higher non-fibrous carbohydrate. The in vitro gas production, in vitro dry matter digestibility, in vitro crude protein digestibility, and in vitro acid fiber detergent digestibility changed under the effects of the additives. Significant interactions were observed between wilted and the additives in terms of in vitro gas production at 48 h, asymptotic gas production, gas production rate, half time, and the average gas production rate. The total volatile fatty acid levels in the additive treatments were higher than those in the control. Conclusion: Wilting and supplementation with molasses and Lactobacillus plantarum had the ability to improve the ensiling quality and in vitro nutrient digestibility of sudangrass silage. The M+LP treatment at wilted exhibited the strongest positive effects on silage quality and in vitro ruminal fermentation characteristics.