• 한국식품위생안전성학회지
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• 제12권4호
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• pp.333-339
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• 1997

The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4$^{\circ}C$ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5~10.3 $\mu\textrm{g}$/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DAM than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.

• 한국조리학회지
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• 제12권4호
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• pp.284-298
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• 2006

This study aimed at defining radish cultivars to a best cooking usage based on their physiochemical and textural characteristics of Nabakkimchi. Baekkwang, Daeburyong, Chungwoon and Taebaek were used as four types of radish cultivars. Nabakkimchi was stored at $8^{\circ}C$ either after fermentation for 12 hours at $25^{\circ}C$(A group) or without preliminary fermentation(B group). As storage period went by, lightness was decreased. Haziness of liquid showed sudden increase at preliminary fermentation in group A, while it increased between the third day and fifth day in group B. Hardness of 'Fall season' type was relatively high after storage. pH was suddenly decreased on the second day in A group and on the fifth day in B group. Acidity was suddenly increased on the second day in A group and since the third day at B group. As a result of sensory evaluation, Chungwoon stored for 2 days after preliminary fermentation was the best variety.

• 원예과학기술지
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• 제29권5호
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• pp.494-499
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• 2011

Cold pretreatment, washing medium and composition of nutrient media may have marked effects on microspore embryogenesis. When microspores isolated from radish (Raphanus sativus L. cv. Gwanhun) flower buds were washed with Nitsch & Nitsch (NLN) medium liquid medium containing $130g{\cdot}L^{-1}$ sucrose (NLN-13), yields of microspore-derived embryos were greater than when using B5 liquid medium containing $130g{\cdot}L^{-1}$ sucrose. Microspore viability is known to decrease rapidly with storage; however, in this experiment, microspore viability was maintained for 24 h at $4^{\circ}C$ without media. Among the various medium concentrations used ($0.25{\times}$, $0.5{\times}$, $1.0{\times}$, $2.0{\times}$, and $4.0{\times}$ NLN liquid medium), $0.5{\times}$ NLN liquid medium induced the most efficient formation of microspore-derived embryos. In addition, microspore-derived embryos yields were greater when microspores were cultured in $0.5{\times}$ NLN liquid medium supplemented with $0.25{\times}$, $0.5{\times}$, and $1.0{\times}$ NLN microelements, compared to medium not supplemented with microelements. In this study, the highest yield of microspore-derived embryos was observed when the microspores derived from flower buds were washed using NLN-13 liquid medium and then cultured on $0.5{\times}$ NLN liquid medium supplemented with $0.25{\times}$ NLN microelements, followed by incubation at $25^{\circ}C$ for 30 days.

• 한국토양비료학회지
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• 제30권4호
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• pp.377-383
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• 1997

제약폐기은행잎의 유기물자원화 및 식물생장억제제 개발을 위한 기초자료로 활용코자 은행잎 제약폐기물중에 함유된 식물생육 억제물질을 분리 동정하고 이들물질을 처리하여 무와 벼의 발아 및 초기생육을 검토한 결과는 다음과 같다. 1) 폐기은행잎 조추출물 10% 용액은 무 종자 발아율을 저하시키고 유묘의 생육을 억제하였으나, 1% 농도에서는 뿌리 길이가 약간 짧아졌고, 0.1% 농도는 무처리와 비슷하였다. 벼 발아율은 조추출물 10% 농도에서 31%이상 억제되었다. 2) 지베렐린 $A_3(3.3{\times}10^{-6}M)$와 조추출액(10%)을 벼 유묘와 함께 처리하면 지베렐린 $A_3(3.3{\times}10^{-6}M)$ 단독처리보다 제2엽초장이 짧았다. 3) 조추출액의 산도를 달리한 3종의 액액분리물은 (EtOAc $(pH9)A_1$, EtOAc $(pH3)A_2$, BuOH $A_3$) 모두 1% 농도에서 무 종자의 발아를 완전히 억제하였다. 4) 조추출액을 액액분리, column chromatography, HPLC에 의한 분리정제를 통하여 활성성분을 분리하고, GC/MS, NMR 분석 결과 phenol류인 catechol로 판명되었으며, 폐기은행잎 29kg으로부터 분리한 catechol량은 0.76g이었다.

• 한국식품과학회지
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• 제18권6호
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• pp.475-478
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• 1986

RP-HPLC방법에 의해 무우 속에 존재하는 MTBI의 함량을 정량적으로 측정 해 본 결과 10n moles/ml와 120 nmoles/ml사이에서 좋은 직선적인 상관관계(r=0.9997)를 나타내었으며, 편리하고 정확(오차 5%내외)하며 재현성(recovery 99%)이 높았다. 또, MTBI는 알카리용액 중에서는 서서히 분해되었으나 산성용액 중에서는 매우 빠르게 분해되었으며, 이 결과는 231nm에서 UV흡광도가 서서히 감소하는 결과와도 일치하였다. 한편, MTBI는 유기용매(65% acetenitrile)에서 비교적 안정하였다. 또한. 한국산 생무우 중에 함유된 MTBI는 최적추출조건을 PH8.5에서 1분내에 분석하였을때 $210\sim420{\mu}moles/100g$ 정도이었다.

• 한국유기농업학회지
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• 제11권3호
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• pp.65-73
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• 2003

제주지역 화산회토 시설재배지에서 유용미생물제를 시용하여 알타리 무의 생육, 수량변화를 알아보기 위하여 미생물제 액비 1,000mg$.$L$^{-1}$ 엽면시비 3회, 2,000mg$.$L$^{-1}$ 엽면시비 3회, 1,000mg$.$L$^{-1}$ 엽면시비 3회 + 미생물발효퇴비 600kg10a 정식전 살포처리후 20, 40, 60일 후 생육조사한 결과는 다음과 같다. 엽장과 엽폭은 무처리에 비해 미생물제제 처리구가 60일후에 유의하게 길어지는 것으로 나타났다. 엽수는 60일 후에 1,000mg$.$L$^{-1}$ 엽면시비 3회+미생물발효퇴비 600kg/10a에서 가장 많았고 다음으로 2,000mg$.$L$^{-1}$ 엽면시비 3회 처리구, 1,000mg$.$L$^{-1}$ 엽면시비 3회 처리 순으로 조사되었다. 엽록소함량치(SPAD reading value)는 60일 후에는 2,000mg$.$L$^{-1}$ 엽면시비 3회 처리구 및 1,000mg$.$L$^{-1}$ 엽면시비 3회+미생물발효퇴비 600kg/10a 처리구가 높은 것으로 나타났다. 지상부생체중은 미생물제제처리구가 무처리구에 비해 높은 경향을 보였다. 근장은 무처리구보다 미생물제제처리구가 길어지는 것으로 나타났다. 근중은 미생물제액비 1,000mg$.$L$^{-1}$ 엽면시비 3회+미생물발효퇴비 600kg/10a 처리구가 220g으로 가장 높은 것으로 나타났다.

• 한국자원식물학회지
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• 제34권6호
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• pp.575-599
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• 2021

The edible roots of radish (Raphanus sativus L.) are consumed worldwide. For characterization and evaluation of the agronomic traits and health-promoting chemicals in radish germplasms, new germplasm breeding materials need to be identified. The objectives of this study were to evaluate the phenotypic traits and glucosinolate contents of radish roots from 110 germplasms, by analyzing correlations between 10 quantitative phenotypic traits and the individual and total contents of five glucosinolates. Phenotypic characterization was performed based on descriptors from the UPOV and IBPGR, and glucosinolate contents were analyzed using liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode (MRM). Regarding the phenotypic traits, a significant correlation between leaf length and root weight was observed. Glucoraphasatin was the main glucosinolate, accounting for an average of 71% of the total glucosinolates in the germplasms; moreover, its content was significantly correlated with that of glucoerucin, its precursor. Principal component analysis indicated that the 110 germplasms could be divided into five groups based on their glucosinolate contents. High levels of free-radical scavenging activity (DPPH) were observed in red radishes. These results shed light on the beneficial traits that could be targeted by breeders, and could also promote diet diversification by demonstrating the health benefits of various germplasms.

• Food Science and Biotechnology
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• 제14권1호
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• pp.21-27
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• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• 한국식품조리과학회지
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• 제16권1호
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• pp.57-64
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• 2000

An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10$^{\circ}C$ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dongchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.

• 한국식품조리과학회지
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• 제2권2호
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• pp.16-20
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• 1986

무우 속의 매운 맛 성분을 용매추출법 ($CCl_4$,사용)으로 분리하여 RP-HPLC법에 의해 정제한 후에 관능검사에 의해 pungency test를 하고, UV spectrum분석, GC/MC 분석을 수행한 결과 4-methylthio-3-butenyl isothiocyanate 임을 확인하였다. RP-HPLC에서 mobile Phase로 70% acetonitrile을 사용하였는데, 정제된 4-methylthio-3-butenyl isothiocfanate는 단일 peak로 분리되어 나왔고 이때의 retention time은 5.2분이였다. 아울러 RP-TLC에서 Rf치는 0.9이었다.