• 한국식품과학회지
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• 제45권4호
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• pp.451-459
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• 2013

국내 주요 산지 9개소(전북 고창, 순창, 정읍, 전남 함평, 강원도 횡성, 충남 당진, 충남 논산, 경남 거창, 전남 곡성)에서 생산된 복분자와 전국에서 시판되는 24종의 복분자주를 수거하여 이화학적 특성을 분석하였다. 전반적으로 각 지역별 복분자와 시판 복분자주의 이화학적 특성에서 차이가 크게 나타났다. 특히 당도와 총산도, L값, b값, Hue, Intensity와 같이 색상관련 항목과 총 페놀성 화합물 함량(phenolic), 유기산 함량에서 시료간의 차이가 컸다. 일반적으로 음료 및 주류로의 제품화에서 주요 항목인 총 산도, Brix, 환원당에서 정읍(naja) 시료가 다른 지역의 복분자에 비해 높게 나타났다. 반면 곡성(woori)과 논산(neulso) 시료의 경우 색상 진하기 정도인 Intensity, 총 페놀성 화합물 함량, 유기산 수준에서 다른 시료에 비해 현저히 낮은 수준을 보여 착색이 부족한 것으로 나타나 향후 품종 개량이나 재배 환경 최적화가 필요할 것으로 여겨진다. 현재 복분자 품종에 대한 정확한 조사 및 관리가 명확하지 않아 품종이나 지역 간의 비교가 정확히 이루어지지 못 하고 있다. 향후 복분자관련 산업의 활성화를 위해 가장 중요한 원료인 복분자의 품종, 재배지역 및 재배 방법 등에 따른 다양한 이화학적 및 생물학적 특성분석과 데이터베이스화 작업이 필요하리라 사료된다. 복분자주의 경우도 이화학적 특성에서 지역 간의 차이보다 각각 시료간의 차이가 크게 나타나 향후 관능특성 및 소비자 기호도 조사를 통한 좀 더 상세한 연계조사가 필요하리라 여겨진다.

• 한국식품영양학회지
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• 제8권3호
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• pp.206-211
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• 1995

Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

• 한국수산과학회지
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• 제11권2호
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• pp.65-83
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• 1978

This study was attempted to evaluate the taste of broiled-dried sea mussel which is a traditional dried Sea food in Korea. The contents of such compounds as free amino acids, nucleotides and their related compounds, TMAO, betaine, and nonvolatile organic acids were analysed. From the results of analysis of nucleotides, the contents of AMP and ADP in broiled-dried Mytilus coruscus and Mytilus edulis appeared higher than other nucleotides and tended to increase slightly after cooking, drying, and storage which might be due to both their stability and the addition of degradation of nucleic acids during cooking. In the free amino acid composition of fresh samples abundant amino were taurine, glycine, serine, glutamic acid, alanine, arginine, threonine, tyrosine, lysine and valine in order. Such amino acids as histidine, leucine, methionine and isoleucine were poor and both proline and phenylalanine were merely trace. The free amino acid composition in the extract of Mytilus corucus and Mytilus edulis after broil-drying was not changed. These amino acids, taurine, glycine, feline, glutamic acid, alanine and arginine were abundant in dried samples as well as in the fresh. The total free amino acid was greatly reduced after cooking and drying ranging from $76.3\%$ to $79.7\%$ loss to that of tile fresh. The content of betaine shelved the same tendency as in total free amino acid while TMA slightly increased relating to TMAO decrease during broil-frying. Such nonvolatile organic acids as succinic, lactic, malic and fumaric acid were abundant in both fresh and broiled-dried samples whereas oxalic and pyruvic acid were poor. It is found that the taste compounds of broiled-dried Mytilus coruscus and Mytilus edulis were composed of amino acids as glycine, serine, alanine, glutamic acid, arginine, and betaine, TMAO, ADP, AMP, and organic acids such as succinic acid, lactic acid, malic acid and fumaric acid. No significant differences in the taste compounds between male and female as well as between Mytilus coruscus and Mytilus edulis was not observed.

• 한국유기농업학회지
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• 제9권3호
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• pp.93-101
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• 2001

This study was conducted to evaluate chemical parameters on butchery wastes as a bulking agent in composting of swine manure. Treatments included T1 : Swine manure + Rice hull, T2 ; Swine manure + Rice hull + Vermiculite, T3 ; Swine manure + Rice hull + Perlite, T4, Swine manure + Vermiculite, T5 : Swine manure + Vermiculite + Perlite, T6 ; Swine manure + Perlite, T7 ; Swine manure + lice hull + Vermiculite + Perlite. During the composting period, changes of temperature and pH were showed traditionally composting trend. Moisture, organic matter, total nitrogen and C/N ratio were higher rice hull than vermiculite and perlite treatments. Ammonia-N and EC were not differences among the treatments. In heave metal, Cd and Cr were showed higher in vermiculite treatments than other treatments. Rice hull treatments were decreased volatile fatty acids compared to that of other treatments. In conclusion, rite hull containing high organic content was greater composting effects than vermiculite and perlite containing low organic content.

• 농업과학연구
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• 제43권5호
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• pp.705-714
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• 2016

Organic acid and sugar contents in ten kinds of juices (two orange juices, two grape juices, two aloe juices, two citron juices, one bokbunja, and one grapefruit juice) were analyzed by high-performance liquid chromatography. Citric acid was detected in all the fruit juices analyzed. Grape juices contained the highest tartaric acid content (67.85 - 99.37 mg/100 mL) while orange and grape juices contained a high content of malic acid (151.67 - 211.18 mg/100 mL). Lactic acid was detected in all the aloe juices (35.12 - 65.27 mg/100 mL) as well as in one orange (203.8 mg/100 mL) and one grape juice (112.28 mg/100 mL). Citrus fruit juices (A, A', F) showed the highest content of total organic acids as 902.81 - 1,103.7 mg/100 mL. With regard to sugar contained in the juices, lactose and maltose were not detected in any of the fruit juices. Even when comparing the same kind of fruit juice, sugar (fructose, glucose, and sucrose) content showed a significant difference (p < 0.05) depending on the manufacturer. In the grape juices, contents of fructose (6.86 - 7.51) and glucose (6.23 - 7.3 g/100 mL) were higher than in other juices. One serving size of the juices (180 mL) analyzed in this study can provide approximately 3.3 - 4.9% of total daily energy requirements when consumed as part of the 2,200 kcal/day diet required for an adult.

• 한국식품영양학회지
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• 제36권6호
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• pp.445-451
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• 2023

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

• 한국초지조사료학회지
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• 제42권4호
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• pp.270-275
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• 2022

Livestock production costs are heavily influenced by the cost of feed, The use of domestically grown forages is more desirable for livestock feed production. As part of this study, triticale, which is an extremely palatable and easily cultivable crop in Korea, was used to produce low moisture silage bales with lactic acid bacteria (LAB) and then stored for different periods. We examined the nutrient content of silage, such as crude protein (CP), acid detergent fiber (ADF) and neutral detergent fiber (NDF), as well as their organic acids, including lactic acid, acetic acid, butyric acid, at different storage periods. The nutrient content of silages, such as crude protein, ADF, and NDF, did not change significantly throughout storage periods. Organic acid data indicated that lactic acid concentrations increased with increasing moisture contents and storage periods up to nine months. However, further extending storage to 12 months resulted in a reduction in the lactic acid content of all silages as well as an increase in their pH. Based on the present results, it suggested that the production of low moisture silage with the LAB may be able to preserve and maintain its quality without altering its nutritional composition. Also, the lactate content of the silage remained significant for at least nine months.

• Applied Biological Chemistry
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• 제38권4호
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• pp.340-344
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• 1995

시중에서 구입한 출하 3일된 바나나를 5, 15, $25^{\circ}C$로 10일간 저장하면서 당과 유기산을 측정한 결과는 다음과 같다. 바나나 중의 유리당으로 glucose, fructose, sucrose가 확인되었다. 저장초(0일)의 각 유리당은 $0.30{\sim}0.36%$의 미량으로 sucrose가 다소 높았다. 저장기간의 경과에 따라 유리당 총량이 증가되었으나 저장온도에 따라 각 유리당 함량은 많은 차이를 보였다. $5^{\circ}C$ 저장구에서 각 유리당의 함량은 거의 변화가 없었고 유리당 중 sucrose가 다소 높았다. $15^{\circ}C$와 $25^{\circ}C$ 저장구에서 sucrose는 감소하고 glucose와 fructose는 현저히 증가하였으며 glucose는 fructose 보다 함량이 다소 높았다. $25^{\circ}C$ 저장구에서 총당, 환원당, glucose, fructose 및 유리당 총량이 시험구 중 가장 높았다. 유기산으로 citric acid, malic acid, lactic acid, acetic acid가 확인되었다. 저장 3일에 citric acid의 함량이 가장 높았으나 이후 현저히 감소되었고 acetic acid는 저장 초기보다 다소 증가되었다. 유기산 총량은 저장초 $305{\sim}373.3$ mg%였으나 9일에는 $45.9{\sim}67.9$ mg%로 현저히 감소하였고, $25^{\circ}C$ 저장구에서 감소가 컸다.

• 한국버섯학회지
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• 제15권4호
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• pp.229-236
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• 2017

본 연구는 곡물(백미, 적미, 흑미)에 상황진흙버섯 균사를 배양하여 곡물과 상황진흙버섯의 유용성분 시너지 효과를 탐색하고자 수행하였으며, 배양조건에 따른 상황진흙버섯 균사 배양곡물의 유리당, 유기산, 유리아미노산, 무기성분, 지방산을 분석하였다. 유리당의 함량을 분석한 결과 fucose, glucose, maltose 총 3종의 유리당이 검출되었으며, 대조구에서는 glucose에서만 검출되었다. 상황진흙버섯을 배양한 곡물들에서 대조구에 비해 높은 유리당 함량이 검출되었다. 상황진흙버섯을 배양한 곡물들의 유기산 함량을 분석한 결과, 4종의 유기산이 검출되었으며 유리당과 마찬가지로 상황진흙버섯을 접종한 시료구에서 대조구에 비해 높은 함량의 유기산이 확인되었다. 상황진흙버섯을 배양한 곡물들과 대조구간의 무기성분 함량 차이는 유의적이지 않았다. 16종의 아미노산이 검출되었으며, 상황진흙버섯을 배양한 곡물들에서 유리아미노산의 함량이 다량 증가함을 확인하였다. 지방산의 결과는 총 7종의 지방산이 검출되었으며 각 대조구와 상황진흙버섯을 배양한 곡물들간에 유의적인 차이는 나타나지 않았지만, 배양 원료로 사용한 백미와 유색미와의 조성에서 많은 차이가 있었다.

• 한국식품영양과학회지
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• 제22권2호
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• pp.190-195
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• 1993

Vitis vinifera 적포도의 성숙중 brix, 총당, 유기산, 총산, pH 및 유리아미노산 등의 함량변화를 HPLC 등의 기기를 이용하여 분석하였다. 성숙중 당류는 당이 생성되기 시작한 후 21일 경과할 때까지 급증하였으며, 그 후 증가속도는 둔화되었고, 산류는 이와 반대 현상을 보였다. 성숙된 포도의 성분함량은 품종에 따라 차이가 있었으나, brix 16.5~17.9, 총당 14.76~16.40g/100ml, pH 3.24~3.25 및 총산 0.88~0.928/100ml이었다. 성숙중 brix/acid의 비는 점점 증가하여 성숙된 포도에서 Cabernet sauvignon 18.7, Cabernet franc 20.4 및 Malbec 18.1을 보였다. 성숙된 포도의 F/C의 비율은 1.04~1.06으로 3가지 품종에서 비슷하였고, tartaric/malic acid 비율은 0.83~1.00이었다. 성숙중 유리아미노산은 점점 증가하여 품종별 성숙된 유리아미노산의 함량은 256.8~290.9mg/100ml의 분포였으며, 유리아미노산의 조성에서 3 품종중 가장 많이 함유된 것은 proline이었고, 그 다음으로 arginine, alanine 및 glutamic acid의 순이었으며, 이들 4가지의 아미노산이 총유리아미노산의 73.2~77.2% 범위 였다. 특히 Malbec 품종의 경우 다른 두 품종에 비하여 arginine의 함량이 비교적 많았다.