우리나라 자수에 對한 考察 : 베갯모를 中心으로 Chiefly on the Peykayq mo

吳今順 광주보건대학 1978 論文集 Vol.4 No.-

The oriental embroidery is an technology. Women embroidered-the pictares that look little a real one with embroidery thread. From the learning of embroidery they have developed carefulness, endurance and the spirits of working as well as the artistic creativeness and a creative spirit. Handicraft articles are made out of textiles and fibers. Women have been leading their own handicrafts in the from of domestic industry, because of its preducting methods and tools. At the present time, embroidery is being moderniged. As the result, its design and techniques have improved. New it is possible for a little amount of work to express much effects, while pey-kayq mo(embroidered pads attached to both sides of a pillow for decoration) still follows the pattern of traditional embroidery. Its matter and raw materials are limited, too. 1. The design of peykayq mo stands as a symbol for a lucky omen. 2. Its texture is silk fabrics which is woven with silk without patterns. 3. Women embroider it out of silk thread, and thread, and they of ten mix gold thread with silver thread. 4. Although how to embroider varies with shapes, women usually has embroider satin stitch, sometimes they mix light collor with dark one. Futhermore, they use french knot stitch or outline stitch.

전통발효식품중의 유기산 함량 모니터링과 감식초 중의 항산화성 물질 분리

오금순,강길진,이진하,이강봉,김종환,박동희,고경희,이향미,안성모 식품의약품안전청 1998 식품의약품안전청 연보 Vol.2 No.-

전통발효식쭘인 된잣, 고추장, 간장 그리고 식초류중에 유jrl산 분표를 조사하고, 재래식과 개량식을 비요, 검토하였다. 또한 발효에 의해 천연적으로 프로피온산의 생성 유무를 확인f'.였으며,저장중의 유기산 변화 여루를 조사하였다. 한편 조미료뿐만 아터라 건강음료로 사용되는 감식초중의 항산화활성을 확인하였다. 간장에서 재래식은 lactic acid, citric acid, oxalic acid, succinic acid, propionic scid가, 개량식은 formic acid, citrlc acid, lactic acid, oxalic acid, acetic acid, suecinic acid가 검출되언으며 Propionic acid는 겊출되지 않았파. 된장의 경우 재래식은 lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid, propionic acid가,개량식은 formic acid, citric acia, acetic acid, lactic ac펐, succinic acid, oTalic acid, propionic ac;긴가 검출죄었다. 고추장의 경우 재래식과 개량식에서 citric acid, atetic acid, formic acid, lactic acid, mallc acid, ox-alic acid, soccinic acid가 검출되었으며, 재래식에서만 prop'ionic ac;검가 검출되었다. 일반식초와 감식초의 줄요유기산은 acetic ac펐였으띠 , 감식초에서만 propionic acid가 조사되었다. 또한 실온과 35'c에서 9주간 저장실험한 결과 각 유기산 별로 뚜편한 변화를 보이지 않았다. 한편 감식초에서 출레놀함량은 nnic acid로서 366.Bs~989.77mg%범위였고, 항산화 활성은 ethyl acetate추출물이 r't장 활성력이 높았으며 그 활성은 BHT 또는 B됐A의 황 성과 비슷하였다. The studies that contents of organic acids in traditional and inoaified fermeated were compared and productioa of propionic acid with fermentation was investigated. Also we invested for chaBge organic acids during storage for 9· weeks at room temperature and 35'C . Tn addition, lue in-vestigated antioxidative activity in persimmon vinegar. The organic acids in traditional soysauce weudistributed lactic acidr acetic acid, citric acid, formic acid, succinic acid, oxalic acid and propionic acid.And the organic acids in modified soysauce were distributed formic acid, citric acid, oxalic acid, larticacid, acetic acid and succinic acid but propionic acid was not found. The organic acids in traditional andmodified soybean paste were distributed lactic acid, acetic acid, citric acid, oxalic acid. formic acid, suc-cinic acid aBd propionic aeid. The organic acids in traditional and modified JfocfuJanB· were distributedcitric acid, acetic acid, forTnic acid, lactic acid, malic acid, oxalic acid and succinic aeid, but propionicaicd was not found in modified Jfoeaujang. The major organic acid in persimmon and commercial vinrgars waffcetic acid, and propionic acid was found in persimmon vinegars alone. Also changes of organ-ic aicds composition in fermented foods during st,orage was not showed a remarkable difference. Totalphenolic compounds in persimmon vinegars was determined 366.85~909.77 fng% as tannic acid.Antioxidative activity of ethrlacetate fraction of IAhese phenolics showed higher than the other solvenH(n-hexane, chloroform) fractions and antioxidal÷ive activity was similiar to that of BHT or BHAactivity.

李朝後期의 宮中服飾에 대한 硏究 : 宮中女人을 中心으로 CHIEFLY ON THE COURT LADIES

吳今順 광주보건대학 1976 論文集 Vol.3 No.-

The lives of court ladies were strit under the court lows. There was quite, distinct from their position. According to their position, the clothing was different one another. The Queen consort had a large number of various wardrobes which She was presented when chosen the Queen consort. Also she was presented nice cloths whenever festive days, an auspicious ceremony at court and birthdays. The court ladies and attendant ladies were presented cloths when it was happy ceremony at court. 1. The formales of the Queen Consort, King's second wife. and royal princesses were always yellow coat. Even though she was old, she wore colored yellow coat as long as she had a husband. 2. The Queen corsort's skirt was violet color. Occasionally she could wear red skirt. 3. Court ladies often wore a blue coat and indigo skirt which represented the coure color. But they must not. wear Similar color of the Queen consort and princesse's dress. 4. Clothing- were generally silk fabrics which made in china, They seldom used cotton. They made nothing but Korean socks, under and linings. Court ladies didn't wear cotton clothes.

식품중 총 아플라톡신 분석법 개선

오금순,서정혁,박성수,소유섭,최우정,안영순,이종옥,우건조 한국식품위생안전성학회 2006 한국식품위생안전성학회지 Vol.21 No.2

Distribution and exposure assessment of indicator PCBs in Food

오금순,서정혁,백옥진,박성수,나영준,안영순,김미혜,이광호 한국분석과학회 2010 분석과학 Vol.23 No.3

Seven indicator PCBs (IUPAC nos 28, 52, 101, 118, 138, 153, 180 congeners) concentrations were measured in food samples including cereal (polished rice), meats, eggs, milk and dairy products, and fisheries and products as representation for the general Korean populations during 2006-2007, and was analyzed using isotopic dilution method. Fishes had the highest average level as 39.8 ng/g, 1.4 ng/g for milk and dairy products,and 0.9 ng/g for meats. The hairtail out of fishes was contaminated at the level of 15.4 ng/g, 5.4 ng/g for pacific mackerel and spanish mackerel, and 4.5 ng/g for yellow croaker. The ratio for indicator PCBs in overall food was contributed as follows; 35.8% for PCB-153, 16.2% for PCB-138, 16.1% for PCB-101, 13.4% for PCB-118, 8.8% for PCB-180, 6.9% for PCB-52, and 2.9% for PCB-28. The hexa-CBs including PCB-153and 138 were more predominated, and the next was penta-CBs including PCB-101 and 118 in food. For estimated daily intake (EDI) in average and 95th percentile, fishes and products out of overall food were taken to represent over 50%. However, it was estimated that there was no adverse health effect for Korean.

식품중 총 아플라톡신의 노출량 평가

오금순(Keum Soon Oh),서정혁(Junghyuk Suh),소유섭(You-Sub Sho),박성수(Seongsoo Park),최우정(Woo-Jeong Choi),이종옥(Jong-Ok Lee),김희연(Hee Yun Kim),우건조(Gun-Jo Woo) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.1

HPLC/FLD를 이용하여 곡류, 견과류 등 총 565건을 대상으로 총 아플라톡신 함량을 조사하여 노출량을 평가하였다. B와 G 그룹의 검출한계는 각각 0.05, 0.07 ng/g이였고, 쌀, 땅콩버터 및 고춧가루에 대한 아플라톡신(B₁, B₂, G₁ 및 G₂)의 회수율은 양호한 수준이었다. 총 아플라톡신은 전체 시료 565건 중 27건(4.77%)이 검출되었으며, 검출빈도는 곡류 0.17%, 견과류 0.35%, 가공식품 3.01%, 기타식품 1.24%을 보여주었고, 두류 및 건조과일류는 검출되지 않았다. 식이섭취량을 고려한 총 아플라톡신의 1일 1인당 평균섭취량은 0.04 ng/㎏ bw/day이었다. A survey of total aflatoxin levels was conducted on 565 food samples (cereals, nuts, etc) collected in commercial markets. The determination of aflatoxins (B₁, B₂, G₁, and G₂) was performed using HPLC with fluorescence detector. The Limit of Detections (LODs) of the B group and G group were 0.05 ng/g and 0.07 ng/g, respectively. In addition, recoveries of rice, peanut butter, and red pepper flour were satisfactory. Total aflatoxin was detected 27 samples (4.8%) out of 565 samples. Incidence ratios in cereals, nuts, processed products, and other foods were 0.2, 0.4, 3.0 and 1.2%, respectively, but aflatoxin was not detected in pulse and dried fruits. The daily intake of total aflatoxin using food intakes was 0.04 ng/㎏ bw/day.

찰흑미와 일반찰벼의 물리적 특성

오금순(Geum-Soon Oh),김관(Kwan Kim),박종훈(Jong-Hoon Park),김성곤(Sung-Kon Kim),나환식(Hwan-Sik Na) 한국식품과학회 2002 한국식품과학회지 Vol.34 No.2

재래식과 개량식 발효식품의 유기산 분포

오금순(Geum Soon Oh),강길진(Kil Jin Kang),홍영표(Yeong Pyo Hong),안영순(Yeoung Sun An),이향미(Hyang Mi Lee) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.8

전통발효식품(간장 및 된장, 고추장, 감식초 등)중에 재래식과 개량식 제품의 맛과 향에 기인하는 유기산의 분포정도를 확인하고자 하였고, 아울러 식품공전에 보존료로 고시되어 있는 propionic acid가 발효과정 중에 생성됨에 따라 그 분포정도를 알고자 하였다. 재래식 간장에서는 citric acid, formic acid, oxalic acid, propionic acid가, 개량식에서는 acetic acid와 lactic acid가 상대적으로 많이 검출되었으며, propionic acid는 검출되지 않았다. 재래식 및 개량식 된장 모두 유사한 분포양상을 보였으며, 재래식에서는 개량식보다 citric acid와 succinic acid를 제외하고 약간 높은 함량을 보였다. 고추장의 경우 재래식이 개량식보다 citric acid, formic acid, acetic acid, lactic acid가 다소 높은 함량을 보였고, 그외 다른 유기산들은 비슷한 양상을 보였다. 그러나 재래식에서는 propionic acid가 검출된 반면 개량식에서는 전혀 검출되지 않았다. 일반 양조식초에서는 acetic acid가 주요 유기산이었고 미량의 formic acid가 검출되었으며, 감식초의 경우 acetic acid, lactic acid, propionic acid가 검출되었다. 감식초중 flavonoid계인 tannic acid 함량은 다소 제품별로 차이는 있었으나 그 범위는 366.9~909.8 mg%를 보였다. 결론적으로 재래식 발효식품과 개량식 발효식품의 유기산 분포는 그 함량이 서로 달랐으며, 특히 보존료로 사용되고 있는 propionic acid는 된장을 제외한 재래식 발효식품에서 생성되었고, 개량식 발효식품에서는 생성되지 않았다. 또한 식초의 경우 감식초에서만 검출되었다. The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9~909.8 mg%.

찰흑미와 일반찰벼 쌀가루의 이화학적 성질 비교

오금순(Geum-Soon Oh),김관(Kwan Kim),나환식(Hwan-Sik Na),최경철(Gyong-Cheol Choi) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

흑미를 이용한 식품개발의 기초자료로 활용하고자 본 연구에서는 찹쌀계통의 흑미와 일반찰벼에 대하여 쌀가루의 물리화학적 및 이화학적 성질들을 비교하였다. 일반성분 중 조단백질은 찰흑미가 9.01%, 일반찰벼는 7.54%였으며, 무기 성분들은 전반적으로 찰흑미가 다소 높은 값을 보였는데 그 중 Mg, K, Na, P 등을 가장 많이 함유하고 있었다. 아미노산 조성은 두 품종 모두 glutamic acid, aspartic acid, arginine을 가장 많이 함유하고 있었으며 품종간에는 찰흑미가 조금 많았다. 지방산 조성은 oleic acid(38.57%, 36.95%)와 linoleic acid (38.60%, 39.10%)가 가장 많이 분포하였다. 이화학적 성질 중 찰흑미(93.26%)가 일반찰벼(87.42%)보다 물결합능력이 더 높았고, 팽윤력과 용해도는 50~60℃에서는 완만한 증가를 보였지만 그 이후에는 급격하게 증가하였고, 70℃이후에는 서서히 증가하였다. 쌀가루의 최대흡수파장과 625 ㎚에서의 흡광도의 값은 각각 찰흑미가 520 ㎚, 0.054이고, 일반찰벼가 517 ㎚, 0.065이였다. X-선 회절도를 실험한 결과 회절각도(2θ)는 15.1°와 17.1°, 18.0°, 23.2°의 전형적인 A형을 보였다. 이 X-선 회절도에서 상대결정화도를 면적비로 계산한 결과 찰흑미는 0.399, 일반찰벼는 0.405로 두 품종이 비슷한 상대결정화도를 보였다. In this study, the physicochemical properties of waxy black and glutinous rice flours were compared. Crude protein content of waxy black rice flour (9.01%) was higher than that of glutinous rice flour (7.54%). Most mineral contents of waxy black rice flour were higher than those of glutinous rice flour. The major fatty acids in the waxy black and glutinous rice flours were oleic acid (38.57% and 36.95%) and linoleic acid (38.60% and 39.10%). The major detected amino acids of both samples were aspartic acid, glutamic acid and arginine. Water binding capacity of waxy black rice flour (93.26%) was higher than that of glutinous rice flour (87.42%). Swelling powers and solubilities of waxy black rice flour were lower than those of glutinous rice flour in according to increasing temperatures. Maximum absorbance wavelength (λ_(max)) and absorbance at 625 nm were similar between both samples. X-ray diffraction patterns of both samples showed traditional A type as peaks 2θ at 15.1°, 17.1°, 18.0° and 23.2°. The relative crystallinities of waxy black and glutinous rice flours were 0.40 and 0.41, respectively.

2010 년 수입식품 현황

오금순(Keum Soon Oh),최은주(Eun Ju Choi),유선영(Sun-Young Yoo),김윤숙(Yun-Suk Kim),홍헌우(Heon-Woo Hong) 한국식품과학회 2011 식품과학과 산업 Vol.44 No.4