대전지역에서 유통되는 농산물중의 유기염소계와 유기인계 잔류농약 함량 조사

오준세,송선아,오만진 忠南大學校 環境問題硏究所 2003 環境硏究 Vol.21 No.-

This study was carried out to elucidate contamination realities of residual pesticides on the agricultural products marketed in the Daejeon's area. From 2000 to 2002, organochlorine and organophophorus residual pesticides for 252 agricultural products marketed in the Daejeon's area were investigated and were detected those of 42 kinds. Among 252 agricultural product samples, residual pesticides of samples marketed from 2000 to 2002 were detected in 79 samples. Agricultural product samples exceeding a permission standard were 14 samples (5.6% for total) with organochlorine pesticide of 3 kinds and organophosphorus pesticide of 11 kinds. Sample showing high residual pesticide detection rate were spinach, perilla leaf, jujube, apple and celery, and detection rate of pesticides such as cypermethrin, endosulfan, folpet, procymidone, chlorpyrifos and ethoprophos was high. Among the organochlorine pesticides, detection rate and detection range of endosulfan was 10.3%, 0.0070∼2.947 ppm, cypermethrin was 6.3%, 0.134∼3.680 ppm and folpet, procymidone were 5.6% and 0.0058∼1.0715 ppm, 0.080∼1.149 ppm respectively, which, showed very low levels. Among the organophophorus pesticides, detection rate and detection range of chlorpyrifos and ethroprophos were 13.5% and 0.0180~0.6836 ppm, 5.6% and 0.0140~0.520 ppm respectively, which showed high detection rate and narrow detection range.

2005년 미국수도협회(AWWA) 전시회 참관 및 시설견학 - The World's Water Event의 현장에 가다

오준세,O, Jun-Se 한국상하수도협회 2005 한국상하수도협회지 Vol.11 No.-

충청지역 농·수산물의 잔류농약 및 중금속 함량에 관한 조사

오준세,이석주,성창근,김성애,정재홍,오만진 忠南大學校 環境問題硏究所 1998 環境硏究 Vol.16 No.-

This studies were performed to analyze the amount of heavy metals and pesticide residues from fifty five different samples which produced and distributed in Chungcheong area from January 1997 to December 1998. This investigation will provide the valuable information as to how much regional agricultural products are contaminated from the various pollution sources. The presence of the pesticide residues was absolutely ignorable to below the maximum permissible limit. Rice, pepper, strawberry, apples, and grapes in various agricultural products showed high pesticide detection rate. BHC, captan, endosulfan, EPN, chloropyrifis, and diazinon were detected with relatively high frequency compare to others. The amount of heavy metal in fish and clam catched and distributed at the Chungcheong region were a just natural level, meaning that contamination in the fishery products was not serious.

大豆의 Alkali 처리가 두유의 품질에 미치는 영향

오준세(Joon-Sei Oh),이규희(Gyu-Hee Lee),이원용(Won-Yong Lee),이기순(Ka-Sun Lee),오만진(Man-Jin Oh) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.2

두유의 고삽미와 불쾌취를 제거하기 위한 기초 자료를 얻기 위하여 대두에 NaOH, NaHCO₃용액을 처리하여 phenol 화합물의 변화를 HPLC로 정량하였고, 두유중의 beany flavor를 GC로 분석하였으며, 두유의 일반성분 및 기호도를 측정한 결과 대두중의 phenol 화합물은 chlorogenic, -phydroxybenzoic, p-coumaric, ferulic, gentisic acid가 확인되었으며, chlorogenic acid 함량이 가장 높았다. 대두중의 phenol 화합물중 chlorogenic acid는 주로 결합형, 기타 다른 phenol 화합물은 유리형으로 대부분 존재하였다. 대두를 0.1% NaOH용액으로 8시간 침지하였을 때 chlorogenic acid는 85% 이상이 제거되었다. 대두중의 phenol화합물 제거에는 NaOH용액이 효과적이었고, 온도가 높아짐에 따라 제거율도 높아졌으며, 0.1% NaOH용애게서 90℃, 1시간처리하였을 때 phenol 화합물은 대부분 제거되었다. 물, 0.1% NaOH 및 0.5% NaHCO₃용액으로 침지하여 제조한 두유의 일반성분은 처리간에 비슷하였다. NaOH 용액 처리에 의하여 두유의 beany flavor 중 hexanol은 증가하였으나, hexanal, propanal, pentanal은 60% 이상이 제거되었다. NaOH 용액처리, 고온침지처리에 의하여 두유의 yellowness는 증가하였으나 물과 저온 침지처리에서는 whiteness가 증가하였다. 대두를 0.1% NaOH 용액으로 90℃에서 1시간 처리하여 제조한 두유의 기호도가 가장 좋았다. This experiment was carried out to obtain the basic data for removal the astringency and off-flavor in soybean milk, by means of soaking of soybean in NaOH and NaHC0₃ solutions. The changes of phenolic compounds in soybean during soaking were investigated with HPLC and also the changes of flavor and sensority of soybean milk, prepared from soaked soybean were studied. Phenolic compounds of soybean were identified as chlorogenic, p-hydroxybenzoic, p-coumaric, ferulic and gentisic acid and, chlorogenic acid content was greater than the others. The chlorogenic acid of soybean was mainly neutral type and the other compounds were almost acidic type. Up to 85% of the chlorogenic acid was removed by soaking of soybean in 0.1% of NaOH solution for 8 hrs. Phenolic compounds of soybean was almost removed by soaking in 0.1% of NaOH solution at 90℃ for 1 hr. Chemical composition of soybean milks prepared from soaking of soybean in water, 0.1% NaOH and 0.5% NaHC0₃ solution were similar. Hexanol content of beany flavor in soybean milk was increased by soaking of soybean in NaOH solution, where as hexanal, propanal, pentanal contents were removed up to 60%. Color of soybean prepared from soaking of soybean in NaOH solution at high temperature were deep yellow but were high whiteness in soybean milk prepared from soaking of soybean in water at low temperature. Sensority of soybean milk prepared from soaking of soybean in 0.1% of NaOH solution at 90℃ for 1 hr was more favorable than the others.

몇종의 세균과 Saccharomyces cerevisiae에 대한 식품첨가물의 향균 특성

이종수,오준세,김나미,금종화,이석건,Lee, Jong-Soo,Oh, Jun-Sei,Kim, Na-Mi,Keum, Jong-Hwa,Lee, Suk-Kun 배재대학교 자연과학연구소 1996 自然科學論文集 Vol.8 No.2

현재 식품첨가물로 많이 사용되고 있는 유기산과 안정제 및 색소 등의 각종 세균과 Sacch. cerevisiae 에 대한 향균 특성을 조사하였다. 산도 조절용으로 사용되고 있는 젖산, 사과산, 호박산 및 주석산은 L. acidophilus와 Sacch. cerevisiae에 대하여 향균성이 없었으나 B. subtilis등의 세균에 대하여는 향균성이 있었고 특히 사과산은 P. aeruginosa에 대하여 강한 향균력이 있었다.(최소생육저지농도 : 0.05%). 안정제로서의 알긴산과 펙틴은 B. subtilis, E. coli, P. aeruginosa에 대하여 비교적 강한 향균성을 보였고 L. acidophilus에 대하여는 향균성이 없었다. 황색 색소(홍화엘로우)와 적색 색소(Red powder-N)는 향균성이 없었고 표백제인 $NaHSO_3$의 세균에 대한 최소생육저지농도는 0.05%, Sacch. cerevisiae에 대하여는 0.5%로 향균성이 있었다. In order to survey the safety of some food additives, antimicrobial activity of acidulants, stabilizers, antioxidants, natural coloring materials and bleaching agents against 5 strains of bacteria and Sacch. cerevisiae were investigated by dilution method and minimal inhibitory concentration(MIC) method. Malic acid as acidulants displayed the effective antimicrobial activity in vitro against P. aeruginosa and its MIC is 0.05%. Alginic acid and pectin as stabilizer also displayed strong antimicrobial activity against B. subtilis, E. coli and P. aeruginosa, and tannin(antioxidants) and $NaHSO_3$ displayed antimicrobial activity against all bacteria tested. However gums(Arabia, Xanthan, Gua) and natural coloring materials(Hongwha Yellow, Red powder-N) were not affected to growth of bacteria and Sacch. cerevisiae.

처리방법별 농산물중의 잔류농약 제거에 관한 연구

박주성,강희곤,오준세,이규희,성창근,김성애,오만진 충남대학교 환경문제연구소 2000 環境硏究 Vol.18 No.-

The removal rates of pesticide residues on agricultural products by washing with tap water, washing with detergent, heating and dipping with ozonized water were analyzed. The removal rates of organophosphorous pesticide residues on perilla leaves and Korean cabbage were shown as 25.7-71.9% level by washing with tap water and 72.4%-82.0% level by washing with detergent. However, those on Angelica keiskei were shown as 44.6-64.7% level by washing with tap water and 72.4-82.0% by washing with detergent. Those on perilla leaves and Korean cabbage were shown as 61.1%-91.1% and 74.8-95.4% levels by heating, respectively. Also, the removal rates of organochlorine pesticide residues on perilla leaves and Aster scaber were shown as 55.6-66.3% level by washing with tap water, 85.8-93.0% level by washing with detergent and 54.1-63.6% level by heating. Therefore, the organochlorine pesticide residues was shown the highest removal rate by washing with detergent and not significance between washing with tap water and heating. When the grape was processed as jam, the removal rates of organophosphorous pesticide residues were shown as below 50% level and those of organochlorine were shown as 22.3-60.2% level with difference according to variety of pesticides. Also, the decomposition effects of pesticides by dipping in ozonized water were analyzed. The various solvents were tested for the most effective recovery of pesticides on agricultural products. The benzene contained 20% dichloromethane was shown the most effective recovery rate for organophosphorous pesticides as 105.4-113.8% level. Hexan was the most effective for organochlorine as 67.7-91.3% level. As the result by dipping with ozonized water, the changes of pesticide content levels according to dipping and dipping time in ozonized water were not shown significance.

대두의 Alkali 처리가 두유의 품질에 미치는 영향

이원용,이기순,오준세,이규희,오만지 한국콩연구회 1989 韓國콩硏究會誌 Vol.6 No.1

두유의 고삽미와 불채취를 제거하기 위한 기초자료를 얻기 위하여 대두에 NaOH, NaHCO₂ 용액을 처리하여 phenol 화합물의 변화를 HPLC로 정량하였고, 두유중의 beany flavor를 GC로 분석하였으며, 두유의 일반성분 및 기호도를 측정한 결과 대두중의 phenol 화합물은 chlorogenic, ρ-hydro-xybenzoic, ρ-coumaric, ferulic, gentisic acid가 확인되었으며, chlorogenic acid 함량이 가장 높았다. 대두중의 phenol 화합물중 chlorogenic acid는 주로 결합형, 기타 다른 phenol 화합물은 유리형으로 대부분 존재하였다. 대두를 0.1% NaOH 용액으로 8시간 침지하였을 때 chlorogenic acid는 85% 이상이 제거되었다. 대두중의 phenol 화합물 제거에는 NaOH 용액이 효과적이었고, 온도가 높아짐에 따라 제거율도 높아졌으며, 0.1% NaOH 용액에서 90℃, 1시간 처리하였을 때 phenol 화합물은 대부분 제거되었다. 물, 0.1% NaOH 및 0.5% NaHCO₂ 용액으로 침지하여 제조한 두유의 일반 성부은 처리간에 비슷하였다. NaOH 용액 처리에 의하여 두유의 beany flavor hexanol은 증가하였으나, hexanal, propanal, pentanal은 60% 이상이 제거되었다. NaOH 용액처리, 고온 침지처리에 의하여 두유의 yellowness는 증가하였으나 물과 저온 침지처리에서는 whiteness가 증가하였다. 대두를 0.1% NaOH 용액으로 90℃에서 1시간 처리하여 제조한 두유의 기호도가 가장 좋았다.

조리방법에 따른 농산물중의 잔류농약 제거 효과

김성애,오만진,한영선,이규희,김종임,오준세,정재홍,이석권 忠南大學校 環境問題硏究所 1999 環境硏究 Vol.17 No.-

This study was performed to reduce the pesticide residues from agricultural products. Some pesticides. dichlorovose, diazinon and methidathion, were applied to apple, pear, mandarin orange, cucumber and radish, then were washed with water and detergent, soaked with salt, and mixed with seasonings to determine the amount of pesticide residues. The removal rate of pesticide residue when agricultural products were washed with tab water were represented 24.11∼77.59% and the removal rate in vegetables were shown higher than that of fruits. The removal rate when washed with neutral detergent were showed 55.56∼91.26%, which values were showed higher removal rate around 20∼30% than that of washing with tab water, and dichlorovose and methidathion were easier removed than diazinone. When vegetables were pickled in salt, dichlorovose and methidathion were perfectly removed and diazinone was removed around 80%. When vegetables were fermented with seasoning such as garlic, green onion, the powder of capsicum and fish sauce for 5 days, most pesticide residues were perfectly removed. The pesticide residues were not detected after peeling of fruits.

Aromatic ring cleavage of vanillylacetone by Phanerochaete chrysosporium

Sangpill Hwang(황상필),Junse Oh(오준세),Eunyong Chung(정은용),Ik-Sung Ahn(안익성) 한국생물공학회 2004 한국생물공학회 학술대회 Vol.2004 No.10