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포도 및 포도주 함유 Resveratrol의 정량 분석
김헌웅,추상미,이동진,Kim, Heon-Woong,Chu, Sang-Mi,Lee, Dong-Jin 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1
A direct HPLC method was used to analyze determination of resveratrol in grapes and wines. Content of resveratrol in different parts of 13 grape cultivars and 13 wines were quantified. The average total resveratrol content was $143.5{\mu}g/g$. Resveratrol contents in the skin, fruit, seed and fruit stem were distributed range of $0.9{\sim}104.8{\mu}g/g,\;0.1{\sim}0.5{\mu}g/g\;1.7{\sim}173.9{\mu}g/g\;2.9{\sim}247.4{\mu}g/g$, respectively. Resveratrol contents in 13 wines were distributed range of $253.3{\sim}11,271.6{\mu}g/g$. 포도, 와인에 함유되어 있는 레스베라트롤을 정량적으로 분석할 수 있는 HPLC 정량 분석법을 확립하였으며, 국내에서 생산된 13개의 포도 재배 품종의 부위별과 13종류의 와인에 대한 레스베라트를 함량 분석 결과는 다음과 같다. 1. 13 품종의 평균 레스베라트를 함량은 $143.5{\mu}g/g$이었으며, 과피, 과육, 종자, 송이가지는 각각 $0.9{\sim}104.8{\mu}g/g,\;0.1{\sim}0.5{\mu}g/g\;1.7{\sim}173.9{\mu}g/g\;2.9{\sim}247.4{\mu}g/g$의 함량 분포를 나타냈다. 2. 과피, 과육, 종자, 송이가지 부위별 평균 레스베라트롤 함량은 각각 35.0, 0.2, 25.8, $82.5{\mu}g/g$ 이었으며, 과피의 경우 용보 품종이 $104.8{\mu}g/g$,종자의 경우 청수 품종이 $173.9{\mu}g/g$, 송이가지의 경우 델라웨어 품종이 $247.4{\mu}g/g$의 가장 높은 레스베라트를 함량을 나타냈다. 3. 13종류의 와인에 대한 레스베라트롤은 $253.3{\sim}11,271.6{\mu}g/L$의 함량 분포를 나타냈다.
연구 보문 : 해충저항성 배추와 일반 배추의 phenolics, glucosinolates 및 indole-3- Research Papers : acetonitrile 비교 분석
김재광 ( Jae Kwang Kim ),추상미 ( Sang Mi Chu ),이시영 ( Si Young Lee ),류태훈 ( Tae Hun Ryu ),백형진 ( Hyung Jin Baek ),이시명 ( Si Myung Lee ),김효진 ( Hyo Jin Kim ),조현석 ( Hyun Suk Cho ) 한국국제농업개발학회 2010 韓國國際農業開發學會誌 Vol.22 No.1
LC-DAD-ESI/MS를 이용한 국내 자색벼 품종 종실의 안토시아닌 조성 및 함량 분석
김헌웅 ( Heon Woong Kim ),김정봉 ( Jung Bong Kim ),추상미 ( Sang Mi Chu ),김소영 ( So Young Kim ),김세나 ( Se Na Kim ),조영숙 ( Young Sook Cho ),조수묵 ( Soo Muk Cho ),백형진 ( Hyung Jin Baek ),박홍주 ( Hong Ju Park ),김재현 ( Jae 한국국제농업개발학회 2010 韓國國際農業開發學會誌 Vol.22 No.3
The content and composition of anthocyanin were determined in grains of the Korean purple rice varieties using liquid chromatography with diode array detection and electrospray ionization/ mass spectrometry (LC-DAD-ESI/MS). Isolated individual anthocyanins were identified and confirmed as cyanidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3-glucoside and unknown compound with cyanidin based by interpretation MS fragments. Among them cyanidin 3-glucoside and peonidin 3- glucoside were major components. Especially, cyanidin 3-glucoside showed highest proportion and the anthocyanin contents were found to be significantly higher in Heugjinjubyeo(408mg/100g) than in other variety.
김정봉 ( Jung Bong Kim ),김민희 ( Min Hee Kim ),이영이 ( Young Yi Lee ),이호선 ( Ho Sun Lee ),이석영 ( Sok Young Lee ),김헌웅 ( Heon Woong Kim ),추상미 ( Sang Mi Chu ),백형진 ( Hyung Jin Baek ),조영숙 ( Young Sook Cho ),김재현 ( J 한국국제농업개발학회 2010 韓國國際農業開發學會誌 Vol.22 No.3
A methodological study was conducted to test the potential of near-infrared reflectance spectroscopy (NIRS) for the estimation of fatty acid composition and content in sesame seeds. A set of 3237 sesame lines, provided from the Rural Development Administration, were scanned by NIRS for their fatty acids. Calibration equations for the content of fatty acids were developed for the 122 lines of them by GC-FID(gas chromatography-flame ionization detector). Main fatty acids were palmitic acid(C(16:0), 8.5%), stearic acid(C(18:0), 5.7%), oleic acid(C(18:1), 39.3%), linoleic acid(C(18:2), 43.4%), and linolenic acid(C(18:3), 0.4%); the lowest and highest level were IT028899-7.2% and IT169359-10.0% in palmitic acid and IT028897-4.5%, IT028910-7.0% in stearic acid, IT170020-32.2% and IT156371-46.5% in oleic acid, IT156348-36.5 and IT169926-49.6% in linoleic acid, and IT169316-0.2% and IT156367-0.6% in linolenic acid, respectively. Determination of the fatty acid composition of seeds could be carried out successfully by using the spectra patterns of NIRS for both oleic and linoleic acids. As a result, oleic acid and linoleic acid compositions(% of total fatty acid) ranged from 25.8% to 49.2% and from 21.7% to 52.2%, respectively, in sesame seeds. Correlation(r²) between the percentage of oleic acid and linoleic acid was calculated in (-0.23).