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LC-MS/MS를 이용한 농산물 중 살균제 tridemorph의 시험법 개발 및 검증
박원민,도정아,임승희,박신민,윤지혜,이동석,장문익 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.4
The purpose of this study was developed for the determination of tridemorph in agricultural commodities samples. Tridemorph residues in samples were extracted with acetonitrile, partitioned with saline water, and then purified using and aminopropyl (NH2) SPE catridge. The purified samples were quantified and confirmed via liquid chromatograph-tandem mass spectrometer (LC-MS/MS) in positive ion mode using multiple reaction monitoring (MRM). Matrix-matched calibration curves were linear over the calibration ranges (0.005~2.5 ng) into a blank extract with r 2 > 0.999. The limits of detection and quantification were 0.001 and 0.005 mg/kg, respectively. The average recovery ranged between 75.9% and 103.7% at different concentration levels (LOQ, 10 LOQ, 50 LOQ, n = 5) with relative standard deviations (RSDs) less than 9.0%. An interlaboratory study was conducted to validate the method by Korea Advanced Food Research Institute. The average recovery ranged between 87.0% and 109.2% at different concentration levels (LOQ, 10 × LOQ, 50 × LOQ, n = 5) with relative standard deviations (RSDs) less than 8.0%. All values were consistent with the criteria ranges requested in the Codex guidelines (CAC/GL40, 2003) and Food Safety Evaluation Department guidelines (2016). The results prove that the developed analytical methods is accurate, effective and sensitive for tridemorph determination.
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박원민 ( Won Min Pak ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김민지 ( Min Ji Kim ),박지혜 ( Ji Hye Park ),배난영 ( Nan Young Bae ),박선희 ( Sun Hee Park ),안동현 ( Dong Hyun Ahn ) 한국미생물생명공학회 2016 한국미생물·생명공학회지 Vol.44 No.1
Sargassum micracanthum (SM) is a member of the family Sargassaceae and commonly occurs along the coast of Korea. Extracts from SM were evaluated for their antioxidant and collagenase and tyrosinase inhibitory activities based on their total phenolic concentration (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect, and metal-chelating effect. The TPC of SM ethanol and water extracts used in the study was 11.20 and 11.70 mg/g of dry sample, respectively. Both SM ethanol and water extracts had high DPPH radical-scavenging effect. The metal-chelating effect of SM ethanol extract (40.47% at 0.5 mg/ml) was higher than that of water extract (23.28% at 0.5 mg/ml). With regard to the antiwrinkling effect, SM ethanol extract showed collagenase inhibitory activity with an IC50 value of 488.20 μg/ ml. Lastly, regarding the anti-melanogenesis effect, SM ethanol extract showed higher tyrosinase inhibitory activity (45.08% at 5 mg/ml) than that shown by the water extract (21.29% at 5 mg/ml). These results suggest that SM has the potential to be a resource with natural anti-melanogenesis, anti-wrinkle, and antioxidant effects.
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열처리에 의한 Morganella morganii와 Photobacterium phosphoreum 유래 Histidine Decarboxylase의 불활성화
박원민(Won-Min Pak),김꽃봉우리(Koth-Bong-Woo-Ri Kim),김민지(Min-Ji Kim),박지혜(Ji-Hye Park),배난영(Nan-Young Bae),박선희(Sun-Hee Park),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.3
Histamine을 생성하는 Morganella morganii와 Photobacterium phosphoreum으로부터 crude histidine decarboxylase(HDC)를 추출하여 65~121°C로 열처리한 다음 균의 생육 및 효소 활성 변화에 대해 살펴보았다. 그 결과 M. morganii와 P. phosphoreum은 모든 열처리 조건에서 비 가열 처리구와 비교 시 균의 생육이 저해됨을 확인하였다. M. morganii와 P. phosphoreum 유래 HDC의 효소 활성은 65°C에서 90% 이상의 효소 활성이 저해됨을 확인하였고, 온도가 증가함에 따라 유의적으로 활성이 억제되는 것으로 나타났다. SDS-PAGE 결과에서는 65~100°C 범위에서 비가열 처리구와 비교 시 조효소액의 단백질 패턴의 변화가 크지 않았으나, 121°C에서 단백질 band의 강도가 크게 약해졌다. Native-PAGE에서는 65°C 처리 조건에서부터 단백질 패턴의 변화가 크게 나타났다. 따라서 가열처리(65~121°C)는 histamine 생성균인 M. morganii와 P. phosphoreum의 생육을 억제할 뿐만 아니라 HDC의 효소 활성도가 저해됨을 확인하여, 식품산업에서 적용되고 있는 열처리 조건에서 histamine 생성 억제에 큰 효과가 있는 것으로 생각한다. This study was performed to investigate the effects of various thermal treatments on the growth of Morganella morganii and Photobacterium phosphoreum and activity of crude histidine decarboxylase (HDC) obtained from M. morganii and P. phosphoreum. Crude HDC and the two strains were treated at 65°C/30 min, 80°C/10 min, 100°C/10 min, and 121°C/10 min. Activity of crude HDC decreased with increasing temperature. Viable cells counts of M. morganii and P. phosphoreum were not detected in any heated samples. SDS-PAGE patterns of heated HDC did not show significant differences up to 100°C. However, at 121°C, protein band intensity was weakened. In native-PAGE, there was a major change in the pattern of HDC at 65°C. These results suggest that thermal treatment can help to reduce histamine production by reducing HDC activity and growth of M. morganii and P. phosphoreum.
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박원민 ( Won Min Pak ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김민지 ( Min Ji Kim ),강보경 ( Bo Kyeong Kang ),박시우 ( Si Woo Bark ),김보람 ( Bo Ram Kim ),안나경 ( Na Kyung Ahn ),최연욱 ( Yeon Uk Choi ),윤성열 ( Sung Ryul Yoon ),안동현 한국응용생명화학회 2014 Journal of Applied Biological Chemistry (J. Appl. Vol.57 No.4
Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanoland water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.
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Surimi 및 전분 첨가에 따른 고등어S(comber japonicus)소시지의 품질 특성
김꽃봉우리,정다현,박원민,김보람,강자은,박홍민,안동현 한국수산과학회 2013 한국수산과학회지 Vol.46 No.6
This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage
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