Earticle

한국산 마가목의 건조된 열매를 사용하여 parasorbic acid를 침출 및 분리하는 과정에서 최고의 수율을 위한 최적조건은 다음과 같이 규명되었다. 1) 건조된 마가목 열매로 부터 물로 juice를 침출하여 내는데에 있어서 상온(常溫)에서는 6시간, 의 온도에서는 4시간 이내로 처리함이 가장 좋았다. 2) Juice중에 함유되어 있는 malic acid를 침전으로 제거하는데 있어서 malic acid를 침전시킬 수 있는 alkali이면 그 종류에는 영향 없이 같은 효과를 얻을 수 있다. 3) Juice를 농축하여 syrup으로 만든 후 수증기증류시켜 parasorbic acid를 분리할 때 건조마가목 100 g당(當)의 syrup 50 ml에 대하여 30ml 정도 가한 산성(酸性)에서 분리효과가 좋았다. 상압(常壓) 수증기증류에서는 대체적으로 70% 정도의 수율을 얻을 수 있었다. 대체적으로 위와 같은 조건으로 얻은 parasorbic acid를 isomerization시켜 분별결정(分別結晶)시키면 생성된 sorbic acid는 순수하다는 것이 확인되었다.

This investigation was primarily carried out to establish the optimum conditions for the separation of sorbic acid, as an enzyme inhibitor, from dry mountain ash berries. The berries were crushed to , and leached with water to produce a reddish juice, which was concentrated to syrup after evaporation. Parasorbic acid was separated from the syrup by steam distillation in the presence of acid. In this study, the optimum experimental results for separation of parasorbic acid were obtained as follows : (1) the most applicable leaching time of the dry ash berries was about 6 hours at room temperature and less than 4 hours at and (2) in steam distillation, after removal of malic acid, addition of 30 ml of sulfuric acid per 50 ml of syrup extracted from 100 g of the ash berries was very adequate. The purity of sorbic acid obtained experimentally through the isomerization technique was qualitatively examined by spectrophotometeric, paper chromatographic, and melting point measurements.

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at pounds (M2) pressure test ripened successfully at within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at . Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at . But no appreciable change was observed in the M2 and M3 series which were ripened at for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.

This experiment was conducted to observe the changes of composition of atmosphere in storage room by controlled ventilation under normal and sub-atmospheric conditions, and the biochemical changes in apple texture under these conditions. The results were as follows; 1) By controlled ventilation, concentration of carbon dioxide in storage room was optionally regulated and constantly maintained. 2) Among compositions of internal atmosphere of apple, especially, concentration of ethylene was much decreased at apple stored under sub-atmospheric condition than that stored under normal atmospheric condition. 3) Acidity of apple stored under sub-atmospheric condition was much greater than that of apple stored under normal atmospheric condition. 4) Respiratory quotients of apple, which was stored under normal and sub-atmospheric conditions, were shown to be high. But decarboxylation of added pyruvate was found more active in slices prepared from apple stored under sub-atmospheric condition.

인스턴트라면을 태양광선군(太陽光線群), 포장지제거군(包裝紙除去群), 실내보존군(室內保存群), 항온기보존군(恒溫器保存群), 골판지상자 포장군등(包裝群等), 각각(各各)의 조건하(條件下)에서 오개월간(五個月間) 저장(貯藏)하고 함유유지(含有油脂)의 경시변화(經時變化)를 조사(調査)하여 다음과 같은 결론(結論)을 얻었다. 1) Orange 색(色)으로 착색(着色)한 polycello 포장지(包裝紙)로 밀봉(密封)하고 골판지상자에 넣어 실온(室溫) 암소(暗所)에서 저장(貯藏)하면 과산화(過酸化) 물가(物價)(P.O.V.), 산가(酸價)는 Fig. 1과 2와 같이 완만하게 증가(增加)하여 150일(日) 경과후(經過後)에도 안정(安定)한 품질(品質)을 보였다. 관능검사(官能檢査)에 있어서의 변패취(變敗臭)도 150일(日) 경과후(經過後)까지 인정(認定)되지 않았다. 2) 태양광선(太陽光線)을 조사(照射)하거나 포장지(包裝紙)를 제거(除去)하고 실내(室內)에서 방치(放置) 저장(貯藏)하면 P.O.V. 및 A.V.는 Fig 1과 2와 같이 급격(急激)한 증가(增加)를 보였으며 30일이내(日以內)에 변패취(變敗臭)가 인정(認定)되었다. 3) Polycello 포장지(包裝紙)로 밀봉(密封)하고 실내산광하(室內散光下)에 저장(貯藏)하거나 또는 항온기내(恒溫器內)에서 정도(程度)(하절기(夏節期) 평균기온(平均氣溫)에 상당(相當))로 가온(加溫) 저장(貯藏)하면 P.O.V.의 변화(變化)는 비교적(比較的) 완만하였으나 변패취(變敗臭)는 일경과후(日經過後)에 발생(發生)하였다. 4) P.O.V., A.V. 및 굴절률(屈折率)이 증가(增加)됨에 따라서 iodine value는 Fig. 3과 같이 점차 감소(減少)하였다. 5) 관능검사(官能檢査)에 있어서 변패취(變敗臭)의 발생(發生)은 P.O.V. 함량(含量)과 어느정도 상관관계(相關關係)가 인정되었으나 반드시 일치(一致)하지는 않았다.

Fried instant noodles, manufactured on laboratory scale, preserved in sunlight, room temperature, removed package, at and corrugated fiber board box to investigate the oxidative stability of fried products under a few factors of storage for 150 days. And obtained results were as follow. 1) Peroxide value P.O.V. and Acid value A.V. of fried instant noodles were increased slightly during the storage in orange color polycello package in the corrugated fiber board box in the dark room as shown in Fig. 1 and 2. They had not rancid odor and showed P.O.V. 18.8 after 150 days. 2) Preserving in room temperature removed package or with polycello package exposed to sunlight, P.O.V. and A.V. increased rapidly up to 100, 5 and they had rancid odor within 30 days. 3) Peroxide value showed increasing tendency on the storage at and scattered light and rancid odor appeared from 90 to 120 days. 4) As peroxide value and refractive index increased, iodine value were decreased as Fig. 3. 5) In these test, P.O.V. is correlated with the organoleptic evaluation of rancidity however, they were not coincided exactly.

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at and a column of Chromosorb W coated with 5% . The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

방사선 조사가 감자 괴경(塊莖)의 맹아억제(萌芽抑制) 및 영양가에 미치는 효과를 규명하기 위해서 0 krad로부터 16 krad 사이의 선량(線量)을 Irish Cobbler 품종(品種)에 처리하였다. 싹 생장량은 선량이 높아짐에 따라 감소되었고 16 krad 처리구에서 완전히 억제되었다. 이 최적선량에서 괴경(塊莖)의 중량 손실은 현저히 감소했고 전(全)저장 기간을 통해 경도(硬度)는 양호했다. 방사선 조사는 감자 괴경(塊莖)의 cooking quality에 아무런 악(惡)영향도 미치지 않았다. 저장 후에 괴경(塊莖)내의 수분함량은 싹 생장량과 역비례(逆比例)하였다. 본 실험에서 16 krad 처리구는 탄수화물 함량이 저선량(底線量)처리구보다 다소 높은 경향을 보였고, ascorbic acid는 8 및 16 krad가 무처리구 및 2 krad 보다 다량 함유되고 있음이 나타났다.

Effects of various dosages of gamma ray ranging from 0 to 16 krad on sprout inhibition and nutritive value of potato tubers were investigated with Irish Cobbler variety. Sprout growth was gradually suppressed with increasing dosage, and completely inhibited with 16 krad treatment. Under this optimum dosage, weight loss of tubers was markedly reduced and tubers kept firm throughout the 2 month storage period. Irradiation had no adverse effects on the cooking quality of potato tubers. Moisture content of stored potato tubers was shown to be in inverse proportion to sprout growth. Tubers treated with 16 krad tended to contain somewhat higher percentage of total carbohydrate than those treated with lower dosages. Significantly larger amounts of ascorbic acid were retained in 8 and 16 krad treatments than in 0 and 2 krad treatments.

여름철 즐겨먹는 토마토, 수박, 참외, 복숭아, 자두중(中)의 유리(遊離) amino 산(酸) 및 당(糖)을 Amino acid Autoanalyzer와 thin layer chromatography에 의해 분석(分析) 조사(調査)한 결과(結果)는 다음과 같다. 1) 과즙중(果汁中)에서 동정(同定)된 amino산(酸) 종류(種類)로는 aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, thereonine, leucine, isoleucine, proline, arginine의 15개(個)였고 그밖에 1개(個)의 unknown이 발견 되었다. 2) 토마토, 복숭아, 자두 중(中)에는 10개(個)의 amino산(酸)이 수박과 참외(가식부(可食部))중(中)에는 13개(個)의 amino산(酸)이, 그리고 참외(과피부(果皮部))에는 11개(個)의 amino산(酸)이 함유(含有)되었다. 3) 일반적(一般的)으로 이러한 amino산(酸)들은 소량이지만 골고루 함유(含有) 되었다. 4) 토마토에는 glutamic acid와 aspartic acid가 가장 많이 함유(含有)되었고, 수박에는 asparagine과 lysine이, 참외에는 alanine, serine, aspartic acid가 그리고 복숭아와 자두에는 aspartic acid와 serine이 가장 많이 함유(含有)되었다. 5) 과즙중(果汁中) 유리당(遊離糖)은 다같이 glucose, fructose, sucrose, maltose의 4개(個)가 함유(含有)되었고 그중(中) glucose와 fructose는 다량(多量)이고 sucrose, maltose는 소량(少量)이었다.

A survey of the free amino acids and free sugars in tomato, watermelon, muskmelon, peach and plum was made by means of amino acid autoanalyzer and thin layer chromatography. The results of the survey are summarized as follows. 1) Fifteen amino acids found in fruit were aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, threonine, leucine, isoleucine, proline and arginine, and an unknown was found. 2) Ten kinds of amino acids were detected in tomato, peach and plum, thirteen amine acids in watermelon and muskmelon (edible part), and eleven amino acids in muskmelon (rind). 3) In general, these fruits contained similar amounts of these thirteen amino acids, and although they were not outstandingly high in any one acid they did contain a nutritionally well-balanced mixture. 4) Amino acids found in the greatest amount in fruit were following: glutamic acid and aspartic acid in tomato, asparagine and lysine in watermelon, alanine, serine and aspartic acid in musk-melon, and aspartic acid and serine in peach and plum. 5) Glucose, fructose, sucrose and maltose were detected in all fruit. The contents of glucose and fructose were high, and those of sucrose and maltose were low.