• 한국식품과학회지
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• 제30권5호
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• pp.1006-1011
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• 1998

신고, 만삼길, 추황배의 휘발성 향기성분을 LLEP 방법으로 추출하였고 GC의 RI와 GC/MS 분석에 의하여 동정하였다. 신고, 만삼길, 추황배에서 52종, 47종, 22종의 화합물이 분리동정되었고, 신고의 향기성분으로 alcohol류 20종, ester류 16종, hydrocarbon류 7종, acid류 6종, aldehyde류 2종, ketone류 1종이 확인되었다. 이 중에서 ethyl acetate, ethyl butanoate, hexanal, 1-hexanol, ethyl-3-hydroxy butanoate, ethyl-3-hydroxy nonanoate가 신고의 주요 향기성분으로 여겨졌다. 만삼길에서 분리동정 된 향기성분으로 alcohol류 23종, acid류 8종, ester류 5종, hydrocarbon류 5종, aldehyde류 4종, ketone류 2종이 동정되었다. 이 중에서 ethyl acetate, hexanal, ethyl-2-hydroxy propanoate, methyl eugenol, 2-pentanol, cis-3-hexenol, propyl acetate가 만삼길의 향기에 기여하는 것으로 여겨졌다. 추황배에서 분리동정 된 향기성분으로 ester류 6종, alcohol류 6종, acid류 6종, aldehyde류 3종, hydrocarbon류가 1종이 동정되었다. 이 중에서 ethyl acetate, propyl acetate, hexanal, 1-dodecanol, ethyl butanaote가 추황배의 주요 향기성분으로 간주되었다. 신고, 만삼길, 추황배에서 추출된 휘발성 향기성분의 함량은 각각 6.972, 2.776, 2.653 mg/kg을 차지하였다.

• 한국식품과학회지
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• 제27권5호
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• pp.736-741
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• 1995

결명자의 볶음조건이 결명자의 휘발성 향기성분 생성에 미치는 영향을 조사하기 위하여 볶음처리전의 결명자와 볶음온도를 $190^{\circ},\;210^{\circ}C,\;230^{\circ}$에서 각각 10, 20, 30, 40분간 볶음처리한 결명자로부터 연속수증기증류추출법(SDE)으로 포집하여 GC 및 GC-MS로 향기성분을 분리, 확인하였다. 볶음처리하지 않은 결명자의 향기성분은 methylbenzene, 2-furanmethanol, 1,4-dimethylbenzene 등 7종의 성분이 확인되었으며 볶음처리함에 따라 새로 많은 성분들이 발현되기 시작하였으며 볶음온도가 높아지고 볶음시간이 길어짐에 따라 향기성분의 수 및 상대적인 함량도 증가하였다. 그 발현되는 향기성분은 pyrazine류가 3성분, pyrrole 및 pyridine류가 4성분, alcohol류가 4성분, aldehyde 및 ketone류가 11성분, furan 및 phenol류가 9성분, 기타 7성분이었다. 특히 현저한 증가를 보인 성분은 1H-pyrrole. methylbenzene, 2-furfural, 2,5-dimethylpyrazine, 5-methyl-2-furfural, methylpyrazine 등이었다. aldehyde류, keton류, alcohol류 및 pyridine류는 그 상대적인 함량이 많지 않았으나 볶음온도가 높아지고 볶음시간이 길어짐에 따라서 각각의 온도에서 일정시간 이후 새로 생성되어 계속 증가하였다. 볶음처리함에 따라 볶음처리전에는 나타나지 않았으나 볶음온도가 높아지고 볶음시간이 길어짐에 따라 새로 생성되는 성분들중 pyrazine류와 furan류의 상대적 함량이 크게 증가하였으며 향기성분의 전체적인 함량의 변화에 가장 큰 변화를 미치는 것으로 생각되었다.

• 한국식품과학회지
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• 제27권3호
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• pp.380-386
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• 1995

야생식용식물인 닭의장풀의 건조방법에 따른 휘발성 향기성분을 분석하기 위해 SDE방법으로 정유성분을 추출한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 음건시킨 시료에서는 탄화수소류 17종, 알데히드류 2종, 케톤류 1종, 알코올류 5종, 유기산류 1종 및 기타 3종이 확인되었고, steaming 후 음건시킨 시료에서는 탄화수소류 14종, 알데히드류 7종, 케톤류 6종, 알코올류 4종, 에스테르류 8종, 유기산류 5종 및 기타 3종, microwave로 건조시킨 시료에서는 탄화수소류 11종, 알데히드류 5종, 케톤류 4종, 알코올류 6종, 에스테르류 4종, 유기산류 3종 및 기타 3종, 동결건조시킨 시료에서는 탄화수소류 8종, 알데히드류 4종, 케톤류 2종, 알코올류 3종, 에스테르류 4종, 유기산류 1종 및 기타 2종이 확인되었다. 일반적으로 steaming 후 음건시키는 경우 닭의장풀의 강한 내음이 상당히 남아 있었고 동결건조시킨 시료에서 케톤류 및 유기산류가 가장 적게 보여졌다. 본 실험에서는 다른 건조방법을 적용시킨 시료에 비하여 동결건조시킨 시료의 향기가 비교적 온후하였으며 향 특성이 우수한 것으로 평가되었다.

• 한국식품위생안전성학회지
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• 제5권3호
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• pp.159-164
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• 1990

To detect and quantitation residual antibiotics and antibacterial agents in meats, we performed a biological assay employing the three microorganisms Bacillus subtilis ATCC 6633, Micrococcus luteus ATCC 9341, and Bacillus cereus var. mycoides ATCC 11778 for the screening purpose and developed a Gas Chromatography-mass Spectrometry(GC/MS) analysis for the confirmation and quantiation. In the biological assay (paper disk method), three test solution are used depending on the character of the residual antibiotics and antibacterial agents, follow by a simple clean up procedure which includes homogenization with Mcilvaine buffer, defatting with includes homogenization with Mcilvaine buffer, defatting with hexane, extraction with chloroform, clean-up by Sep-Pak $C_{18}$ and Bakerbond SPE carboxylic acid column. The chloroform layer is used for the analysis of sulfa agents. macrolides antibiotics and antibacterial agents, Adsorbed materials in the Sep-Pak $C_{18}$ were also employed for th analysis of penicillins and tetracyclines. Effluents from the Sep-Pak $C_{18}$ were cleaned-up one more by Bakerbond 10 SPE COOH column and employed for the analysis of aminoglycosides. In the instrumental analysis by using the GC/MSD, residual antibiotics and antibacterial agent were quantitated by selected ion monitoring (SIM) mode after derivatization. A simultaneous analysis of six residual antibiotic and antibacterial agent such as oxytetracycline, penicillin, ampicillin, choliraphenicol and thiamphenicol was developed with simple cleanup procedures revealing good recovery and reproducibility. Also, simultaneous detection of macrolides antibiotics such as erythromycin, spiramycin, and oleandomycin was developed after acid hydrolysis due to their large molecular structures. Because of the high reproducibility and selectivity of these two methods, it is very desirable that the combination of the two methods be used in the bioassay for the screening of residual antibiotics and antibacterial agent and that GC/MSD analysis be used for the confirmation and quantitation.

• 생명과학회지
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• 제19권9호
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• pp.1333-1336
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• 2009

식용장미인 로즈차와 야생장미 열매인 로즈힙(rosa spp)을 건조시킨 허브차는 오래 전부터 미국과 유럽 등에서 식용되어 왔고 우리나라에도 수입되어 판매된다. 본 연구는 허브차의 기호성에 영향을 미치는 향기 성분을 동시증류추출(SDE)장치를 사용하여 추출하고 gas chromatography와 GC-mass spectrometry를 사용하여 분석 한 결과, 로즈차와 로즈힙차에서 각각 38 종류와 36종류의 향기성분을 동정하였다. 로즈차의 향기성분으로 중요한 화합물은 phenylethyl alcohol, citronellol, menthol, menthone, linalool 및 geraniol 등이었는데 특히 장미향을 띄는 phenylethyl alcohol과 citronellol은 많은 함량 포함되어 있었다. 한편, 로즈힙차에는 menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool 및 6-methyl-5-heptene-2-one등이 포함되어 있었는데. 특히 청량감 있는 페프민트 향인 menthol과 달콤한 아니스와 같은 향인 $\alpha$-anethole은 다소 많은 함량 포함되어 있었다.

• 한국균학회지
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• 제19권4호
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• pp.299-305
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• 1991

Simultaneous distillation-extration method에 의해 4종의 국내에서 인공재배되고 있는 느타리 버섯류 (Pleurotus sp)로부터 휘발성 향기성분을 분리한 다음 GC-MS 및 GC에 의한 표준품과의 머무름 시간 비교에 의해 성분을 확인 하였다. 확인된 54종의 휘발성 화합물중 저온성 느타리 (Pleurotus ostreatus ASI 201)에서는 1-octen-3-ol, 3-octanone, 3-octanol등이, 원형 느타리 (Pleurotus florida--ostreatus-ostreatus)에서는 1-octen-3-ol, n-hexanol, 3-octanone, 3-octanol, phenol등이, 애느타리 (Pleurotus ostreatus)에서는 1-octen-3-ol, n-pentanal, n-hexanol, n-pentanol, 3-octanone, 3-octanol, 1,5-octadien-3-one등이었다. 특히 확인된 성분중에는 탄소수가 8개인 alcohol 및 carbonyl화합물이 많았으며 전체 향기성분에 대한 $C_8$화합물의 비율은 각각 56.60%, 72.46%, 54.84%, 35.85%이었다.

• 한국식품영양학회지
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• 제31권2호
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• pp.220-228
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• 2018

This study investigated the chemical composition of burdock (Arctium lappa L.) leaves essential oil, and the quantitative changes of the major terpene compounds according to the specific harvesting season. The essential oils obtained by the hydrodistillation extraction (HDE) method from the aerial parts of the burdock leaves were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). The essential oil composition of this plant was characterized by the higher content of phytol and 6,10,14-trimethyl-2-pentadecanone. Seventy seven (98.28%) volatile flavor compounds were identified in the essential oil from the burdock leaves harvested during the spring season of 2012, and phytol (33.47%) and 6,10,14-trimethyl-2-pentadecanone (32.47%) were the most abundant compounds. Eighty eight (99.08%) compounds were identified in the essential oil from the leaves harvested during the autumn season of 2012, and in this case, phytol (37.35%) and 6,10,14-trimethyl-2-pentadecanone (34.67%) were also the most abundant compounds. These two volatile components were confirmed as the major oil components of the burdock leaves during the time of any harvest. The ratio between the two components contained in the burdock essential oils did not differ significantly by harvesting season. But overall, the essential oil harvested during the spring season contained 65.94% of the two major components, while for the essential oil harvested during the autumn season, the total amount of these two major components was 72.02%. While the main ingredients of the essential oils were found to be unchanged from one harvest time to the next, it was found to differ in content. For the burdock leaves, the quality index of the volatile constituents according to the harvest time would be more useful for utilizing the total quantity other than the proportion between phytol and 6,10,4-trimethyl-2-pentadecone.

• 한국식품영양학회지
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• 제31권3호
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• pp.378-387
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• 2018

This study investigated the volatile flavor composition of essential oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino. The essential oils obtained by the hydrodistillation extraction method from the aerial parts of the plants were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). One hundred (95.04%) volatile flavor compounds were identified in the essential oil from the C. zawadskii var. latilobum Kitamura. The major compounds were valencene (10.82%), ${\delta}$-cadinol (9.77%), hexadecanoic acid (8.70%), 2-methyl-4-(2,6,6-trimethylcyclohex-1-enyl) but-2-en-1-ol (3.67%), and 2-(2,4-hexadiynylidene)-1,6-dioxaspiro[4,4]non-3-ene (3.57%). Ninety-eight (93.83%) volatile flavor compounds were identified in the essential oil from the Aster yomena Makino. The major compounds were and 3-eicosyne (13.61%), 9,10,12-octadecatrienoic acid (7.8%), ${\alpha}$-caryophyllene alcohol (6.83%), 9-octadecynoic acid (6.03%), and ${\alpha}$-caryophyllene (5.74%). Although the two plants are apparently very similar, the chemical composition of the essential oils was significantly different in quality and quantity. In the case of C. zawadskii var. latilobum Kitamura, the sesquiterpene, valencene was found to be 10.82%, but it was not identified in A. yomena Makino. ${\delta}$-Cadinol appeared higher in C. zawadskii var. latilobum Kitamura than in A. yomena Makino. A clear characteristic of A. yomena Makino essential oil is that it has a high content of caryophyllene derivatives. The ${\alpha}$-caryophyllene alcohol contained in A. yomena Makino was relatively high at 6.83%, although the compound was not identified in C. zawadskii var. latilobum Kitamura. Also ${\alpha}$-caryophyllene was shown to be higher in A. yomena Makino than in C. zawadskii var. latilobum Kitamura.

• Advances in environmental research
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• 제4권1호
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• pp.39-48
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• 2015

Bisphenol A is widely used in plastic and other industrial consumer products. Release of bisphenol A and its analogues into the aquatic environment during manufacture, use and disposal has been a great scientific and public concern due to their toxicity and endocrine disrupting effects on aquatic wildlife and even human beings. More recent studies have shown that these alkylphenols may affect the molting processes and survival of crustacean species such as American lobster, crab and shrimp. In this study, we have developed gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometric (GC-MS) methods for the determination of bisphenol A and its analogues in shrimp Macrobrachium rosenbergii, blue crab Callinectes sapidus and American lobster Homarus americanus samples. Bisphenol A, 2,4-bis-(dimethylbenzyl)phenol and 4-cumylphenol were found in shrimp in the concentration ranges of 0.67-5.51, 0.36-1.61, and < LOD (the limit of detection)-1.96 ng/g (wet weight), and in crab of 0.10-0.44, 0.13-0.62, and 0.26-0.58 ng/g (wet weight), respectively. In lobster tissue samples, bisphenol A, 2-t-butyl-4-(dimethylbenzyl)phenol, 2,6-bis-(t-butyl)-4-(dimethylbenzyl)phenol, 2,4-bis-(dimethybenzyl)phenol, 2,4-bis-(dimethylbenzyl)-6-t-butylphenol and 4-cumylphenol were determined at the concentration ranges of 4.48-7.01, 1.23-2.63, 2.71-9.10, 0.35-0.91, 0.64-3.25, and 0.44-1.00 ng/g (wet weight), respectively. At these concentration levels, BPA and its analogs may interfere the reproduction and development of crustaceans, such as larval survival, molting, metamorphosis and shell hardening.

• Applied Biological Chemistry
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• 제39권5호
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• pp.389-397
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• 1996

연속수증기증류장치를 이용하여 두릅으로부터 얻어진 휘발성농축물은 탄화수소구분 및 함산소구분으로 분리되었고, 함산소구분은 실리카겔 관 크로마토그래피에 의해서 9개의 계대구분으로 다시 분획하였다. 기체크로마토그래피와 기체크로마토그래피에 질량분석계를 연결시킨 장치는 휘발성성분을 동정하기 위하여 사용하였다. 동정된 167개의 휘발성성분은 72개의 탄화수소, 31개의 알콜, 23개의 알데히드, 16개의 에스테르, 10개의 산, 6개의 케톤, 3개의 푸론, 2개의 페놀, 1개의 인돌, 1개의 산화물, 1개의 설파이드 및 1개의 락톤이었다. Sesquiterpene 탄화수소인 ${\beta}-caryopyllene$은 두릅에서 동정된 휘발성 성분중에서 함량이 가장 높았으며, 19.53%를 차지하였다. 두릅정유는 관능검사용 기체크로마토그래피를 사용하여 각 구분에 함유된 개별 휘발성성분을 평가에 의해서 초목 모양의 향기를 함유하고 있음이 밝혀졌다.