GC Olfactometry를 이용한 새우의 휘발성성분 특성평가

이미정(Mi-Jeong Lee),이신조(Shin-Jo Lee),조지은(Ji-Eun Cho),정은주(Eun-Joo Jung),김명찬(Myung-Chan Kim),김경환(Gyong-Hwan Kim),이양봉(Yang-Bong Lee) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6

새우를 육과 껍질 부분을 분리하지 않은 것과 폐기되고 있는 껍질부분만을 모아 SDE 장치를 이용해서 휘발성 성분을 조사해 본 결과, 각각 26개와 46개의 성분이 분리된 것을 알수 있었다. 휘발성 성분의 양에서도 껍질 부분을 처리한 시료에서 훨씬 더 많은 것을 볼 수 있었다. 시료를 마쇄하는 전처리 공정을 거치면서 추출율을 살펴보면 SSW의 경우에는 눈에 띄게 휘발성 성분의 양이 늘어난 것을 알 수가 있었다. GCMSD로 분리ㆍ동정한 결과, pyrazines이 9종, acids 5종, aldehydes 3종, alcohol 4종, pyridines 2종로 나타났다. SSW를 AEDA법으로 단계적으로 희석하여 GCO를 통해 sniffing test를 실시한 결과, 낮은 온도에서는 진한 새우 냄새가 지배적이었고, 온도가 올라갈수록 고소한 냄새, 향기로운 냄새 등이 나다가 고온에서는 불쾌한 기름 냄새가 났다. GC-FID에서는 검출되지 않는 영역에서도 고소한 향이나 부드러운 향성분이 log₃ FD 3이상의 높은 향 인지도를 나타내었다. Volatile compounds from shrimp whole body (SWB) and shrimp shell waste (SSW) were isolated, and identified by the combination of SDE (simultaneous steam distillation and solvent extraction), GC (gas chromatography, HP-5890 plus)and MSD (mass selective detecter) or olfactometry. The peak numbers isolated from SWB and SSW were 20 and 46, respectively. The amounts of the volatile compounds isolated from SSW were higher than those of SWB. SWB produced more low-boiling compounds below 70℃ and SSW did more high boiling compounds over 100℃. The volatile compounds identified from SSW were 9 pyrazines, 5 acids, 4 aldehydes, and 4 alcohols. These volatile compounds were evaluated by aroma extraction dilution analysis and gas chromatography olfactometry (GCO). Some compounds which were not detected by GC-FID and GC-MSD were found to be a strong shrimp flavor of log3 FD 3 value by GCO. Strong shrimp odors were detected in low temperature while nutty aromatic odors and unpleasant oily smells were found in high temperature.

추출조건이 해동피 열수 추출물의 항산화 효과에 미치는 영향

양훈석(Hoon-Suk Yang),이양봉(Yang-Bong Lee),유병진(Byung-Jin Yoo) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.4

해동피 항산화 물질을 추출하기 위한 열수 추출조건을 냉장처리 여부, 추출온도 및 추출시간을 달리하여 검토하였다. 이러한 조건을 달리하여 추출된 추출물의 총 폴리페놀 화합물의 함량, DPPH radical 소거능 및 HRSA를 측정하였다. 그 결과 총 폴리페놀 함량은 냉장처리 후 추출온도 95℃, 추출 15시간에서 612 μg/mL로써 가장 높았다. DPPH radical 소거능은 냉장처리 후 추출온도 95℃, 추출 15시간에서 가장 높은 78.8%이었고 대조구인 ascorbic acid의 70.2%보다 높게 나타났다. HRSA는 냉장처리 후 추출온도 95℃, 추출 15시간에서 ascorbic acid 56.6%보다 높은 69.0%로 가장 높게 나타났다. 따라서 이상의 열수추출에 의한 해동피의 항산화성 활성 및 그 최적 조건을 확립한 것으로 향후 해동피의 기능성식품으로서의 이용개발을 위한 중요한 자료로 이용될 수 있음을 보여 주고 있다. In this study, we established the optimal conditions for obtaining water-soluble extracts with antioxidant activity from Kalopanacis cortex. The extraction conditions tested included cold treatment, extraction time (1, 5, 10, 15, and 24 h), and extraction temperature (55, 75, and 95℃). The highest total polyphenol compound content from water soluble extracts (612 μg/mL) was obtained at 95℃ for 15 h after cold treatment. The 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radical scavenger activity was also highest (78.8%) under these conditions, which was comparable to 70.2% of ascorbic acid. The hydroxyl radical scavenging activity (HRSA) was also highest (69.0%) under these conditions, stronger than 56.6% of ascorbic acid. These results may provide critical evidence supporting the use of Kalopanacis cortex as a source of antioxidants in functional foods.

Likens - Nickerson 장치로 추출한 솔가지의 휘발성 성분의 분리 및 동정

이미정(Mi-Jeong Lee),이양봉(Yang-Bong Lee),양지영(Ji-Young Yang),권혜순(Hye-Soon Kwon),윤정로(Jungro Yoon) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4

1년생 솔가지(P, densiflora)의 향기 성분을 Likens-Nickerson 장치를 이용해서 약 3시간 동안 추출하였고, 그 추출물을 GC-MSD를 통해 26개의 성분으로 분리ㆍ동정하였으며, 그들 중에 12개의 성분을 순수 물질을 이용하여 확인했고, 주요 4가지의 성분은 α-pinene, β-pinene, β-myrcene, limonene 등 4개의 terpene류이고, 전체 성분의 76.6%를 차지하였다. 각각의 성분이 차지하는 비율을 보면, limonene 36.2%, β-pinene 16.9%, β-myrcene 12.6%, α-pinene 10.9%로 나타났고, 이들의 총량은 시료 1g당 367.9㎍이었다. Volatile compounds in Pinus densiflora were extracted with Likens-Nickerson apparatus for three hours, and were separated and identified by gas chromatography(GC) and mass selective detector (MSD). Twenty six compounds were isolated from Pinus densiflora, identified by GC-MSD and twelve compounds were confirmed by matching retention times of the pure compounds. The main volatile compounds were terpenoids such as limonene(36.2%), β-pinene(16.9%), β-myrcene(12.6%) and α-pinene(10.9%), and the total amount of these main compounds was 367.9㎍ per 1g of pine twigs.

Headspace법에 의한 솔향의 분석

이미정(Mi-Jeong Lee),정은주(Eun-Joo Jung),이신조(Shin-Jo Lee),조지은(Ji-Eun Cho),이양봉(Yang-Bong Lee),조현종(Hyeon-Jong Cho),윤정로(Jungro Yoon) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

Pinus densiflora(2엽송) 1년생을 채취하여 가지, 잎, 새순 부분으로 구분하고, 시료병에 넣어 밀봉한 뒤, solide phase microextraction(SPME)과 dynamic headspace analysis(DHA)를 이용하여 휘발성 성분을 분리, 동정하였다. SPME와 DHA의 결과를 terpenes의 구성 성분에 따라 monoterpenes과 sesquiterpenes, oxygenated terpenes으로 나누어 조성비를 살펴보면, monoterpenes의 조성은 잎의 경우 각각 66.7%와 14.3%, 새순은 90.6%와 0.7%, 가지에서는 90.6%와 1.2%로 나타났다. Sesquiterpenes의 함량은 SPME의 결과에서만, 잎이 25.8%, 가지 4.4%, 새순 1.5%로 나타났다. 산소를 함유하고 있는 terpenes의 함량은 새순 부위가 4.7%, 79.0%로 나타났으며, 가지 부위는 3.7%와 70.4%, 잎에서 1.0%와 50.7%를 각각 차지하였다. SPME의 결과는 이전의 용매추출을 통한 결과와 다소 비슷한 양상을 보였으며, DHA의 결과는 100℃ 이상의 고비점 화합물들이 나타나지 않은 반면, 50℃이하의 저비점 화합물이 15개 더 분리되었다. Volatile compounds from three parts of needles, sprouts and twigs in Pinus densiflora were extracted by solid phase microextraction (SPME) and dynamic headspace analysis (DHA), separated by gas chromatography, and identified by using mass selective detector and Kovat's retention index. The amounts of monoterpenes isolated by SPME and DHA were 66.7% and 14.3% in needles, 90.6% and 0.7% in sprouts, and 90.6% and 1.2% in twings, respectively. The amounts of sesquiterpenes detected only by SPME were 25.8% in needles, 4.4% in twings and 1.5% in sprouts. And the amounts of oxygenated terpenes isolated by SPME and DHA were 4.7% and 79.0% in sprouts, 3.7% and 70.4% in twigs, and 1.0% and 50.7% in needles, respectively. The kinds of volatile compounds isolated by SPME were similar to those by solvent extraction, but the number of compounds identified to have a boiling point below 50℃ by DHA was larger than that of SPME.

솔 부위 및 추출 용매를 달리한 솔향의 분석

조지은(Ji-Eun Cho),이미정(Mi-Jeong Lee),이양봉(Yang-Bong Lee),윤정로(Jungro Yoon) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.5

Pinus densiflora의 세 부위, 가지(twigs), 솔잎(needles), 그리고 새순(sprouts)을 각각 세가지 용매, n-hexane, diethyl ether 그리고 ethanol에 24시간동안 담가두었다가 걸러내어 rotary evaporator를 이 용하여 농축한 후, 가스크로마토그래피와 질량 분석 검출기(mass selective detector)를 이용하여 분리ㆍ동정하였다.<br/> 가지부분의 휘발성 성분의 함량은 새순부위와 솔잎부위보다 많았으며, ethanol과 ether 용매를 이용한 것보다 n-hexane에서 휘발성 성분이 잘 추출되었다. Hexane으로 추출시 가지부위의 주요 휘발성 성분은 β-pinene 18.5%, limonene 14.5%, α-pinene 12.7% and β-myrcene 3.2%를 차지하였으며, 새순 부위에서는 limonene 16.8%, β-pinene 4.4%, α-pinene 4.3% and β-myrcene 1.7%의 순이었으며, 솔잎부위는 β-pinene 14.7%, α-pinene 5.4%, limonene 2.2% and β-myrcene 0.8%를 각각 차지하였다. Hexane을 이용한 솔가지로부터 추출된 몇가지 주요 성분의 양을 보면, 시료 g당 β-pinene 1108㎍, limonene 922㎍, α-pinene 742㎍, β-myrcene 212㎍인 것으로 나타났다. Volatile compounds from twigs, needles and sprouts in Pinus densiflora were extracted with n-hexane, diethyl ether or ethanol for 24 hours, and the extracted compounds were separated and identified by gas chromatography and mass selective detector. The kinds and amount of volatile compounds extracted from three parts of Pinus densiflora were different in solvent extraction and the extraction by the modified Liken-Nickerson apparatus. The contents of volatile compounds of twigs contained more than those of needles and sprouts, and the volatile compounds were extracted more in n-hexane than the others. In the extraction with hexane, the main volatile compounds of twigs were 18.5% β-pinene, 14.5% limonene, 12.7% α-pinene and 3.2% β-myrcene. Sprouts were 16.8% limonene, 4.4% β-pinene, 4.3% α-pinene and 1.7% β-myrcene. Needles contained 14.7% β-pinene, 5.4% α-pinene, 2.2% limonene and 0.8% β-myrcene. The highest yield for pine aroma was shown in the extraction from pine twigs with n-hexane, and in this extraction the amounts of α-pinene, β-pinene and limonene were 742㎍, 1108㎍ and 922㎍ per gram sample, respectively.

등대 선박간 장거리 가시광 통신 링크의 구현에 관한 연구

Ren Yongzhe,김갑수(Kim Gab Su),이양수(Lee Yang Su),장세봉(Jang Se Bong),신재권(Shin jae Gwon),차재상(Cha Jae Sang),장영민(Jang Yeong Min),김석찬(Kim Suk Chan) 한국통신학회 2015 한국통신학회 학술대회논문집 Vol.2015 No.06

김치 첨가가 수프의 맛에 미치는 영향

조용범(Yong Bum Cho),이신조(Sin Jo Lee),이양봉(Yang Bong Lee) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

Kimchi aged for 10-15 days at 10℃ was freeze dried to make soup. Flour was roasted to make roux for 2 hr. at 170℃, and the roasted flour was mixed with butter, beef and various seasonings like ginger garlic. Materials containing much moisture were roasted to eliminate water and used for soup preparation. Freeze-dried kimchi was added with 10%, 20% and 30%, respectively. The control kimchi soup was a little affected by butter flavor and the kimchi soup made by adding 20% of freeze-dried kimchi powder showed the best acceptability in quality description analysis.

톱니모자반(Sargassum serratifolium) 추출물의 항산화 활성 증가를 위한 추출공정 최적화

김성희 ( Seong-hee Kim ),고지윤 ( Ji-yun Ko ),김형락 ( Hyeung-rak Kim ),이양봉 ( Yang-bong Lee ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.1

Sargassum serratifolium is a rich source of antioxidant meroterpenoids. The optimal extraction temperature and time for obtaining maximal antioxidant yield, antioxidant activity, and phenolic content from Sargassum serratifolium were determined using response surface methodology (RSM). The ranges of the independent variables for extraction temperature and time were 30-70°C and 12-36 h, respectively. With increasing temperature and time, the yield increased significantly, while DPPH (2,2-dipheny-1-picrylhydrazyl) radical-scavenging activity and total phenolic content decreased significantly. The optimal extraction temperature and time obtained by RSM were 54°C and 7 h, respectively, providing a yield of 8.2%, DPPH radical-scavenging activity of 60%, and total phenolic content of 163 mg GAE/g. The findings of this study provide useful information for the development of Sargassum serratifolium extraction processes for the food and cosmetic industries.

데리야끼 소스의 재료별 선호도와 소스 선택에 미치는 영향

김경묘(Kyoung Myo Kim),조은혜(Eun Hye Cho),이양봉(Yang Bong Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study aims to provide basic data about the diversification and the development of sauces by making four kinds of Teriyaki sauce, and the findings are as follows. The satisfaction with Teriyaki sauce by age and cooking career and groups showed a significant difference in several items. According to the result of the preference analysis on professors and teachers, the preference for health/nutrition showed a significant difference; also, the result of the preference analysis on Teriyaki sauce ingredients among the culinary students showed a significant difference in awareness and health/nutrition. In addition, the result of the preference analysis on Teriyaki sauce ingredients among college students showed a significant difference in the order of taste, awareness, price, and health/nutrition. Lastly, the result of the preference analysis on Teriyaki sauce ingredients among all groups showed a significant difference in the order of awareness, price and health/ nutrition. As the mindset that main ingredient of Teriyaki sauce is eel bone prevails and the sauce made by crab shells is highly preferred, sauces added with sea food products are considered to be possibly developed. The follow-up study will have to deal with a manufacturing method of sauce with high nutrition and economy efficiency resulting from cheap manufacturing unit price by making Teriyaki sauce with inedible but nutritious sea food products.

사과 추출물의 구취억제효과에 대한 Polyphenol Oxidase의 영향

조상원(Sang-Won Cho),곽기석(Ki-Suk Kwak),이주항(Joo-Hang Lee),윤영수(Young-Soo Yun),구연숙(Yeun-Suk Gu),지청일(Cheong-Il Ji),이두석(Doo-Seog Lee),이양봉(Yang-Bong Lee),김선봉(Seon-Bong Kim) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6

본 연구는 사과의 구취억제인자를 구명하기 위한 기초자료로써 사과 추출물의 획분에 따른 사과에서 추출한 PPO의 methyl mercaptan에 대한 구취억제활성을 조사하였다. 사과를 착즙하여 구취억제활성을 측정해 본 결과, 사과 고형분의 농도가 증가함에 따라 구취억제활성이 증가하는 경향을 나타내었다. 사과의 저분자획분에 PPO를 첨가한 경우, 저분자획분의 농도증가 및 반응시간에 따른 methyl mercaptan에 대한 구취억제활성이 증가하는 경향을 나타내었다. 이상의 결과는 사과에서 추출한 PPO에 의한 갈변반응의 중간체로 생성되는 o-quinone이 methyl mercaptan과 결합하여 methyl mercaptan을 비휘발성으로 전환시켜 구취억제활성을 나타내는 것으로 생각된다. Deodorizing activity of polyphenol oxidase (PPO) extracted from apples was investigated by measuring the changes of methyl mercaptan as an indicator of halitosis in human mouths. In the studies of apple extracts on deodorizing activity, the deodorizing activity was increased with the amount of apple extracts. In the cases of adding PPO to the low molecular fraction of apple extracts, the deodorizing activities were increased with the amount of the low molecular fraction of apple extracts and the reaction time of the extracts with PPO. Deodorizing activities of PPO is thought that o-quinone as an intermidiate produced by an oxidative reaction of PPO during enzymatic browning reactions may react with methyl mercaptan to form a non-volatile and sulfur-containing compound.