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국내 재배 상추로부터 UPLC-DAD-QToF/MS를 이용한 페놀화합물 성분 비교 연구
김헌웅,이선혜,이민기,이수지,박진주,최용민,이상훈,Kim, Heon-Woong,Lee, Seon-Hye,Asamenew, Gelila,Lee, Min-Ki,Lee, Suji,Park, Jin Ju,Choi, Youngmin,Lee, Sang Hoon 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]<sup>+</sup>), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]<sup>+</sup>), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]<sup>+</sup>), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]<sup>+</sup>) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]<sup>+</sup>) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).
포도 및 포도주 함유 Resveratrol의 정량 분석
김헌웅,추상미,이동진,Kim, Heon-Woong,Chu, Sang-Mi,Lee, Dong-Jin 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1
A direct HPLC method was used to analyze determination of resveratrol in grapes and wines. Content of resveratrol in different parts of 13 grape cultivars and 13 wines were quantified. The average total resveratrol content was $143.5{\mu}g/g$. Resveratrol contents in the skin, fruit, seed and fruit stem were distributed range of $0.9{\sim}104.8{\mu}g/g,\;0.1{\sim}0.5{\mu}g/g\;1.7{\sim}173.9{\mu}g/g\;2.9{\sim}247.4{\mu}g/g$, respectively. Resveratrol contents in 13 wines were distributed range of $253.3{\sim}11,271.6{\mu}g/g$. 포도, 와인에 함유되어 있는 레스베라트롤을 정량적으로 분석할 수 있는 HPLC 정량 분석법을 확립하였으며, 국내에서 생산된 13개의 포도 재배 품종의 부위별과 13종류의 와인에 대한 레스베라트를 함량 분석 결과는 다음과 같다. 1. 13 품종의 평균 레스베라트를 함량은 $143.5{\mu}g/g$이었으며, 과피, 과육, 종자, 송이가지는 각각 $0.9{\sim}104.8{\mu}g/g,\;0.1{\sim}0.5{\mu}g/g\;1.7{\sim}173.9{\mu}g/g\;2.9{\sim}247.4{\mu}g/g$의 함량 분포를 나타냈다. 2. 과피, 과육, 종자, 송이가지 부위별 평균 레스베라트롤 함량은 각각 35.0, 0.2, 25.8, $82.5{\mu}g/g$ 이었으며, 과피의 경우 용보 품종이 $104.8{\mu}g/g$,종자의 경우 청수 품종이 $173.9{\mu}g/g$, 송이가지의 경우 델라웨어 품종이 $247.4{\mu}g/g$의 가장 높은 레스베라트를 함량을 나타냈다. 3. 13종류의 와인에 대한 레스베라트롤은 $253.3{\sim}11,271.6{\mu}g/L$의 함량 분포를 나타냈다.
질량분석 기술 및 구조동정용 라이브러리를 이용한 농식품자원 유래 페놀화합물 DB 구축
김헌웅 ( Heon-woong Kim ),이민기 ( Min-ki Lee ),이선혜 ( Seon-hye Lee ),( Gelila Asamenew ),이수지 ( Suji Lee ),이상훈 ( Sang-hoon Lee ),최용민 ( Youngmin Choi ),박진주 ( Jinju Park ),김정봉 ( Jung-bong Kim ) 한국환경농학회 2019 한국환경농학회 학술대회집 Vol.2019 No.-
플라보노이드 및 페놀산은 대표적인 식물성 2차대사물질로서 가장 중요한 페놀화합물 군에 속하며, 식품으로 섭취 시 암, 당뇨, 심혈관계 질환 등과 같은 인체 질병을 예방하는데 중요한 역할을 하는 것으로 보고되었다. 농식품 소재로부터 자연적인 화합물 형태 그대로의 DB 구축을 위해 플라보노이드 및 페놀산 성분은 고해상도 질량분석기술(ToF-MS)을 기반으로 양이온 질량패턴 및 구조동정용 라이브러리 해석을 통해 신속하게 동정 및 평가되었다. 플라보노이드 DB(1,950 pages)에는 농식품자원 268종에 대해 635개의 문헌과 함께 1,684종의 화합물 정보가 수록되었으며, 페놀산DB(1,130 pages)에는 농식품자원 308종으로부터 582개의 문헌과 함께 1,163종의 화합물 정보가 수록되었다. 이들 DB에는 소재별 성분 함량, 라이브러리, 크로마토그램/질량분석 등 상세한 정보가 포함되어 있다. Flavonoids and phenolic acids are the most important phenolic group in secondary plant metabolites and have been reported to play an important role in the preventive aspects in human disease such as cancer, diabetes, cardiovascular disease when consumed as food intake. In order to construct DB with natural chemical form from agro-foods, the flavonoids and phenolic acid derivatives were rapidly identified and evaluated through interpretation of positive mass fragmentation and library based on high-resolution mass technology (QToF-MS). Flavonoid (1,950 pages, 635 references, 268 agro-foods) and phenolic acid (1,130 pages, 582 references, 308 agro-foods) DB was composed of their contents, chemical library and chromatogram/mass spectrometric data including 1,684 flavonoids and 1,163 phenolic acids, respectively.
김헌웅 ( Heon Woong Kim ),신재형 ( Jae Hyeong Shin ),이민기 ( Min Ki Lee ),이성현 ( Sung Hyeon Lee ),장환희 ( Hwan Hee Jang ),조현숙 ( Hyun Suk Cho ),이정태 ( Jeong Tae Lee ),전원태 ( Weon Tai Jeon ),김정봉 ( Jung Bong Kim ) 한국환경농학회 2015 한국환경농학회지 Vol.34 No.2
BACKGROUND: γ-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, are a nutritionally important group of rice secondary metabolites. The γ-Oryzanol content and composition were found to vary with enviromental factors such as growth temperature, varietal origin, and cultivation method. Therefore, the effect of green manure treatments will be also be an important factor in their content. METHODS AND RESULTS: The γ-Oryzanols extracted using dichloromethane/methanol were analyzed equipped liquid chromatography with a diode array detector. A total of ten components of γ-oryzanol including Δ7-stigmastenyl ferulate were isolated of which, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate were identified as the major components in Korean rice variety, Unkwang. The γ-oryzanol content in rice, in the presence of nitrogen fertilization using green manure was similar to conventional nitrogen fertilization, but was higher than the control(no fertilizations). The γ-oryzanol ontent in rice, in the presence of hairy vetch as green manure crop was the highest compared to other crops (opium-poppy, crimson clover, cornflower). As a result of PLS-DA using SIMCA 11.0 ver. as multivariate analysis program on the basis of total data, in all samples, the specific pattern and cluster of γ-oryzanol scores according to green manure crops and conditions were confirmed with possible distinguishing nitrogen effects. CONCLUSION: The nitrogen contained in the green manure crops is considered to play a major role in the formation of γ-oryzanol. Hairy vetch which contains higher nitrogen increased the concentration of γ-oryzanol in rice.
LC-DAD-ESI/MS를 이용한 국내 자색벼 품종 종실의 안토시아닌 조성 및 함량 분석
김헌웅 ( Heon Woong Kim ),김정봉 ( Jung Bong Kim ),추상미 ( Sang Mi Chu ),김소영 ( So Young Kim ),김세나 ( Se Na Kim ),조영숙 ( Young Sook Cho ),조수묵 ( Soo Muk Cho ),백형진 ( Hyung Jin Baek ),박홍주 ( Hong Ju Park ),김재현 ( Jae 한국국제농업개발학회 2010 韓國國際農業開發學會誌 Vol.22 No.3
The content and composition of anthocyanin were determined in grains of the Korean purple rice varieties using liquid chromatography with diode array detection and electrospray ionization/ mass spectrometry (LC-DAD-ESI/MS). Isolated individual anthocyanins were identified and confirmed as cyanidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3-glucoside and unknown compound with cyanidin based by interpretation MS fragments. Among them cyanidin 3-glucoside and peonidin 3- glucoside were major components. Especially, cyanidin 3-glucoside showed highest proportion and the anthocyanin contents were found to be significantly higher in Heugjinjubyeo(408mg/100g) than in other variety.
한국산 및 프랑스산 와인으로부터 UPLC-DAD-QToF/MS를 이용한 플라보노이드 배당체 연구
김헌웅(Heon-Woong Kim),이민기(Min-Ki Lee),이선혜(Seon-Hye Lee),김영진(Young Jin Kim),Gelila Asamenew,윤병태(Brett Yoon),유선미(Seon Mi Yoo),김정봉(Jung-Bong Kim) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.8
본 연구에서는 한국산 및 프랑스산 와인으로부터 플라보노이드 구조 동정을 위해 지금까지 보고된 포도 품종 및 와인의 플라보노이드 연구결과로부터 총 41종의 플라보노이드 개별 화합물 정보를 상세하게 구축하였다. UPLC-DADQToF/MS 분석자료 및 구축된 라이브러리를 비교하여 확인한 결과, 한국산 및 프랑스산 와인으로부터 quercetin, (+)-catechin 등을 포함한 총 19종의 아글리콘 및 배당체 성분이 분리 및 동정되었다. 이들 중 quercetin 3,7-di-O-glucoside, quercetin 3-O-(2""-O-acetyl)glucoside 및 quercetin 3-O-glucuronic acid methyl ester는 와인 최초로 확인되었으며, 와인 제조 시 생성된 변형 산물인 것으로 판단되었다. 와인 함유 총 플라보노이드 함량에 있어 한국산 및 프랑스산 적색 와인은 각각 11.7~52.6 mg/L 및 55.2~92.1 mg/L의 분포를 나타냈으며, 백색 와인에서는 미량의 quercetin만 확인되었다. Myricetin 3-O-glucoside(isomyricetrin), quercetin 3-O-glucuronide, myricetin, quercetin이 주요 성분으로 확인되었으며, Cabernet Sauvignon포도 품종이 섞여 있는 국산 와인 B 및 프랑스산 와인 E, F, G는 myricetin 및 quercetin에 있어 높은 함량을 나타내는 것으로 확인되었다. 국내 와인 산업의 경제적 성장을 위해서는 근본적으로 폴리페놀 함량이 우수한 포도 품종을 적용해 와인 개발이 이루어져야 하며, 이를 위해서는 먼저 포도 품종을 평가・선발하고 해당 품종별 제조 와인을 통해 확인・비교하는 과정이 필요할 것이다. 앞으로 직접 제작된 플라보노이드 라이브러리를 기반으로 연구자들은 와인뿐만 아니라 관련 포도 품종 등 다양한 시료에 대해 신속・정확하게 구조 동정 및 평가할 수 있을 것으로 생각한다. Chemical information about 41 individual flavonoids was constructed from grapes and wines based on literature sources and analytical data. A total of 19 flavonoid glycosides, including myricetin 3-O-glucoside (isomyricetrin), quercetin 3-O-glucuronide, myricetin, and quercetin as major flavonols, were identified from the four Korean and four French wines using UPLC-DAD-QToF/MS on the basis of the constructed library. Among these, quercetin 3,7-di-O-glucoside (m/z 627, [M+H]<SUP>+</SUP>), quercetin 3-O-(2"-O-acetyl)glucoside (m/z 507, [M+H]<SUP>+</SUP>), and quercetin 3-O-glucuronic acid methyl ester (m/z 493, [M+H]<SUP>+</SUP>) were newly confirmed from the wine samples. In white wines, only quercetin was detected, and French red wines (55.2∼92.1 mg/L) showed a higher flavonoid content than Korean red wines (11.7∼52.6 mg/L).
청갓과 적갓에 함유된 Glucosinolates의 항암 활성 및 정량 분석
김활 ( Hwal Kim ),김준열 ( Jun Yeol Kim ),김효진 ( Hyo Jin Kim ),김도경 ( Do Kyung Kim ),조혜진 ( Hye Jin Jo ),한병수 ( Byoung Su Han ),김헌웅 ( Heon Woong Kim ),김정봉 ( Jung Bong Kim ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
The objective of this study was to compare the anticancer activity of glucosinolates against four different cancer cells; SNU-251, SNU-354, SNU-C4, MCF-7 and to determine the amounts of glucosinolates in mustard leaves. Green and red mustard leaves were cultivated on the field of Rural Development Administration from May to July, 2010. After the leaves were harvest and lypophilized, the fine powder was extracted with boiling 70% methanol(v/v) for the measurement of anticancer activity and then applied to the cancer cells obtained from Korean Cell Line Bank(KCLB). The anticancer activity of red leaf mustard was higher than that of green mustard leaf, particularly in SNU-251 for 24 hr and in SNU-C4 for 48 hr. In both green and red mustard leaf, sinigrin was the most abundant glucosinolte and was determined as 4.71 and 3.06 ㎎/g dry wt., respectively, but glucoiberin only presented 0.14 ㎎/g dry wt. with minor amounts.
연구보문 : 수질환경 ; 국산과 수입산 천일염의 지방산 분석
김수연 ( Su Yeon Kim ),김정봉 ( Jung Bong Kim ),김헌웅 ( Heon Woong Kim ),김세나 ( Se Na Kim ),김소영 ( So Young Kim ),조영숙 ( Young Sook Cho ),김재현 ( Jae Hyun Kim ),원항연 ( Hang Yun Weon ),함경식 ( Kyung Sik Ham ) 한국환경농학회 2011 한국환경농학회지 Vol.30 No.4
BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid (C14: 0), palmitic acid (C16: 0), palmitoleic acid (C16: 1), stearic acid (C18: 0), oleic acid (C18: 2, n9), linoleic acid (C18: 2, n6) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts 250.8㎍/100g, imports 135.2㎍/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of 164.0㎍/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.
연구보문 : 식물환경 ; 곡류 도정에 따른 지방산 조성 변화 연구
조영숙 ( Young Sook Cho ),김유나 ( Yu Na Kim ),김수연 ( Su Yeon Kim ),김정봉 ( Jung Bong Kim ),김헌웅 ( Heon Woong Kim ),김세나 ( Se Na Kim ),김소영 ( So Young Kim ),박홍주 ( Hong Ju Park ),김재현 ( Jae Hyun Kim ) 한국환경농학회 2011 한국환경농학회지 Vol.30 No.4
BACKGROUND: Cereals, especially rice is the staple food of oriental nations and because it is very important for Korean food, to determine the extent of nutrient losses due to milling, we analyzed the fatty acid using by GC-FID(Gas Chromatography-Flame Ionization Detector). Experimented rice cereals were rice, glutinous rice, Heuinchalssalbori, Seodunchalbori, Saessalbori, Keunalbori No.1, barnyard millet produced in Korea. METHODS AND RESULTS: After milling, the contents of fatty acids in the rice, glutinous rice, Heuinchalssalbori, and Seodunchalbori, Keunalbori No.1 rather decreased, but in the Saessalbori, and barnyard mille increased. Particularly, fatty acid content of the rice decreased from 24.8㎎/g to 6.4㎎/g, glutinous rice decreased from 29.4 mg/g to 11.7㎎/g after milling. There were also significant changes in the compositions of fatty acid among samples. Stearic acid (C18:0) increased from 5% to 15%, but oleic acid (C18:1) and linoleic acid (C18:2) decreased in the rice after milling. CONCLUSION(s): In the brown rice, 11 different types of fatty acids were detected, and its highest content was found in grains. However, milled grain was observed only seven fatty acids in the case of rice. This result insisted that a portion of the lipid layer was significantly lost during the milling operation in rice.