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서혜영(Hye-Young Seo),노기미(Ki-Mi No),심성례(Seong-Lye Shim),류근영(Keun-Young Ryu),한규재(Kyu Jae Han),라젠드라 게왈리(Rajendra Gyawali),김경수(Kyong?Su Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7
건생강 제품의 진위판별을 위한 기초자료를 제공하기 위하여 건조된 생강으로부터 휘발성 향기성분을 추출하여 향기특성을 분석하고, MDGC/MS에 의해 키랄성 휘발성분의 enantiomeric composition을 분석하였다. 건생강에서 총 57종을 동정하였으며 주요 휘발성 향기성분은 zingiberene, β-sesquiphellandrene, β-bisabolene, (E,E)-α-farnesene 및 α-curcumene이었다. 건생강에 함유된 키랄성 향기성분 중에 서 enaniomeric composition을 측정하기 위해 선택된 키랄화합물 중 α-pinene 및 nerolidol은 높은 enantiomeric purity(>96%)로 검출되었으며, β-pinene은 (R)-enantiomer 만이 검출되어 특이적이었다. α-Terpineol은 (R)-enantiomer가 72%로 높게 나타났으며 linalool과 4-terpineol은 두 이성질체가 혼합된 것으로 나타났다. Limonene의 enantiomeric excess(ee, %)는 17.2%로 (S)-enantiomer가 주요 이성질체이었다. 따라서 이러한 키랄성 향기성분의 enantiomeric composition은 건생강의 진위평가를 위한 변수로 사용될 수 있을 것으로 생각된다. The volatile compounds of Zingiber officinale Roscoe were extracted by simultaneous steam distillation and extraction (SDE) method and identified with gas chromatography/mass spectrometer (GC/MS) analysis. Enantiomeric compositions of chiral compounds were determined by multidimensional gas chromatography/ mass spectrometer (MDGC/MS). A total of 57 compounds were identified and quantified, including zingiberene, β-sesquiphellandrene, β-bisabolene, (E,E)-α-farnesene and α-curcumene. Among them, zingiberene (38.41%) was found as the predominantly abundant component. α-Pinene and nerolidol in dried ginger were detected by high enantiomeric purity (>96%) for (S)-form, and β-pinene was detected only (R)-form. The enantiomeric composition of α-terpineol revealed 72.0% for (R)-form, and linalool and 4-terpineol showed mixtures of both enantiomers. (S)-Enantiomer was the major enantiomer of limonene having enatiomeric excess of 17.2%. Hence the enantiomeric composition of these compounds can be used as parameter for authenticity control of Zingiber officinale.
Risk Assessment for Heavy Metals in Korean Foods and Livestock Foodstuffs
권영민,이경희,이행신,박선오,박정민,김진만,강경모,노기미,김동술,이종옥,홍무기,최달웅,Kwon, Young-Min,Lee, Kyoung-Hee,Lee, Haeng-Shin,Park, Seon-Oh,Park, Jung-Min,Kim, Jin-Man,Kang, Kyung-Mo,No, Ki-Mi,Kim, Dong-Sul,Lee, Jong-Ok,Hong, Moo- Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.3
This study was conducted to evaluate exposure level and risk of heavy metals in livestock foodstuffs and Korean foods. Based on the "Food Intake Data," a part of the 2005 National Health & Nutrition Survey and the "2005 Seasonal Nutrition Survey", 113 Korean foods items were selected. 3 samples from different manufacturers of each 113 items of Korean foods were purchased on summer and fall, so total 678 samples were used. The food groups were classified into 15 categories. For the livestock foodstuffs category, meats and poultry (chicken, pork, pork belly, beef, beef feet soup), milks and dairy products (milk, ice cream, liquid yoghourt, sherbet), eggs (egg) were selected. It was found that the daily amount of heavy metals intake (mg/person/day) from livestock foodstuffs is 0.00020 arsenic, 0.00000 cadmium, 0.00020 lead, and 0.00006 mercury, and the daily amount of heavy metals intake (mg/person/day) from Korean foods is 0.0265 arsenic, 0.0083 cadmium, 0.0067 lead, and 0.0028 mercury. Daily amount of heavy metals intake from livestock foodstuffs was low among the food groups. For risk assessment, PDI (Probable Daily Intake) was calculated and compared with PTWI (Provisional Tolerable Weekly Intake) of JECFA (Joint FAO/WHO Expert Committee on Food Additive). Relative hazard of these livestock foodstuffs was 0.006% in arsenic, 0.000% in cadmium, 0.085% in lead, and 0.149% in mercury. Relative hazard of Korean foods was 0.941% in arsenic, 14.676% in cadmium, 3.319% in lead, and 6.860% in mercury. Thus, livestock foodstuffs and Korean foods were as safe as satisfied with the recommended standards of JECFA.
김연순(Youn-Soon Kim),서혜영(Hye-Young Seo),노기미(Ki-Mi No),심성례(Sung-Lye Shim),양수형(Su-Hyeong Yang),박은령(Eun-Ryong Park),김경수(Kyong-Su Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.6
SDE추출방법과 GC/MS로 분석에 의하여 생마늘과 동결건조마늘의 휘발성 유기성분을 비교하였다. 생마늘과 동결건조마늘에서 각각 42종, 32종의 화합물이 확인되었으며, 대부분이 황화합물이었고 alcohol류, aldehyde류, ester류도 확인되었다. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide는 생마늘과 동결건조마늘에서 확인된 주요 황화합물이었다. 3-Methyl pyridine, 2-methyl-4-pentenal, 2,3,3-trimethyl-1,4-pentadiene, methional 등 생마늘에서 확인된 화합물은 동결건조마늘에서 소실되었고 propanethiol, 2-ethyl-3-butenal, acetic acid 등은 동결건조마늘에서 확인되었으며, 전체적인 휘발성 유기성분의 총량에는 영향을 미치지 않는 수준이었다. 동결건조에 의하여 마늘의 주요 휘발성 유기성분 중 diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, allyl methyl trisulfide, diallyl sulfide, 3-vinyl-4H-1,2-dithiin 등 대부분의 황화합물 함량이 감소하였으며 methyl propyl trisulfide, 3-allylthiopropionic acid, cyclopentyl ethyl sulfide 등은 증가하였다. 그 외 ethyl acetate, ethanol, 2-propenol, 2-propenal, hexanal 등의 휘발성 유기성분이 증가하는 것을 확인하였다. The study was carried out to find the effect of freeze drying on the volatile organic components in garlic (Allium sativum L.). The volatile organic compounds from fresh and freeze dried garlic were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS analysis. A total of 42 and 32 compounds were identified in fresh and freeze-dried garlic, respectively. Sulfur containing compounds in the garlic samples were detected as the major compounds, and alcohols, aldehydes and esters were detected as minor compounds. Diallyl disulfide, diallyl trisulfide, allyl methyl disulfide and allyl methyl trisulfide were the main sulfur compounds in fresh and freeze dried garlic. The amount of sulfur containing compounds were decreased freeze-drying but methyl propyl trisulide, 3-allylthiopropionic acid, cyclopentyl ethyl sulfide etc. were increased. The others, non-sulfur containing compounds such as ethyl acetate, ethanol, 2-propenol, 2-propenal and hexanal were increased in freeze-dried garlic. Consequently, the total amount of volatile organic compounds in garlic became lower during freeze-drying from 853.42 ㎎/㎏ to 802.21 /㎏, and the composition of major components were nearly same in fresh and freeze-dried garlic.
김준형(Jun-Hyoung Kim),서혜영(Hye-Young Seo),노기미(Ki-Mi No),한병재(Byung-Jae Han),이성진(Seong-Jin Lee),서유석(Yu-Seog Seo),김경수(Kyong-Su Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.2
SDE 추출방법과 GC/MS 분석에 의하여 동결건조한 양파의 휘발성 유기성분변화를 비교 분석하였다. 생양파와 동결 건조양파에서 각각 40와 31종의 화합물이 확인되었으며, 이들은 ester류, aldehyde류, ketone류, alcohol류, 함황화합물류이었다. 함황화합물류들이 생양파와 동결건조 양파에서 주요 화합물로 가장 많은 함량을 차지하였고, 이 중 1-propanethiol과 dipropyl trisulfide, methyl propyl tirsulfide, dimethyl trisulfide는 생양파와 동결건조 양파에서 모두 다량 확인되었다. 생양파에서 주요 성분으로 확인되었던 1-propanethiol, dipropyl trisulfide는 동결건조 양파에서 매우 감소되었고, methyl propyl trisulfide, methyl propyl disulfide 역시 같은 경향을 보였다. Methyl allyl sulfide, propyl ally sulfide, dially disulfide 그리고 3,5-diethyl-1,2,4-trithiolane등의 함황화합물과 propanol, pentanol, hexanol 등의 alcohol류 등은 생양파에서 확인되었으나 동결건조 양파에서 확인되지 않았다. 이러한 결과를 통하여 양파의 건조과정 중 특징적인 휘발성 유기성분의 구성변화와 특성의 손실 그리고 효소 불활성화로 인한 휘발성 성분의 불완전한 생성 등을 알 수 있었다. 또한 동결건조 양파에서 ethyl acetate, dimethyl disulfide와 2-methyl-2-pentenal은 생양파에서보다 그 함량이 증가되었고, (Z)-propenyl methyl disulfide와 (E)-propenyl methyl disulfide 또한 동결건조 양파에서 증가되어짐을 확인하였다. Volatile organic components from fresh and freeze-dried onions were extracted by SDE apparatus and analyzed by GC/MS. Components of 40 and 31 were identified in fresh and freeze-dried onions respectively. These components included esters, aldehydes, ketones, alcohols and S-containing compounds. Major compounds of S-containing compounds such as 1-propanethiol, dipropyl trisulfide, and methyl propyl trisulfide in fresh onions were clearly decreased in freeze-dried onions. Then, S-containing compounds such as methyl allyl sulfide, propyl ally sulfide, dially disulfide and 3,5-diethyl-1,2,4-trithiolane and alcohols such as pentanol, hexanol and propanol were disappeared by freeze-drying. Exceptionally, ethyl acetate, dimethyl disulfide and 2-methyl-2-pentenal were increased as different trend with major S-containing compounds. (Z)-Propenyl methyl disulfide and (E)-propenyl methyl disulfide were also changed by freeze-drying in the similar pattern as mentioned above compounds.
윤태형(Taehyung Yoon),이성민(Sungmin Lee),신희준(Hee Jun Shin),이수연(Soo Yeon Lee),홍진(Jin Hong),노기미(Ki-Mi No),박경식(Kyoung Sik Park),임동길(Donggil Leem),이광호(Kwangho Lee),정자영(Jayoung Jeong) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.11
어린이 기호식품 중 트랜스지방 및 포화지방 함량을 조사하고 그 지방산 조성을 확인하기 위하여 과자류 134건, 제빵류 55건, 도넛류 74건, 햄버거 60건(20종)을 서울 및 경기지역을 중심으로 수거하여 분석하였다. 조지방 함량은 과자류가 24.2±6.9(범위: 4.6~41.1)g/100 g으로 가장 높았고, 도넛 23.9±5.8(범위: 14.1~39.5), 제빵류 15.7±7.9(1.4~30.0), 햄버거 9.5±3.4(4.5~18.5)의 순이었다. 트랜스지방 최고값은 제빵류에서 1.3 g/100 g으로 업계의 저감화 노력을 확인할 수 있었다. 포화지방은 과자류가 11.6±4.8(범위: 2.0~22.7) g/100 g, 도넛 11.2±4.0(범위: 4.8~23.2) g/100 g, 제빵류 6.9±4.1(범위: 0.6~15.4) g/100 g, 햄버거 3.0±1.0(1.0~5.8) g/100 g의 순이었으며 조지방 함량에 의존성이 있는 것으로 확인하였다. 지방산 중 포화지방산 및 불포화지방산의 비율은 제품의 특성에 따라 매우 다양하게 나타났으며 식물성 유지를 사용하여 유탕하는 제조공정의 제품군이 다른 제품과 비교 시 포화지방산이 낮은 경향을 나타내었다. We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2±6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9±5.8 (range: 14.1~39.5) g/100 g food, 15.7±7.9 (range: 1.4~30.0) g/100 g food, and 9.5±3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6±4.8 (range: 2.0~22.7) g/100 g food, 11.2±4.0 (range: 4.8~23.2) g/100 g food, 6.9±4.1 (range: 0.6~15.4) g/100 g food, 3.0±1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.
김효정 ( Hyo Jeong Kim ),이다희 ( Da Hee Lee ),류경열 ( Kyung Yoal Ryu ),송지영 ( Ji Young Song ),노기미 ( Ki Mi No ),이지혜 ( Ji-hye Lee ),윤고은 ( Goeun Yun ),최소희 ( So-hee Choi ),장은영 ( Eun Young Jang ),서수경 ( Soo Kyung S 한국환경농학회 2022 한국환경농학회 학술대회집 Vol.2022 No.-
Fishery products are involuntarily exposed to many harmful substances like a pesticide and veterinary drugs. Especially, contamination of pesticide and veterinary drugs on fishery products could be derived from the aquatic environment and the accumulation of residues causes undesirable effects on human health. In this study, we estimated a multi-residue analysis method for the determination of 115 pesticides and 76 veterinary drugs in fishery products using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Matrix-matched calibrations of 76 veterinary drugs were performed at MRL (0.5 MRL, 1 MRL, 2 MRL) or LOQ (1 LOQ, 2 LOQ, 10 LOQ) on flatfish, eel, and shrimp. This study was conducted 2 g of each sample. The accuracy, precision, and linearity were satisfied with the intra-laboratory level according to the Codex Guidelines (CAC/GL-40) in terms of accuracy (recoveries between 60 and 120%) and precision (relative standard deviation below 20%). It shows that the proposed method is acceptable for the multi-residue analysis of 76 veterinary drugs in fishery products. Further studies are required to apply for the simultaneous determination of target pesticides and to enlarge several fishery products.