In this study, occurrence of aflatoxin M₁ (AFM₁) in domestic milk and milk products was determined. The level of AFM₁ in market milk (0.047 ppb) was lower than that in raw milk (0.083 ppb) but this looks like that is due to dilution in collecting process rather than the effect of sterilization. In the case of nonfat dry milk, level of AFM₁ appeared high by 0.24 ppb but it is thought to be not different from market milk actually because nonfat dry milk is diluted at intake. In the case of ice cream, finished products were contaminated with AFM₁ of 0.020 ppb and also have the possibility of the contamination of AFB₁ due to secondary raw material such as nuts and alinond. On the basis of the results of this study and previous studies, Monte-Carlo simulation is conducted to estimate the contamination level of AFM₁ in domestic market milk. To consider uncertainty and variability fitting procedure was passed through. And we used beta distribution to estimate the prevalence and triangular distribution to estimate the concentration level of AFM₁ in milk. As a result, the 5%, 50% and 95% points of the distribution of the probability of AFM₁ contamination level in milk is 0.0214, 0.0946 and 0.1888 ppb, respectively. Also we estimate that AFM₁ in almost milk was low more than 0.5 ppb that is American acceptable level but 80.4% exceeded far 0.05 ppb that is European standard.

The study was carried out to compare the factors of overall preference in the sensory test to the analyzation of some compositions in the 7 kinds of wild grasses : An Evening Primerose, a Spiderworts, the flower of a Convolvulus, So Ru Jang Yi, Shoe Bi Rum. O Yi Pul, Jip Sean Na Mul. Results were summaried as follows: 1. The Tannin contents of fresh sample and cooked samples were determined as 0.27∼2.4g%, 0.25∼1.43g% respectively. The largest amount of fresh samples was contained in a Shoe Bi Rum. The smallest amount of them was in an Evening Primerose. The highest level of cooked samples was found in a Shoe Bi Rum, and the lowest was in the O Yi Pul. These results were similar to sensory test. 2. The free amino acid contents of 2 kinds of samples were determined as 25.15∼179.5㎎%, 1.86∼13.6㎎% respectively. The largest amount of sweet taste of them was O Yi Pul and So Ru Jaeng Yi respectively. But So Ru Jaeng Yi is not appeared sweety becase this have much tannin. The smallest amount of sweet taste was a Spiderwort. The highest level of bitter taste was So Ru Jaeng Yi the and lowest was Jip Sean Na Mul. Among of them Jip Sean Na Mul is similar to organoleptic test but So Ru Jaeng Yi is not strong bitter taste in sensory evaluation. The highest level of sour taste of cooked samples was So Ru Jaeng Yi and the lowest of them was Shoe Bi Rum. 3. The reducing sugar contents of fresh sample and cooked samples were determined as 1.80∼4.9g%, 1.84∼3.57g% respectivley. The largest of fresh samples were So Ru Jaeng Yi and the lowest was Shoe Bi Rum. The highest of cooked samples were an Evening Primerose and the lowest was a Convolvulus. Among of these results an Evening Primerose was not similar to sensory test because it has much other components. 4. The level of chlorophyll of fresh samples and cooked smaples were determined as 11.7∼39㎎%, 11.3∼40.3㎎% respectively. The highest of fresh samples was Shoe Bi Rum and the lowest was Jip Sean Na Mul. The largest of cooked samples was So Ru Jaeng Yi and the lowest was a Jip Sean Na Mul. Amoung of these results the Jip Sean Na Mul was not similar to the sensory test and the other samples

보리잎 중에 존재하는 항산화 물질을 여러 용매로 추출하여 그 항산화 효과를 비교하고, methanol추출물의 preparative TLC에 의한 분획물의 항산화 효과, UV-Visible spectrum, 총페놀 함량 및 수소공여능과의 관계를 조사하였다. 각 용매추출물의 항산화 효과의 크기는 methanol > ethyl ether> methylene chloride ≥ ethyl acetate≥ acetone > hexane순으로 나타났다. 메타놀추출물의 분획물인 fraction 1, 2및 3의 항산화 효과는 fraction 2>fraction 1>fraction 3의 순이었으며 이들의 효과는 모두 α-tocopherol보다 강한 것으로 나타났다. 자외선 흡수스펙트럼을 조사한 결과, Traction 1, 2사 3에서 페놀성 물질의 존재를 나타내는 280㎚에서의 강한 흡수가 보였으며 이들의 흡수는 fraction 2에서 가장 강하게 나타났다. 가시광선의 홉수스펙트럼의 경우 fraction 1, 2와 3는 각각 660㎚, 460㎚ 및 450㎚에서 최대흡수파장을 보였다. 자외선 스펙트럼과 총페놀 함량의 조사 결과, 보리잎의 항산화효과는 phenolic group을 함유하는 flavonoids에 기인되는 것으로 생각되었다.