참깨 貯藏中 分劃別 脂質 및 分劃別 脂質의 脂肪酸組成 變化

崔相道,金炯甲 진주산업대학교 농업기술연구소 1988 農業技術硏究所報 Vol.1 No.-

참깨를 56個月 貯藏하여 分劃別 脂質 및 各 分劃別 脂質의 脂肪酸組成을 알아 보았다. 分劃別 脂質의 變化는 참깨 수확때 77.2%의 triglyceride가 56個月 貯藏後 75.2%로 減少하였고 sterylester, diglyceride, free fatty acid 및 phospholipid는 0.5%가 2.2%로, 1.4%가 4.4%로, 2.1%가 4.4%로, 1.6%가 3.2%로 各各 增加되었다. 脂肪酸組成 變化는 飽和脂肪酸인 palmitic acid 및 stearic acid는 增加되고 不飽和脂肪酸인 oleic acid 및 linoleic acid는 減少하였다. 한편 C_18/C_16 脂肪酸比의 變化는 glycolipid에서는 增加되었고 phospholipid에서는 거의 變化가 없었으나 그外의 脂質에서는 減少되었으며 또한 不飽和度比의 變化는 모든 分劃別 脂質에서 貯藏中 減少하였다. In order to find the charactesistics of sesame oil during the storage of sesame seed, the fractionation pattern and fatty acid composition of each fractionation lipid were analyzed at the harvesttime and at the time after 56 months, storage. The sesame seed was stored in natural dark store within the cotton bag. The amount of triglyceride of the sesame seed stored 56 months was slightly lower as 75.2% of total lipid than that at the harvesttime sesame seed oil of 77.2%. The content of sterylester, diglyceride, free fatty acid and phospholipid were increased from 0.5%, 1.4%, 2.1% and 1.6% a harvesttime to 2.2%, 4.4%, 4.4% and 3.2% at the time after 56 months stored respectively. The main fatty acid composition of sesame oil were palmitic acid(7.0∼25.1%), stearic acid(1.4∼7.2%), oleic acid(14.7∼38.0%) and linoleic acid(17.8∼54.0%). The main carbon comopsitions of there fatty acids were found to be C_16 and C_18. The ratio of C_18 to C_16 fatty acids in each fractionation lipid were parctically decreased, but that of glycolipid was increased from 8.5 to 9.8 and that of phospholipid was not nearly changed during the storage. The ratio of unsaturated to saturated fatty acid were decreased in the all fractions and the during storage, specially, that of triglyceride was decreased from 9.6 at the harvesttime to 7.1 at the time of stored for 56 months.

유자종실의 Sterol 조성

최상도,주옥수,조용운 진주산업대학교 농업기술연구소 1993 農業技術硏究所報 Vol.6 No.-

남해산 柚子種實油을 分析試料로 하여 日本, 基準油脂分析試驗法에 따라서 不檢化物量을 定量하고 T. L. C法으로 不檢化物을 分劃하였으며 G. C法에 依해 sterol組成을 分析하였다. 유자종실기름의 불검화물량은 기름 1g당 19.2mg으로서 1.9%이였고 불검화물의 분획 pattern은 less polar compounds가 20.3%, 4,4-dimethylsterol이 9.6%, 4-desmethylsterol이 47.1% 및 미전개물질이 22.9%이였다. sterol조성은 cholesterol이 0.3%, campesterol이 11.9%, stigmasterol이 9.3%, β-sitosterol이 72.2% 및 未知 sterol이 6.3% 이였다. 불검화물량, 불검화물의 분획 pattern 및 sterol조성은 他植物種實油와 거의 같은 경향을 나타냈다. This experiment was performed to the unsaponifiable matters content of the citrus seed oil. Also, the fractionated sterol pattern and the sterol composition of the citrus seed oil were examined. The citrus seed oil were contained 19.2mg unsaponifiable matters per gram. The unsaponifiable matters in seed oil were fractionated into less polar compounds(20.3%), 4, 4-dimethylsterol(9.6%), 4-monomethylsterol(0%), 4-desmethylsterol(47.1%) and undeveloped matters(22.9%). The sterol composition in citrus seed oil were cholesterol 0.3%, campesterol 11.9%, stigmasterol 9.3% and beta-sitosterol 72.2%. But brassicasterol and avenasterol were not detected.

五倍子 抽出物의 Linoleic acid에 대한 抗酸化 效科

崔相道,姜君中,朱玉守,崔震相,南相海 진주산업대학교 농업기술연구소 1997 農業技術硏究所報 Vol.10 No.-

인체에 무해한 천연식품보존제를 개발하기 위하여 64종의 생약을 수집하여 각 생약 추출물의 60% linoleic acid에 대한 POV로서 항산화력을 측정해 보았으며, 효과가 비교적 강하게 나타나는 五倍子 MeOH 추출물을 몇종의 극성이 다른 용매를 이용하여 성분의 극성별로 분획하여 저장기간별 POV의 변화를 조사한 결과는 다음과 같았다. 1. 64종의 생약 MeOH 추출물 중 17종의 생약에서 항산화력을 나타내었다. 그 중에서 五倍子 및 꿀하고 초의 MeOH 추출물은 BHA나 BHT와 비슷한 정도의 항산화력을 나타내었고, 대조군에 비해서는 POV가 80meq/kg,oil에 도달하는 유도기간이 3.5배 정도 연장되었다. 2. 五倍子 MeOH 추출물의 용매분획물의 항산화력은 대조군과 비교하여 물분획을 제외한 모든 분획에서 비교적 약한 항산화효과가 나타났으며, 물분획에서는 비교적 강한 항산화력을 보였다. To develop the natural food preservation agents which have non-toxicity for human, sixty-four species of medicinal herbs were collected around the Ji-ri mountain, and tested antioxidative effect on 60% linoleic acid solution. Among the tested MeOH extracts in each herbs, seventeen extracts containing G. chinensis had the activities of antioxidation on 60% linoleic acid solution. In the test of POV changes on solvent fractions of MeOH extracts in G. chinensis and storage periods, all solvent fractions except aqueous layer showed weakly activities of antioxidation, but aqueous layer showed strong antioxidative effect, comparatively.

梅實酒(非醱酵性) 製造條件에 關한 試驗(Ⅲ)

崔相道 진주산업대학교 1980 論文集 Vol.18 No.-

梅實酒 製造條件의 標準을 定하기 위한 實驗으로 市中소주를 알콜원료로 하고 설탕첨가량과 저장기간을 달리 하였을 때에 梅實酒의 化學的成分 分析과 官能檢査를 실시한 결과 다음과 같은 경향을 얻었다. 化學的成分 分析에서는 1. 첨가 설탕량이 많을수록 糖度는 높고 저장기간別의 糖度는 製造 70日이 약간 높았으나 거의 같은 경향이다. 2. 酒精度는 첨가 설탕량이 많을수록 감소되는 경향이며 저장 기간別로는 製造 30日이 가장 높고 저장기간이 길어질수록 낮아지는 경향이다. 3. pH와 총산은 설탕첨가나 저장기간에 별 차이가 없었다. 4. 糖度와 酒精度의 변화를 보면 설탕첨가량은 30∼50% 정도가, 저장기간은 製造 50∼70日 정도가 적당하다 官能檢査에서는 1. 설탕첨가별로 살펴보면 50%區의 70日 및 120日과 70%區의 50日, 70日 및 120日과 100%區의 50日 및 120日이 약간좋다(5점) 以上이다. 2. 저장기간별로 살펴보면 製造30日은 全區가 약간좋다 (5점) 以下이고 製造 50日에 70% 및 100%설탕첨가區가, 제조 70일에 50% 및 70% 설탕첨가구가, 제조 120일에 50% 70% 및 100% 설탕첨가區가 약간좋다 (5점) 以上이며 120日에 50%설탕첨가구는 5.8로써 가장 양호하다. 3. 50∼70%의 설탕을 첨가하여 제조 50일부터의 관능검사채점은 보통이다 (4점) 以上으로 좋은 경향이다. This experiment was carried to determine optimum condition for the Japanese apricot (nonfermentation) processing. The sensory test was operated different addable suger ratio and storage age by eight panelists. The chemical constituent was analyzed according to different addable suger and storage. The results were summaried as follows: In chemical analysis, 1. The pH and total acid was observed little difference. 2. The more the sugar added, the higher the degree of sugar was observed, and the degee of sugar was shown little difference by storage age. 3. The more the sugar added, the less the degree of ethanol was decreased by the longer length of storage. In sensory test, 4. Rating value of the 70 days and 120 days in 50% sugar plot, the 50 days, 70 days and 120 days in 70% sugar plot, and the 50 days and 120 days in 100% sugar plot was observed higher than a little good(5 point). 5. Rating value of the full days' storage was observed less than a little good(5point) 6. Rating value of the 70% and 100% addable sugar in 50 days plot, 50% and 70% addable sugar in 70 days plot, and 50%, 70% and 100% addable sugar in 120 days plot was observed higher than a little good(5point). 7. According to the results of this experiment, the Japanese apricot wine(non-­fermentation) should be made with addable sugar(30-­50%), and stored from 50 days to 70 days at the room temperature.

경찰조직문화의 진단과 변화에 관한 연구 : 충북지방경찰청을 대상으로

최상일(崔相一) 한국정책과학학회 2006 한국정책과학학회보 Vol.10 No.4

본 연구에서는 충북지방경찰청을 대상으로 Kilmann-Saxton의 문화차이 분석기법(The Kilmann-Saxton Culture-Gap Survey: CGS)을 활용하여 경찰조직문화에 있어서 조직구성원들이 현재의 문화와 희망하는 문화간의 차이가 어떻게 달리 나타나는가를 실증적으로 분석하였다. 분석결과 네 가지의 기준적 차원인 과업지원, 과업혁신, 사회적 관계, 개인적 자유 모두 현재와 미래의 조직문화 상태에 대한 절대치를 향상시킬 필요가 있는 것으로 나타났다. 또한 인구통계학적 특성(성별, 연령, 직급)을 기준으로 한 문화차이를 분석한 결과, 역시 네 가지 차원의 조직문화를 강화시키고 보완해야하는 다양한 방안의 모색이 필요한 것으로 나타났다. 따라서 본 연구결과가 경찰조직의 문화를 변화시키는 동인으로서의 기반적 작용을 할 수 있음은 물론 조직관리자 및 경무담당자에게 조직관리업무에 대한 초점과 방향을 제시해 주는데 기여할 수 있을 것이다.

물 시료 중 방사능 분석을 위한 자동전처리 기술

최상도,김선하,임종명,김원영,김현철 대한방사선방어학회 2018 대한방사선방어학회 학술발표회 논문요약집 Vol.2018 No.11

침출용 에탄올 농도별 매실주 제조

최상도,서원택 진주산업대학교 농업기술연구소 2000 農業技術硏究所報 Vol.13 No.-

In order to determine optimum condition of the manufacture and the storage for Japanese apricot wine, this experiment was carried. The Japanese apricot wine was manufactured by different ethanol concentration variety{20% (a), 25% (b), 30% (c), 35% (d), 40% (e) and 50% (f)}and added 20% (B) or 30% (C) per Japanese apricot weight. We examined the physicochemical properties and sensual evaluation of the Japanese apricot wine at the different stored days (30 day, 50 day, 60 day, 70 day, 90 day, 120 day, 180 day and 360 day). 1. The physicochemical properties and sensual evaluation of the Japanese apricot wine was manufactured by ethanol concentration from 30% to 40% and added 20% sugar per Japanese apricot weight for extraction is good. Also the Japanese apricot wine was stored 90∼120 days at room temperature is good. 2. The optimum condition of the manufacture and the storage for Japanese apricot wine are ethanol concentration for extraction, 30∼40% and ethanol volume, twice of Japanese apricot weight.

LOVE YOUR ENEMIES: Universal Christian Virtues versus Korean Christian’s Participation in National Independent Movement under Japanese Colonial Regime

최상도 장로회신학대학교 기독교사상과문화연구원 2018 장신논단 Vol.50 No.4

Facing a severe violent situation, which action can we take as Christians between a defensive armed struggle and a non-violent resistance envisioning death to defend or secure life of the weak/ marginalised/persecuted? Do we have to run away from the situation? Between ‘non-resistance’ and ‘violent-resistance’, is there an alternative third way to follow Jesus’s way against the evil? If we say that a defensive attack or just war has to be allowed to secure life, to what extent can we use violence? This paper seeks to find a rough answer to these questions. First, this paper argues and confirms a principle, ‘love your enemies’, through reading closely Christ’s life and death which was interpreted by the biblical authors presenting it as a paradigm of ‘dying for God: an act of non-violent resistance’. It highlights, however, that this principle means an act of non-violent resistance against the evil system or power-holder who persecutes and kills the faithful in justice challenging the wrong doers or systems. Then this paper presents that the principle was distorted in the period of the post-Constantine as a paradigm of ‘killing for God: violent revenge’. It is presented as a distorted paradigm. Given paradigm shift of Christianity from ‘dying’ to ‘killing’ for God, this paper implies it to Korean context, especially Korean Christian’s participation in the independent movement during the Japanese colonial regime as an exemplum practice of the principle. Through this implication, this paper analyses that the principle/norm was distorted in our history when the Church gained a state-sponsored power after Constantine. Therefore, “love your enemy”, this paper argues, is a radical way of resistance without making violence in order to open a space of reconciliation between God and human beings who are in an ungodly status, and among human beings who are in conflict or under oppression. It is not only an ideal principle which is not able to achieve in this world but a requested principle to carry out in our earthly life as Christians in he pre-Constantine periods implemented it imitating Christ. Indeed, there is no place of love where violence is occurred.

참깨의 脂質變化에 關한 硏究 : 第 Ⅲ報 採油方法別 脂質 特性 및 脂肪酸組成 Ⅲ. Comparison of General Characteristics and Fatty Acid Composition in Sesame Oil by Different Oil Extraction Methods

崔相道 진주산업대학교 1984 論文集 Vol.22 No.-

참깨를 볶아서 壓搾(RTP), 볶아서 抽出(RTE), 생참깨를 抽出(RWE) 하여 採油한 기름의 一般特性 및 脂肪酸組成은 다음과 같다. 참기름의 收率은 RWE가 가장 높았고 그 다음이 RTE였고 RTP가 가장 낮았다. 한편 酸價는 RWE보다 RTP와 RTE가 높았다. 그러나 沃素價와 험화가는 差異없었다. Total lipid의 構成脂肪酸中 palmitic acid와 stearic acid는 RTP와 RTE보다 RWE에서 약간 높았고 oleic acid는 RTP와 RTE보다 낮았으나 C_18/C_16 脂肪酸比와 不飽和度比는 加熱處理에 따른 큰 差異는 없었다. In order to examine the effect of oil extraction methods on the general characteristics and fatty acid compositions of sesame oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed(RTP), acetone extraction of roasted seed(RTE) and acetone extraction of raw seed(RWE). The highest yield of oil was obtained in RWE, then in RTE and RTP in order. The acid value in the oil from RTP and RTE was higher than that in the oil from RWE, but difference was not observed in iodine value and saponification value. The palmitic acid and stearic acid contents in total lipid from RWE lower than these from RTP and RTE, but reverse tendency was observed in oleic acid content. The ratio of unsaturated to saturated fatty acids in total lipid were effected by roasting.

저장중 참깨의 스테롤 조성변화

최상도,양민석,Choi, Sang-Do,Yang, Min-Suk 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

유리스테롤은 참깨종자유 1g당 $2.33{\sim}3.87mg$으로서 총스테롤의 $36.5{\sim}52.2%$이며 결합스테롤은 $3.47{\sim}4.06mg$이었다. 참깨종자유중 불검화물은 15.9mg/g이며 이중 4-데스매틸스테롤이 55.6%로 가장많고 4-데스메틸스테롤의 조성은 시토스테롤이 29.5%로 가장많고 캄페스테롤이 9.8%, $\Delta^5$-아베나스테롤은 6.6%, 스티그마스테롤은 5.9%이었다. 저장중 스테롤의 변화는 캄페스테롤은 포리에틸렌포대저장에서 4개월까지는 증가하다가 그 이후는 감소하였고, 스티그마스테롤은 암소저장에서 4개월까지는 증가하다가 그 이후는 다시 약간 증가하였다. 또한 시토스테롤의 변화는 무명포대저장의 경우 4개월까지는 증가하다가 그 이후는 급격하게 감소하였으나 포리세틸렌포대의 경우 4개월까지는 거의 변화가 없고 그 이후 9개월까지는 약간 증가하다가 다시 감소 하였다. 그러나 ${\Delta}^5$-아베나스테롤은 변화가 거의 없었다. The major sterol in the unsaponifiable matter (15.9 mg per gram on basis) of the sesame oil was 4-desmethylsterol (55.6%). 4-desmethylsterol consists of sitosterol (29.5%), campesterol (9.8%), ${\Delta}^5$-avenasterol (6.6%) and stigmasterol (5.9%). Between the packing bags kept the sesame seeds in, namly, the cotton and polyethylene bag, the campesterol content of sesame stored in the cotton bag was not nearly changed, whereas stored in the polyethylene bag was increased upto 4 months storage and then decreased until 15 months. The sitosterol content of sesame stored in cotton bag was increased upto 4 months and then decreased sharply until 15 months of storage, whereas stored in the polyethlene bag was not changed upto 4 months and slightly increased upto 9 months and again decreased until 15 months. Between the storage conditions, namly, light and dark storage, the stigmasterol content of the sesame stored under light condition was hardly changed upto 9 months and slightly increased after that, whereas stored under dark condition was increased upto 4 months, decreased upto 9 months and again slightly increased after that. ${\Delta}^5$-avenasterol was not much changed in all the storage conditions.