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김명곤(Myung Kon Kim),이병은(Byung Eun Lee),윤세억(Se Eok Yun),김영회(Jai Sik Hong),김용규(Young Hoi Kim),홍재식(Young Kyu Kim) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1
This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit (15℃, RH 95%). And the constituents of essential oil of etiolated shoots formed on the mother rhizomes during the five months storage in the dark under same conditions were compared with those of mother rhizomes. The essential oils of Korean domestic ginger (Bong-dong cultivar) were isolated by simultaneous steam distillation and extraction method (SDE). Then the compositions of the essential oils were analysed by GC and GC-MS spectrometry. The major compounds of essential oil from the fresh rhizomes were zingiberene, citronellol+β-sesquiphellandrene, β-phellandrene, camphene, geranial, γ-bisabolene, ar-curcumene+geranyl acetate, α-pinene, β-gurjunene, limonene and neral. The content of monoterpene hydrocarbons increased with a concomitant lowering in the amounts of sesquiterpene hrdrocarbons and oxygenated sesquiterpenes during storage of rhizomes although contents of the oxygenated monoterpens changed little or slightly during the storage. During the storage the content of such monoterpenes as camphene, β-phellandrene and citral (neral and geranial) increased w hereas the content of such sesquiterpenes as zingiberene and citronellol+β-sesquiphellandrene decreased. The composition of shoot oil differed from that of mother rhizome oil in having higher content of terpene hydrocarbons and also in the higher content of bornyl acetate, β-gurjunene and ar-curcumene+geranyl acetate and lower in citral (neral and geranial).
홍재식,김명곤,김영회,이극로,이지열,정기태 한국균학회 1985 韓國菌學會誌 Vol.14 No.1
The volatile aroma concentrates were isolated from Pleurotus ostreatus by simultaneous distillation-extraction and analyzed by gas chromatography and combined gas chromatography-mass spectrometry. The aroma concentrates obtained had a typical raw or slightly cooked mushroom-like odor, and the yield was 123 ppm. Of 27 components identified, the major components were 3-octanone, 3-octanol, 2-octenal, n-octanol and 2, 4-decadienal, including 1-octen-3-ol contributing 67.06% of the total volatiles, and the C_8 compounds comprised about 80% of the total volatiles. On the other hand, the C_6 and C_8 alcohols in mushroom increased gradually with increase of standing time after homogenation, while aldehydes, ketones, and linoleic acid decreased, and also C_6 and C_8 compounds were significantly increased when linoleic and linolenic acid were added in homogenates. It appears that most of volatile aroma components in Pleurotus ostreatus were probably produced enzymatically from unsaturated fatty acids containing cis, cis-1, 4-pentadiene moiety.
β-Galactosidase 에 의한 Ascorbic Acid 의 효소적 배당화
김영수,홍재식,김명곤,김영회,장소영 한국농화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7
The enzymatic transgalactosylation of L-ascorbic acid was investigated to synthesize a chemically stable form of L-ascorbic acid by using commercially available β-galactosidases. Among various enzymes examined, Aspergillus oryzae β-galactosidase was found to be formed the derivative of ascorbic acid in a high yield from ascorbic acid and lactose. The reaction product was isolated by ion exchange chromatography on a Dowex 1 × 8 (Cl - form) resin and Toyopearl HW-40S gel chromatography. The product was identified as 6-O-β-_D-galactopyranosyl-_L-ascorbic acid on the basis of various experimental results, viz., UV, IR, ¹H-NMR, ^(13)C-NMR, and mass spectral data.