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구민혜 영남중국어문학회 2018 중국어문학 Vol.0 No.79
It is well known that there are many Chinese loan word in Korean words. In this paper, the Korean word “시금치”, was chosen to be the subject, from the perspective of lexicology, this word’s source language and evolution process in both Korea and China were analyzed. Firstly, on the premise that Chinese word “赤根菜” is the source language of “시금치”, the paper analyzed the forming process of the word “菠菜”,a Chinese word for “시금치”. Secondly, by examining Chinese historical dacument and literature, this paper explored the words “菠菜” and “赤根菜” diachronically and synchronically. Finally, based on Korea’s historical dacument, the paper confirmed the truth that “赤根菜” is the source language of “시금치”. At the same time, it also analyzed the evolution process of the word “赤根菜” since it was turned into Korean. According to historical dacument, the paper found that the word Spinach was first introduced to China in 647 AD, and it was transliterated as “波棱” at first. “波棱” and its variant forms have been frequently found in the Song literature, and it was in the Song and Yuan Dynasty when abbreviated “菠菜” began to appear frequently in literature. Since Ming Dynasty, both “菠菜” and “波棱” were considered as common word, but it is the “菠菜” that has been in mainstream until today. The word “赤根菜” was first found in the Yuan literature. In fact, before the Ming , the words “菠菜” and “赤根菜” can both be found in literature. At first, the “赤根菜” was used as the alias for “菠菜”, but people find it difficult to find out the reason for its formation, actually it was indeed drawn from the northern spoken language, a very popular folk spoken word in the north region. After the word “赤根菜” was introduced and koreanized in Korean, the phonation saw a step change, making it really difficult to convince the fact that it is a loan word. Therefore, it compared once the each morpheme’s Chinese ancient phonation and at that time the Korean phonation. This paper also explored the evolution process of the phonation of “赤根菜” after it was borrowed into Korean.
헤드스페이스법 (Dynamic head-space volatile extraction method)을 이용한 오얏나무 (Prunus salicina Lindl.) 꽃의 향기 성분
전연진,홍연주,구민혜,서진영,강선아,이자현 한국감성과학회 2017 춘계학술대회 Vol.2017 No.-
\국내 재래종인 오얏나무 (Prunus salicina lindl.) 꽃의 휘발성 향기성분 프로파일링 및 향기특성을 규명하고자 하였다. 오얏나무는 500년 조선왕실의 상징이며 상업종 자두와 달리 알이 작고 맛이 시어서 과실나무로 여겨지지는 않으나 역사적으로 귀한 의미를 지닌다. 생화 그대로의 향기를 포집하기 위해 헤드스페이스법을 이용하여 휘발성 향기성분을 추출하였고, GC-MS를 이용하여 데이터 정성시험을 하였다. 또한, Flavor-Base 2010을 통해 휘방성 향기성분에 대한 관능 특성 분석을 실시하였다. 총 86개의 휘발성 향기성분이 동정되었으며, 주요 휘발성 향기성분으로는 trimethylcyclohexenedione (tea notes), anthranilic aldehyde (orange blossom like), nonanal (rosy-citrus) 등이었다. 특히 benzaldehyde, ionone류에서 기인하는 달콤하면서 무거운 floral 계열의 자도꽃과 달리 오얏꽃은 싱그럽고 상큼한 Green Fruity계열의 ethyl acetate, butylacetate, hexanal 등이 오얏꽃 향기 특성에 기여하는 것으로 나타났다. 본 연구는 외래종 자두꽃의 향기로 대체할 수 없는 오얏꽃의 향기성분 규명에 의의가 있다.