굴비의 가공 및 저장중의 N - Nitrosamine 에 관한 연구 : 1 . 굴비의 가공 및 저장중 질산중 질산염 , 아질산염 및 아민류의 변화 1 . Changes in Nitrate , Nitrite and Amines of Yellow Corvenia during Gulbi Processing and Storage

성낙주,양한철 한국수산학회 1984 한국수산과학회지 Vol.17 No.4

굴비의 加工 및 貯藏中 發癌性物質로 알려진 nitrosamine 의 前驅物質인 亞窒酸鹽窒素 및 DMA 窒素의 生成을 억제하기 위하여 鹽藏時 몇몇種의 保存料를 添加하여 이들의 變化를 分析 檢討하였고, 同時에 이들의 生成에 關聯이 있다고 생각되는 窒酸鹽窒素, TMAO 및 TMA窒素의 變化를 實驗하였다. 굴비의 加工 및 貯藏中 窒酸鹽窒素는 계속해서 減少하였고, 反面에 亞窒酸鹽窒素는 增加하는 傾向이었다. 그러나 ASC區, CYS區 및 BEN區는 窒酸鹽의 還元을 억제시켰고, TET區는 오히려 촉진시키는 結果였다. TMAO 窒素는 鹽藏 및 天日乾燥中 減少하다가 貯藏中 약간 增加하였으나 TMA 窒素는 加工 및 貯藏工程中 계속해서 增加하였다. 保存料의 添加가 TMA窒素의 生成은 크게 억제시키지 못하였다. DMA窒素는 굴비의 加工 및 貯藏工程中 계속해서 增加하여 對照區의 경우 貯藏 7日後에는 生試料에 比해 3.2倍, 乾燥 20日後에는 3.6倍, 貯藏 30日後에는 11.6倍에 달하였다. ASC區, CYS區 및 BEN區에서는 DMA 窒素의 生成을 크게 억제하여 對照區에 대하여 절반値에 가까왔으나, TET區에서는 오히려 DMA 窒素의 生成을 촉진시키는 結果를 나타내었다. In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

식품중 콜레스테롤 산화물의 생성

성낙주 한국식품영양과학회 2000 한국식품영양과학회 산업심포지움발표집 Vol.- No.-

화학교육과 Computer

성낙주 慶熙大學校 문리과대학 1984 文理學叢 Vol.10 No.-

수산 건제품중 발암성 N - NITROSAMINE 의 생성 요인

성낙주,이수정,강신권,김성희 한국수산학회 1994 한국수산과학회지 Vol.27 No.3

우리나라 수산 건제품중 발암성 N-Nitrosamine(NA)의 생성요인을 구명하기 위하여 시판 되고있는 소건품 10종(17개 시료), 조미건제품 1종(3개 시료), 자건품 3종(5개 시료), 염건품 1종(1개 시료), 동건품 1종(3개 시료) 및 해조류 2종(2개 시료)에 대하여 NA의 전구물질인 아민류, 질산염 및 아질산염을 분석하였고, GC(Gas Chromatography)-TEA(Thermal Energy Analyser)를 이용하여 NA를 분석 정량하였으며, 또 GC-MS(Mass Spectrometry)로 N-Nitrosodimethylamine (NDMA)을 동정하였다. 수산 건제품의 아민류는 대체로 betaine질소가 다른 아민류에 비해 월등히 높아 건조 문어에서 357.4∼373.8㎎%로 가장 많았고, 다음으로 건조 새우 및 건조 오징어순이었다. 그러나 건조 해조류에서는 전혀 검출되지 알았다. TMAO질소는 2.2∼20.7㎎% 범위였으나, 건조 해삼에서는 흔적량이었고, 건조 해조류에서는 전혀 검출되지 않았다. TMA질소는 TMAO질소에 비해 대체로 높게 정량되어 건조 상어에서 57.2㎎%, 건조 옥돔 40.1㎎% 였으며, 그외 건조 해조류와 건조 해삼을 제외한 모든 시료에서 10.0㎎% 이상이었다. 분석된 시료중 dimethylamine(OMA) 역시 건조 해조류와 건조 해삼을 제외한 모든 시료에서 검출되었는데 비교적 함량이 높은 시료는 건조 상어(31.2 ppm), 동건 명태(22.9∼24.3 ppm) 및 건조 문어 (17.9∼18.4 ppm)등이었다. 질산염 질소는 불검출에서 최고 16.8 ppm범위였는데 건조 가오리(16.8 ppm), 동건 명태(16.3 ppm) 및 건조 오징어(2.2∼12.4 ppm) 등에서 높은 함량을 보였으나, 그외 시료에서는 1.0 ppm미만이었다. 아질산염 질소는 질산염 질소에 비해 다소 낮은 경향을 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 반면에 건조 가오리에서는 최고 9.6 ppm으로 정량되었다. NDMA의 농도는 시료간에 큰 함랑차를 보여 건조 해조류 및 건조 해삼에서는 전혀 검출되지 않았으나, 건조 가오리(2.8∼86.0 ppb), 동건 명태(8.2∼55.5 ppb), 건조 오징어(3.3∼53.2 ppb), 굴비(45.9 ppb) 및 소건 새우(15.4∼17.9 ppb) 등에서는 높은 함량을 보였으며 그외 시료에서는 10 ppb미만이였다. 대체로 NDMA가 높게 검출된 시료에서는 질산염과 아질산염질소의 함량이 높아 이들이 NDMA의 생성에 주된 요인이라는 것을 알 수 있었고, 동일 어종간에도 시효에 따라 함량차가 심한 것도 역시 질산염과 아질산염의 오염 정도에 의한 것으로 판단된다. A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of Nnitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. Nnitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of 5.2∼373.8㎎% and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2 ppm and was high, in the dried shark(31.2 ppm), alaska pollack(22.9∼24.3 ppm) and octopus(17.9∼18.4 ppm). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8 ppm and were high in the dried stingray(16.8 ppm), alaska pollack(16.3 ppm) and squid(2.2∼ 12.4 ppm), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA(range=1.2∼86.0 ppb), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray(2.8∼86.0 ppb), alaska pollack(8.2∼55.5 ppb), squid(3.3∼53.2 ppb), yellow corvenia(45.9 ppb) and plain dried shrimp(15.4∼17.9 ppb) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.

20세기 초 사진 텍스트 분석을 통한 古窟庵 建築構造 解釋 - '石窟庵原形論爭'의 극복윌 위한 一考 -

成樂胄 동악미술사학회 2006 東岳美術史學 Vol.7 No.-

[S12-1] 마늘의 약리작용과 치료효과

성낙주 한국식품영양과학회 2010 한국식품영양과학회 학술대회발표집 Vol.2010 No.10

천연식물성분이 N - Nitrosodimethylamine 생성억제에 미치는 영향

성낙주,이수정,정미자,신정혜 한국식품위생안전성학회 2000 한국식품위생안전성학회지 Vol.15 No.2

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassier oleracea var. acephala, Cucumber; Cucumis satiaus, Onion; Album cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis sppJon the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, from the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7%; and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

[S19-1] 마늘 및 마늘 가공품의 생리활성

성낙주 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11

천연식물성분이 아질산염 소거에 미치는 영향

성낙주,이수정,정미자,신정혜 한국식품위생안전성학회 2000 한국식품위생안전성학회지 Vol.15 No.2

he purpose of this presents is to investigate, using natural food extracts(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver, Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb., Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida and Sea staghorn; Condium fragile) and juices(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var. acephala, Cucumber; Cucumis satiuus, Onion; Allium cepa, Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis spp.), the effect of natural plant components on the nitrite-scavenging under the different levels of pH. From the above mentioned extracts and juices, tl1i; content of vitamin C was detected, containing 65.1∼77.1 ㎎/100 g, at the highest level in the Green tea, and followed by vegetables and fruits in order. The nitrite scavenging effect of teas, medicinal plants, and seaweed extracts, in the reaction system under the condition of pH 1.2, were 57.0∼100%, 50.0∼100%, and 18.0∼99.0%, respectively. Especially, the nitrite was scavenged to the level of 100%1 when 10 ㎖ of kale and 5 ㎖ of maesil juice

느타리버섯의 액체종균 배양 조건과 생육 특성

성낙주,김훈환,김선호,김인수,이수정 한국버섯학회 2018 한국버섯학회지 Vol.16 No.3

To improve the productivity of Pleurotus ostreatus, different conditions of liquid spawn culture were tested. The optimum culture conditions were potato dextrose broth, incubation temperature of 22oC, and pH 6. Fifteen different media (‘A’ to ‘O’) containing 0.3% soybean meal (SM) were prepared by varying sugar and glucose contents. The cultures were propagated in SM media for 14 days, at 22oC, and pH 6. Their absorbances were higher after 14 days of incubation in the media containing both sugar and glucose. In particular, the absorbance of media containing 5 to 20% of glucose alone (‘C’, ‘D’, ‘E’, and ‘F’) tended to increase in the incubation period. Dry cell weight was lower in media containing less than 20% sugar or glucose alone than in media containing 30% sugar (‘A’) or 30% glucose (‘B’) alone. In sawdust media, in 900 mLbottle, the optimum inoculation volume of liquid spawn was 15 to 20 mL. The texture of the mushroom cultivated with the liquid spawn was superior to that cultivated in the solid spawn.