초임계이산화탄소에 의한 유기염소계 잔류농약의 포집효율

좌미경,김수현,임상빈 濟州大學校工科大學産業技術硏究所 1996 尖端技術硏究所論文集 Vol.7 No.1

Collection efficiencies of organochlorine pesticides by supercritical fluid extraction(SFE) was investigated to develop a simple, fast and inexpensive extraction method. Standard organochlorine pesticides mixture(SOPM, no water) showed no evidence of metering valve plugging in contrast to the plugging associated with SFE of fish tissues(wet sample). Maximum percent recovery of SOPM was obtained at 40℃/172 bar by collecting the extract within 3 min through the metering valve without heating into a capped screw-top tube half filled with solid CO₂. Recovery of SOPM itself showed 98.3% while recovery of that spiked in fish tissue 85.6%.

캡슐소재에 따른 멸치어유의 미세캡슐화

좌미경,송대진,임상빈 濟州大學校工科大學産業技術硏究所 1999 尖端技術硏究所論文集 Vol.10 No.1

멸치어유의 미세캡슐화에 대한 기초자료를 얻기 위하여, 캡슐소재 종류를 달리하여 멸치어유의 미세캡슐을 제조하였고, 저장 중 품질변화를 측정하였다. 캡슐소재로는 알긴산소다. 키토산, β-cyclodextrin을 사용하였다. 알긴산소다를 캡슐소재로 사용하였을 때 젖산칼슘 농도가 0.2% 이상에서는 미세캡슐이 형성되었으며 농도가 높을수록 입자들이 조밀하였다. 키토산을 캡슐소재로 사용하였을 때는 NaOH농도가 0.1% 이상일 때 형성되었으며, 이 때 에멀젼은 알카리성을 띠었다. β-cyclodextrin의 경우 미세캡슐화한 후 입자 결정들의 분포로부터 이유의 포접화합물이 형성되었음을 알 수 있었다. 음료를 제조하기 위하여 구연산과 당을 첨가하여 끊은 물에서 10분간 가열한 후, 22와 30℃에서 저장하는 동안 산가와 과산화물가를 측정한 결과 8일 저장하는 동안 산가는 낮았고 그 변화폭도 매우 적었으며, 과산화물가는 감지되지 않았다. Microencapsulation of anchovy oil with different wall materials such as sodium alginate, chitosan and β-cyclodextrin was investigated. Microencapsulation was accomplished by ejecting an oil/water emulsion into a dispersion fluid under high pressure through an orifice. As a dispersion fluid, 0.2% calcium lactate was appropriate for sodium alginate, while 0.1% sodium hydroxide for chitosan in terms of capsule size and distribution, and emulsion stability. β-cyclodextrin formed inclusion complex with anchovy oil. The microcapsules were stored at 22 and 30 for 8 days, and their stability was tested. The acid value remained unchanged and the peroxide value was not detected.

담금원료에 따른 고추장의 숙성기간 중 품질변화

좌미경,임상빈,송대진 濟州大學校 産業技術硏究所 2000 산업기술연구소논문집 Vol.11 No.1

Kochujang was prepared with different raw materials. and with and without sake. Quality changes during fermentation of Kochujang were measured in terms of pH. titratable acidity and amino nitrogen content. pH of Sunchang Kochujang gradually decreased as the increase of fermentation time. while that of Sachun remained almost constant. Titratable acidity was the highest in Sunchang. and was similar in Sachun regardless of glutinous rice and wheat flour as a starch source. Amino nitrogen of Sunchang increased drastically by 10 days of fermentation and then increased gradually. Amino nitrogen of Sachun with glutinous rice was greater than that with wheat flour. pH of Kochujang without sake decreased drastically by 10 days and then stayed almost the same by 60 days of fermentation. while that with sake increased slightly as the increase of aging time. Titratable acidity of Kochujang with sake decreased sharply by 10 days. increased gradually by 30 days and then stayed a t that level. Kochujang without sake showed greater decreases in titratable acidity by 5 days. increased gradually by 20 days and then reached equilibrium. Amino nitrogen was a little higher in Kochujang without sake than that with sake.

담금원료에 따른 고추장의 숙성기간 중 품질변화

좌미경,임상빈,송대진 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.1

Kochujang was prepared with different raw materials, and with and without sake. Quality changes during fermentation of Kochujang were measured in terms of pH, titratable acidity and amino nitrogen content. pH of Sunchang Kochujang gradually decreased as the increase of fermentation time, while that of Sachun remained almost constant. Titratable acidity was the highest in Sunchang, and was similar in Sachun regardless of glutinous rice and wheat flour as a starch source. Amino nitrogen of Sunchang increased drastically by 10 days of fermentation and then increased gradually. Amino nitrogen of Sachun with glutinous rice was gloater than that with wheat flour. pH of Kochujang without sake decreased drastically by 10 days and then stayed almost the same by 60 days of fermentation, while that with sake increased slightly as the increase of aging time. Titratable acidity of Kochujang with sake decreased sharply by 10 days, increased gradually by 30 days and then stayed at that level. Kochujang without sake showed greater decreases in titratable acidity by 5 days, increased gradually by 20 days and then reached equilibrium. Amino nitrogen was a little higher in Kochujang without sake than that with sake.

시판 약·탁주의 저장 중 품질변화

좌미경,임상빈,송대진,김봉오 제주대학교 생명과학연구소 2000 제주생명과학연구 Vol.3 No.-

Quality changes of commercial Yakju and Takju were examined during storage at 10℃ for 25 days in terms of pH, titratable acidity, ethanol, reducing sugar and turbidity. pH of Yakju and Takju decreased significantly by 10 days and then increased slightly by 25 days of storage. Titratable acidity of Yakju and Takju increased gradually as the increase of the storage period. Ethanol of Yakju decreased drastically by 5 days, then stayed almost the same by 20 days, and decreased gradually by 25 days, while that of Takju increased slightly by 10 days, and then stayed at that level. Reducing sugar of Takju(3.18%)was higher than that of Yakju(1.97% ). Reducing sugar of Yakju decreased by 57% of the initial value after 5 days of storage, while that of Takju increased slightly. There was no significant change in turbidity of Yakju and Takju during 25 days of storage.

초임계이산화탄소에 의한 유기염소계 잔류농약의 포집효율

임상빈,좌미경,김수현 濟州大學校 産業技術硏究所 1996 산업기술연구소논문집 Vol.7 No.1

Collection efficiencies of organochlorine pesticides by supercritical fluid extraction(SFE) was investigated to develop a simple, fast and inexpensive extraction method. Standard organochlorine pesticides mixture(SOPM, no water) showed no evidence of metering valve plugging in contrast to the plugging associated with SFE of fish tissues(wet sample). Maximum percent recovery of SOPM was obtained at bar by collecting the extract within 3 min through the metering valve without heating into a capped screw-top tube half filled with solid CO_(2) Recovery of SOPM itself shwes 98.3% while recovery of that spiker in fish tissue 85.6%.

스타치의 숙성에 따른 이화학적 성분 변화

임상빈,좌미경 제주대학교 공과대학 첨단기술연구소 2002 尖端技術硏究所論文集 Vol.13 No.1

Field-and house-cultured Citrus sudachi were picked in two week's interval from September, and physicochemical properties were measured. Average weight, and ratios of flesh and juice increased, while ratio of peel decreased with the ripening of sudachi. Average weight of house-cultured sudachi was 25.6∼41.5g and that of field-cultured sudachi was 16.9∼29.1g. pH of juice from sudachi increased slightly, and total acidity increased greatly at the beginning of ripening and then decreased Soluble solid (°Brix) increased sharply at the beginning of ripening and stayed at the same level. Total acidity was low and soluble solid was high in the juice of house-cultured sudachi compared with that of field-cultured sudachi. Pectinesterase activity of the juice was decreased greatly and turbidity was increased with the ripening. The juice showed green and yellow color. The citric and malic acids were the major organic acids, while the ascorbic, oxalic and fumaric acids were the minor in the juice of sudachi. Oxalic, malic and citric acid were high, and ascorbic and fumaric acids were low in field-cultured sudachi than in house-cultures sudachi.

고추장 숙성 중 품질 변화와 초고압처리에 의한 α-amylase 활성 변화

임상빈,좌미경,김봉오 제주대학교 생명과학연구소 2000 제주생명과학연구 Vol.3 No.-

Qualily changes in pH, titratable acidity and amino nitrogen of Kochujang were measured during the period of fermentation. α-amylase activity was also determined in Kochujang treated with ultra-high pressure. Initial pH of Kochujang was 5.05. There was a little decrease after 10 days of aging and then drastic change occurred. It reached 4.74 after 80 days. Titratable acidity of Kochujang just after preparation was 11.8 mL per l0g of Kochujang and then increased rapidly. It was 15.2 mL after 80 days. Amino nitrogen was increased significantly from 90.0 to 114.9 mg% after 10 days of aging. It increased as the increase of aging period and then reached 160.7 mg% after 80 days of fermentation. α-amylase activities decreased as the increase of treatment pressure, temperature and time. During storage at 37℃, α-amylase activities of all samples regardless of treatment conditions decreased significantly after 45 days, and then increased gradually.

초피 추출물의 수율 및 항균활성

임상빈,송대진,좌미경,고정삼 濟州大學校工科大學産業技術硏究所 1995 尖端技術硏究所論文集 Vol.6 No.-

초피를 유기용매 및 초임계이산화탄소와 보조용매로서 에탄올로 추출하여 각각의 추출수율을 측정하고, 이들 추출물들의 항균활성을 검색하였다. 유기용매별로 추출하여 각각의 추출수율을 측정한 결과, 증류수인 경우 20%로서 가장 높았고, 나머지 헥산, 에테르, 에탄올인 경우 3%이하로 매우 적었다. 또한 추출 용매로 초임계이산화탄소-에탄올을 병용했을 때 초피의 추출수율과 용해도는 초임계이산화탄소만을 사용했을 때보다 1.4배 이상 높았다. 용매별 추출물들의 항균성을 검색한 결과 모든 추출물들이 B.cereus에 대해 항균성을 나타내었는데, 특히 에탄올, 에테르 추출물들의 항균성이 더 큰 것으로 나타났다. 초임계이산화탄소-에탄올 추출물은 초임계이산화탄소만을 사용한 추출물과 거의 동일한 항균성을 나타내었다. Extraction yields of Zanthoxylum piperitum by organic solvents and supercritical carbon dioxide(SC-CO₂) with and without ethanol as a cosolvent, and antimicrobial activities of the extracts against Bacillus cereus were determined. Extraction yield by distilled water was the highest, 20%, while those by ethanol, ethyl ether and hexane were less than 3%. Extraction yield by SC-CO₂ with ethanol was 1.42 times greater than that by only SC-CO₂ Ethyl ether- and ethanol-extracts had potent antimicrobial activities against B.cereus. Extraction yield by SC-CO₂ with ethanol showed almost the same degree of microbial growth inhibition as that by only SC-CO₂.

초피 추출물의 수율 및 항균활성

임상빈,좌미경,송대진,고정삼 濟州大學校 産業技術硏究所 1995 산업기술연구소논문집 Vol.6 No.-

Extraction yields of Zunthoxylum piperiturn by organic solvents and supercritical carbon dioxide(SC-CO_(2)) with and without ethanol as a cosolvent, and antimicrobial activities of the extracts against Hucillus cereus were determined. Extraction yield by distilled water was the highest, 20%, while those by ethanol, ethyl ether and hexane were less than 3%. Extraction yield by SC-CO_(2) Lvith ethanol was 1.42 times greater than that by only SC-CO_(2). Ethyl ether- and ethanol-extracts had potent antimicrobial activities against B. cereus. Extraction yield by SC-CO_(2) with ethanol showed almost the same degree of microbial growth inhibition as that by only SC-CO_(2).