http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
SPME-GC를 이용한 인삼의 향분석과 관능강도와의 상관관계
류성권(Sung-Kwon Ryu),노진철(Jin-Chul Roh),박훈(Hoon Park),박승국(Sung-Kook Park) 고려인삼학회 2002 Journal of Ginseng Research Vol.26 No.4
Ginsengs grown for six years at different locations were harvested and prepared for white and red ginsengs. These fresh, white, red, and other ginsengs purchased from domestic and foreign countries were analyzed for their volatile compounds by solid phase microextraction-gas chromatography (SPME-GC) and SPME-GC/mass spectrometery (MS). The intensity of the ginseng volatiles perceived by nose was also measured in order to correlate the intensity with the corresponding GC analysis. Good correlations were obtained between the GC peak area and the degree of intensity evaluated by sensory panelists, indicating that a reliable and objective evaluation of the aroma intensity of ginsengs by a simple GC analysis is possible.
Ryu,Seong-Kweon,Chang,In-Hong,Kim,Byung-Hwee 漢陽大學校 自然科學硏究所 1997 自然科學論文集 Vol.16 No.-
반복수가 같지않은 일원배치 분산분석 모형들에서 상대자승오차 손실을 사용하여 오차분산을 추정하는데 있어서 본 논문은 다단계 베이즈 추정량들을 제안하고, 이 추정량들 중 최소 최대 추정량인 오차자승들의 합 S의 최상의 곱인 추정량보다 더 좋은 추정량들을 얻고자 한다. 또한, 다단계 베이즈 추정량들과 S의 최상의 곱인 추정량의 위험함수의 차이에 대한 정확한 표현을 제공한다. For estimating the error variance under the relative squared error loss in unbalanced one-way analysis of variance models, the present paper proposes a class of hierarchical Bayes estimators, and identifies a subclass, each member of which dominates the best multiple of S, the error sum of squares, which is known to be minimax. Also, we provide an exact expression for the risk difference of hierarchical Bayes estimators and the best multiple of S.
차잎의 초기 성장 시기 동안 lipoxygenase 활성 및 휘발성 향기성분의 변화
김현정,류성권,노진철,이상준,박승국,Kim, Hyun-Jeong,Ryu, Sung-Kwon,Roh, Jin-Chul,Lee, Sang-Jun,Park, Seung-Kook 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.1
Lipoxygenase는 녹차의 전체적인 품질에 영향을 미치는 "신선하고 풋풋한 풀 향기(green odor)" 향기특성을 가지는 $C_6-alcoho$과 $C_6-aldehyde$ 등 $C_6$화합물을 생성시키는데 관여하는 효소로서 잘 알려져 있다. 본 연구에서는 녹차잎의 초기 성장기간인 4뭘 4에서 15일까지 12일 동안에 매일 채엽한 녹차잎의 lipoxygenase 활성을 측정하고, 이에 따른 $C_6$화합물 및 terpene 등 휘발성 향기성분을 분석하여 수확 날짜에 따른 효소 활성과 녹차잎의 중요한 휘발성 향기성분의 변화를 살펴보았다. 효소활성의 측정은 linoleic acid를 기질로 한 흡광도 측정방법을 사용하였고, 휘발성 향기성분은 Solid Phase MicroExtraction (SPME) 방법으로 휘발성 향기성분을 포집한 후에 GC또는 GC-MS를 이용해 분석하였다. 실험 결과, 초기 녹차 잎 성장기간 동안 lipoxygenase 활성과 $C_6$화합물의 함량은 서로 비례하여 증가 또는 감소하였고, 이러한 변화는 당일의 온도변화와 밀접한 관계가 있는 것으로 나타났다. 즉, 온도가 증가함에 따라서 향기성분의 양도 증가하였으며, 너무 이른 시기에 채엽한 시료는 향기 성분이 매우 적은 것으로 나타났다. 본 연구로부터 "신선한 풀향기"와 "향긋한 꽃향기 (floral)" 등 녹차향 품질에 중요한 영향을 미치는 향 화합물들이 녹차의 초기 채엽기간 중에 어떻게 변화하는지에 대해서 확인 할 수 있었으며, 향기품질이 우수한 녹차를 제조하기 위해서는 생엽 성장 기간동안의 향기성분변화를 이해하는 것이 중요하다는 것을 확인하였다. Lipoxygenase is the enzyme responsible for the formation of $C_6$-alcohols and $C_6$-aldehydes ($C_6$-compounds), which are well blown contributors to various types of 'green odor' In green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of $C_6$-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and $C_6$-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a wellbalanced aroma was determined.
차잎의 초기 성장 시기 동안 lipoxygenase 활성 및 휘발성 향기성분의 변화
김현정 ( Hyun Jeong Kim ),류성권 ( Sung Kwon Ryu ),노진철 ( Jin Chul Roh ),이상준 ( Sang Jun Lee ),박승국 ( Seung Kook Park ) 한국응용생명화학회 2003 Applied Biological Chemistry (Appl Biol Chem) Vol.46 No.1
Lipoxygenase is the enzyme responsible for the formation of C_6-alcohols and C_6-aldehydes (C_6 compounds), which are well known contributors to various types of green odor in green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of C_6-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and C_6-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a well- balanced aroma was determined.