• 분석과학
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• 제11권1호
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• pp.36-41
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• 1998

GC-MS를 이용한 사람의 혈중 5-fluorouracil(5-FU)의 정량법이 연구되었다. 5-FU은 isopropanol-ether(20:80) 혼합용매 10ml로서 추출하였고 pentafluoro-benzylation에 의해 유도체화 하였다. 시료주입은 자동으로 수행하였으며 분리에 사용한 칼럼은 비극성 capillary column이었고 검출은 MSD로 하였다. 위의 조건하에서 내인성 물질들의 방해현상은 없었고 검출한계는 0.5 ml의 혈액시료를 사용하였을 때 3 ng/ml이었으며 추출효율은 80%이상을 나타냈다. 5-FU로 항암치료를 받는 환자의 시료 500개중에 혈중 5-FU의 농도 측정에 적용하였으며 이 방법이 우수한 monitoring법임을 알 수 있었다.

• 한국식품과학회지
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• 제51권1호
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• pp.12-17
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• 2019

이 연구에서는 GC-MS를 사용하여 신선편의 채소류 중 DCAA 및 TCAA를 포함한 haloacetic acids를 분석하는 방법을 확립하였다. 분석 방법의 유효성을 검증한 후 일부 시중에서 유통 중인 시료를 분석한 결과, 외국의 수준보다 높아 $19-75{\mu}g/kg$의 수준으로 검출되었다. 본 결과를 바탕으로 실시한 위해 평가에 따르면, 현재 국내에 유통 중인 신선편의 채소류의 섭취에 따른 초과 발암 위해도가 허용 수준을 초과하여, 향후 이에 대한 관리가 필요하다는 것을 시사하였다.

• Food Quality and Culture
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• 제1권1호
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

• 한국식품과학회지
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• 제19권3호
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• pp.279-284
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• 1987

우리나라의 야생산채류중 물쑥과 파드득나물의 휘발성 성분을 수증기 증류법으로 추출해서 GC와 GC-MS조합에 의하여 분석하였다. 물쑥에서는 ${\alpha}-pinene$, camphene, ${\beta}-pinene$, myrcene, limonene, ${\alpha}-terpinene$ 및 caryophllene의 7가지 성분이, 파드득나물에서는${\alpha}-pinene$과 ${\beta}-pinene$의 두가지 성분이 확인되었다. 파드득나물의 나머지 성분은 elemene, caryophyllene 및 humulene으로 추정된다.

• 펄프종이기술
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• 제37권3호
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• pp.74-80
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• 2005

The compositions of residual extractives in woodmeal, unbleached and oxygen-delignified aspen kraft pulps were investigated with gas chromatography(GC) and gas chromatography-mass spectrometry (GC-MS) with focus on fate of extractives in kraft pulping and oxygen delignification. Steryl esters and shorter retention time (shorter than palmitic acid) extractives were main extractives in aspen woodmeal. Shorter retention time extractives were well removed in kraft pulping. Sterol esters were hydrolyzed to sterols and fatty acids. Sterols and fatty acids were two major extractives classes in unbleached kraft pulps. Linoleic acid was main fatty acids in unbleached pulps compared with palmitic acid which is generally found in aspen woodmeal. Sterolsand fatty acids were also two major extractives classes in oxygen-delignified kraft pulps. However, linoleic acid was well removed in oxygen delignification.

• Applied Biological Chemistry
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• 제31권4호
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• pp.394-399
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• 1988

야생 식용 산채류중 씀바귀와 비름의 휘발성 풍미성분을 수증기 증류법으로 추출해서 GC와 GC-MS 조합에 의하여 분석하였다. 씀바귀에서는 alcohols류 13종, esters류 9종, aldehydes류 12종, ketones류 6종, hydrocarbons류 9종, acids류 6종, phenols류 3종 그리고 기타 3종의 총 61 성분이 확인 되었다. 비름에서는 alcohols류 15종, esters류 5종, aldehydes류 13종, ketones류 8종, hydrocarbons류 3종, acids류 7종, 기타 5종의 총 56 성분이 확인되었다.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.234.2-235
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• 2002

An efficient method for the simultaneous profiling analysis of organic acids and amino acids combined with a simple graphic pattern recognition method was developed for more objective diagnosis of organic acidurias and amino acidurias. In this method, extractive ethoxycarbonly (EOC) reaction of amino and sufhydry groups with ethyl chloroformate was followed by methodime (MO) formation of carbonyl group in aqueous solution (omitted)

• 한국연초학회지
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• 제22권2호
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• pp.114-122
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• 2000

This study was carried out to investigate the changes in the composition of essential oils for the improvement of air-curing process of burley tobacco leaves. From the essential oils isolated from the cured tobacco leaves by steam distillation method, 90 compounds including 15 acids and esters, 19 alcohols, 23 aldehydes and ketones, 19 hydrocarbons, and 14 miscellaneous compounds, could be identified by gas chromatography and gas chromatography-mass spectrometry. Among them, acids and esters were gradually decreased during the progress of curing after harvesting. A rapid increase in alcohol content was observed in the earlier stage of curing, but thereafter, decrease followed until the end of curing However, aldehyde and ketone groups were continuously increased during curing and were 3 times higher in quantity after curing than at the harvesting time. The concentration of hydrocarbons was increased in the earlier stage of curing, but gradually decreased from the middle stage. The miscellaneous compounds were continuously increased in content until the end stage of curing, with rapid increased in the earlier stage of curing.

• Journal of Plant Biology
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• 제38권3호
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• pp.219-225
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• 1995

Five kinds of 4-demethylsterol were isolated from suspension cultured cells of a liverworth, Marchantia polymorpha. Four 4-demethylsterols among them were analyzed by a capillary gas chromatography-massspectrometry and 500 MHz 1H-NMR, and characterized to be avenasterol, 24-methylene-cholesterol, stigmasterol, and campesterol. And the fifth 4-demethylsterol was characterized to be sitosterol by a capillary gas chromatography-mass spectrometry. The concentration of the 4-demethylsterols in the cell decreased in order of avenasterol>stigmasterol>24-methylene-cholesterol>campesterol>sitosterol. When carbon skeleton and the oxidation state was compared with those of brassinosteroids, these 4-demethylsterols may be potent biosynthetic procusors of brassinosteroids in the cells.

• 한국식품과학회지
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• 제25권5호
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• pp.494-501
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• 1993

The volatile flavor components of traditional and commercial kochujang were collected by simultaneous steam distillation-extraction (SDE) method. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC/MS). Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, Sachun kochujang prepared with wheat and commercial kochujang. One hundred and twelve volatile flavor components which included 30 esters, 15 alcohols, 14 aldehydes, 13 acids, 9 ketones, 7 alkenes, 6 phenols, 3 alkanes, 3 pyrazines, 2 benzenes and 2 furans were identified. The major volatile compounds in traditional and commercial kochujang were 2-methyl propanal and ethanol, which represented $21{\sim}36%\;and\;2{\sim}44%$ of total GC peak area, respectively.