시판 녹차중 카테킨의 함량 분석

최성희,이병호,최홍대 동의대학교 기초과학연구소 1993 基礎科學硏究論文集 Vol.3 No.1

The four main tea catechin components (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), and (-)-epigallocatechin gallate (EGCg) were analyzed quantitatively from commercial green teas by HPLC. Catechin of the most amounts in steamed and parched teas was EGCg (steamed 1st : 7.54%, parched 1st : 7.88%). Amounts of catechins decreased in the following order : EGCg$gt;EGC$gt;ECg$gt;EC. Almost same tendency of catechin component change of 1st tea and 2nd tea differed to harvesting time being observed in steamed and parched teas. In 2nd tea, amounts of EGCg increased more than in 1st tea. It seems that this change effects on the quality of tea taste.

Allium속 식물에 함유된 함황화합물의 화학적 성상과 안정성

최병대 國立統營水産專門大學 附設 水産科學硏究所 1994 수산과학연구소보고 Vol.5 No.-

오징어 가공중의 향기성분

이종호,최병대,이강호,류홍수 國立統營水産專門大學 附設 水産科學硏究所 1989 수산과학연구소보고 Vol.1 No.-

오징어 가공중의 향기성분의 변화를 알아보기 위하여 Nikerson형 연속추출장치(SDG)를 이용하여 시료의 향기성분을 추출한 후 중성, phenol성 염기성 및 산성획분으로 나누어 중성 및 염기성획분을 GC 및 GC-MS로 분석·동정한 결과 중성획분에서 31성분, 염기성 획분에서 7성분 분석·동정되었다. 오징어 가열시료에서 3-methylthiophene, 2-methyl-2-hexanethiol 등의 함황화합물이 검출되었고 탄소수 5인 1-penten-3-ol, 3-penten-2-ol, 4-me-thyl-3-pentanal 및 탄소수 3인 3-methyl-1,2-propan-diolo, 1-hydroxy-2-propanone과 bexanal,benzaldey-de를 비롯한 탄소수가 8과 9인 alclhol, ketone 등이 검출되었다. 염기성획분에서는 trimethylamine을 비롯한 6종의 pyrazine류가 분리·동정되었으며 2,5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2,3,5-trimethyl pyrazine 등과 특히 2-ethyl-3,5-dimethyl pyrazine의 함량이 많아 염기성획분의 주된 향기성분으로 나타났다. Volatile components in natural and basic fraction of the steam distillation extraction method from squid during processing were analyzed by GC and GC-MS equipped with a fused silica capillary column. Thirty eight compounds were identified; they were 31 compounds from neutral, 7 compounds from basic fraction. The main components flavor of squid were 3-methylthiophene, 2-methyl-2-hexanthiol, 1-penten-3-ol, 3-penten-2-ol, 3-ethyl-1,4-hexadiene, 1-hydroxy-2-propanone, hexenal and benzaldehyde etc. Especially, (E, E)-3,-5-octadecanal were detected during the boiled. 2,5-dimethyl pyrazine, 2-ethyl-6-pyrazine, 2,3,5-trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine basic compounds, which have respectively a burnt and roasted odor, are considered to be important for the characteristic basic fraction of squid.

말쥐치 가공중 향기성분에 관하여

이종호,최병대,이강호,이근태,김태수 國立統營水産專門大學 附設 水産科學硏究所 1989 수산과학연구소보고 Vol.1 No.-

쥐치의 향기성분을 동정하기 위하여 Likerson형의 연속증류추출 및 탄산가스추출법을 이용하여 휘발성 성분을 동정하였다. 그 결과 중성획분에서 55 성분, pherol성획분에서 4 성분, 염기성획분에서 13 성분 및 ㅅ산성획분에서 10 성분이 분리·동정되었고 중성획분에서는 가열·배소 후 propanol, butanol, octanol, dodecanol등의 alcoholfb 그리고 pentanal, hexanal, 2-methyl-l-propanal, heptenal등의 aldehyde의 함량이 크게 증가하여 flavor 형성에 크게 기여할 것으로 생각되어 진다. 분리·동정된 phenol류는 분자량(m/e) 100~160 정도로 나타났으며, 염기성획분에서는 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl=3,5-dimethylpyrazine 등과 2-methylpyridine등이 동정되었다. 이들과 함께 중성획부에서 동정된 furan류가 가열온도의 증가와 함께 그 함량이 증가하였다. 산성획분에서는 배소시료 구분에서 isoaproic acid 및 caproic acid의 함량이 많았다. Volatile compounds were collected by simultaneous distillation extraction and carbon dioxide method, and analyzed by GC and GC-MS. The neutral fraction obtained from the whole steam volatile concentrate 55 kinds of components, phenolic fraction had 4 kinds of components, basic fraction had 13 kinds of components and 10 kinds of components were in acidic fraction. Alcohols, propanols, butanols, octanols, dodecanols etc. and aldehydes, pentanals, hexanal, 2-methyl-1-propanal, heptenal etc. were highly increased after boiled and roasted. And these compounds were contributed to formation of filefish flavor. The molecular ion peak of phenolic fraction was generally appeared in the range 100 to about 160. From the basic fraction, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2-methylpyridine were identified. The contents of basic compounds and furans obtained from the neutral fraction were increased at the higher heating temperature. The flavor of acidic fraction was influenced by the low molecular as isovaleric and valeric acid.

두 계통 잉어의 체성분 비교

강석중,최병대,정우건 國立統營水産專門大學 附設 水産科學硏究所 1994 수산과학연구소보고 Vol.5 No.-

보통잉어와 이스라엘잉어를 같은 조건에서 사육하였을 때 두 품종 간의 체성분 변화를 조사하기 위하여 식물성 플랑크톤이 많은 동일한 조건에서 사육한 보통잉어와 이스라엘잉어의 아미노산 및 지방산 조성을 분석하였다. 근육과 내장의 일반 성분을 분석한 결과 근육 중 조지방의 함량은 보통 잉어가 높았고, 회분은 이스라엘잉어가 높았으며 내장 중의 조지방의 함량은 이스라엘 잉어가 휠씬 높았으나, 회분의 함량은 비슷하여 지방의 함량에서 차이가 있었다. 구성 아미노산의 함량 및 패턴은 비슷하였고 주된 아미노산은 aspartic acid, glutamic acid, leucine 및 Iysine이었으며 전체 함량의 약 42%를 차지하였다. 또한 필수 아미노산이 차지하는 비율은 38~43%으로 높았다. 유리 아미노산 중 주된 성분은 taurine과 histidine이었으며 이들이 맛에 영향을 줄 수 있으나 두 품종 간에는 이들 함량이 비슷하였기 때문에 맛에는 차이가 없을 것으로 사료된다. 지방산 조성은 극성 지질 중 eicosapentaenoic acid(20:5n-3) 및 docosahexaenoic acid(22:6n-3)의 함량이 높아 건강 식품으로서의 가치가 있는 것으로 나타났다. The differences of nutritive components in muscle and viscera of local and Israeli strains of common carp were examined. The crude lipid content in muscle was higher in the local carp than in the Israeli carp, but that in viscera was lower in the local carp than in the Israeli carp. There was no appreciable differences of crude protein and ash in viscera between local and Israeli carp. The distribution patterns of the total amino acid profiles for both local and Israeli carp were very similar. The principal amino acids were aspartic acid, glutamic acid, leucine and Iysine. They were 42 percent of total amino acids. Taurine and histidine were important part of free amino acids. Eicosapentaenoic acid and docosahexaenoic acid content in the polar lipids were high in both strains.

脂質 종류에 따른 나일틸라피아의 성장 효과

강석중,최병대,정우건 國立統營水産專門大學 附設 水産科學硏究所 1994 수산과학연구소보고 Vol.5 No.-

양어 사료에 피드오일을 첨가하면 사료 효율이 향상된다. 나일틸라피아가 요구하는 필수 지방산의 종류를 알아보기 위하여 대두유 및 옥수수유 등의 식물유 및 오징어 간유, 어유를 사료에 첨가하고 사육하여 다음과 같은 결과를 얻었다. n-6 계열이 풍부한 식물유를 투여한 실험구가 n-3 계열의 어유를 투여한 실험구 보다 성장이 좋았으며 그 중에서도 대두유 첨가구가 가장 양호하였다. 총 지질중의 20:3n-9의 수준은 유지의 종류에 따라 현저한 차이는 없었으나 극성 지질중의 20:3n-9의 수준은 어유 및 오징어 간유 보다는 식물유구에서 낮게 나타났다. 틸라피아 사료에 첨가하는 지질로서는 n-6계열을 많이 포함하는 것이 적당할 것으로 나타났다. Experiments were conducted to find out suitable dietary lipids in the practical feed for Nile tilapia, Oreochromis niloticus. Soybean oil, corn oil, fish oil or cuttlefish liver oil was mixed in the diet and tested. The best weight gain and feed efficiency were obtained from the fish fed soybean oil or corn oil, both rich in 18:2n-6. But the growth rate of fish fed diet with fish oil or cuttlefish liver oil were inferior. The levels of 20:3n-9 in the total lipid were not different in all tested lipids, but that in the polar lipid of the fish oil or cuttlefish liver oil were lower than that in the soybean oil or corn oil. Thus, vegetable oil such as soybean oil or corn oil, rich in 18:2n-6, were suitable as dietary lipid for Nile tilapia. Unlike other fish species, fish oil or cuttlefish liver oil showed no essential dietary value for this species.

호염세균으로부터 추출한 카로테노이드 색소의 안정성

정영기,최병대 동의대학교 기초과학연구소 2000 基礎科學硏究論文集 Vol.10 No.1

A carotenoid pigment, which was a determinant for food quality, was extracted from a marine halophilic bacteria. The stability of the pigment extract was investigated for a food additive. The optimum temperature for stability was 20℃. The pigment degradation was significantly affected by solvent polarity, however, stable in salvent methanol and ethanol. The pigment degradation was highly sensitive to light and UV exposure.

미더덕의 향기 성분

Byeong-Dae Choi(최병대),Bong-Se Oh(오봉세),Seok-Joong Kang(강석중) 한국생명과학회 2010 생명과학회지 Vol.20 No.11

미더덕 육과 체액을 이용한 천연 조미료의 제조를 위하여 본래의 향과 가열에 따른 변화를 비교해보기 위하여 SDE법과 SPME법으로 미더덕 향기성분을 분석하였다. SDE 추출법으로 얻어진 미더덕 육에 함유된 주요 성분으로서는 hexanal 371.3 ㎍/g, 1-tridecanol 80.1 ㎍/g, (Z)-4,5-dimethyhex02-en-4-ol 72.1 ㎍/g 등이 있었고, 그 외 다량의 alcohol, aldehydes 및 acids가 얻어졌다. SDE 추출법으로 얻어진 alcohol은 농도도 높았지만 미더덕 육향기성분의 주체가 되는 것으로 나타났다. SPME 추출법으로 얻어진 미더덕 육에는 9종의 alcohols, 1종의 acid, 1종의 aldehyde, 1종의 hydrocarbon, 1종의 ester, 1종의 amine 및 2종의 ketones이 포함되어 있었다. 이들 중 함량이 가장 높았으며 그 중 1-nonanol, 1-decanol 및 1-tridecanol이 주성분이었다. SPME법으로 얻어진 향기성분중 1-nonanol 31.6 ㎍/g, (E)-2-butanoic acid dibutylester 20.3 ㎍/g 및 heptadecanoic acid 26.7 ㎍/g으로 전체 향기성분 추출물의 62.1%를 차지하였다. 따라서 SPME법으로 얻어진 향기성분이 SDE법보다 추출효율은 낮았지만 원래 향에 가까운 것으로 나타났다. The flavor extracts of Mideoduck muscle and its juices were concentrated by simultaneous distillation and extraction (SDE) and solid-phase microextraction (SPME) methods. Each component present in the extracts was identified with GC and GC-MS by the n-paraffin hydrocarbon retention index and standard MS library data system. By SDE, 371.3 ㎍/g of hexanal, 80.1 ㎍/g of 1-tridecanol, 72.1 ㎍/g of (Z)-4,5-dimethylhex-2-en-4-ol with other alcohols, aldehydes and acids were present in the flavor extracts, with the alcohols having the highest composition and being the most important factor in Mideoduck muscle flavor. By SPME, 9 alcohols, 1 acid, 1 aldehyde, 1 hydrocarbon, 1 ester, 1 amine and 2 ketones were detected in the extracts, with alcohol such as 1-nonanol, 1-decanol and 1-tridecanol as the major components. In SPME, the muscle sample, consisting of 31.6 ㎍/g of 1-nonanol, 20.3 ㎍/g of (E)-2-butenedioic acid dibutylester, and 26.7 ㎍/g of heptadecanoic acid made up the 62.1% of total flavor extracts of Mideoduck muscle. The results of the SPME methods were similar to the composition of the raw material flavor of the sample even at a low concentration.

Fatty Acids Composition in Viscera and Muscle of the Philippines Pinkgray Goby , Amblychaeturichthys hexanema

Choi, Byeong Dae,Jeong, Bo Young,Kang, Seok Joong,Lonarda S . Mendoza 한국수산학회 2001 Fisheries and Aquatic Sciences Vol.4 No.4

In this study, lipid classes and fatty acids composition in viscera and muscle of the Philippines Pinkgray goby, Amblychaeturichtys hexanema were determined. The viscera contained high levels of total lipid (TL, 4.8%), while the muscle contained less TL (0.5%). TL in the viscera consisted of triacylglycerol (83.9%), diacylglycerol (7.9%), polar lipid (7.4%), and cholesterol (0.8%). However, the muscle contained a small amount of TG (3.0%) and much more PL (73.8%). Principal fatty acids composition of PL and NL in the viscera and muscle were 16:0, 16: 1n-7, 18:0, 18: 1n-9, 18: 1n-7, 18:3n-3, 20: 5n-3, 22: 5n-3, and 22: 6n-3.

Volatile Compounds of Ascidian, Halocynthia roretzi

( Byeong Dae Choi ),( Chi Tang Ho ) 한국수산학회 1995 한국수산과학회지 Vol.28 No.6

About 2.1g of pale yellow flavor concentrate was obtained from 10kg of chopped fresh ascidians through a Likens-Nickerson steam distilliation/solvent extraction. These concentrates could be fractionated to neutral (91.5%), basic (1.0%), phenolic (3.2%), and acidic (4.3%) fractions. Total 65 volatile compounds were identified from those concentrates. The neutral fraction was representative flavor fraction which showed a similar flavor of total steam distillates of ascidian. The major compounds (38.2% of neutral fraction) were identified as carbon atoms 8 to 10 of alcohols. Among these volatile alcohols, 1-octanol, 2,7-decadien-1-ol, 3-octen-1-ol, 7-decen-1-ol, and 1-decanol were the dominent compounds found in neutral fraction. But the basic, phenolic, and acidic fractions differs from ascidian steam distillates flavor.