• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.83-83
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• 2018

마카(Maca, Lepidium meyenii Walp)는 십자화과 두해살이풀로서 페루의 안데스 산맥이 원산지이며 세계 여러 나라에서 건강기능식품, 음료 등의 가공원료로 이용되고 있다. 최근 마카의 기능성 성분이 밝혀지면서 국내에서도 재배 면적이 증가하고 있으나 연작장해, 동계 저온으로 인한 고사 등으로 인하여 생산량은 매우 저조한 실정이다. 따라서 본 연구에서는 노지 환경에서 비닐피복과 지상부에 비닐 터널을 처리하여 겨울철 고사율을 줄이고 연장장해를 회피하여 마카를 안정적으로 재배하고자 실시하였다. 마카 재배는 경상북도 경산지역에서 2017년 9월 24일 파종하여 2018년 4월 30일에 수확하였으며, 처리는 비닐피복, 비닐피복+터널, 비가림하우스 및 대조구로 노지에서 무피복재배로 실시하였다. 동해에 의한 마카 고사율은 비닐피복과 노지재배에서 55.7, 79.1%였으나 비닐피복+터널과 비가림하우스에서는 3%이하로 조사되어 노지환경에서 비닐피복 후 지상부 터널설치로 동해를 방지할 수 있었다. 수확 시 마카의 생체중은 비가림하우스에서 주당 57.8g으로 가장 높았으며, 비닐피복+터널설치, 비닐피복 및 노지재배에서 각각 52.7, 21.3, 10g으로 조사되어 동계 지상부 15cm 지점의 평균온도(비가림하우스 : $3.4^{\circ}C$, 비닐피복+터널설치 : $1.9^{\circ}C$, 노지 : $-2.1^{\circ}C$)와 정의 상관관계를 나타냈다. 마카의 이용부위인 뿌리의 무게는 비가림하우스와 비닐피복+터널에서 각각 주당 15.5, 19.9g으로 조사되어 비교적 비닐피복+터널처리의 생육이 좋았으나 통계적 유의성은 없었다. 마카는 다닥냉이속 작물로 저온경과 후 뿌리비대가 이루어지는 속성을 가지고 있으나 생육후기 고온으로 인한 지상부 생육은 뿌리비대를 저하시키는 것으로 추정되어 3월 이후 온도관리는 좀 더 연구가 진행되어야 할 것이다. 노지와 비닐피복 재배에서는 뿌리의 무게가 주당 3.9, 2.7g으로 정상적인 수확이 불가능하였다. 마카를 노지에서 재배할 경우 비닐피복 후 지상부에 터널을 설치하면 연작장해 회피와 동해에 의한 고사율을 줄일 수 있어 안정적인 재배가 가능한 것으로 판단되었다.

• Food Science and Preservation
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• v.17 no.2
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• pp.236-242
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• 2010

This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).

• Food Science and Preservation
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• v.18 no.5
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• pp.669-677
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• 2011

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

• KSBB Journal
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• v.23 no.2
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• pp.153-157
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• 2008

Maca (Lepidium meyenii) has been used as a food and medicine in Peru for thousands of years. More recently a wide array of commercial maca products have gained popularity as dietary supplements with claims of anabolic and aphrodisiac effects. Even though the biologically active principles of maca are not fully known, the lipidic extract of maca tubers containing macamides showed promising physiological activities. In this study, the lipidic extract were collected from maca tubers by using supercritical carbon dioxide ($SCO_2$). Substance estimated as macamide in the extract was isolated and purified by preparative HPLC with recycling system. Two of the purified substance was identified as N-benzyl-5-oxo-6E,8E-octadecadienamide and N-benzylhexadecan amide by LC/MS, $^1H$-NMR and $^{13}C$-NMR analyses.

• Proceedings of the Korean Fiber Society Conference
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• 1999.10a
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• pp.175-178
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• 1999

• Journal of Korean Society of Rural Planning
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• v.13 no.3
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• pp.45-49
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.817-823
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• 2009

This study was conducted to determine the optimal extraction conditions for maca by comparing the yields, total polyphenol contents, superoxide dismutase (SOD)-like activity and the nitrite scavenging ability. The proximate composition analysis showed 6.57% moisture, 12.83% crude protein, 1.05% crude fat, 4.80% ash and 74.75% carbohydrate. Maca was extracted with 7 different solvents (water, methanol, ethanol, acetone, ethyl acetate, chloroform and hexane) and the extracts were tested for biological activities. The extraction yields of water, methanol and ethanol extracts were 46.2%, 21.4% and 16.8%, respectively. Acetone, ethyl acetate, chloroform and hexane exhibited very low extraction yield, ranging from 0.2 to 1.0%. Total polyphenol contents and the nitrite scavenging ability were the highest in water extract. Electron donating ability and the SOD-like activity were the highest in methanol extract. When water extract was drawn out at different extraction temperatures (30, 70, $100^{\circ}C$) and time (1, 3, 5 hr), the improved biological activities (total polyphenol contents, electron donating ability, SOD-like activity and nitrite scavenging ability) were found in extracts treated at $100^{\circ}C$ for 3 or 5 hrs.

• Food Industry And Nutrition
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• v.14 no.2
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• pp.19-24
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• 2009

• Analytical Science and Technology
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• v.33 no.3
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• pp.115-124
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• 2020

Marker pens belong to school things that are controlled by the regulation system called safety confirmation under special act on the safety of products for children with the formaldehyde criteria of 20 mg/kg. With nine marker pens available commercially, formaldehyde in marker pen ink was analyzed by present test standard where marking on a fabric swatch with a pen and extracting the swatch in water and derivatization with Nash reagent followed by UV/Vis spectrophotometeric measurement (Nash-UV/Vis method), giving not detected results or a false positive result in case of a colored water extract. However, the contents of formaldehyde in ink of nine marker pens were determinded to range between 3.2 ~ 93.2 mg/kg with three results above the safety criteria of 20 mg/kg by HPLC/DAD measurements on DNPH derivatives of formaldehyde (DNPH-HPLC/DAD method) in ink dissolved directly in water using an ultrasonic bath. Therefore, the DNPH-HPLC/DAD method with the extraction of ultrasonic dissolving ink in water is proposed as a proper method for analyzing formaldehyde in ink. The proposed method has advantages of lower detection limit and accuracy with colored extracts as well as a simple and fast extraction. The accuracy and precision of this method was estimated to be 90.1 ~ 105.4 % and 0.6 ~ 3.3 %, respectively by spiking tests in the ranges of 20 mg/kg and 40 mg/kg using matrixes such as highlighter pen ink, board marker ink, chalk marker pen ink and painter marker ink.

• Journal of the Mineralogical Society of Korea
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• v.15 no.1
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• pp.69-77
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• 2002

Margarite, which occurs in the Unkyori Formation of Miwon area, Chungcheongbukdo, South Korea, was investigated using the petrographic microscope, back-scattered electron images (BSEI), and electron probe microanalyzer (EPMA) to characterize the alteration textures and mineral chemistries. Most margarite crystals are inhomogeneous, and chlorite was commonly observed to occur at the boundaries parallel to the rim of margarite. Cracks occur across the basal plane of the margarite, and margarite is partly replaced by chlorite along the cracks. In additon, muscovite and biotite are intergrown in margarite and chlorite crystals, suggesting that margarite was partially altered to chlorite as well as to muscovite and biotite. Chemical analysis data show that paragonite solid solution in the margarite is approximately 19.6 mol%, but clintonite solid solution is negligible. Margarite crystals in the Unkyori Formation cut or penetrate other metamorphic minerals In the same thin sections and are oriented randomly without any relationship with the foliation of host rocks, indicating that formed as a secondary mineral after peak metamorphism. Furthermore, it seems that hydrothermal fluids associated with the Mesozoic intrusions developed near the sample are closely related to the margarite formation.