• Toxicological Research
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• 제31권3호
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• 한국미생물·생명공학회지
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• 제12권4호
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• pp.293-298
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• 1984

고추씨와 고추피의 비율(A=0 : 10, B=1 : 9, C=2 : 8, D=4 : 6, E=5 : 5)을 달리하여 담금한 고추장의 성분과 품질은 다음과 같다. 1. 아미노질소, 환원당, ethyl alcohol함량은 B와 A고추장이 높았고 고추씨의 함량이 높은 C, D, E 고추장은 낮았다. 2. 수분. 조단백. 조섬유, 식염은 각 시험구 간에 큰 차이가 없었으나 pH와 조지방은 D와 E고추장이 높았다. 3. 산성 protease와 당화 amylase역가는 B와 A 고추장이 높았다. 4. 3개월 숙성 고추장의 맛, 향, 색은 전반적으로 A와 B의 고추장이 좋았고 D와 E고추장은 나빴다. 특히 D와 E고추장은 색이 불량하였다.

• The Korean Journal of Physiology
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• 제7권1호
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• pp.37-40
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• 1973

As a continuation of efforts to elucidate the influence of ginseng upon nucleic acid content of various tissues, a study was carried out which measured testicular RNA and DNA contents of rats following administration of ginseng. Thirty male rats $(body\;weight:\;180{\sim}230\;gm)$ were equally divided into a ginseng and a saline group. Once a day for 5 days they received subcutaneously 0.5 m1/100 gm body weight of ginseng extract solution (4 mg of ginseng alcohol extract in 1 ml of saline), and the same amount of satire, respectively. On the 5th experimental day, all animals were sacrificed 2 hours after the last medication and their testicular RNA and DNA contents were measured using the chemical method of Schmidt-Thannhauser-Schneider. Following results were obtained: 1. Testicular RNA and DNA contents were significantly higher in the ginseng group than in the saline group. 2. RNA/DNA ratio of the testis was lower in the ginseng group than in the saline group. However, the two groups did not differ significantly with regard to the RNA/DNA ratio. The ginseng is inferred to raise RNA and DNA contents of testis in rats.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.113-120
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• 1996

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.

• 한국식품영양학회지
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• 제12권4호
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• pp.427-432
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• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• 한국연초학회지
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• 제1권2호
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• pp.93-102
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• 1979

1978년 우리나라에서 경작한 잎담배 Flue -cured와 Burley의 조성 및 권련 연기중의 dry condensate와 nicotine 과의 상관성을 조사하고 dry condensate 와 nicotine 의 량을 추정할 수 있는 방정식을 얻었다. $Y_{FT}=\;0.816+4.638X_1+0.346X_2$......................................(1) $Y_{BT}=\;0.235+0.884X_3-0.088X_4$......................................(2) $Y_{FN}=\;0.015+0.090X_5+0.476X_1$......................................(3) $Y_{BN}=-0.026+0.101X_3-0.006X_4$.........................................(4) $Y_{FT}$ : Flue -cured사용 권련 연기중 dry condensate (mg/cig.) $Y_{BT}$ : Burley사용 권련 연기중 dry condensate (mg/cig.) $Y_{FN}$ : Flue -cured사용 권련 연기중 nicotine ( mg/cig.) $Y_{BN}$ : Burley사용 권련 연기중 nicotine ( mg/cig.) $X_1$ : Flue -cured잎담배 중의 total alkaloid (%) $X_2$ : Flue -cured잎담배 중의 crude ash (%) $X_3$ : Burley 잎담배 중의 alcohol benzene extract (%) $X_4$ : Burley잎담배 중의 crude ash (%) $X_5$ : Flue -cured잎담배 중의 hexane extract (%) 이 식에서 추정한 값과의 표준편차는 식(1)$\pm$3.16, 식(2)$\pm$1.94, 식(3)$\pm$0.35,식(4)$\pm$0.33이였다. 연기중의 nicotine과 dry condensate사이에는 $Y_{FN}$= 0.274 $Y_{FT}$- 3.259............................(5) $Y_{BN}$= 0.249 $Y_{BT}$ - 2.093.............................(6) 였으며 표준편차는 각각 $\pm$0.061과 $\pm$0.152이였다.

• 대한화장품학회지
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• 제35권1호
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• pp.33-39
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• 2009

본 연구는 천연 미백소재 개발을 위하여 광곽향 추출물과 광곽향 추출물에서 분리한 활성물질의 멜라닌 생성에 연관된 생리활성을 분석하였다. 광곽향 추출물은 $100{\mu}g/mL$ 이하에서 세포 독성이 없는 것으로 확인되었으며 free radical 소거능(DPPH)과 superoxide radical 소거능 결과는 각각 $IC_{50}=24.2{\pm}2.85{\mu}g/mL$, $IC_{50}=118{\pm}0.43{\mu}g/mL$을 나타내었다. B16 melanoma 세포에서의 멜라닌 생합성 저해 효과는 $20{\mu}g/mL$ 농도의 광곽향 추출물을 72 h 동안 처리한 세포에서 멜라닌 억제율이 23 %로 나타났으며, $50{\mu}g/mL$ 농도에서 세포 내 tyrosinase의 활성을 18 % 저해하였다. 이러한 광곽향 추출물의 활성물질을 분리하여 $^{1}H$-NMR, $^{13}C$-NMR, Mass analysis 등의 기기분석을 실시한 결과 sesquiterpene 계열의 활성물질인 patchouli alcohol으로 동정되었고, patchouli alcohol의 free radical 소거능과 superoxide radical 소거능 결과는 각각 $IC_{50}=3.14{\pm}0.12{\mu}g/mL$, $IC_{50}=49{\pm}3.24{\mu}g/mL$을 나타내었다. 또한 멜라닌 저해효과를 확인한 결과 $IC_{50}=3.9{\mu}g/mL$으로 나타났으며, $10{\mu}g/mL$ 농도에서 세포 내 tyrosinase의 활성을 40 % 저해하였다. Western blot을 이용하여 tyrosinase와 tyrosinase related protein-2 (TRP-2) 단백질의 발현 감소를 확인하였다. 그러므로 광곽향 추출물과 patchouli alcohol은 우수한 미백 효능을 갖는 화장품 소재로서 개발 가능성이 클 것으로 기대된다.

• Preventive Nutrition and Food Science
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• 제3권4호
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• pp.382-386
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• 1998

A soluble dietary fiber, $\beta$-glucan, contained in oat and barley has nutritional benefits such as hypocholesterolemic effects and influences blood glucose regulation. The contents of $\beta$-glucan in both cereals range from 3 to 7% with the exception of a certain barley genotype which contains up to 16% $\beta$-glucan. $\beta$-Glucan is distributed mainly in the cell walls of endosperm and the distal (bran) portion of kernel. Various procedures have been developed for increasing the extraction yield of $\beta$-glucan. Oat gum prepared with weak alkali extractionand alcohol proecipitation following protein removal usually contains 80% $\beta$-glucan.The most commonly used method for $\beta$-glucan quantitiation is an enzymatic procedure combining lichenase plus $\beta$-glucosidase followed by measuring the amount of glucos released by glucose oxidase-peroxidase treatment. The increase in foam-and emulsion-stabilizing capacity of $\beta$-glucan is due to the increase in viscosity of the aqueous phase. Therefore, $\beta$-glucan shows great potentials as a thickener and a stabilizer.

• Biotechnology and Bioprocess Engineering:BBE
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• 제8권1호
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• pp.47-53
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• 2003

An experimental study on the chromatographic separation of maltopentaose from a mixture, including glucose, maltose, maltotriose, and maltopentaose, was carried out in a nonionic polymeric sorbent column while varying the operating conditions, such as the solution pH, buffer contents, and isopropyl alcohol (1PA) concentration. Unlike the pH and buffer contents, the IPA concentration had a Significant impact on the single component chromatograms for maltopentaose. The retention times of the maltooligosaccharides with the nonionic polymeric sorbent Sp207 were in the following order: glucose < maltose < maltotriose < maltopentaose. From the experimental binary, ternary, and quaternary chromatograms, gradient chromatographic separation with a changing IPA concentration as a function of time was required to obtain high-purity maltopentaose and reduce the elution time.

• 한국식품영양학회지
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• 제5권2호
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• pp.111-115
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• 1992

To examine ripening in peach types, cell wall contents and polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changballg and Yumyung peach in succession.