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버진, 퓨어, 포마스 올리브유의 이화학적인 특성 비교를 통한 품질등급 구분에 관한 연구
조은아,이영상,Cho, Eun-Ah,Lee, Young-Sang 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3
This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.
FT-IR과 탄소동위원소 분석을 통한 연어유의 구분에 관한 연구
조은아,차윤환,이영상,Cho, Eun-Ah,Cha, Yun-Hwan,Lee, Young-Sang 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4
This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was -25.15 and the other 18 products showed -22.15~-23.96. The carbon isotope ratio of all 19 EE type products showed -21.91~-23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.
연구논문 : 13C NMR 분석 및 지방산 분석을 통한 어유의 종류 구분 및 사용 실태에 관한 연구
조은아 ( Eun Ah Cho ),임성준 ( Sung Jun Lim ),오태헌 ( Tae Heon Oh ),안현주 ( Hyun Joo Ahn ),육수진 ( Soo Jin Yuk ),최진욱 ( Jin Uk Choi ),차윤환 ( Yun Hwan Cha ),이영상 ( Yuung Sang Lee ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.3
This study estimates the classification criteria which distinguishes the types of omega-3 health functional foods, fish oils and fish oil usages through 13C-NMR spectra and fatty acids contents analysis. The major fatty acids of omega-3, eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6) are being analyzed. 10 ethyl ester (EE) forms and 10 triglyceride (TG) forms are the most common types of fish oils for 20 omega-3 products. Gas chromatography (GC) analysis generally shows the matching EPA and DHA contents of the products listed on the notation. But EE form contents of EPA and DHA are higher and are more varied than the TG form. Most of the samples of EPA/DHA ratio show different content ratios of indicated on the products when comparing with standards. The 13C-NMR analysis of EPA and DHA on sn-1,3 and sn-2 carbonyl peak position with fish oil triglycerides display whether the reconstituted triglycerides (rTG) are being confirmed or not. As a result of the 9 TG form, the 10 TG products showed similar values: EPA sn-1, 3; 13.46~15.66, sn-2; 3.00~4.52, DHA sn-1, 3; 2.43~4.40, sn-2; 3.84~6.36. But one product showed lower contents (EPA: sn-1, 3; 5.88, sn-2; 2.86, DHA sn-1, 3; 2.29, sn-2; 5.95) of EPA, thus it can be considered a different type of oil and only matched six products according to the label. This study is intended to provide basic materials which identify the status for the types and quality of omega-3 fish oil products according to fatty acids profiles and the 13C-NMR spectrum confirmed the location specificity of EPA and DHA.
직장 내 소문에 대한 직원민감도 차이 연구: 서울 특급호텔 조직신뢰도를 중심으로
조은아 ( Eun Ah Cho ),이승연 ( Seung Yeon Lee ),정웅용 ( Ung Young Chung ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2010 호텔리조트연구 Vol.9 No.2
The formal communication is made by the various of the memo, report, meeting and periodical in the hotel organization. But it is difficult to explain for all of employee to be exposed to the formal communication channel equally because there are the characteristic of the employment forms in the hotel industry which is a part-timer, internship, contract employee, permanent employee and so on. Actually, most hotel employee is depend on the informal communication channel like a grapevine. There are many articles that the grapevine has a important part and its control is very important and needed in the communication network of the group or organization. But there are little the articles that what kinds of the grapevine are and what is more important elements. And especially there are no articles in the hotel organization not only at home but abroad. Therefore there is the aims in this article to find what elements of the grapevine affect the hotel employees and difference according the department character and organization reliability.
조은아 ( Eun Ah Cho ),이승동 ( Seung Dong Lee ),김형옥 ( Hyung Ok Kim ),박영민 ( Young Min Park ) 대한피부과학회 2008 대한피부과학회지 Vol.46 No.5
Tuberculosis verrucosa cutis is a common form of cutaneous tuberculosis. Most cases of tuberculosis verrucosa cutis appear as secondary infections of skin, however concomitant primary internal organ involvement rarely occurs. To our knowledge, only three cases of coexistence of tuberculosis verrucosa cutis and pulmonary tuberculosis have been reported in literatures to date. We report on another case of tuberculosis verrucosa cutis, which occurred in a middle-aged, Korean woman with pulmonary tuberculosis, and review the literatures. (Korean J Dermatol 2008; 46(5):686∼689)