• 한국식품과학회지
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• 제21권6호
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• pp.760-765
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• 1989

향미료 또는 착향료로서 서양요리에 주로 이용하는 육두구 (Nutmeg, Kernels of the fruits of Myristica fragrans Houttuyn)를 $37^{\circ}C$에서 숙성시키면서 상압수증기 증류장치로 향기성분을 추출한 후, capillary GC와 CC/MS를 이용하여 이들 휘발성 화합물의 조성변화를 관찰하였다. 숙성기간의 경과에 따라 저비점화합물의 백분율은 점차 감소하는 반면, 고비점화합물의 백분율은 증가하였고, 중비점화합물은 약간 증가하였다. 특히, 고비점화합물 중 myristicin과 myristic acid는 현저하게 증가하여, 6개월째 각각 24.50% 및 18.69%이었다. 전체 휘발성 화합물의 양은 4개월까지 증가하다가 이후는 점차 감소하였다.

• 농업생명과학연구
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• 제46권6호
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• pp.127-135
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• 2012

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

• 한국응용과학기술학회지
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• 제6권1호
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• pp.21-26
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• 1989

Four fatty acid vinyl esters were synthesized by transesterification between vinyl acetate and lauric acid, myristic acid, palmitic acid, stearic acid, respectively. Fatty acid vinyl ester oligomers were prepared from polymerization of four fatty acid vinyl esters in the presence of potassium persulfate in methanol. The ${\alpha}-sulfonation$ of these four fatty acid vinyl ester oligomer were carried by direct addition of sulfur trioxide. Especially, molecular weights of sodium ${\alpha}-sulfo$ fatty acid vinyl ester oligomers were measured by boiling point method.

• 한국식품영양과학회지
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• 제23권2호
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• pp.238-243
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• 1994

Changes of lipid components in modified oleoresin during cooking at high temperature were investigated. In preparation of the modified oleoresin, dried red pepper was milled to 100 mesh of size particle and extracted oily compounds by reduced pressure steam distillation . The rest part was reextracted and concentrated and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleresin red pepper. Non-polar lipid components were quantified 3 times higher in the oleoresin than polar lipid components . The components of non-polar lipd was mainly triglyceride comprising 75.8%. The level of phosphatidyl choline and phosphatidyl ethanolamine were 38.6and 26.1%, respectively. linoleic acid was distinctively abundant (63.1%) and followed by palmitic acid, oleic acid, linolenic acid and stearic acid in the oleoresin. Oxidation of lipid at high temperature was principally affected by temperature rather than oxygen existence . With the result of oxidation , palmitic acid and myristic acid increased, however, oleic acid, linoleic acid, and linolenic acid decreased.

• 한국식품과학회지
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• 제28권2호
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• pp.384-388
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• 1996

다시마 추출액의 향미성분을 분석하기 위하여 steam distillation방법으로 추출한 뒤 GC/MS를 이용하여 분석하였다. 다시마 분말과 100에서 2시간 추출한 대조구 그리고 효소분해와 NaCl용액에서 추출한 뒤 ultrafiltration으로 점성 물질을 제거한 추출액을 비교하였다. 그 결과 다시마 분말의 주요 향미성분은 2-nonen-1-ol, myristic acid, palmitic acid와 oleic acid이었고 $100^{\circ}C$에서 열수추출한 대조구에서는 pentadecane, 1,4-cyclooctadiene과 myristic acid로 나타났으며, 점성물질을 제거한 시료에서는 cyclohexanone, (E,Z)-octa-1,5-dien-3-ol, acetic acid, ethanone, benzaldehyde, 2,6-nonadienal 등으로 나타났다. 또한, 점성물질제거 과정중 분자량이 비교적 큰 지방산들과 3,5-nonadien-2-ol, 1-penton-3-ol 등이 현저히 감소하였다.

• Journal of Microbiology and Biotechnology
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• 제6권1호
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• pp.43-49
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• 1996

Modulation of the catabolic PEP-pathway of Anaerobiospirillum succiniciproducens was tried using some enzymatic inhibitors such as gases and chemicals in order to enhance succinic acid production. 10$\%$ CO increased the succinic acid/acetic acid (S/A) ratio but inhibited growth as well as production of succinic and acetic acid. Hydrogen gas also increased the S/A ratio and inhibited the synthesis of pyruvate: ferredoxin oxidoreductase when used in mixture with $CO_2$, Catabolic repression by acetic, lactic and formic acid was not recognized and other modulators such as glyoxylate, pyruvate derivatives, arsenic salt, phosphate and sulfate were shown not to be effective. Magesium carbonate was shown effective for repressing acetate production. Palmitic acid, myristic acid and phenylalanine did not affect acetate production but carprylic acid completely inhibited growth.

• 생약학회지
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• 제21권3호
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• pp.235-238
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• 1990

Fatty acids, sterols and amino acids were confirmed from seeds of Acanthopanax senticosus for. inermis Harms. Fatty acids were isolated from petroleum ether extract and identified by gas liquid chromatography. Its composition was myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and behenic acid. The composition of sterols that isolated from n-hexane extract were determined by GC/MS. It was confirmed to be a mixture of ${\beta}-sitosterol$ and stigmasterol. And several kinds of amino acids-cysteic acid, threonine, serine, proline, glutamic acid, glycine, alanine, valine, isoleucine, leucine, histidine, lysine and arginine-were confirmed from water fraction.

• 한국응용과학기술학회지
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• 제6권2호
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• pp.45-51
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• 1989

Allyl aliphatic carboxylates were synthesized by azotropic reaction with benzene between allyl alcohol and capric acid, lauric acid, myristic acid, palmitic acid or stearic acid respectively. allyl aliphatic carboxylates oligomers were prepared from polymerization giving allyl aliphatic carvboxylates in the presence of potassium persulfate in methanol, and the ${\alpha}-sulfonation$ of these five allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. Especially, molecular weights of fatty acid alylester oligomers and their sodium salts of ${\alpha}-sulfo$ fatty acid allylester oligomers were measured by boiling point method.

• Journal of Ginseng Research
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• 제19권3호
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• pp.260-266
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• 1995

Fifteen free fatty acids including myristic acid were isolated and identified from red ginseng processed from CA and MA stored fresh ginseng. Linoleic acid (80%) and palmitic acid (10.5%) content were the major components accounting for more than 90% of the total free fatty acid. The contents of free and identified fatty acids were not greatly changed in all the treatments. Especially when preservative was treated, the change of free fatty acid was quite stable over the control. Each fraction of neutral, glyco- and phospholipid was constant in terms of quantities before and after the treatment. Key words Controlled atmosphere, modified atmosphere, fresh ginseng, red ginseng, fatty acid.

• 한국식품과학회지
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• 제21권2호
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• pp.262-268
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• 1989

다수계 품종인 남풍, 밀양 23호와 일반계 품종인 화성, 진흥을 각각 현미, 백미, 겨로 구분하여 준비한 12가지 시료에서 추출한 극성지질의 조성을 TLC로 분별 정량하였고, 지방산 조성을 GC로 분석한 결과를 요약해 보면 다음과 같다. 1. 당지질은 TLC 상에 6가지가 분리되었으며, esterified steryl glycosides(ESG) 함량이 가장 높고, monogalactosyl diglycerides(MGDG) 와 steryl glycosides(SG) 함량은 다음으로 둘은 비슷한 값이었다. 현미와 백미 그리고 겨의 ESG함량은 51.05%, 47.88%, 50.76%로 별 차이가 없었으며, MGDG는 겨에서 높았고, SG, cerebrosides(CB), digalactosyl diglycerides(DGDG)는 현미와 백미에 비해 낮았다. 2. 인지질은 TLC 상에서 7가지가 분리되었고 이중 phosphatidyl cholines(PC)와 phosphatidyl serines(PS)는 겹쳐져서 나타났으며, 한가지의 확인할 수 없는 물질이 있었다. 인지질 조성은 PC+PS가 가장 함량이 많았으며, 현미중의 PC+PS가 62.08%로 가장 높았다. 다음이 PE로 시료 군간에 차이가 거의 없었다. 3. 당지질의 지방산 조성은 현미와 백미에서는 총 지질, 중성지질의 조성과는 달리 palmitic acid의 함량이 30.84%, 34.13%로 매우 높아서 linoleic acid 함량과 비슷하였고 oleic acid 함량이 23.11%, 18.11%로 매우 낮았다. 이와 달리 겨는 oleic acid함량이 가장 높고 다음이 linoleic acid 그리고 Palmitic acid 였다. 4. 인지질의 지방산 조성은 현미의 경우 linoleic acid 함량이 39.20%로 가장 높았고, 다음이 oleic acid로 34.04% 였으며, palmitic acid는 22.60%였다. 백미는 linoleic acid 함량이 40.55%로 가장 높고, 다음이 palmitic acid였으며, oleic acid는 현미와는 달리 함량이 낮았다. 한편 겨는 현미, 백미와는 달리 남풍, 화성, 진흥에서 myristic acid 함량이 각각 37.53%, 44.20%, 45.42%로 가장 높고 linoleic, oleic, palmitic acid는 비슷한 수준이었다. 밀양 23호 겨만이 oleic, linoleic acid 함량이 비슷하게 37% 정도였고, palmitic acid 20.52%, myristic acid가 2.02%로 현미, 백미의 조성 비율과 비슷하였다.