우리나라의 고유한 향신료로 활용되고 있는 소엽의 휘발성 향기성분 분석에 적합한 solid phase microextraction(SPME) fiber를 선정하기 위하여 carboxen/polydimethylsiloxane(CAR/PDMS)과 polydimethylsiloxane(PDMS)의 2종류 fiber를 이용하여 향을 추출한 후 GC/MS로 분석하였다. CAR/PDMS fber에 소엽의 향을 흡착시켜 분석한 결과, 39종의 성분이 확인되었으며, PDMS fiber를 이용하였을 때는 20가지의 향기성분이 확인되었다. 특히 PDMS fiber를 사용하였을 때 CAR/PDMS fber를 이용하였을 때 보다 perillaldehyde (40.50%), limonene (27.32%), E,E-,α-famesene (10.22%) 및 β-caryophyllene (8.02%)의 소엽의 주요 향기성분이 선택적으로 많이 확인되었다. 따라서 방향성 식용식물인 소엽의 향기를 SPME법으로 추출할 때는 PDMS fiber가 적합하다고 판단된다.

Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at 4℃. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at 4℃. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.

본(本) 연구(硏究)는 들깨 국내 육성종을 포함한 수집종(蒐集種)중 20종(種)을 공시하여 이들 간의 형태적(形態的)인 주요(主要) 특성(特性), 생화학적(生化學的)인 특성(特性)과 세포유전학적(細胞遺傳學的)인 특성(特性)을 조사(調査)하고 유전적(遺傳的) 다양성(多樣性)을 밝혀 들깨의 분류(分類)와 품종육성(品種有成)에 있어서의 중요(重要)한 기초자료(基礎資科)를 얻고자 본(本) 실험(實驗)을 수행(遂行)하여 얻은 결과(結果)를 요약(要約)하면 다음과 같다. 들깨 수집종의 형태적(形態的), 생화학적(生化學的), 세포유전학적(細胞遺傳學的) 특성(特性)을 조사(調査)해 본 바, 형태적(形態的) 특성(特性)으로 종피색은 약간의 농도차이는 있었으나 회갈색(灰褐色), 갈색(褐色), 암갈색(暗褐色)(흑색)등 3군(群)으로 나눌 수 있었으며, 우립중(于粒重)은 3.5g 이하인 것이 11종(種)으로 가장 많았고 4.5g 이하인 것이 4종(種) 4.5g 이상인 것이 5종(種)이었다. 또한 줄기색은 적색(赤色)과 녹색(綠色)으로 분류되었는데 적색(赤色)은 안동재래를 포함 5종(種)이었고 나머지는 녹색(綠色)이었다. 생화학적(生化學的)인 특성(特性)으로 각 수집종(蒐集種)을 대상으로 지방산(脂肪酸) 조성을 조사(調査)해 본 바, 불포화도가 가장 높은 linolenic acid는 53%(영양재래)에서 65%(의성재래)에 이르기 까지 다양(多樣)하였으며, 59-61% 범위에 속하는 종(種)이 12종(種)으로 가장 많았다. 염색체(染色體) 수(數)는 조사한 4개의 수집종(蒐集種)(안동재래, 엽실, 영광재래, 대영) 모두가 2n=38로 나타났다.

수경재배에서 암모늄태질소와 질산태질소의 비율이 들깨의 생육에 미치는 영향을 구명하기 위하여 NO3-N:NH4-N의 비율을 12:0, 9:3, 6:6(me/l)으로 처리한 동계 실험의 결과, NO3-N 단용구에서는 pH가 상승했고, NH4-N의 비율이 증가할수록 pH는 빠른 속도로 저하되었다. EC는 증가하였는데, 혼용구에서 더 크게 증가하였다. 줄기의 기부둘레, 초장, 뿌리상태, 수확량은 NO3-N:NH4-N=6:6에서 가장 좋았으며, NO3-N 단용구에서 생육이 가장 저조하였다. 엽중 무기물 함량중 질소, 칼리, 철, 인산은 NH4-N 혼용구에서 많았고, Ca, Mg, Mn등은 NO3-N 단용구에서 가장 많았다. 사사 : 들깨실험에 관하여 조언해 준 원예시험장의 임채일 연구관과 무기물 분석을 도와준 과수연구소 이한찬, 최인명 씨에게 감사드린다.

들깨잎말명나방의 실내누대사육을 위해 누에 인공사료를 기본으로 하여 들깻잎분말을 30, 40, 50% 함유한 3종의 평판형사과(구, 구, 구)를 공시, 기주식물인 들깻잎으로 사육한 PL구를 대조로 비교사육시험한 결과, 인공사료육구가 생엽육구에 비해 번데기 및 성충수율이 높았으며 또한 번데기무게도 무거웠다. 특히 들깻잎분말 40%를 함유한 사료구의 사육성적이 비교적 우수하여 이에 의한 실내누대사육체계를 확립하였다.

Effect of perilla oil on the fatty acid composition, ACAT and HMG-CoA reductase in the liver microsomes, or cholesterol and protein in serum of rabbit were examined. 1. The content of total protein in serum was almost same amount of both groups, but α1-globulin and r-globuline were incresed or β-globulin was decresed compared with control. 2. The content of high density lipoprotein incresed, and the content of low density lipoprotein decresed in lipoprotein. 3. Total cholesterol and triglyceride were decresed, and the content of phospholipid was incresed. 4. Perilla oil did not effect for changing blood glucose and Na+, K+ electrolytes. 5. Perilla oil did not effect for changing serum GOT and GPT in rabbit. 6. The activity of ACAT decresed and the activity of HMG-CoA reductase incresed. The activity of ACAT and HMG-CoA reductase in liver microsomes were reciprocal. 7. There were arachidonic acid 20:4, eicosapentaenoic acid 20:5, and docosahexaenoic acid 22:6 in the liver microsomes of rabbits. These highly polyunsaturated fatty acids were convented from linolenic acid 18:3 n-3.

This study was done to determine the effect of antioxidants added perilla oil diet on the content of cholesterol, vitamin E, and lipid peroxide in serum and tissue of rats. Four groups of experimental diets, such none added perilla oil diet, ascorbic acid added perilla oil diet, vitamin E added perilla oil diet, EDTA added perilla oil diet were fed ad libitum to the 4 weeks white male rats of Sprague-Dawley strain. The results obtained are summarized as follow: 1) The body weight gain in all experimental diet groups was higher than the control gorup and EDTA added diet group was lower than the other experimental diet group, while food intake in vitamin E added diet group was the highest and vitamin C added diet group was the lowest in the control group. 2) Total cholesterol levels in serum of all experimental diet groups were lower than that of the control group and especially the level of total cholesterol in none added diet group and vitamin C added diet group were significantly lower than that of control group. 3) HDL-cholesterol levels of all experimental diet groups were lower than that of the control group and especially none added diet group was significantly lower than that of control group. 4) The activities of glutamic oxaloacetic transaminase (GOT) in serum of all experimental diet group except EDTA added diet group were higher than that of the control group and especially none added diet group was significanly higher than that of the control group. The activites of glutamic pyruvic transaminase (GPT) in serum of all experimental diet groups except vitamin C added group were higher than that of control group. 5) Vitamin E levels in serum of none added diet group and vitamin C added diet group were lower than that of the control group and vitamin E added diet group and EDTA added diet group were higher than that of the control group. 6) Vitamin E levels in liver of all experimental diet groups were higher than that of control group and especially none added diet group and vitamin E added diet group were significantly higher than that of the control group. 7) Lipid peroxide in serum of all experimental diet group were lower than that of control group and especially EDTA added diet group. 8) Lipid peroxide in liver and spleen of all experimental diet groups were higher than that of the control group and lipid peroxide in kidney of all experimental diet groups except EDTA added diet group were higher than that of the control group. Four these results, as vitamin C, vitamin E and EDTA added diets have an effect to lipid peroxide by antioxidants, it could be suggested that perilla oil diet has required to add antioxidant because it has not sufficient vitamin E for antioxidant and intake and overtake level of perilla oil diet should be studied to go ahead.

인삼, 들깨 기름, 칼슘 및 마그네슘이 함유되어 있는 식이로 사육한 토끼의 혈장 콜레스테롤과 HMG-CoA reductase의 활성을 조사하였다. 간에 포함되어 있는 HMG-CoA reductase의 활성은 인삼과 들깨 기름 및 마그네슘 첨가 식이군에 있어서 증가되었으며 혈장 콜레스테롤의 농도는 감소되었다. 혈장 LDL-콜레스테롤은 대조군보다 감소하였으나 HDL-콜레스테롤은 증가되었다. 또한 베타 글로블린의 분포도 인삼과 마그네슘 및 들깨 기름을 첨가 급여한 실험군에 있어서 가장 낮았으며, α-2-글로블린은 대조군에 비하여 가장 높은 값을 보였다. 전해질은 K+은 인삼 첨가로 감소 되었으나 Na+은 증가되었다. 혈장 마그네슘의 농도는 인삼의 첨가로 변화가 없었지만 칼슘과 들깨 기름 및 인삼 첨가식이로 마그네슘의 농도가 더 증가되었다. 혈장 칼슘의 농도는 마그네슘과 인삼을 첨가한 식이군에 있어서 감소하였다.

The study was performed to understand the effects of perilla and pine nut oils on hypercholesterolemia in cholesterol-fed male rats. All rats fed with the experimental diets for 3 weeks were decapitated to take serum. From the serum, the levels of total cholesterol, triglyceride, HDL-cholesterol, free cholesterol, phospholipid, lipoprotein and glucose were measured, and the results were summarized as follows. 1. The experimental diets supplemented with perilla and pine nut did not influence on the body weight and on amount of food intake, but decreased significantly total cholesterol level by the rate of 22-30% 2. The perilla diets decreased the β-/α-lipoprotein value from 0.99 to 0.50-0.51, but the pine nut diets decreased to 0.68-0.69. 3. The 10% diets of perilla and pine nut decreased the triglyceride concentration by the rate of 11-14%, but it was not significant difference. 4. The perilla diets increased the HDL-cholesterol level by the rate of 53-72%, and the pine nut diets 72-92%, but both of these diets did not influence on the free cholesterol concentration. 5. The perilla diets decreased phospholipid concentration by the rate of 20-23%, but it was not significant difference. 6. The diets of 10% perilla and 5% pine nut decreased significantly the free fatty acid concentration by the rate of 48% and 34% respectively. 7. The diets of 10% perilla and pine nut decreased a little the glucose level, but it was not significant difference.

The effects of amino acid and/or urea liquid fertilizer application on the growth and phytochemicals of Perilla leaves were summarized as follows; The fresh weight of the perilla leaves was in the order of CF, CL, KLF, and control, and 39.7 g, 37.4 g, 36.5 g and 32.3 g were measured. The plant height increased by 71.6 cm in the CF treatment than in the control(54.6 cm). The number of nodes was 14.3 node in CF treatment and 19% more than control(12 node). The vitamin C content tends to be increased by fertilizing the amino acid solution in the perilla leaf. The components of polyvalent unsaturation of n-6 origin were measured in CF treatment, KLF treatment, and control in 10.19 mg, 10.18 mg, and 9.38 mg per 100 g, respectively. Glutamic acid, aspartic acid, leucine, arginine, alanine and lysin were contained in perilla leaf amino acid. Glutaminic acid content was found to be 455.1 mg, 495.6 mg, and 478.8 mg in the control, KLF and CF treatment per 100 g, respectively. Effective nutrition management using amino acid fertilizer optimizes crop yield and profitability, it is important to reduce the negative environmental risks of using fertilizer.

The objectives of this study were to evaluate total phenolic content (TPC) and individual phenolic compounds in leaves of perilla genetic resources, assess whether they could be used as distinguishing factor among germplasms, and evaluate their relationship with some quantitative and qualitative morphological characters. TPC and individual phenolic compounds were determined using Folin-Ciocalteu method and UPLC-PDA system, respectively. Wide variations in TPC (7.99 to 133.70 ㎎GAE/g DE), rosmarinic acid (ND to 21.05 ㎎/g DE), caffeic acid (ND to 1.17 ㎎/g DE), apigenin- 7-O-diglucuronide (ND to 2.21 ㎎ luteolin equivalent (㎎LUE)/g DE), scutellarein-7-O-glucuronide (ND to 5.25 ㎎ LUE/g DE), and apigenin-7-O-glucuronide (ND to 2.81 ㎎ LUE/g DE) were observed. Intensities of green pigment at abaxial and adaxial leaf surfaces were positively correlated with phenolic compounds whereas leaf length and width had negative correlation. Purple pigmented accessions were shorter in leaf length and width but exhibited higher amount of phenolic compounds compared to green pigmented accessions in most cases. Leaf shape was not related with content of phenolic compounds, color of leaves, and length/width of leaves. TPC and individual phenolic compounds along with morphological characters could be useful distinguishing factors for perilla genetic resources.