• 한국미생물·생명공학회지
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• 제9권3호
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• pp.139-143
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• 1981

사과 식초 제조 과정 중 유기산의 변화를 검토하기 위하여 사과즙을 알콜발효시킨 후 Acetobacter aceti와 이 균에 NTG와 UV의 처리로 하여 얻은 변이주를 접종하여 식초산 발효를 시켰을 때 제조과정별로 유기산의 조성과 함량을 gas chromatography로 분석하여 다음의 결과를 얻었다. 1. 사과 원료 중 유기산의 함량은 malic acid 0.73 %, citric acid 0.038%, acetic acid 0.067%이었다. 2. 사과즙을 알콜발효시켰을 때 유기산의 함량은 malic acid 0.114%, lactic acid 0.1%, acetic acid 0.08%이었다. 3. 모균주와 변이주를 이용하여 얻어진 발효식초의 유기산 조성에 있어서는 차이가 없었고 함량에서는 차이가 있었다. 4. 변이주의 초기산 생성능은 모균주에 비하여 약간 빨랐다.

• 한국연초학회지
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• 제6권2호
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• pp.169-178
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• 1984

This study was conducted to investigate the influence of the topping time and height on the nonvolatile organic and higher fatty acid contents and the correlation among acid contents of tobacco plants. Within the topping time, the flowering (normal) stage of topping was the lowest in total analyzed acid (TAA), total nonvolatile organic acid (TNOA) and magic acid contents of NC2326, however, the highest in those of Burley 21 on 30 days after budding. Total higher fatty acid (THFA) and linoleic acid contents tended to be low with normal stage of topping. The lower the topping height, the lower the TAA, THFA and linoleic acid contents in middle and upper leaves (or NC2326 and Burley 21 were observed. On the other hand, the lower the topping height, the lower the TNOA and malic acid contents in middle and upper leaves for Burley 21 and upper leaves for NC2326 were found. There was a significant positive correlation between magic acid and TNOA contents. Similarly, TAA content showed a significant positive correlation with TNOA, oxalic acid and citric acid contents. But there was a negative correlation between malic acid and THFA contents. There were highly positive correlations among oleic acid, linoleic acid and THFA contents, respectively.

• Journal of the Korean Wood Science and Technology
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• 제42권6호
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• pp.758-767
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• 2014

본 연구는 펄프 흑액 내 포함된 아라비노스를 당기질로 대사할 수 있는 대장균 균주인 Escherichia coli MG 1655를 선별하고 흑액 유래 유기산(초산, 포름산, 및 젖산)이 선별 균주의 성장에 미치는 영향을 관찰하였다. 서로 다른 유기산 농도 및 유기산 조합에 의한 대장균 성장에 미치는 영향을 분석하기 위해서 발효배지 내 다양한 유기산 농도의 조합에 따른 E. coli MG 1665의 성장을 관찰하였다. 유기산 포함된 배지에서의 E. coli MG 1665 배양 실험 결과에 의하면 초산 $1.0g/{\ell}$, 젖산 $1.2g/{\ell}$, 포름산 $0.8g/{\ell}$ 조건에서는 유기산이 포함되지 않은 대조군과 유사한 성장을 보였으나, 초산 $1.5g/{\ell}$, 젖산 $2.0g/{\ell}$, 포름산 $1.2g/{\ell}$ 이상을 포함하는 배지 조건에서는 E. coli MG 1665의 성장이 강하게 억제됨을 관찰하였다. 이와 더불어 유기산들의 혼합된 배지에서는 3종의 유기산 중 포름산이 가장 중요한 요소로 작용함을 알 수 있었다. 결과적으로 흑액 내 아라비노스를 당기질로 이용하여 높은 발효 수율을 얻기 위해서는 흑액 내 포함된 유기산인 초산, 젖산, 포름산이 각각 최소 $1.0g/{\ell}$, $1.2g/{\ell}$, $0.8g/{\ell}$ 이하로 흑액 내 존재하는 유기산 제거 방법을 개발하거나 높은 유기산 농도에서도 정상적인 성장을 갖는 유기산 내성 균주의 개발이 요구될 수 있다.

• 한국식품조리과학회지
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• 제17권1호
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• 한국환경보건학회지
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• 제33권5호
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• 폴리머
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• 제38권3호
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• pp.299-306
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• 2014

ZnO pillared saponite was synthesized via a microwave hydrolysis method. To enhance interfacial compatibility between zinc oxide (ZnO) pillared saponite and poly lactic acid (PLA), ZnO pillared organic saponite was prepared by intercalation modification of cetyltrimethylammonium bromide. Moreover, PLA/ZnO pillared organic saponite nanocomposites were prepared by melting processing. The microstructure analysis of PLA/ZnO pillared organic saponite nanocomposites showed that ZnO pillared organic saponite was exfoliated and homogeneouslydispersed in PLA matrix. The property results showed that ZnO pillared organic saponite improved the mechanical properties and thermal stabilities of PLA/ZnO pillared organic saponite nanocomposites. Differential scanning calorimetry (DSC) demonstrated that ZnO pillared organic saponite restrained the appearance of cold crystallization, lowered the glass transition temperature and melting temperature of PLA, and improved the crystallinity of PLA. The results demonstrated that ZnO pillared organic saponite had a good interfacial compatibility and heterogeneous nucleation effect in PLA matrix, and also played an active role in accelerating the crystallization process of PLA.

• 약학회지
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• 제52권1호
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• pp.12-19
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• 2008

The organic acids (formic acid, acetic acid and propionic acid), phenol and benzopyrene in wood vinegar were determine by HPLC. An $Atlantis^{TM}dC_{18}$ column with a acetonitrile: 0.1% phosphoric acid (5: 95, organic acids), acetonitrile: water (10 : 90, phenol), 100% acetonitrile (benzopyrene) as a mobile phase was used. Retention time of acetic acid, formic acid, propionic acid, phenol and benzopyrene was 4.77, 3.73, 9.08, 30.97 and 6.10 min, respectively. The calibration curves of organic acids, phenol, benzopyrene were linear over the concentration range of $30{\sim}500,\;60{\sim}1000$, and $3{\sim}50\;{\mu}g/ml$ with correlation coefficient of above 0.999. The limit of detection (LOD) and limit of quantitation (LOQ) of acetic acid, formic acid, propionic acid, phenol, and benzopyrene was 1.71 and 5.19, 1.11 and 3.35, 4.87 and 14.74, 6.45 and 19.55, 0.08 and $0.24\;{\mu}g/ml$, respectively. The coefficients of variation for intra- and inter-day assay were $0.21{\sim}4.14$ and $0.07{\sim}1.19%$, respectively and the precision was $95{\sim}115%$. From this study, we suggest that HPLC is suitable method for the determination of organics in wood vinegar and could be applied to quality control of wood vinegar.

• 한국연초학회지
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• 제28권2호
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• pp.75-82
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• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• 한국토양비료학회지
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• 제24권4호
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• pp.302-305
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• 1991

저분자량(低分子量)을 가진 6개(個)의 유기산함량(有機酸含量) 변화(變化)를 측정(測定)하기 위하여 볏짚, 보릿짚, 밀짚과 호밀짚을 부숙(腐熟)시키면서 경시적(經時的)으로 시료(試料)를 채취(採取)하여 가수분해(加水分解)시킨후 분석(分析)한 결과(結果)는 다음과 같다. 1. 저분자량(低分子量) 유기산함량(有機酸含量)은 부숙기간(腐熟期間)이 경과(經過)함에 따라 변화(變化)한다. 2. Formic acid와 Acetic acid가 전시료중(全試料中)에서 가장 많은 량(量)으로 검출(檢出)되었다. 3. Malic acid는 볏짚과 보리짚에서 극(極)히 미량(微量)으로 검출(檢出)되었다. 4. Monocarboxylic acid의 molarity가 Dicarboxylic과 Tricarboxylic acid의 molarity를 합(合)한 것보다 훨씬 많았다. 부숙기간(腐熟期間)이 경과(經過)함에 따라 이런 경향이 더욱 뚜렷하였다 5. Formic acid와 Acetic acid는 서로 보상관계가 있었으며 토양(土壤)에 잔유하는 기간도 상당히 오래일 것으로 추정된다.

• 한국식품과학회지
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• 제11권4호
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• pp.278-282
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• 1979

한국산(韓國産) 고추를 과피(果皮), 종자(種字), 태좌(胎座)의 부위(部位)로 나누어 유리당(遊離糖)과 유기산(有機酸)을 가스 크로마토래피에 의하여 측정(測定)한 결과(結果)는 다음과 같다. 1. 과피(果皮), 종자(種字), 태좌(胎座)에서 다같이 ${\alpha}-$ 및 ${\beta}-frutoses$, ${\alpha}$ 및 ${\beta}-flucoses$, galactose, sucrose, maltose을 동정(同定)할 수있었고, 과피(果皮)에서는 fructose, 종자(種子)와 태좌(胎座)에서는 sucrose와 frutose의 함량(含量)이 가장 높았다. 그리고 유리당(遊離糖)의 절대량(絶對量)이 과피(果皮)에는 종자(種子) 태좌(胎座) 보다 적었다. 2. 과피(果皮) 종자(種子) 태좌(胎座)에서 다같이 succinic acid, fumaric acid, malic acid, tartaric acid, citric acid, quinic acid를 동정(同定)할수 있었다. 과피(果皮)와 태좌(胎座)d에서는 citric acid의 함량(含量)이 가장 높았고, 종자(種子)에서는 동정(同定)된 각 산(酸)의 함량(含量)이 비슷하였다. 그리고 유기산(有機酸)의 절대량(絶對量)이 종자(種子)에는 과피(果皮)와 태좌(胎座) 보다 훨씬 적었다.