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小泉千秋(Chiaki Koiiumi),大島敏明(Toshiaki Ohshima),이응호(Eung-Ho Lee) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.6
오징어 가열향기의 전구물질부를 탐색하고, 연속증류장치로써 가열향기 성분을 추출한 후 중성, 염기성, 페놀성 및 산성구분으로 분획하여 GC 및 GC-MS로써 분석 동정하였다.<br/> 오징어 가열향기의 생성에는 80% 메탄올로서 추출되는 성분이 중요하였으며, 지질은 가열향기에 관여하지 않았다.<br/> 4가지 획분을 관능검사한 결과, 중성구분에서는 은은하면서 감미로운 냄새를, 염기성구분에서는 탄매, 배소취 및 어취를 느낄 수 있었다. 오징어 가열향기로서 44성분이 동정 확인되었으며, 이들은 탄화수소 2종, pentanal, furfurylalcohol, hexanol, 2-phenylethanol 등 알데히드 5종, 케톤류 1종, 퓨란류 1종, dimethyl sulfide, dimethyl-thiazole 등 함황화합물 3종, pyrazine류 7종, pyridine류 2종 및 아민류 1종 등 10종의 함질소 화합물, 페놀류 2종, propionic acid, isopentanoic acid 및 n-hexanoic acid 등 10종의 지방산으로 구성되어 있었다. The precursor substance and volatile components of cooked flavor of squid meat were studied. Volatile components were trapped by simultaneous distillation-extraction method, and these were fractionated into the neutral, basic, phenolic and acidic fraction. Volatile flavor components in these frations were analyzed by GC and GC-MS. 80% methanol solution was the most effective solvent for extraction of the precursor substance for cooked flavor. The neutral and basic fraction, by organoleptic test, seem to have a major effect on squid-like flavor. Fortyfour compounds, including 2 hydorcarbons, 10 alcohols, 5 aldehydes, 1 ketone. l furan, 3 sulfide compounds, 7 pyrazines, 2 pyridines, 1 amine, 2 phenols and 10 acids. identified as cooked flavor compounds of squid meat.
Jeong, Bo Young,Ohshima, Toshiaki,Koizumi, Chiaki 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-
Molecular species of 1-O-alk-1'-enyl-2-acyl-, 1-O-alky1-2-acyl-, and 1,2-diacyl-sn-glrcero-3-phosphoethano1amine(EPL) and sn-glycero-3-phosphocholine (CPL) of Japanese oyster Crasaostrea gigas were analyzed by selectedion monitoring gab chromatography/mass spectrometry using electron impact ionization. The characteristic fragment ions, [RCH=CH +56]+ due to the alkenyl residue in the sn-1 position and [RCO + 74]+ due to the acyl residue in the sn-2 position of alkenylacylglycerols, [R + 130]+ due to the alkyl residue in the su-1 position and [RCO + 74]+ due to the acyl residue in the sn-2 position of alkylacylglycerols. [RCO + 74]+ due to the acyl residues in the sn-1 and/or sn-2 positions of diacylglyeerols, and [M-57]+being indicative of the corresponding molecular weight, were used for structural assignments. For alkenylacyl EPL and CPL, 19 and 16 molecular species were determined, respectively. Two molecular species, 18:0alkenyl-22:6n-3 and 18:0-alkenyl-22:2-non-methylene interrupted diene(NMID), amounted to 53.2% and 47.9%, respectively. The alkylacyl EPL and CPL consisted of 16 and 20 molecular species, respectively, and the prominent components were 18:Oalkyl-22:2NMID, 20:lalkyl-20:1n-11(27.4%) and 20:lalkyl-20:2NMID (16.3%) in the former, and 16:Oalkyl1-20:5n-3(23.O%) and 16:Oalkyl-22:6n-3 (21.6%) in the latter. For the diacyl EPL and CPL. 14 and 51 molecular species were determined. respectively. The major molecular species were 18:0-20:5n-3 (37.4%), 16:0-20:5n-3 (14.2%) and 18:In-7-22:2NMID (13.2%) in the former, and 16:0-20:5n-3 (33.4%) and 16:0-22:6n-3 (22.3%) in the latter. It was found that there were significant differences in the molecular species between the alkylacyl and diacyl EPL and the alkylacyl and diacyl CPL; the number of molecular species was larger in CPL than in EPL, while the number of total carbons and double bonds of the major molecular species were larger in the EPL than in the CPL. Alkenylacyl EPL were similar to alkenylacyl CPL in molecular species composition.
JEONG, BO YOUNG,OHSHIMA, TOSHIAKI,KOIZUMI, CHIAKI 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-
1. Changes in molecular species composition of phosphatidylethanolamine and phospltatidylcholine in Japanese oyster were studied doring storage at -20℃. 2. In alkenylacyl-and alkenylacyl-glycerylphosphorylethanolamine(GPE) and glycerylphosphorylcholine(GPC), the molecular species having combination of relatively shorter alkeyl and alkyl chains on sn-1 posotions and 20:5n-3 on sn-2 positions, were lost rapidly in comparison with those of the corresponding longer alkenyl and alkyl chains and 22:6n-3. 3. In the case of diacyl-GPE, more molecular species having combinations of chains with loner total carbons (TC) and more double bonds (DB) were lost. than those having chains with shorter TC and fewer DB. Changes in the molecular species of the diacyl-GPC were opposite to those of the diaryl-GPE. 4. The results obtained suggest that oxidations and/or enzymatic hydrolyses selectively occurred on the molecular species of glycerophospholipids during frozen storage.
Jeong, Bo Young,Ohshima, Toshiaki,Koizumi, Chiaki 國立統營水産專門大學 附設 水産科學硏究所 1992 수산과학연구소보고 Vol.3 No.-
Changes in alkenyl, alkyl, and acyl chain compositions of phosphatidylethano1amine (PE) and ohosphatidylcholine (PC) subclasses of Japanese oyster Crassostrea gigas(Thunberg) during frozen storage were investigated. During storage at -20℃ for up to 12 months, the alkenylacyl- and diacyl-PE, major constituents of PE, decreased to 82.1% and 71.2%, respectively, of their initial contents (96,9mg/100g and 53.0mg/100g total wet organic tissues, respectively). In the case of PC homologues, the diacyl-PC was the major constituent, of which content decreased to 54.7% of its initial contents(244mg/100g) during storage. The diacyl-PC and -PE were lost more rapidly than the alkenylacyl-and alkylacyl-PC and -PE. In the alkenylacyl- and alkylacyl-PE and -PC, percentages of relatively shorter alkenyl or alkyl chains such as 14:0 and 16:0 or 18:0 on the sn-1 positions of glycerol moieties decreased at higher rate than those of the corresponding longer chains such as 18:0 and 20:1. In the alkenylacyl-PC, alkylacyl-PE (or-PC), and diacyl-PE (or-PC), the shorter acyl chains on the sn-2 positions were lost more rapidly than the longer and polyunsaturated fatty chains such as 20:5n-3, 22:6n-3, and 22:2 non-methylene interrupted diene(NMID) did. In the case of alkenylacyl-PE, loss of 20:5n-3 occurred at highest rate among the prominent acyl chains on the sn-2 position. These changes in fatty chain compositions seemed to be due to both oxidation and enzymatic hydrolysis of the PE and PC homologues.