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이준식,Rhee, Joon-Shick 한국응용생명화학회 1984 Applied Biological Chemistry (Appl Biol Chem) Vol.27 No.suppl.
Although traditional Korean diet consists of Very little fats and oils, the increase of their consumption, especially vegetable oil, has been truly remarkable in recent years and this increase is attributed to the improvement of their dietary habit and the development of Korean food industry. On the other hand, domestic production of the edible vegetable oil did not increase at all. Naturally, foreign exchange (over a several hundred million U.S. dollars) is annually used in importing oil seed and/or oil per se. Under these circumstances, it is of utmost importance to maximize the domestic production of edible vegetable oil, although its complete self-sufficiency cannot be achieved. In this seminar, intake of fats and oils by Korean people, status and outlook of the domestic production and consumption of fats and oils will be discussed, with. emphasis on the utilization of agricultural by products and waste as a source of fats and oil.
신명곤,이준식,권태완,Shin, Myung-Gon,Rhee, Joon-Shick,Kwon, Tai-Wan Korean Society of Food Science and Technology 1985 한국식품과학회지 Vol.17 No.5
본 연구에서는 현미취반시 생성되는 고휘발성 향기성분중 고미취의 주성분인 n-hexanal의 가스크로마토그래피에 의한 분리및 정량방법을 개선하였다. 개발된 가스크로마토그래피의 운전조건하에서 n-hexanal의 분리를 시도한 결과, n-hexanal은 다른 고휘발성 향기성분으로부터 완전히 분리가 되었고, 특히 n-hexanal의 머무름시간(retention time)은 3.5분으로 아주 빨리 분리가 되었다. 그리고 Direct vapor injection 방법에 따른 n-hexanal의 정량시 각 시료의 n-hexanal 값은 10%이내의 오차를 보여주어, 고휘발성 향기성분중 n-hexanal의 정량분석이 가능하였다. n-Hexanal in headspace over the cooked brown rice stored at $5^{\circ}C$ and $35^{\circ}C$ for 0. 4, 8 and 12 months was determined by a modified direct vapor injection gas chromatographic method. The retention time of n-hexanal was 3.5 min and n-hexanal could be rapidly separated from other compounds at the operational conditions of gas chromatography. n-Hexanal contents of cooked brown rice also showed a standard deviation of less than 10% of the average.