포스터 발표 : 화학/분석 분야 ; 전자선 조사한 감귤(Citrus unshiu)의 저장기간에 따른 휘발성 향기성분 변화 비교

황인민,심성례,양수형,류근영,정민석,우지연,김경수 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회 학술대회 Vol.2008 No.-

시판 김치 양념의 품질특성

천선화,이상일,황인민,서혜영,Cheon, Seon-Hwa,Lee, Sang-Il,Hwnag, In-Min,Seo, Hye-Young 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.

Application of Stable Isotope Ratio Analysis for Origin Authentication of Pork

김경수,김재성,황인민,정인선,Naeem Khan,이선임,전동복,송양훈,김관석 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

Origin authenticity of the animals used as food has always been a major concern to consumers around the world. In the past twenty years, a stable isotope ratio has been used for origin authentication. In this study, pork samples, both local and imported, were collected from the major markets from all around South Korea and analyzed for stable isotope ratios of nitrogen (δ15N‰) and carbon (δ13C‰), using Isotope Ratio Mass Spectrometry (IR-MS). A total of 599 samples with 335Korean and 264 imported from 13 countries within America and Europe were investigated in accordance to the standard established methods for isotope ratio analysis. The results showed a significant variation related to the origin of the samples,explaining the difference in the feeding styles of the pork in each country. The stable isotope ratio values of carbon (δ13C‰)were found in the decreasing order of: America (-15.55±1.01‰)>Korea (-19.62±0.89‰)>Europe (-24.79±1.35‰). Canada was having δ13C ratio of -22.87±0.92‰, which is very low in the region of America and very close to Europe (-23.78 to -27.17‰). For nitrogen δ15N‰ the order was: America (4.92±0.71‰)>Europe (4.54±0.66‰)>Korea (3.69±0.54‰), with a slight variation among countries in each region studied. From the results it was concluded that the stable isotope ratio of the pork samples from different countries provide enough information about the origin and is therefore a potential tool which can be employed for origin authentication.

한우 암소의 부위별 뼈 육수 추출시간에 따른 무기 성분의 변화

홍영신,정지영,손지현,송옥연,황인민,Md. Atikul Islam,김희은,김경수 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.5

Purpose: This study was designed to determined the changes of inorganic components in Hanwoo cow bone (shank, sacrum, feet and miscellaneous) according to the different extraction times of bone broth. Method: The extraction time of bone broth was up to 14 hours, and the broth was sampled every 2 hours. The macro (Na, S, K, Ca, P and Mg) and micro (Mo, Cr, Mn, Cu, Rb, V, Li, Ba, Sr, Ga and Co) inorganic components were analyzed by ICP-OES and ICP-MS respectively. Results: The highest amount of Na was found in all parts of Hanwoo cow bone. The amount of S and Na were most abundant in feet, whereas the K, P, Ca and Mg were the highest in the miscellaneous bones. The quantity of Ca is increased until 14 hours of heating, but the quantity of Na, K, P, S and Mg were increased until heating for 12 hours. The micro mineral (Mo) was the highest in sacrum broth and it was increased by heating up to 14 hours. Conclusion: The quantity of macro and micro inorganic components varied according to the bones of Hanwoo cows and it is depending on bone of Hanwoo cow. Extracted inorganic matter with heating time was found to be different according to kinds of inorganic components. Based on the above results, it was determined that the optimum heating time for Hanwoo cow bone broth was 12 hours.

[P2-84] 붕장어의 계절별 맛 성분 변화에 관한 연구

류근영,심성례,정민석,황인민,우지연,김준형,정찬희,김경수 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10

국내 유통 김치의 계절별 품질특성 변화

이재용,천선화,김수지,이희민,이해원,유수연,윤소라,황인민,정지혜,김성현 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.2

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16% and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

전자선 조사한 아몬드(Prunus amygosalus L.)와 땅콩(Arachis hypogaea)에서 유래한 지방분해산물 분석

정인선(In Seon Jeong),김재성(Jae Sung Kim),황인민(In Min Hwang),최성화(Sung Hwa Choi),최지연(Ji Yeon Choi),노은영(Eun Yeong Nho),나임칸(Naeem Khan),김병숙(Byung Sook Kim),김경수(Kyong Su Kim) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.1

아몬드와 땅콩의 비조사 시료와 1, 3, 5, 10 kGy로 전자선을 조사한 시료에서 유도된 hydrocarbon류의 생성량을 분석하기 위하여 지방을 n-hexane으로 추출하여 florisil column으로 분리 및 GC/MS로 분석하였다. 전자선 조사된 아몬드와 땅콩에서 유래한 hydrocarbon류는 oleic acid에서 1,7-hexadecadiene(C<SUB>16:2</SUB>)과 8-heptadecene(C<SUB>17:1</SUB>), linoleic acid에서 1,7,10-hexadecatriene(C<SUB>16:3</SUB>)과 6,9-heptadecadiene(C<SUB>17:2</SUB>), 그리고 palmitic acid에서 1-tetradecene(C<SUB>14:1</SUB>) 및 pentadecane(C<SUB>15:0</SUB>) 생성되었고, oleic acid와 palmitic acid에서는 C<SUB>n-2</SUB>, linoleic acid에서는 C<SUB>n-1</SUB> 화합물이 보다 더 높게 생성되었다. 전자선을 1, 3, 5, 10 kGy의 선량별로 조사한 시료에서 생성된 hydrocarbon류의 함량은 조사선량에 따라 증가하였고 비조사 시료에서는 확인되지 않았다. 특히, oleic acid와 linoleic acid에서 유래한 1,7-hexadecadiene(C16:2), 8-heptadecene(C17:1)과 1,7,10-hexadecatriene(C<SUB>16:3</SUB>) 및 6,9-heptadecadiene(C<SUB>17:2</SUB>)의 경우 아몬드와 땅콩 모두에서 다른 hydrocarbon류에 비해 전자선 조사에 의한 생성량이 높게 나타난바 전자선 조사유무 판별 marker로 사용 가능함을 확인하였다. Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene (C<SUB>16:2</SUB>) and 8-heptadecene (C<SUB>17:1</SUB>) from oleic acid, 1,7,10-hexadecatriene (C<SUB>16:3</SUB>) and ,9-heptadecadiene (C<SUB>17:2</SUB>) from linoleic acid and 1-tetradecene (C<SUB>14:1</SUB>) and pentadecane (C<SUB>15:0</SUB>) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The Cn-2 compound was found to be higher than Cn-1 compound in oleic acid and palmitic acid, while in case of linoleic acid, Cn-1 compound was higher than Cn-2 compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene (C<SUB>16:2</SUB>), 8-heptadecene (C<SUB>17:1</SUB>), 1,7,10-hexadecatriene (C<SUB>16:3</SUB>) and 6,9-heptadecadiene (C<SUB>17:2</SUB>), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.

Cortisol 유발 세포독성에 대한 아연 관련 항산화 유전자 발현 증가에 의한 세포보호 효과

정미자(Mi Ja Chung),김성현(Sung Hyun Kim),황인민(In Min Hwang) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.5

무지개송어 아가미상피세포를 이용하여 cortisol에 의해 유도된 세포 손상에 대항하는 아연의 보호 효과를 연구하였다. 24시간 동안 cortisol에 노출된 세포들은 농도 의존적으로 LDH 방출이 증가하였고, 세포 생존율은 감소하였다. 아연(100 μM ZnSO₄) 처리에 의해 이와 같은 영향이 감소하였고, 아연은 cortisol에 의해 유도된 caspage-3 활성, 즉 apoptosis에 대항하여 세포를 보호하였다. Cortisol에 의해 유도된 세포 사멸, LDH 방출과 caspase-3 활성은 glucocorticoid 수용체의 길항제인 Mifepristone(RU-486) 처리에 의해 차단되었는데, 이것은 세포 손상이 cortisol과 관련이 있다는 것을 제안하였다. 더하여 cortisol에 의해 유도된 세포 손상 모델에서 MT, GST 그리고 G6PD와 같은 항산화 유전자 발현에 대한 아연의 영향을 연구했다. MTA, MTB, GST 그리고 G6PD mRNA 수준은 아연과 cortisol을 각각 단독 처리에 의해 그리고 아연과 cortisol을 동시 처리에 의해 증가하였다. 이와 같은 증가는 아연이나 cortisol 단독 처리보다는 100 μM ZnSO₄와 1 μM cortisol을 동시에 처리했을 때 MTA, MTB, GST 그리고 G6PD mRNA 수준이 더 높았다. 아연 처리에 의해 세포 내 자유 아연 농도가 증가하였고, 이와 같은 반응은 cortisol과 아연을 함께 처리했을 때 세포 내 자유 아연 농도가 더 증가하였다. 결론적으로 아연 처리는 간접적인 항산화 활성을 통해 cortisol에 의해 유도 세포독성 및 apoptosis를 저해하였다. The protective effect of zinc against cortisol-induced cell injury was examined in rainbow trout gill epithelial cells. Cells exposed to cortisol for 24 h showed increased leakage of lactate dehydrogenase (LDH) as well as decreased cell viability in a dose-dependent manner. Treatment with zinc (100 μM ZnSO₄) reduced the severity of both LDH release and cell death as well as protected cells against cortisol-induced caspase-3 activation, indicating reduction of apoptosis. Cortisol-induced cell death, leakage of LDH, and caspase-3 activation were blocked by the glucocorticoid receptor antagonist Mifepristone (RU-486), suggesting that cell injury was cortisol-dependent. In addition, we studied the effect of zinc on the expression of antioxidant genes such as metallothionein A (MTA), metallothionein B (MTB), glutathione-S-transferase (GST), and glucose-6-phosphate dehydrogenase (G6PD) during cortisol-induced cell injury. MTA, MTB, GST, and G6PD mRNA levels increased after treatment with zinc or cortisol, separately or in combination. Higher mRNA levels of MTA, MTB, GST, and G6PD were detected when cells were treated with 100 μM ZnSO₄ and 1 μM cortisol in combination at the same time compared to treatment with zinc or cortisol separately. Cells treated with zinc showed increased intracellular free zinc concentrations, and this response was significantly enhanced in cells treated with cortisol and zinc. In conclusion, zinc treatment inhibited cortisol-induced cytotoxicity and apoptosis through indirect antioxidant action.

HPLC-ICP-MS를 이용한 톳의 비소 화학종 분석 및 위해성 평가

류근영(Keun-Young Ryu),심성례(Sung-Lye Shim),황인민(In-Min Hwang),정민석(Min-Seok Jung),전삼녀(Sam-Nyeo Jun),서혜영(Hye-Young Seo),박종석(Jong-Seok Park),김희연(Hee-Yeon Kim),엄애선(Ae-Sun Om),박경수(Kyung-Su Park),김경수(Kyong-Su Ki 한국식품과학회 2009 한국식품과학회지 Vol.41 No.1

본 연구는 비소 함량이 높은 해조류(10-60 ㎎/㎏) 중 무기비소 함량이 높은 톳을 대상으로 총 비소 함량 측정 및 비소종 분리, 분석을 실시하였으며, 그 결과를 바탕으로 PTWI와 비교하여 위해성 평가를 실시하였다. 전국 10곳의 지역에서 총 30종의 시료를 구입하여 ICP-MS로 총 비소 함량을 측정한 결과 건조시료를 기준으로 평균 45.65 ± 21.17 ㎎/㎏(생물기준; 3.63 ± 2.19 ㎎/㎏)의 함량을 보여 다른 나라의 여러 연구결과와 비교해 볼 때 상대적으로 낮게 확인되었다. HPLC-ICP-MS를 이용하여 분리, 분석된 톳의 주요 비소화학종은 상대적으로 독성이 강한 무기비소로 평균함량이 As(V) 40.36 ㎎/㎏, As(III) 0.37 ㎎/㎏으로 전체 비소함량의 88.6%를 차지하였다. 그러나 무기비소함량이 가장 높게 확인된 시료(생물기준; 9.19 ㎎/㎏)를 대상으로 톳의 위해성을 JECFA의 PTWI와 비교해 볼 때 6.1%로 낮은 수준이었다. 따라서 연 평균 0.1 g의 톳을 섭취하는 한국인에게서는 14.0 g/day(98.3 g/week) 이상의 톳을 지속적으로 먹지 않는 이상 톳의 섭취에 따른 위해 가능성은 미비하여 안전한 수준으로 판단된다. This study investigated arsenic speciation and risk assesment in 30 samples of hijiki purchased from local market in 10 Korean cities. The mean arsenic concentration of the hijiki samples was 45.65 ㎎/㎏ (dryness; moisture content of 91.1 ± 1.6%), and the major arsenic compound was arsenate [As(V)]. The concentrations of As(V) and As(III), as inorganic arsenic compounds, were detected to be 40.36 ㎎/㎏ and 0.37 ㎎/㎏, respectively, and made up 88.6% (40.46 ㎎/㎏) of the arsenic in the hijiki. Among the samples, the highest inorganic arsenic concentration was identified at 9.19 ㎎/㎏ (wet), and for an adult with a body weight of 60 kg was within an acceptable level as 0.7% (6.43 ㎍/60 ㎏/week) when compared with the provisional tolerable weekly intake (PTWI) (900 ㎍/60 ㎏/week), and would be considered safe with respect to health-hazardous effects.

붕장어(Conger myriaster)의 일반성분 및 맛 성분의 계절별 변화 분석

류근영(Keun-Young Ryu),심성례(Sung-Lye Shim),김원(Won Kim),정민석(Min-Seok Jung),황인민(In-Min Hwang),김준형(Jun-Hyeong Kim),홍철희(Cheul-Hee Hong),정찬희(Chan-Hee Jung),김경수(Kyong-Su Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.8

외식산업에서의 붕장어 이용성 증대에 기여하고자 계절에 따른 일반성분, 지방산, 핵산관련성분 및 아미노산의 변화를 분석하였다. 여름철 붕장어의 조지방 함량이 3.2%로 가장 낮게 나타났으며, 이는 붕장어의 산란기에 따른 영향으로 생각된다. 지방산 조성 중 포화지방산인 palmitic acid, stearic acid, 단일불포화지방산인 oleic acid, palmitoleic acid 그리고 다가불포화지방산인 DHA, EPA가 주요 지방산으로 확인되었다. 전체 지방산 중 oleic acid가 36.76~45.11%로 가장 높은 함량을 차지하였고, 다가불포화지방산의 조성비가 봄에서 겨울로 갈수록 증가하는 경향을 나타냈다. 그러나 지방산 조성비의 계절적 차이는 뚜렷하게 나타나지 않았다. 핵산관련성분 중 맛에 직접적인 영향을 주는 IMP(3.617~5.524 μ㏖/g)와 Hx(0.913~2.238 μ㏖/g) 그리고 무미의 HxR(0.625~1.652 μ㏖/g)이 ATP(0.058~0.083 μ㏖/g), ADP(0.145~0.161 μ㏖/g), AMP(0.166~0.179 μ㏖/g)보다 높은 함량을 보였으며, 어류의 지미성분인 IMP와 Hx의 함량이 7.219 μ㏖/g으로 겨울에 가장 높게 나타났다. 아미노산 중 glutamic acid(14,178.7~7,802.6 ㎎%), aspartic acid(4,669.2~8,259.0 ㎎%), lysine(4,198.3~7,540.8 ㎎%), leucine(3,843.6~6,782.1 ㎎%) 등이 주요 구성아미노산으로, histidine(199.6~644.4 ㎎%), glycine(94.8~152.2㎎%), alanine(35.3~71.2 ㎎%), glutamic acid (44.1~70.6㎎%) 등이 주요 유리아미노산으로 확인되었으며, 정미물질 중 맛과 관련 있는 유리아미노산의 총량은 여름철과 겨울철에 각각 1,179.2과 1,605.2 ㎎%로 높게 나타났다. 어류의 주요 정미성분의 함량으로 확인한 결과 핵산관련성분은 겨울철이, 유리아미노산은 여름철이 가장 많았으나 이들 정미성분의 함량이 특정 계절에만 높게 나타나지는 않았다. 따라서 붕장어의 맛은 정미관련성분들과 관련이 크지만 단순히 정미성분만이 아닌 다른 여러 성분과의 복합적인 상호작용에 의한 결과라고 생각된다. Conger eel (Conger myriaster) is used as a well-being food in the foodservice industry in Korea. We analyzed not only the proximate composition but also the taste components affecting conger eel, which are fatty acids, nucleotides, amino acids, etc. Concerning the composition, the crude lipid was the lowest in summer at 3.2%, which is considered due to spawning period. The major fatty acids were C16:0, C16:1, C18:0, C18:1, C20:5, and C22:6. The C18:1 content was the highest among the fatty acids and the content varied between 36.76 and 45.11% by season. Seasonal change in the content of poly-unsaturated fatty acids was increased from spring to winter in conger eel. Among the nucleotides, the contents of IMP (3.617~5.524 μ㏖/g) and Hx (0.913~2.238 μ㏖/g), which is closely related to taste, and the concentrations of IMP and Hx were the highest (7.219 μ㏖/g) in winter, and HxR (0.625~1.652 μ㏖/g) was higher than ATP (0.058~0.083 μ㏖/g), ADP (0.145~0.161 μ㏖/g), and AMP (0.166~0.179 μ㏖/g). In conger eels, the major total and free amino acids were glutamic acid (14,178.7~7,802.6 ㎎%), aspartic acid (4,669.2~8,259.0 ㎎%), lysine (4,198.3~7,540.8 ㎎%), leucine (3,843.6 ~6,782.1 ㎎%), and histidine (199.6~644.4 ㎎%), glycine (94.8~152.2 ㎎%), alanine (35.3~71.2 ㎎%), glutamic acid (44.1~70.6 ㎎%), respectively, but the concentration of amino acids was different by season. The content of free amino acids, which is related to the taste component, was detected as high in summer and winter at 1179.2 and 1,605.2 ㎎%, respectively.