• YAKHAK HOEJI
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• v.57 no.4
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• pp.272-281
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• 2013

In this study, we developed and validated the HPLC method using the isolated components from Erycibae caulis. Their structures were elucidated by spectroscopic methods including UV, $^1H$-NMR, $^{13}C$-NMR, FAB-Mass and ESI-Mass as Compound 1 (crypto-chlorogenic acid), Compound 2 (scopolin), Compound 3 (neochlorogenic acid) and Compound 4 (3,4-di-O-caffeoylquinic acid). Major three compounds and scopoletin were decided as representative components of Erycibae caulis. We established HPLC analytical method by using the representative components and 20 commercial samples which were collected considering to various cultivated area. The HPLC fingerprinting was successfully achieved with an AKZO NOBEL Kromasil 100-5C18 column. The mobile phase consisted of 0.5% acetic acid in water (A) and methanol (B) using gradient method of 85(A) to 50(A) for 35min. The fingerprints of chromatograms were recorded at an optimized wavelength of 330 nm. This developed analytical method was validated with specificity, selectivity, accuracy and precision. And it is suggested that scopolin, scopoletin, neochlorogenic acid, 3,4-di-O-caffeoylquinic acid were more than 0.162%, 0.133%, 0.057%, 0.044%, respectively. In addition, principal component analysis (PCA) was performed on the analytical data of 20 different Erycibae caulis samples in order to classify samples collected from different regions. We hope that this assay can be readily utilized as quality control method for Erycibae caulis.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.653-664
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• 2017

This study added stevia leaf powder at ratios of 0.5, 1.0, 1.5, and 2.0 percent to Omija-pyun (Schisandra chinensis Jelly) as a natural low-calorie sweetener instead of sugar which is added to Omija-pyun in considerable amounts to evaluate quality characteristics and antioxidant activities compared to the control group with the addition of sugar. Moisture content of Omija-pyun expanded by increasing the measurement of stevia leaf powder (p<0.001), pH (p<0.01) and sugar content (p<0.001) decreased. L-values and b-values revealed a tendency to increase by adding more stevia leaf powder, but a-value revealed a tendency to decrease (p<0.001). Hardness (p<0.001) and chewiness (p<0.05) decreased by adding more stevia leaf powder. Based on the consumer preference evaluation, Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of color and flavor (p<0.001). The control group and Omija-pyun with the addition of 0.5 percent stevia leaf powder was the most preferable in terms of taste and texture (p<0.001). There were significant differences in the organoleptic properties except hardness between the samples by quantitative descriptive analysis. The control group revealed the highest preference in terms of redness and transparency, and redness and transparency tended to decrease by adding more stevia leaf powder (p<0.001). Organoleptic properties on bitterness and sourness were enhanced by adding more stevia leaf powder in the principal component analysis (PCA). Regarding antioxidant properties, total phenol compounds and flavonoid contents of Omija-pyun increased by adding more stevia leaf powder, and DPPH radical scavenging capacity also increased (p<0.001). Based on results, it is preferable to serve Omija-pyun with the addition of 1.0 percent stevia leaf powder instead of sugar within the context of quality and antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.844-857
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• 2018

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1069-1076
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• 2019

Objective: Yunnan is not only a frontier zone that connects China with South and Southeast Asia, but also represents an admixture zone between taurine (Bos taurus) and zebu (Bos indicus) cattle. The purpose of this study is to understand the level of genomic diversity and the extent of admixture in each Yunnan native cattle breed. Methods: All 120 individuals were genotyped using Illumina BovineHD BeadChip (777,962 single nucleotide polymorphisms [SNPs]). Quality control and genomic diversity indexes were calculated using PLINK software. The principal component analysis (PCA) was assessed using SMARTPCA program implemented in EIGENSOFT software. The ADMIXTURE software was used to reveal admixture patterns among breeds. Results: A total of 604,630 SNPs was obtained after quality control procedures. Among six breeds, the highest level of mean heterozygosity was found in Zhaotong cattle from Northeastern Yunnan, whereas the lowest level of heterozygosity was detected in Dehong humped cattle from Western Yunnan. The PCA based on a pruned dataset of 233,788 SNPs clearly separated Dehong humped cattle (supposed to be a pure zebu breed) from other five breeds. The admixture analysis further revealed two clusters (K = 2 with the lowest cross validation error), corresponding to taurine and zebu cattle lineages. All six breeds except for Dehong humped cattle showed different degrees of admixture between taurine and zebu cattle. As expected, Dehong humped cattle showed no signature of taurine cattle influence. Conclusion: Overall, considerable genomic diversity was found in six Yunnan native cattle breeds except for Dehong humped cattle from Western Yunnan. Dehong humped cattle is a pure zebu breed, while other five breeds had admixed origins with different extents of admixture between taurine and zebu cattle. Such admixture by crossbreeding between zebu and taurine cattle facilitated the spread of zebu cattle from tropical and subtropical regions to other highland regions in Yunnan.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.947-953
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• 2002

Two types of electronic nose were used for investigating the quality of dried lavers stored at 5, 15, and $30^{\circ}C$ RH of 32, 43, and 75%. The electronic nose is composed of metal oxide sensors, and GC is based on SAW sensor. Quality change in dried lavers was described in terms of the sensitivities $(R_{gas}/R_{air})$ of the sensors. Principal component analysis (PCA) was carried out using data obtained from six metal oxide sensors. The first principal component scores were correlated with quality changes of dried lavers. As storage time increased, the stored laver cluster separated from that of fresh lavers. A chromatogram was obtained from GC based on SAW sensor. Olfactory image, A $VaporPrint^{TM}$ image for pattern recognition, showed a significant difference between the stored and the fresh samples. Dried lavers during storage at $30^{\circ}C$ and 75% had bacterial counts of $5.7{\times}10^6\;CFU/g$ after 8 day. Increase of microbial count correlated with the response of electronic nose $(r^2=0.87)$. Whereas, color values showed no correlation.

• Food Science and Preservation
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• v.12 no.4
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• pp.361-366
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• 2005

An electronic nose equipped with metal oxide sensor(MOS) was used for investigating the quality of reconstitute orange juice added different recoverable oil(cold pressed valencia oil) contents during 21 days of storage at $4^{\circ}C$. Quality changes in orange juice was described in terms of the sensitivity(${\Delta}R_{gas}/R_{air}$) of the sensors. Principal component analysis(PCA) was carried out using data obtained from twelve metal oxide sensors. The flavor of orange juice contained with the different recoverable oil contents($0.01\%{\sim}0.05\%$) was separated in PCA plot, in which the first principal component score was correlated with the content of recoverable oil. As storage periods prolonged, no significantly different sensitivity score of orange juice was observed in electronic nose. The content of recoverable oil in orange juice was reduced rapidly within 14 days, and then the decreasing ratio was slow on the next 7 days during storage at $4^{\circ}C$. The sensory score for overall and orange flavor of orange juice added $0.03\%$ recoverable oil was decreased during the 14 days and then rapidly dropped next 7 days of storage at $4^{\circ}C$.

• Korean Journal of Heritage: History & Science
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• v.36
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• pp.241-266
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• 2003

Glass pieces excavated from Mireuksa Temple dated $7^{th}$ century A.D. were characterized by chemical composition, specific gravity and melting point. Lead isotope ratios of lead glasses were also compared with those of lead ore to attribute which lead ore was delivered for making lead glass. It was known that some lead glasses found in Japan were similar with those of Mireuksa Temple as comparing the data of chemical composition and lead isotope ratios. Characteristics of lead glass from Mireuksa Temple Thirty five glass pieces of Mireuksa Temple were analyzed for five oxides and found that all was lead glass system(PbO-$SiO_2$) with the range of 70~79% for PbO and 20~28% for $SiO_2$. The concentrations of oxides such as $Al_2O_3$, $Fe_2O_3$ and CuO were below 0.4%, 0.3% and 0.9%, respectively. Principal component analysis(PCA) as a statistical method was carried out to classify glasses with the similarities of chemical concentrations. The result of PCA has shown that three groups of glasses were created according to the excavation positions and two major oxides(PbO and $SiO_2$) greatly contributed to the dispersion of glasses on principal component 1(PC1) axis and trace element oxides($Al_2O_3$ and $Fe_2O_3$) for PC2 axis. Most of lead glasses were greenish by the efficacy of iron and copper oxides and some showed yellowish-green. The gravity of lead glasses was about 4.4~5.4 and estimated melting point was near $670^{\circ}C$. Lead isotope ratios of glasses were analyzed and found quite close to a lead ore from the Bupyeong mine in Gyeonggi-do. Comparison with lead glasses found in Japan Lead glasses of Mireuksa Temple were compared with those of Japan on the basis of chemical and physical data. Chemical compositions of Japanese lead glasses dated $7^{th}{\sim}8^{th}$ century A.D. were nearly similar with those of Mireuksa Temple but lead isotope ratios of those were separated into two groups. Three distribution maps of lead ores of Korea, Japan and China with lead isotope ratios were applied for lead glasses found in Japan. The result have shown that the locations of lead glasses from Fukuoka Prefecture coincided with the region of northen part of Korea and similar with those of Mireuksa Temple and lead glasses from Nara Prefecture dated $8^{th}$ century A.D. were located in the region of Japanese lead ore. This research has demonstrated that lead glasses of Mireuksa Temple conveyed to Miyajidake site, Fukuoka Prefecture around $7^{th}$ century A.D. and glass melting pots and glass beads excavated from Nara Prefecture confirmed the first use of Japanese lead ore for production of lead glasses from the end of $7^{th}$ century A.D.

• KIPS Transactions on Software and Data Engineering
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• v.10 no.6
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• pp.223-234
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• 2021

Recent advances in the 4th Industrial Revolution have accelerated the change of the shopping behavior from offline to online. Search queries show customers' information needs most intensively in online shopping. However, there are not many search query research in the field of search, and most of the prior research in the field of search query research has been studied on a limited topic and data-based basis based on researchers' qualitative judgment. To this end, this study defines the type of search query with data-based quantitative methodology by applying machine learning to search research query field to define the 15 topics of search query by conducting topic modeling based on search query and clicked document information. Furthermore, we present a new classification system of new search query types representing searching behavior characteristics by extracting key variables through principal component analysis and analyzing. The results of this study are expected to contribute to the establishment of effective search services and the development of search systems.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.208-213
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• 2021

There is a lack of studies comparing the internal quality of fruit with its external quality. However, issues of internal quality of fruit such as internal browning are important. We propose a method of classifying normal apples and internally browned apples using a near-infrared (NIR) non-destructive system. Specifically, we found the optimal wavelength and characteristics of the spectra for determining the internal browning of Fuji apples. The NIR spectra of apples were obtained in the wavelength range of 470-1150 nm. A group of normal apples and a group of internally browned apples were identified using principal component analysis (PCA), and a partial least squares regression (PLSR) analysis was performed to develop and evaluate the discriminant model. The PCA analysis revealed a clear difference between the normal and internally browned apples. From the PLSR, the correlation coefficient of the predictive model without pretreatment was determined to be 0.902 with an RMSE value of 0.157. The correlation coefficient of the predictive model with pretreatment was 0.906 with an RMSE value of 0.154. The results show that this model is suitable for classifying normal and internally browned apples and that it can be applied for the sorting and evaluation of agricultural products for internal and external defects.