FT-IR, GC/MS, and ATR-FT-IR analyses were performed to confirm the physicochemical characteristics of saw palmetto fruit (SPF) extract. FT-IR analysis of the standard product showed that the band corresponding to the carbonyl bond of free fatty acid was stronger than the band of acyl-glyceride. Sample E was identified as having the same trend as the standard sample. Fatty acid composition analysis revealed that the main fatty acids in the standard sample were lauric acid and oleic acid. The content of lauric acid ranged from approximately 30% to 38% in samples B, C, D, and E, while the content of oleic acid ranged from approximately 29% to 34%. The GC/MS analysis confirmed that the standard SPF extract consisted of fatty acids and fatty acid ethyl esters. Sample E demonstrated a similar pattern to the standard samples in terms of oleic acid, lauric acid, and fatty acid esters. ATR-FT-IR analysis indicated that only sample E was predicted to contain 100% saw palmetto extract. Therefore, these study findings can be considered fundamental data for analyzing the physicochemical characteristics of the composition of SPF extract.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. FT-IR을 이용한 스펙트럼 분석
    3. Acid value 측정
    4. GC를 이용한 지방산 조성 분석
    5. GC/MS를 이용한 유리지방산 조성 분석
    6. ATR-FT-IR을 이용한 쏘팔메토 추출물 함량 분석
결과 및 고찰
    1. FT-IR 분광 분석
    2. 산가(Acid value) 분석
    3. GC 분석
    4. GC/MS 분석
    5. ATR-FT-IR을 이용한 쏘팔메토 추출물 정량 분석 결과
요약 및 결론
References

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• 김정욱(관세청 중앙관세분석소 과장) | Jung-Uk Kim (Assistant Director, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 이희영(관세청 중앙관세분석소 주무관) | Hee-Young Lee (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 엄지혜(관세청 중앙관세분석소 주무관) | Ji-Hye Eom (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 김종길(관세청 중앙관세분석소 주무관) | Jong-Gil Kim (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 이영열(관세청 중앙관세분석소 주무관) | Young-Yul Lee (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 배현지(관세청 중앙관세분석소 주무관) | Hyeon-Ji Ba (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 김승우(관세청 중앙관세분석소 주무관) | Seung-Woo Kim (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 윤호정(관세청 중앙관세분석소 주무관) | Ho-Jeong Yun (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 한수미(관세청 중앙관세분석소 주무관) | Su-Mi Han (Assistant Desk Officer, Central Customs Laboratory & Scientific Service, Korea Customs Service Jinju 52851, Korea)
• 고종호(한국폴리텍바이오대학 바이오식품분석과 교수) | Jong-Ho Koh (Professor, Dept. of Bio-Food Analysis, Korea Bio-Polytechnic College, Chungnam 32940, Korea)
• 국무창(배화여자대학교 식품영양과 교수) | Moochang Kook (Professor, Dept. of Food & Nutrition, Baewha Women’s University, Seoul 03039, Korea)
• 이영상(관세청 중앙관세분석소 팀장) | Young-Sang Lee (Head of Team, Central Customs Laboratory & Scientific Service, Korea Customs Service, Jinju 52851, Korea) Corresponding author