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RISS 인기검색어
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- 저자 : Tai Sun Shin(신태선) (검색결과 60 건)
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지방산 분석을 위한 trimethylsulphonium hydroxide (TMSH) 조건 확립
신태선(Tai Sun SHIN),정규화(Gyu Hwa CHUNG) 전남대학교 수산과학연구소 2004 수산과학연구소논문집 Vol.13 No.-
This study was carried out to develop a simple and rapid methylation method for fatty acids in fish oils which contain lots of polyunsaturated fatty acids. Methanolic rimethylsulfonium hydroxide (0.2 M in methanol, TMSH) was preprepared by trimethylsulfonium iodide (0.40 g, TMSI), 0.88g of silver oxide, and 10 mL anhydrous methanol in the test tube. The mixture allowed to react for several hours. If a positive iodide test resulted the agitation, centrifugation and testing procedure were prepeated until no iodide could be detected in the reagent solution. Generally the reaction was completed within two hours at room temperature. The transesterification of fatty acid of a squid oil was monitored with thin layer chromatography (TLC) by spot the mixture of the 250 μL of TMSH reagent and 500 μL sample oil (20 ㎎/mL). Usually the transesterification was occurred from 2 minutes and the reaction was completed in 14 minutes. The TMSH reagent compared with the commercial Prep Ⅱ esterification reagent. The time of methylation reaction was similar between the TMSH and Prep Ⅱ. For full reaction of transesterification, twenty minutes were recommended. The fatty acid content of squid oil obtained by transesterification was the highest in the 15 minutes of reaction. However, the contents was decreased at 20 minutes reaction. The methylation with TMSH showed a simple and rapid method for fish oil.
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무화과의 성숙도에 따른 유기산, 유리당 및 향기 성분의 변화에 관한 연구
신태선(Tai-Sun Shin),박진아(Jin-A Park),정복미(Bok-Mi Jung) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.7
무화과의 성숙도에 따른 유기산과 유리당, 휘발성 향기 성분의 변화를 측정하기 위하여 전남 여수시에 위치한 한 농장에서 무작위로 120개 채취하여 견고성을 모두 측정한 후 견고성에 따라 6개군으로 무화과를 분류하고 각 군이 유의적 차이가 나도록 무화과를 각 군에 6개씩 선별하였다. 견고성에 따라 6단계로 분류된 무화과의 물성 특성에서 탄력성은 초기에는 낮았다가 4, 5단계일 때 가장 높았으며 6단계에서는 다시 감소되었다. 응집력은 숙성될수록 계속 증가하였고, 점착성은 초기에는 낮았다가 2단계에서 가장 높았고 그 이후부터 서서히 감소되었다. 깨짐성은 3단계 이후에는 유의적으로 증가하는 경향을 나타냈다. 무화과의 주된 유기산 성분은 구연산과 사과산이었으며, 주석산은 초기에는 검출되지 않았다가 완숙 단계에서 나타났다. 수산, 구연산, 사과산은 숙성될수록 점차 증가하다가 중간 단계일 때 최고로 나타났다가 완숙 단계에서는 감소하였다. 반면 인산과 호박산은 성숙도가 증가함에 따라 증가하는 것으로 나타났다. 무화과의 주된 당은 과당과 포도당이었으며, 초기에는 함량이 높았으나 완숙될수록 서서히 감소되는 경향을 나타냈다. 휘발성향기 성분의 경우 acid류 14종, alcohol류 15종, aldehyde류 23종, aromatic류 4종, ester류 10종, hydrocarbon류 33종, ketone류 9종, 기타 화합물류는 6종, terpene류는 5종이었으며, 총 119개의 휘발 성분이 확인되었다. 가장 주된 성분은 hexadecanoic acid가 가장 높았으며, 다음으로 hexane, dodecanal, DL-limonene 순으로 나타났다. 이 중 hexadecanoic acid, DL-limonene 성분은 초기에 높았다가 완숙됨에 따라 감소되는 경향을 보였으며, dodecanal, hexane은 초기에 비해 중간 단계에 높아졌다가 완숙단계에서는 다시 낮아지는 경향을 나타냈다. This study collected 120 figs, classified them into six degrees of maturity according to hardness values, and analyzed contents of organic acids and free sugars. Volatile compounds in figs were investigated using the solid- phase microextraction method of gas chromatography/mass spectrometry. For measurement of texture, elasticity increased up to stage 4 and decreased again. Cohesiveness and brittleness increased with maturation. Organic acids in figs were mainly composed of citric acid, malic acid, and tartaric acid in the final stage. Fructose and glucose were the major sugar components of figs. Fructose content decreased from stage 1 to stage 4 and then increased significantly. One hundred and nineteen volatile compounds were identified in figs, and classes were 14 acids, 15 alcohols, 23 aldehydes, 10 esters, 33 hydrocarbons, 11 ketones, four aromatics, six miscellaneous, and five terpenes. The dominant volatile components in figs were hexadecanoic acid, hexane, dodecanal, DL-limonene, 2-hexanal, nonanal, and 6-methyl-5-hepten-2-one.
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신태선(Tai Sun SHIN) 전남대학교 수산과학연구소 2004 수산과학연구소논문집 Vol.13 No.-
Five different methods (sodium methoxide, methanolic HCl, BF₃, Prep Ⅱ, TMSH) for methylation of fatty acid was applied to vegetable oils and fish oils and determined a optimum methods for each oil. BF₃ method for transesterification of sesame oil was best to convert to fatty acid methyl ester (FAME) from triglyceride, followed by methanolic HCl and Prep Ⅱ. The sodium methoxide method could not react with free fatty acid to change FAME. The contents of FAME were much different among the five methods. However, the percentage of fatty acid composition was not different as much as the difference of contents. A suitable method for soybean oil also was BF₃ and the next one was Prep Ⅱ. The olive oil was the highest FAME contents with methanolic HCl (91.7 g/100 g oil). The methods of Prep Ⅱ and TMSH had similar contents of FAME. Fish oils had different trends from those vegetable oils. The methanolic HCl gave the highest FAME content of a squid oil and followed by sodium methoxide, Prep Ⅱ, and BF₃. For a walleye pollack oil, the optimum method was TMSH which was the last in the squid oil. The methanolic HCl was considered well react with fish oil. However, the determination of highest contents of FAME in vegetable oils and fish oils was dependent on the selection of optimum method.
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안창범,신태선,남택수,AHN Chang-Bum,SHIN Tai-Sun,NAM Taik-Soo 한국수산과학회 2000 한국수산과학회지 Vol.33 No.5
건조미역 또는 염장미역의 제조부산물로 얻어지는 미역 줄기를 이용하여 기호성이 뛰어난 미역줄기잼의 제조를 시도하였다. 잼의 주원료인 미역줄기 페이스트는 자숙, 염장한 미역줄기를 물에 침지하여 탈염하고 물기를 뺀 후, 2.5배의 물을 가하여 초퍼와 homogenizer를 차례로 써서 균질화한 다음, $30{\~}50\;mesh$ 체로 여과하여 제조하였다. 미역줄기잼은 미역줄기 페이스트에 sucrose, HM pectin (또는 LM pectin) 및 유기산 (또는 유기염)을 순차적으로 첨가하면서 일정 농도까지 가열, 농축한 다음 미역취를 차폐할 목적으로 인공 딸기향을 일정량 가하여 제조하였다. 잼 제조시 sucrose, pectin, 유기산 및 유기염이 제품의 물성에 미치는 영향을 기계적 및 관능적으로 살펴본 결과, 미역줄기 페이스트에 sucrose $65{\%}$ (w/w), HM pectin $1.0{\%}$ (w/w) 및 citric acid $0.3{\%}$ (w/w) 또는 sucrose $65{\%}$ (w/w), LM pectin $1.0{\%}$ (w/w) 및 calcium lactate $0.08{\%}$ (w/w)를 첨가하여 $62 {\cdot}Brix$로 한 제품이 물성면에서 시판 과일잼 (딸기 및 사과잼)과 유사하였고, 미역 특유의 바람직하지 못한 해조취를 차폐하기 위해 인공 딸기향을 사용한 결과 $0.06{\%}$ (v/w) 이상 첨가하여 만든 제품이 시판 과일잼과 비교하여 관능적으로 손색이 없는 제품이었다. Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering ($30{\~}35 mesh$), The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) pectin, and $0.3{\%}$ (w/w) citric acid or with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) U pectin, and $0.08{\%}$ (w/w) calcium lactate, which finally adjusted to $62{\cdot}Brix$, was similar to commercial strawberry or apple jam in gel strength, Addition of over $0.06{\%}$ (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.
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정복미(Bok-Mi Jung),신태선(Tai-Sun Shin) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.7
돼지감자의 품종별 유기산, 유리당 함량 및 휘발성 향기성분을 측정한 결과는 다음과 같다. 돼지감자에 함유된 유기산은 citric acid, malic acid, succinic acid였으며, malic acid의 함량이 가장 높았고 다음으로 citric acid로 나타났다. 총유기산 함량은 흰색이 2,065 ㎎/100 g, 자색은 2,482 ㎎/100 g으로 자색 돼지감자의 함량이 유의적으로(P<0.05) 높았다. 유리당은 sucrose, fructose, glucose로 나타났으며, sucrose의 함량이 가장 높았고 총유리당 함량은 흰색이 24.95 g/100 g, 자색이 11.57 g/100 g으로 나타나 흰색돼지감자의 총유리당 함량이 유의적으로(P<0.05) 높게 나타났다. 휘발성 향기성분에서 돼지감자는 품종별, 처리방법과는 관계없이 acid류 5종, alcohol류 13종, aldehyde류 19종, hydrocarbon류 12종, ketone류 15종, 기타 8종, pyrazine류는 27종, terpene류는 18종이었으며, 총 117개의 휘발성 성분이 확인되었다. 돼지감자에는 terpene류가 가장 많았으며, terpene류 중에서는 β-bisabolene이 주된 성분이었다. 두 번째로 많은 화합물은 aldehyde류였으며, hexanal이 가장 높게 나타났다. 처리방법에 따른 차이로 볶은 시료에서는 pyrazine류가 대부분을 차지하였으며, 2,5-dimethyl-3-ethylpyrazine이 가장 높았고 다음으로 2,5-dimethylpyrazine으로 나타났다. 자색시료보다 흰색시료에 함량이 높은 화합물은 aldehyde류, hydrocarbone류였으며, 흰색시료보다 자색시료에 많은 화합물은 terpene류와 alcohol류로 나타났다. This study analyzed contents of organic acids, free sugars, and volatile flavor compounds by type of Jerusalem artichoke (Helianthus tuberosus L.). Organic acids in dried Jerusalem artichoke were mainly composed of malic acid, citric acid, and succinic acid. Sucrose, fructose, and glucose were the major sugar components of dried Jerusalem artichoke. Free sugars were more abundant in the white colored sample than in the purple colored sample. In contrast, purple colored sample contained more organic acids than the white colored one. Volatile compounds in Jerusalem artichoke were investigated using the solid-phase micro-extraction method of gas chromatography/mass spectrometry. A total of 117 volatile compounds were identified in Jerusalem artichoke, and chemical classification was as follows: 5 acids, 13 alcohols, 19 aldehydes, 12 hydrocarbons, 15 ketones, 8 miscellaneous, 27 pyrazines, and 18 terpenes in all samples. Terpene was the most abundant in Jerusalem artichoke, and β-bisabolene was the main component in terpenes. The second most common compound was aldehyde, and hexanal was the highest. Pyrazines were the most abundant in the roasted samples, and 2,5-dimethyl-3-ethylpyrazine was present at the highest level, followed by 2,5-dimethylpyrazine. Compared with purple samples, main compounds contained in white samples were aldehydes and hydrocarbons, whereas the major compounds in purple samples were terpenes and alcohols.
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