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Size-exclusion chromatography법에 의한 식품 중 알긴산프로필렌글리콜 분석법 확립
정은정,최유정,이근영,윤상순,임호수,김용석,Jeong, Eun-Jeong,Choi, Yoo-Jeong,Lee, Gunyoung,Yun, Sang Soon,Lim, Ho Soo,Kim, Yong-Suk 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5
HPLC-size-exclusion chromatography에 의해 가공식품에서 알긴산프로필렌글리콜의 함량을 분석하는 방법이 개발되었다. 알긴산프로필렌글리콜을 분석하기 위해 GF-7M HQ column과 LT-ELSD detector가 선정되었다. 알긴산프로필렌글리콜 분석을 위한 전처리 조건으로는 $20^{\circ}C$에서 150 rpm으로 3시간 동안 추출하는 방법이 선정되었다. 알긴산프로필렌글리콜을 5 농도(300, 500, 700, 1,000, and 1,500 mg/kg) 범위에서 검량선을 작성한 결과 직선성($R^2$)은 0.9873으로 측정되었다. HPLC system에 의한 알긴산프로필렌글리콜 분석시 검출한계(LOD) 및 정량한계(LOQ)는 각각 171.43 mg/kg 및 519.50 mg/kg이었다. Size-exclusion chromatography에 의해 얻은 회수율 및 변동 계수(coefficient of variation)는 각각 86.1~110.4% 및 4.1~13.5%이었다. 본 연구에서 개발된 HPLC-size-exclusion chromatography system을 적용하여 134 품목의 가공식품에서 알긴산프로필렌글리콜 함량을 분석하였다. 이 결과들은 이 방법이 가공식품에서 알긴산프로필렌글리콜 함량을 분석하는데 적용할 수 있는 방법이라는 것을 나타낸다. An analytical method for determination of propylene glycol alginate (PGA) in food products was developed by HPLC-size-exclusion chromatography. The GF-7M HQ column and LT-ELSD detector were determined by considering the instrumental analysis conditions for PGA analysis. The pretreatment method for the analysis of PGA was suitable for 3 hr extraction at $20^{\circ}C$ and 150 rpm according to the extraction temperature. Linearity ($R^2$) for the analysis of PGA was 0.9873 at calibration curve range of 300, 500, 700, 1,000, and 1,500 mg/kg (5 points). The limit of detection and limit of quantification of PGA on HPLC system was 171.43 and 519.50 mg/kg, respectively. The accuracy and coefficient of variation obtained by size-exclusion chromatography were 86.1~110.4% and 4.1~13.5%, respectively. By applying the HPLC-size-exclusion chromatography system, it was possible to analyze the contents of PGA in 134 different types of food products.
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정은정,박혜진,차용준,Jeong, Eun-Jeong,Park, Hye-Jin,Cha, Yong-Jun 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.
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정은정,차용준,Jeong, Eun-Jeong,Cha, Yong-Jun 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1
Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.
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부산 지역 대학생들의 프로야구 중계방송 시청 효과에 관한 연구 : 시청만족도 및 팀 브랜드 구매의도를 중심으로
정은정(Eun-Jeong Jeong),이정기(Jeong-Ki Lee),전범수(Bum-Soo Chon) 문화방송 2013 방송과 커뮤니케이션 Vol.14 No.2
본 연구는 프로야구 중계방송 시청의 효과를 직접적 차원의 효과(시청만족도)와 간접적 차원의 효과(팀 브랜드 구매의도)로 구분하여 살펴보았다. 이를 통해 스포츠 중계방송 시청과 효과를 좀 더 심층적으로 규명해내고자 하였다. 본 연구는 프로야구 구단 중 가장 높은 인기를 얻고 있는 롯데 자이언츠 구단을 연구대상으로 선정하였고, 부산 지역 대학생 240명에 대한 설문조사를 통해 롯데 자이언츠 중계방송의 직접적·간접적 효과를 규명해내고자 하였다. 연구결과 첫째, 시청동기 구조는 오락, 성적흥미/외로움 해소, 정보추구, 부산 지역 정체성, 습관/시간보내기로 나타났다. 둘째, 부산 지역 정체성, 오락, 성적흥미/외로움 해소동기, 시청 횟수, 의사인간관계가 시청만족도에 정적 영향을 미치는 것으로 나타났다. 셋째, 성적흥미/외로움 해소 동기, 의사인간관계가 팀 브랜드 구매의도에 정적 영향을 미치는 것으로 나타났다. 이를 바탕으로 본 연구자들은 연구결과에 대한 함의를 도출하였다. This study examined the effects of viewing television baseball programs in terms of two levels such as direct(viewing satisfaction) and indirect effects(team brand purchase intension). Simply put, this research attempted to clarify the relationships between viewing for television baseball programs and its two bahavioral intentions. Using the Lotte Giants as a research topic, a questionnaire was conducted among 240 college students in the Busan area. Major results of the study were as follows; firstly, motives for viewing television baseball programs were found to be entertainment, sexual interest/relief of solitude, pursuit of information, identity of the Busan area and habit/killing time. Secondly, some factors including identity of the Busan area, entertainment, sexual interest/ motive of relief of solitude, viewing frequency and para-social interaction had influenced on the degree of satisfaction in viewing. Thirdly, sexual interest/motive of relief of solitude and para-social interaction had positive effects on the degree of intention for team brand purchase. Based on them, we derived implications from the above research results.
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정은정 ( Eun Jeong Jeong ),나정은 ( Jeong Eun Na ),김규만 ( Gyu Man Kim ),심성순 ( Sung Sun Shim ),이학영 ( Hak Young Lee ) 한국환경생물학회 2010 환경생물 : 환경생물학회지 Vol.28 No.2
In order to clarify the ecological properties of phytoplankton community, the distribution of phytoplankton and the relation of water temperature and size-fractionation measurements were studied from November 2004 to August 2005 in Youngsan River, Korea. A total of 265 phytoplankton species was identified. It consists of 48 genera and 123 species (46%) of Chlorophyceae, 27 genera and 89 species (34%) of Bacillariophyceae, 12 genera and 25 species (9%) of Cyanophyceae, respectively. From size fractionation analysis, nanophytoplankton (2~20 μm) dominated from early spring to early summer, and microphytoplankton (20~200 μm) from summer to winter. The relationship between chl-α and nanophytoplankton showed high correlation coefficient value (r2=0.93) from Najudaegyo site. The correlation coefficient values between water temperature and nanophytoplankton were low except Dongkangdaegyo site which showed high value (r2=0.73).
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Eun-Jeong Jeong(정은정),Seon-Young Jeon(전선영),Jeong-Hwa Baek(백정화),Yong-Jun Cha(차용준) 한국생명과학회 2011 생명과학회지 Vol.21 No.2
식초는 동서양의 대표적인 발효식품으로 조미용뿐만 아니라 건강기능식품 음료로써 잠재력을 가진 식품으로, 다양한 종류의 식초음료가 요구되고 있다. 따라서 본 연구는 시판 수입산 식초음료 3종(이탈리아산 발사믹식초음료 -IVB, 일본산 포도블루베리식초음료-JVB, 일본산 유자폰즈-JYP) 및 국내산 1종(백포도식초음료-KWVB)의 휘발성 향기성분을 비교하여 다양한 식초음료개발에 대한 기초자료를 제시하고자 하였다. 분석결과 IVB 경우 총 62종의 화합물(산류 11종, 에스테르류 17종, 알콜류 10종, 알데히드류 8종, 테르펜류 3종, 방향족화합물 4종 및 케톤류 9종)이 검출되었다. 휘발성 화합물의 조성비율을 본다면 산류(61.3%), 에스테르류(11.7%) 및 케톤류(10.7%)가 대부분의 함량을 차지하였다. JVB는 총 55종 화합물(산류 7종, 에스테르류 8종, 알콜류 9종, 알데히드류 7종, 테르펜류 13종, 방향족화합물 7종, 케톤류 1종 및 기타 3종)로 산류 56.3%, 케톤류 15.7% 및 에스테르 8.97%로 IVB에 비해 전반적인 함량은 낮으나 유사한 조성비율 나타내었다. JYP의 경우 총 106종 화합물(산류 3종, 에스테르류 12종, 알콜류 8종, 알데히드류 7종, 테르펜류 63종, 방향족화합물 6종, 케톤류 2종 및 기타 5종)이 검출되었다. 휘발성 화합물의 조성비율을 본다면 유자로부터 기인되는 테르펜류화합물(79.6%)이 대부분의 함량을 나타내었다. KWV의 경우는 총 50종의 화합물(산류 10종, 에스테르류 10종, 알콜류 9, 알데히드류 8종, 테르펜류 2종, 방향족화합물 5종, 케톤류 4종 및 기타 2종)으로 산류 81% 및 케톤류 9.0%가 대부분의 함량을 나타내었다. KWVB 경우 다른 식초음료에 비해 산류의 함량이 높으나 다른 화합물의 함량은 낮고 조성비율도 낮게 나타났다. 와인을 원료하여 제조된 basamic식초음료에는 5가지 휘발성 향기성분인, 2-phenylethyl acetate (꽃향, 과일향), 2-phenylethanol (장미향), vitispirane (과일향), geranylacetone (fragrant향) 및 acetic acid가 주된 휘발성 향기성분으로 검출되었다. This study compared volatile flavor profiles of 4 commercial vinegar beverages (Italian vinegar beverage (IVB), Japanese vinegar beverage (JVB), Japanese Yuzu-Ponz (JYP), and Korean white wine vinegar beverage (KWVB)). Flavor components of vinegar beverages (VBs) were determined using SPME/GC/MSD. The profiles of VBs were as follows; IVB (11 acids, 17 esters, 10 alcohols, 8 aldehydes, 3 terpenes, 4 aromatic hydrocarbons, 9 ketones), JVB (7 acids, 8 esters, 9 alcohols, 7 aldehydes, 13 terpenes, 7 aromatic hydrocarbons, 1 ketones, 3 miscellaneous compounds), JYP (3 acids, 12 esters, 8 alcohols, 7 aldehydes, 63 terpenes, 6 aromatic hydrocarbons, 2 ketones, 5 miscellaneous compounds), KWVB (10 acids, 10 esters, 9 alcohols, 8 aldehydes, 2 terpenes, 5 aromatic hydrocarbons, 4 ketones, 2 miscellaneous compounds). IVB and JVB showed similar flavor compositions (acids, ketones and esters in particular), whereas major components in JYP and KWVB were terpenes (79.6%) and acids (81.0%), respectively. Five compounds including 2-phenylethyl acetate (floral, fruity, sweet odor), 2-phenylethanol (floral, rose odor), vitispirane (fruity odor), geranylacetone (fragrant odor) and acetic acid were identified as major components in balsamic vinegar beverages.
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