• 보존과학회지
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• 제33권5호
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• pp.345-354
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• 2017

전남 진도군 소재 사찰의 보수 공사 중 벽화가 발견되어 제작기법 파악을 위해 교착제로 사용된 물질을 확인하고자 하였다. 이에 해당 벽화 시편에 대해 열분해/GC/MS와 IR 분석을 실시하였으며, 열분해/GC/MS분석은 직접 열분해와 온라인 메틸화법을 도입하였다. IR 분석에서 아교, 옻, 황칠 등 전통 교착제와 초산아크릴계 수지의 스펙트럼을 벽화시편과 비교했을 때 유사하지 않았으며, 건성유인 아마인유와 비교했을 때도 유사도가 낮았다. 벽화시편의 열분해/GC/MS 분석 결과를 옻, 황칠, 아교, 초산아크릴수지와 비교했을 때 이들 물질이 아닌 것으로 나타났다. 한편, 벽화시편에서 팔미트산, 옥타데칸산, nonanedioic acid, 옥타데센산 등 건성유에 특징적인 물질이 검출되었고, 경화 건성유와 유사한 열분해/GC/MS 크로마토그램이 관찰되었다. 따라서, 벽화는 건성유를 교착제로 사용하여 제작된 것으로 판단되었다.

• 한국화재소방학회논문지
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• 제26권6호
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• pp.7-14
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• 2012

본 연구에서는 화재현장에서 유류와 관련되어 실화나 방화의 매개체로 사용되어 화재가 발생했을 때 석유류의 정확한 분석기법을 개발하기 위하여 발화지점 주변의 온도분포, 연소되고 남은 물질의 흔적과 GC/MS 분석으로 물질의 종류를 확인하는 것을 가연성 고체와 비교해서 실험하였다. 연구결과 천장에 도달하는 온도는 휘발유와 시너는 점화되자마자 불꽃이 생성되어 천장의 온도가 매우 빠르게 상승하여 그곳에 물질이 있을 경우 2차 화재발생이 전개될 것으로 나타났다. 연소된 후에 바닥에는 가연성 고체와 유류가 상이한 특징적인 패턴을 형성하였다. 연소된 장판은 탄화수소계열이지만 가스검지관을 통해 반응을 확인한 결과 가연성 고체는 아무런 반응을 띠지 않았으나 유류는 즉시 반응을 하였고 그 연소물질을 7일이 경과된 후에 GC/MS로 분석한 결과 유류의 존재를 확인할 수 있었다. 화재조사가 복잡한 과정이지만 물질의 특성을 통한 세밀한 조사는 유류화재를 입증하는 데 중요하고 GC/MS분석기기를 통해 실체를 확인하는 과정이 요구된다.

• Bulletin of the Korean Chemical Society
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• 제27권2호
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• pp.231-236
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• 2006

A novel sample pretreatment technique, headspace hanging drop liquid phase microextraction (HS-LPME) was studied and applied to the determination of flavors from solid clove buds by gas chromatography-mass spectrometry (GC-MS). Several parameters affecting on HS-LPME such as organic solvent drop volume, extraction time, extraction temperature and phase ratio were investigated. 1-Octanol was selected as the extracting solvent, drop size was fixed to 0.6 $\mu$L. 60 min extraction time at 25 ${^{\circ}C}$ was chosen. HS-LPME has the good efficiency demonstrated by the higher partition equilibrium constant ($K_{lh}$) values and concentration factor (CF) values. The limits of detection (LOD) were 1.5-3.2 ng. The amounts of eugenol, $\beta$-caryophyllene and eugenol acetate from the clove bud sample were 1.90 mg/g, 1.47 mg/g and 7.0 mg/g, respectively. This hanging drop based method is a simple, fast and easy sample enrichment technique using minimal solvent. HSLPME is an alternative sample preparation method for the analysis of volatile aroma compounds by GC-MS.

• Mass Spectrometry Letters
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• 제13권4호
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• pp.125-132
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• 2022

There are many types of spring blossoms on the Daedeok campus of Chungnam National University (CNU) at the area of 1,600,000 square meters. As an assignment for the class of Analytical Chemistry I for second-year undergraduate students, 2021, flower petals collected from various floral groups (Korean azalea, Korean forsythia, Dilatata lilac, Lilytree, Lily magnolia, and Prunus yedoensis) were analyzed using headspace extraction coupled to gas chromatography-mass spectrometry (HS-GC-MS) to study the aromatic profiles and fragrance compounds of each sample group. Various types of compounds associated with the aroma profiles were detected, including saturated alcohols and aldehydes (ethanol, 1-hexanol, and nonanal), terpenes (limonene, pinene, and ocimene), and aromatic compounds (benzyl alcohol, benzaldehyde). The different contribution of these compounds for each floral type was visualized using statistical tools and classification models based on principal component analysis with high reliability (R² = 0.824, Q² = 0.616). These results showed that HS-GC-MS with statistical analysis is a powerful method to characterize the volatile aromatic profile of biological specimens.

• 한국축산식품학회지
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• 제21권3호
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• pp.256-264
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• 2001

Pyrolysis/GC-mass spectrometry(Hewlet-Packard 5890GC/mass selective detector, 5971 BMSD), interfaced to a CDS Pyroprobe 1500 was optimized for rapid analysis of flavour compounds in Cheddar cheese. Twenty flavour compounds, including aldehydes(4), ketones(4), fatty acids(10), alcohol(1), and hydrocarbon(1), were identified from Cheddar cheeses. In total, Twenty-three flavour compounds aldehydes(2), ketones(8), alcohols(3), fatty acids(7), lactone(1), benzene derivative(1) and amide(1) were identified from two samples of accelerated-ripened Cheddar cheese treated with the proteolytic enzymes of Lactobacillus casei LGY. In total, Twenty-one flavour compounds; aldehydes(2), ketones(5), alcohols(2), fatty acids(11), and lactone(1) were identified from enzyme-modified cheese(EMC) treated with the combination of the proteolytic enzymes of Lactobacillus casei LGY and commercial endopeptidase or lipase. However, All the flavour compounds identified by pyrolysis/GC/MS in samples of ARC and EMC were not determined whether they are recognized as typical Cheddar flavour or not. More studies were requested on the development of methods for a rapid and convienent analysis of dairy fermented products using pyrolysis/GC-mass spectrometry.

• Mass Spectrometry Letters
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• 제14권4호
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• pp.173-177
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• 2023

Kendrick plots offer an alternative visualization of mass spectral data which reveals ion series and patterning by turning a mass spectrum into a map, plotting the fractional mass (wrongly called mass defect) as a function of mass-to-charge ratios and ion abundances. Although routinely used for polymer mass spectrometry, two unreported applications of these Kendrick plots are proposed using the program "kendo2": the graphical recalibration of a mass spectrum via the simulation of a theoretical fractional mass and a multi-segment fit; and the rapid evaluation of scan-to-scan variation of accurate mass measurements used as tolerances for the blank subtraction of UPLC-MS data files. Both applications are compatible with any type of high-resolution MS data including LC/GC-MS(/MS).

• Bulletin of the Korean Chemical Society
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• 제23권8호
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• pp.1097-1102
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• 2002

The mass spectrometry using an ion trap tandem mass spectrometer has been investigated to find optimum conditions for the analysis of benzo(a)pyrene (3,4-benzpyrene). The applicability to a real soil sample was also investigated to verify the usef ulness of the MS/MS (or collision induced dissociation, CID) analysis. The optimum CID condition was 1.5 and 0.45 for the RF excitation voltage and the q value, respectively. For comparison, CID and EI were applied to the analysis of a soil sample. CID analysis was more sensitive than EI analysis of the soil sample. The limit of detection (LOD) of benzo(a)pyrene was 3.18 ng mL-1 and 0.85 ng mL,-1 for EI and MS/MS analysis, respectively. The precision at the soil sample for EI and CID showed relative standard deviations of 6.1% and 4.1%, respectively, and the concentrations were 168 ㎍ kg-1 and 162 ㎍ kg-1 , respectively.

• 웰빙융합연구
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• 제5권1호
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• pp.37-46
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• 2022

Purpose: This study examines the history of the evolution of MS analysis and intends to consider the future direction of technological development through the difference from the latest technology, SIFT-MS. Research design, data and methodology: A method of analysis will be described in detail at the below by SIFT-MS (Selected Ion Flow Mass Spectrometry), which is a technology developed by a company called SIFT Technologies. Results: The initial concept of mass spectrometry was begun in the late 1890s, and it continues to evolve even after the 21st century through the ripening stage of the 20th century. The development process of mass spectrometry by year has been described in detail in the Main text. Conclusions: Mass spectrometry, qualitative and quantitative analysis of substances plays a very important role in the research and medical fields. The development of these analytical methods is expected to continue in the future, and faster and more accurate qualitative analysis and mass spectrometry will be developed than the level currently reached. In addition, it is expected that hardware and software will be configured so that non-analysis experts can handle it easily, and it will be used as a technology that is more closely related to our lives.

• 한국식품영양학회지
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• 제9권4호
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• pp.434-437
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• 1996

솔 부추의 향기 성분을 dynamic head space 방법으로 정유 성분을 분리한 다음 GC 및 GC-MS로 분석하였다. 결과는 술피드류가 14종, 알코올이 2종류, 알데히드가 2종류, 푸란 1종류, 산 1종류 그리고 벤젠 1종류로 분석되었다.

• Food Quality and Culture
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• 제1권1호
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• pp.13-17
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• 2007

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (21.70%). The identified compounds of the root oil constituted 87.47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 10, 13-hexadecatrienal, was the most abundant volatile flavor compound (21.20%), followed by dehydrocostuslactone (10.30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).