• 한국식품영양과학회지
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• 제25권4호
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• pp.649-653
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• 1996

제호탕의 화학성분을 분석한 결과는 다음과 같다. 제호탕의 일반성분으로는 수분 22.40%, 조단백질 1.31%, 조지방 1.24%, 회분 0.80%를 그리고 탄수화물은 74.25% 를 나타내었다. 한편 pH는 3.22로 나타났다. 총 유리당이 31.5%로 비교적 많은 당이 함유되어 있었고 유리당함량은 fructose 15.3%, glucose 13.6%, sucrose 0.42%, maltose 1.18%였으며 isomaltose가 미량 함유되는 것으로 추정 되었고 그밖에 raffinose, maltotriose, molezitose는 검출되지 않았다. 제호탕의 아미노산 조성은 leucine이 9.6mg으로 가장 높은 수치를 나타냈으며 arginine, valine, phenylalanine 등의 순이었다. 총 아미노산에 대한 필수아미노산의 비율은 40%이었다. 지방함량 1.24% 중 이를 구성하는 지방산은 palmitic acid 14.6%, stearic acid 4.2%, oleic acid 52.7%, linoleic acid 28.5%를 차지하고 있었다. 금속의 함량은 칼슘(Ca) 582.7ppm, 마그네슘(Mg) 174.4ppm, 아연(Zn) 5.2ppm, 인(P) 252.2ppm, 망간(Mn) 7.9ppm, 나트륨(Na) 404.0ppm, 철(Fe) 56.4ppm, 칼륨(K) 2430.5ppm, 구리 (Cu) 2.6ppm이었다.

• 대한화학회지
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• 제57권3호
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• pp.361-364
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• 2013

A modified synthetic approach to the synthesis of heterocyclic food mutagens, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PHIP) and 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP) is reported. This route highlights an optimized palladium catalysed Buchwald cross-coupling of 2-halo-1-methyl-imidazo[4,5-b]pyridine with benzophenoneimine followed by acidic hydrolysis to yield compound 7. Using finely tailored conditions, Suzuki cross-coupling reactions with highly efficient catalytic systems were performed as the final step on 8 to introduce the aryl group and methyl group on the heterocyclic core.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.820-825
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• 2010

본 연구에서는 경제적 측면에서 일반 소금보다 우수한 해양심층수 소금을 이용하여 간장을 제조한 후 발효기간에 따른 품질특성을 조사하였다. pH와 완충능은 발효가 진행됨에 따라 점차 감소하였다. 순추출물의 함량은 점차 증가하여 발효 120일째에 7.5%로 나타났다. 간장의 갈색화는 발효 30일 째에 대부분의 갈색화가 진행되었다. 총질소와 아미노태 질소는 발효가 진행됨에 따라 점차 증가하여 발효 12일째 각각 1.4%와 0.75%를 나타내었다. 유리아미노산의 함량은 179.8~315.7 mg%가 검출되었으며, 발효기간이 증가함에 따라 점차 함량이 증가하였다. 발효 전 기간에 걸쳐 glutamic acid가 가장 많았으며, alanine, lysine 및 leucine의 순으로 많았다. 총 유리 아미노산에 대한 glutamic acid의 비율은 21.0~23.2%였으며, 필수아미노산의 함량은 발효 30일째에 78~142.3 mg%가 검출되었으며, 발효가 진행됨에 따라 그 함량도 증가하였다.

• Bulletin of the Korean Chemical Society
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• 제30권5호
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• pp.1113-1117
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• 2009

The one-dimensional coordination polymers, $[Cu^{II}(L)(NO_3)_2]_n$ (1) and {$[Cu^{II}(L)(NO_3)]{\cdot}2H_2O}_{2n} (2), were synthesized from $Cu(NO_3)_2{\cdot}3H_2O$ and 2-[(pyridin-3-ylmethyl)amino]ethanol (L, PMAE) in methanol by controlling the molar ratio of copper(II) salt. Copper(II) ion in 1 has one pyridine group of PMAE whose an aminoethanol group coordinates adjacent copper(II) ion. As the pyridine group is bonded to neighboring copper(II) ion, 1 becomes a one-dimensional chain. Contrary to 1, the structure of 2 shows that the oxygen atom of ethoxide group is bridged between two copper(II) ions, which forms a dinuclear complex. Additionally, the pyridine group of PMAE included one dinuclear unit is coordinated to the other dimeric one each other, which leads to a one-dimensional polymer. Due to the structural differences, 1 exhibits weak antiferromagnetic interaction, while 2 shows strong antiferromagnetic interaction. Due to direct spin exchange via oxygen of PMAE 2 has a much strong spin coupling than 1.

• 한국식품영양과학회지
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• 제3권1호
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• pp.69-76
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• 1974

The method of amino acid sequence determination from the C-terminal amino acid is proposed and mass spectrometric identification of thiohydantoins described previously. In this paper was discussed the fragmentation of thiohydantoin-ring by deutero substitution and model tripeptide have been degraded through three stages each, with interpretable results. The conditions employed in this method are mild enough for biological materials. The main features of the method are the following. 1. Thiohydantoins were formed in a non-aqueous medium a mixture of acetic anhydride, acetic acid and ammonium thiocyanate. 2. Mass sepectra of thiohydantoins derived from 20 amino acids were obtained with a mass spectrometer, JEOL model JMS-06H. 3. Cleavage of peptidyl thiohydantoin was made with an acidic from of a cation-exchange resin. (Amberlite IR-120) 4. Separation of the cleaved thiohydantoin and the parent peptide less one amino acid moiety was made by chromatography on a Sephadex G-10 column. 5. The peptide fraction was concentrated by freezedrying. 6. Thiohydantoin derivative of carboxyl terminal amino acid residue was introduced with a direct inlet probe in methanol solution.

• Archives of Pharmacal Research
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• 제26권2호
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• pp.107-113
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• 2003

Several fused triazolo and ditriazoloquinoxaline derivatives such as 1-aryl-4-chloro-[1,2,4]triazolo[4,3-a]quinoxalines (3a-d), 4-alkoxy[1,2,4]triazolo[4,3-a]quinoxalines (4a,b), 4-substituted-amino-[1,2,4] triazolo[4,3-a]quinoxalines (5a-h), 1-(aryl)-[1,2,4]triazolo[4,3-a]quinoxalin-4(5H)-thione (6), 4-(arylidenehydrazino )-1-phenyl-[1,2,4]triazolo[4,3-a]quinoxalines (10a-e) and [1,2,4]ditriazolo[4,3-a:3',4'-c]quinoxaline derivatives (11-13) have been synthesized and some of these derivatives were evaluated for antimicrobial and antifungal activity in vitro. It was found that compounds 3a and 9b possess potent antibacterial activity compared to the standard tetracycline.

• 동아시아식생활학회지
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• 제1권1호
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• pp.99-111
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• 1991

In each nuruk using today, effect of pH on glucoamylase activity and viable cell count of yeast and bacteria was measured. Common components during fermentation, alcohol, acetaldehyde and acetone, amino acid composition, and total sugars and mineral content were determined in yakju(korean wine) brewed from different ingredients and by different methods. Results are summarized as follows ; 1. The lower the pH, the lower the glucoamylase activity in JK, BK, JK-S BK-S and JN. But the higher the glucoamylase activity ratio in Koji and KN. 2. Yeast and bacteria cell count could not determined in nuruk inoculated of seed. In JK, BK and JN, yeast cell count was 50${\times}$104∼80${\times}$104, bacteria cell count was 5${\times}$106∼24${\times}$106. 3. In yakju during fermentation, pH was higher in RU, total acidity content was higher in ST-N, ST-K, RU and ST-RUPO and alcohol content was lower in RUPO and ST-RUPO. 4. Ethanol and acetaldehyde content were highest in dukyunju. Trace amount of acetone was determined only in ST-K, RUPO and ST-RUPO . n-Propyl alcohol content was higher in ST-K, ST-RUPO and ST-N, iso-butyl alcohol content was higher in L-RUPO, Dukyunju and Songyupju and iso-amyl alcohol content was higher in Songyupju, RU, L-RUPO and Dukyunju. 5. In amino acids composition of each yakju, Pro, Ala and Val content was higher than other amino acids. Total amino acids content was the highest in Dukyunju and second highest in ST-N, NH3 was higher in ST-N, Dukyunju, RUPO than other samples. 6. Total sugars content was the highest in ST-N and second highest in RU. 7. P, K and Mg content were higher in Dukyunju and ST-N than in other samples. In Dukyunju, Ca and P ratio was 0.075 because of low Ca content and high P content.

• The Korean Journal of Physiology and Pharmacology
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• 제1권6호
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• pp.657-664
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• 1997

The effects of adenosine, adenosine A1 receptor antagonist (DPCPX), or NMDA receptor antagonist (APV) on the spontaneous release of $[^3H]-5-hydroxytryptamine$ ($[^3H]-5-HT$) during normoxic/normoglycemic or hypoxic/hypoglycemic period were studied in the rat hippocampal slices. The hippocampus was obtained from the rat brain and sliced $400\;{\mu}m$ thickness with the tissue slicer. After 30 min's preincubation in the normal buffer, the slices were incubated for 30 min in a buffer containing $[^3H]-5-HT$ ($0.1\;{\mu}M,\;74{\mu}Ci/8\;ml$) for uptake, and washed. To measure the release of $[^3H]-5-HT$ into the buffer, the incubation medium was drained off and refilled every ten minutes through sequence of 14 tubes. Induction of glucose/oxygen deprivation (GOD; medium depleting glucose and gassed with 95% $N_2/5%\;CO_2$) was done in 6th and 7th tube. The radioactivities in each buffer and the tissue were counted using liquid scintillation counter and the results were expressed as a percentage of the total radioactivities. When slices were exposed to GOD for 20 mins, the spontaneous release of $[^3H]-5-HT$ was markedly increased and this increase of $[^3H]-5-HT$ release was blocked by adenosine ($10\;{\mu}M$) or DL-2-amino-5-phosphonovaleric acid (APV; $30\;{\mu}M$). Adenosine $A_1$ receptor specific antagonist, 8-cyclopentyl-1,3-dipropylxanthine (DPCPX) exacerbate GOD-induced increase of spontaneous release of $[^3H]-5-HT$. These results suggest that Adenosine may play a role in the GOD-induced spontaneous release of $[^3H]-5-HT$ through adenosine $A_1$ receptor activity.

• 한국식품영양과학회지
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• 제22권2호
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• pp.190-195
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• 1993

Vitis vinifera 적포도의 성숙중 brix, 총당, 유기산, 총산, pH 및 유리아미노산 등의 함량변화를 HPLC 등의 기기를 이용하여 분석하였다. 성숙중 당류는 당이 생성되기 시작한 후 21일 경과할 때까지 급증하였으며, 그 후 증가속도는 둔화되었고, 산류는 이와 반대 현상을 보였다. 성숙된 포도의 성분함량은 품종에 따라 차이가 있었으나, brix 16.5~17.9, 총당 14.76~16.40g/100ml, pH 3.24~3.25 및 총산 0.88~0.928/100ml이었다. 성숙중 brix/acid의 비는 점점 증가하여 성숙된 포도에서 Cabernet sauvignon 18.7, Cabernet franc 20.4 및 Malbec 18.1을 보였다. 성숙된 포도의 F/C의 비율은 1.04~1.06으로 3가지 품종에서 비슷하였고, tartaric/malic acid 비율은 0.83~1.00이었다. 성숙중 유리아미노산은 점점 증가하여 품종별 성숙된 유리아미노산의 함량은 256.8~290.9mg/100ml의 분포였으며, 유리아미노산의 조성에서 3 품종중 가장 많이 함유된 것은 proline이었고, 그 다음으로 arginine, alanine 및 glutamic acid의 순이었으며, 이들 4가지의 아미노산이 총유리아미노산의 73.2~77.2% 범위 였다. 특히 Malbec 품종의 경우 다른 두 품종에 비하여 arginine의 함량이 비교적 많았다.

• 한국식품저장유통학회지
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• 제4권1호
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.