• 한국식품과학회지
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• 제30권5호
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• pp.1006-1011
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• 1998

신고, 만삼길, 추황배의 휘발성 향기성분을 LLEP 방법으로 추출하였고 GC의 RI와 GC/MS 분석에 의하여 동정하였다. 신고, 만삼길, 추황배에서 52종, 47종, 22종의 화합물이 분리동정되었고, 신고의 향기성분으로 alcohol류 20종, ester류 16종, hydrocarbon류 7종, acid류 6종, aldehyde류 2종, ketone류 1종이 확인되었다. 이 중에서 ethyl acetate, ethyl butanoate, hexanal, 1-hexanol, ethyl-3-hydroxy butanoate, ethyl-3-hydroxy nonanoate가 신고의 주요 향기성분으로 여겨졌다. 만삼길에서 분리동정 된 향기성분으로 alcohol류 23종, acid류 8종, ester류 5종, hydrocarbon류 5종, aldehyde류 4종, ketone류 2종이 동정되었다. 이 중에서 ethyl acetate, hexanal, ethyl-2-hydroxy propanoate, methyl eugenol, 2-pentanol, cis-3-hexenol, propyl acetate가 만삼길의 향기에 기여하는 것으로 여겨졌다. 추황배에서 분리동정 된 향기성분으로 ester류 6종, alcohol류 6종, acid류 6종, aldehyde류 3종, hydrocarbon류가 1종이 동정되었다. 이 중에서 ethyl acetate, propyl acetate, hexanal, 1-dodecanol, ethyl butanaote가 추황배의 주요 향기성분으로 간주되었다. 신고, 만삼길, 추황배에서 추출된 휘발성 향기성분의 함량은 각각 6.972, 2.776, 2.653 mg/kg을 차지하였다.

• 한국미생물·생명공학회지
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• 제27권6호
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• pp.491-499
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• 1999

A great variety of the volatile metabolic by-products was formed in yeast cell during alcohol fermentation. The seibel grape (Vitis labrasca) which was grown in the Southern Korea used for wines. The objective of this research was to identify the volatile flavor compounds during alcohol fermentation and aging at 12$^{\circ}C$. saccharomyces cerevisiae and Schizosaccharomyces pombe were inoculated and fermented in seibel grape must. The volatile flavor compounds of logarithmic, stationary and death phases were extracted, concentrated and identified by gas chromatography/mass spectrometer (GC/MS). The volatile flavor compounds were determined by a Hewlett-Packard 5890 II Plus GC which was equipped with Supelcowax 10 fused silica capillary column (60m$\times$0.32mm$\times$0.25${\mu}{\textrm}{m}$ film thickness) wall coated with polyethyleneglycerol. The scan detection method allowed the comparison of the spectrum from the chromatogram of volatile flavor compounds to those in data Wileynbs base library. Among the volatile compounds collected by ether-hexane extraction method, the evolution of 20 main compounds, such as 9 esters (ethyl butyrate, isoamyl acetate, ethyl caproate, n-hexyl acetate, ethl caprylate, ethyl caprate, diethy succinate, ethyl hexadecanoate, 2-pheneethyl acetate), 4 alcohols (3-methyl-1-butanol, 1-hexanol, 1-heptanol, benzoethanol), 4 ketones and acids (2-octanone, caproic acid, caprylic acid, capric acid), 2 furan and phenol (2,6-bis(1,1-dimethyl ethyl)phenol, 2,3-dihydrobenzofuran) were observed during alcohol fermentation and aging. The production of the esters during alcohol fermentation with S. cerevisiae was higher than those of Sch. pombe. The sensory scores of the aged wine samples in aroma, taste and overall acceptability were not significantly different(p<0.05).

• 생명과학회지
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• 제11권6호
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• pp.568-573
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• 2001

파래(Monostrima nitidum) 의 퇴색지연 방안을 모색하고자. 알칼리화제로써 이용 가능한 몇 종의 식품첨가물을 선정하고 이를 생 파래와 함께 9$0^{\circ}C$에서 10분간 blanching 하여 건조 및 분쇄한 후 $25^{\circ}C$의 암소에서 5개월 간 저장하면서 각 시료의 녹색도를 Hunter-lab colorimeter로 측정하고 휘발성 향을 CG-MS로 조사하였다. 저장 중 알칼리를 처리한 파래의 녹색도는 미처리한 시료에 비하여 조금 덜 퇴색되었으며, 특히 KHCO$_3$로 처리한 경우 다소 효과가 있었다. SDE장치(simultaneous distillation-extract apparatus)로 포집한 파래의 휘발성 향에서 31종의 화합물들이 확인되었다. 이들 중 파래의 특징적 향으로 기여하는 주요 화합물 $\beta$-cyclocitral, $\beta$-cyclohomocitral, ionene, $\alpha$-ionone and $\beta$-ionone으로 추정되었으며, 이 화합물들의 함량은 알칼리 처리에 의하여 감소되었지만, KHCO$_3$를 처리할 경우 다소 덜 감소되었다.

• 한국환경과학회지
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• 제23권2호
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• pp.157-164
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• 2014

The essential oil obtained by steam distillation from medicinal plants of Cinnamomum cassia and Prunellae Herba. Analysis of essential oils were performed on GC/MS selective detector. Separations were performed fused silica capillary column. The carrier gas was ultra pure helium with a flow of 1 $m{\ell}/min$ and the splitless injector temperature was set as $280^{\circ}C$. The column temperature program was as follows: initial temperature of $70^{\circ}C$ for 4 min, and increased by $2^{\circ}C/min$ 70 to $100^{\circ}C$ (held 2 min), After that the temperature was varied from 100 to $200^{\circ}C$ at $5^{\circ}C/min$ (held 20 min), increase to $280^{\circ}C$ (held 5 min) at $10^{\circ}C/min$, in a total run time of 73 min. Ten volatile flavor components were identified from C. cassia and ten volatile flavor components were identified from Prunellae Herba. Strong inhibition of growth of Vibrio parahaemolyticus was obtained with all doses of C. cassia tested. Moreover, antimicrobial activity of C. cassia occurred in a dose dependant manner.

• 한국식품과학회지
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• 제30권1호
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• pp.6-12
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• 1998

Trans 지방산의 생성은 탈취온도 $240^{\circ}C$에서 2시간 탈취시부터, $250^{\circ}C$에서 1시간 탈취시부터 생성되었으며, 검출된 함량은 각각 0.70%, 2.15%이었다 한편 이들 trans 지방산을 GC-MS 의하여 동진한 결과 $C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-trans,\;C_{18:2}\;{\Delta}9-trans,\;{\Delta}12-cis,\;C_{18:2}\;{\Delta}9-cis,\;{\Delta}12-cis,\;{\Delta}15-trans,{\;},C_{18:3}\;{\Delta}9-trans,\;{\Delta}12-cis,\;{\Delta}15-cis,\;C_{18:3}\;{\Delta}9-cis,\;{\Delta}12-trans,\;{\Delta}15-cis$로 추정하였다. Trans 지방산의 생성 억제 여부를 조사하기 위하여 첨가된 citric acid및 catechin의 효과를 관찰한 결과 trans 지방산의 생성 억제에는 효과가 없었다. 탈취된 대두유의 품질을 평가하기 위하여 산값, 과산화물값 등을 측정한 결과 $240^{\circ}C$에서 2시간 이하 또는 $250^{\circ}C$에서 1시간 이하의 탈취조건에서 가장 좋은 대두유의 성상을 나타냈다. 이상의 모든 결과를 종합하면 $240^{\circ}C$에서 2시간 또는 $250^{\circ}C$에서 1시간의 탈취조건에서 trans 지방산의 생성을 억제할 수 있으며 이 조건에서 탈취된 대두유의 품질은 양호한 것으로 판단되었다.

• 한국응용과학기술학회지
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• 제22권4호
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• pp.323-331
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• 2005

Fatty acid compositions of the seed oils of P. schinseng, A. continentalis and A. sessiliflorus, were analyzed by gas chromatography (GC) equipped with a capillary column. A large unusual peak was observed just before the peak corresponding to oleic acid $(cis-9-C_{18:1})$. This unknown fatty acid was isolated by silver ion chromatography and then derivatized into the picolinyl ester. The mass spectrum of the picolinyl ester showed molecular ion at m/z=373 with other diagnostic ions such as m/z=178, 218, 232, 246, 274, 288, 302 and 344. Characteristic absorption peaks at $720\;cm^{-1}$, $1640\;cm^{-1}$ and $3010\;cm^{-1}$ in IR spectrum indicated the presence of cis-configurational double bond in the molecule. The $^1H-NMR$ spectrum of this acid gave two quintets centered at ${\delta}1.638$ (2H, C-3) and ${\delta}1.377$ (2H, C-4), and two multiplets centered at ${\delta}2.022{\sim}2.047$ (2H, C-5) and ${\delta}2.000{\sim}2.022$ (2H, C-8), and multiplet signals of olefinic protons centered at ${\delta}5.3015{\sim}5.3426$ (C-6, J=9.5 Hz) and ${\delta}\;5.3465{\sim}5.3877$ (C-7, J=9.5 Hz). The $^13C-NMR$ spectrum showed 18 carbon resonance signals including an overlapped signal at ${\delta}29.7002$ for C-12 and ${\delta}29.6520$ for C-13 (or they can be reversed), and other highly resolved signals at ${\delta}33.950$, ${\delta}24.558$, ${\delta}26.773$ and ${\delta}27.205$ due to C-2, C-3, C-5 and C-8 of a ${\Delta}^6-octadecenoic$ acid, respectively. From analysis results this unknown fatty acid could be identified as cis-6-octadecenoic acid. The seed oils of P. schinseng and A. sessiliflorus contained petroselinic acid (59.7%, 56.0%), oleic acid (18.3%, 6.1%) and linoleic acid (16.2%, 30.4%) with small amount of palmitic acid (3.0%, 3.1%) while the seed oil of A. continentalis comprised mainly oleic acid (30.2%), petroselinic acid (29.0%), linoleic acid (24.1%) and palmitic acid (13.1%).