유자(柚子)의 화학적성분과 유자원토양의 이화학적성질에 관한 연구

정지흔 한국농화학회 1972 Applied Biological Chemistry (Appl Biol Chem) Vol.15 No.2

In five varietes of Citrus junos sieb grown in different area in Korea, the general components, total acids and inorganic components were calculated and compared with one other. In the orchard soils, the physical and chemical properties were studied. The results are summarized as follow: 1. Generally, the rind was weighter than the flesh compared with the other fruits and the proportion of the rind was 49%. 2. Total contents of organic acids in rind and flesh were 12.29me and 39.79me respectively. 3. The order of the contents of inorganic components in the flesh and rind was CaO$gt;K₂O$gt;MgO$gt;P₂O_5$gt;SO₄ 4. The contents of crude protein and crude fat were increased with those of MgO and SO₄ in fruits. 5. The quantity of protein in the soil seed to influence greatly in rind formation not only in citrus fruits but also Citrus junos sieb. 6. In growing Citrus junos sieb, C.L. seemed to be the most adequate soil. 7. The pH range of the soil was from 5.05 to 7.20 generally. 8. The contents of crude protein and crude fat in citrus fruits seemed to be increased with those of organic material and total-nitrogen in the soil.

特用作物 利用에 關한 硏究(第1報)

鄭址炘,金爟,裵顯鍚 全南大學校 農漁村開發硏究所 1980 농어촌개발연구 Vol.15 No.1

漢藥材로 使用되어온 구기자(拘杞子)는 여러가지藥勳中에서 特히 血壓調節劑로 알러져 있으며 藥材 뿐만 아니라 食品으로서 拘杞茶로 또는 술의着色 과加味用으로 널리 利用되어 그 需要가急激히 增加하고 있어 國民保健上 重要한 意義를·갖게 될 뿐만 아니라 栽培農家의 所得增大事業으로서 重要한 特用作物임이 認識되어 지고 있다. By means of panel test on Chaenorneles Sinensis Koehne tea, the significant difference about taste and flavor of each sample was recognized and grinding fresh fruit sugared tea was the best.

Pectinase를 生産하는 黑麴菌의 分離 및 同定

千性來,鄭址炘 全南大學校 農漁村開發硏究所 1985 農業科學技術硏究 Vol.20 No.-

, Three fungus strains assimilating steamed sweet potato which consider as Aspargillus niger were isolated primarily. The highst growth strain among the isolated strains in the Czapek-Dox agar medium contained pectin by platee culture method were selecte and indentified. The optimum culture condition and fruit Juice clarifying activity were investigated. Me results obtained were summarized as follows. l. Selected strain was identified as Aspergillus niger group. 2. Optimum temperature and pH were 30℃ and pH 2.0. 3. Optimum culture medium of the selected fungus was consisted of the basal medium added sucrose as carbon source, urea as nitrogen source, K₂HPO₄ 0.05% as phosphorous and potassium source. 4. Fruit juice clarifying activity of crude enzyme solution was 395 unit/㎖.

토란(Colocasia autiquorum SCHOTT) 澱粉의 理化學的 特性에 關한 硏究

鄭址炘,金?,盧日煥 전남대학교 한국농어촌개발연구소 1983 농산어촌개발연구 Vol.18 No.1

The purpose of this study was to investigate the physicochemical properties of the taro tuber starch. The results were sunmarized as follows. 1. The shape of starch granules by optical and scanning electron microscopic examination was multangular and the average diameter of granules was in the range of 1~2μ. 2. Crystal structure of taro tuber starch granule proved to be A-type by X-ray diffraction patterns was different from that of tuber starch granule which belongs to typical B-type. 3. Starch content was 10.32% in taro tuber and ther and the contents of fat and ash were 0.18% and 0.87%. respectively. Phosphorus content was 21.4㎎% which suggested that phosphorus attached somewhat firmly to the molecules. 4. The content of amylose was 15.0%. 5. The _ferricyanide number was 0.297 in starch. 0.582 in it amylose and 0.0398 in amylopectin. respet!vely.

약주 향기성분의 역치와 쾌감도

정지흔,정순택 한국농화학회 1987 Applied Biological Chemistry (Appl Biol Chem) Vol.30 No.3

The odor threshold and agreeability of aroma components in Korean Yakju were measured in Null-Yakju, 19% ethyl alcohol solution, 20℃ distilled water and 50℃ distilled water by 20 panels. The measurement of the odor threshold in Null-Yakju was as follows: Formal-dehyde 5ppm, acetaldehyde 20ppm, ethylacetate 30ppm, ethyl alcohol 5g/ℓ, acetone 7ppm, diacetyl 0.2ppm, n-propanol 20ppm, iso-butanol 80ppm, iso-amyl alcohol l0ppm and dimethyl sulfide 2ppm were found. The most agreeability of amyl alcohol, ethyl alcohol and acetaldehyde were 80∼350ppm, 2.6 X 10⁴∼1 × l0^5ppm and 75∼160ppm.

진도 홍주의 보존중 휘발성분의 변화

정지흔,강성훈,김용순 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.3

술의 향미에 영향을 미치는 휘발성분에 관하여 진도홍주의 보존중 그 함량 변화를 검토한 결과는 다음과 같다. Ethanol과 total acid 함량은 보존중 감소현상을 나타내었고, 휘발성분의 함량은 acetaldehyde, fusel oil, acetate, furfural, methanol 순으로 나타났는데 1년 경과 후 methanol은 검출되지 않았고 furfural을 제외한 다른 성분은 증가하는 경향을 보였다. 2년 경과 후에는 acetaldehyde는 21.4∼58.4㎎%로 1년 경과 후와 비슷한 수준이었으며 n-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol이 주성분을 이루는 fusel oil은 감소현상을 나타내어 0.71∼1.03㎎/㎖ 함량을 보였다. Acetate는 계속 증가현상을 보여 0.24∼0.52㎎/㎖로서 초기 함량보다 4∼6배 증가하였으며 furfural은 0.01∼0.02㎎/㎖로 감소하였다. This research was carried out to investigate the changes of volatile substances which influence on liquor flavor while keeping the Hong-Ju on storage. The contents of total acid and ethanol were reduced on long storage. The volatile components in the Hong-Ju were shown in the order of acetaldehyde, fusel oil, acetate, furfural and methanol after a year, while other substances were increased except furfural, and methanol was not detected. After two years, the content of acetaldehyde was 21.4∼58.4 ㎎% which is the similar level of that of one year. However, fusel oil, whose main components are n-propanol, 2-methyl-1-propanol and 2-methyl-1-butanol was reduced to 0.71∼1.03㎎/㎖ which is about 4∼6 times than that of initial content, while furfural was reduced to 0.01∼0.02㎎/㎖.

탁주 보존중(保存中) 품질변화와 미생물군 소장(消長)

정지흔,정순택 한국농화학회 1985 Applied Biological Chemistry (Appl Biol Chem) Vol.28 No.4

The changes of the qualities and the components of 5 different Takju (Korean wine) in various storage temperatures were evaluated. Commercial Takju didn't change in acidity and alcoholic degree at 5∼10℃ for 36 hours. But at 30∼35℃ the alcoholic degree has inversed to 5.0∼7.0. As time went by, pH nearly went down to pH 3.7 and went up back over 4.0. Amino acidity was risen continuously during the storage terms and the change of reducing sugar was irregular. The number of vegetable cell of yeast in commercial Takju at 30∼35℃ after 18 hours was 2.4×10^8, at 5∼10℃ after 36 hours 2.4×10^8, and each of them was reduced below 1×10^8 after exceeding the limit of shelf-life. Number of general bacteria was increased suddenly in a high temperature at the first and it was decreased afterwards, but the tendency of increase and decrease was slow in a low temperature. It was possible to keep the quality for 5 days at 5∼10℃ in case of commercial Takju and the shelf-life of pasteurized Takju was extended over 7 days.

원료(原料)를 달리 하는 탁주숙성요중의 유기산(有機酸) 및 당류(糖類)의 검색(檢索)에 관(關)한 연구(硏究)

정지흔,Chung, J.H. 한국응용생명화학회 1967 Applied Biological Chemistry (Appl Biol Chem) Vol.8 No.1

원료(原料)를 달리하는 탁주숙성요중 일반성분(一般成分)과 paper chromatography method에 의(依)한 유기산(有機酸) 당류(糖類)를 검출(檢出)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 전당합량(全糖含量)이 가장 많은 전분(澱粉)으로된 전분숙성요중에 주정량(酒精量)이 가장 많았다. 2. 유기산(有機酸)은 백미요중에 lactic acetic succinic fumaric malic citrle acid 6 종(種)이 들어있어 가장 많고 따라서 유기산함량(有機酸含量)에 따라 탁주풍미(濁酒風味)가 좌우(左右)됨을 알수 있다. 3. 당(糖)의 종류(種類)는 원료중(原料中)에 총6종(總6種) glucose, sucrose fructose, maltose, raffinose, xylose 이고 숙성요중에는 이보다 적은 수(數)로 glucose, sucrose, fructose, xylose 4종(種)을 나타내고 있어서 원료중(原料中)에 더 많음을 알 수 있다. 4. 백미숙성요중에서 검출(檢出)된 유기산함량(有機酸含量)만큼 전분요나 소맥분요중에 유기산(有機酸)을 함유(含有)케함이 주질(酒質)를 향상(向上)시키는 방법(方法)이라고 생각된다. In the fermented mash of Takju made from different raw-materials the general components are det. ermined by chemical analysis and the organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than those in other raw materials including lactic acetic, succinic, fumaric, malic and The citric acid flavour of Takju mainly depends on the components of organic acids. 3. glucose, sucrose, fructose, maltose, raffinose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-flavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.

원료를 달리 하는 탁주숙성료중의 유기산 및 당류의 검색에 관한 연구

정지흔 한국농화학회 1967 Applied Biological Chemistry (Appl Biol Chem) Vol.8 No.1

In the fermented mash of Takju made from different raw-materials the general components are determined by chemical analysis and me organic acids, sugars are identified by paper chromatography method. The results are summarized as follows. 1. Alcohol content is the highest in the fermented mash made from starch. 2. Contents of organic acid in the fermented mash from rice are more than, those in other raw materials including lactic acetic, succinic, fumaric, malk and The dltric acid flavour of Takju mainly depends on the components of organic acid. 3. glucose, sucrose, fructose, maltose, rainnose, xylose are identified in the raw-materials and glucose, sucrose, fructose, xylose are found in the fermented mash. 4. In order to get good-fiavour in the starch-fermented mash and flour-fermented mash as well as rice-fermented mash, there should be contented organis as much as rice-fermented mash.

人蔘의 香氣成分에 關한 硏究

金銅淵,김관,李鍾旭,鄭址炘 全南大學校 農漁村開發硏究所 1981 農業科學技術硏究 Vol.16 No.1

韓國産 人蔘의 品質管理에 基礎的資料를 위한 香氣成分의 硏究에서 다음과 같은 結果를 얻었다. 1. P.E.G 20M의 colunmdmn 利用하여 n-hexane, isopropyl ether, cyclohexane, propion aldehyde, acetone, ethanol, α-pinene 2-propanol, camphene, β-pinene, myrcene, terpinyl acetate, 2-octanol, heptanol, furfural, linalool, α-terpineol등 18種을 分離 同定하였다. 2. P.E.G 6000 column을 利用하여 n-hexane, isopropyl ether, ppopionaldehyde, cyclohexand, acetone, ethyl acetate,ethanol, 2-propanol, α-pinene, camphene, β-pinene, isoamyl alcohol, limonene, linalool, a-terpineol, furfural等 16種을 檢出하였다. 3. P.E.G 20M과 P.E.G 6000의 共通的인 香氣成分은 上記 "2"에 表示된 ethyl acetate, isoamyl alcohol을 除外한 14種의 香氣成分을 分離同定하였다. 本 硏究는 1979年度 文敎部 學術硏究補助費로 이루어진것이며 當局에 深甚한 謝意를 드린다. In order to obtain fundamental data necessary for the quality control of Korean Panax ginseng C.A. Meyer, the flavor components were analysed by gas chromatographic techniques. The results obtained were summarized as follows. 1. When using the 20 M column of Polyethylene Glycol (PEG) for G.C., 18 kinds of flavor component, such as n-hexane, isopropyl ether, cyclohexane, propion aldehyde, acetone, ethanol, 2-propanol, camphene, α-pinene, β-pinene, myrcene, limonene, linalool, 2-octanol, heptanol, fulfural, α-terpineol, terpineol, terpinyl acetate, were isolated and identified. 2. In case of the Polyethylene Glycol 6000 column for G.c., 16 kinds of flavor component., such as n-hexane, isopropyl ether, cyclohexane, propion aldehyde, acetone, ethanol, 2-propanol, camphene, α-pinene, β-pinene, limonene, linalool, fulfural, α-terpineol, ethyl acetate, isoamyl alcohol, were isolated and identified. 3. 14 kinds of flavor component were obtained similarly in the both columns of PEG 20 M and PEG 6000.