메틸브로마이드(MB)는 오존층 파괴물질로서 환경문제와 중독의 안전성 문제가 발생하고 있다. 저곡해충방제에포스핀 훈증제(PH3)가 지속적으로 사용되어졌고, 최근 PH3 저항성 해충 발생이 높아지고 있는 실정이다. 이를대체하기 위해 환경문제 및 저항성에 대해 유해성이 적은 에틸포메이트 훈증제(EF)가 주목받고 있다. 본 연구에서는포스핀 훈증제를 대체할 수 있는 에틸포메이트 훈증제에 따른 포스핀 저항성 쌀바구미의 살충효과를 메틸브로마이드와 비교분석하였다. 메틸브로마이드 10mg/L를 처리하였을 때 전기유충과 성충에서 100%의 살충율 보였고 후기유충과번데기에서는 50%의 낮은 살충율을 보였다. 에틸포메이트 70mg/L를 처리하였을 때는 전기유충과 번데기에서 100%의사충율을 보였고 후기유충과 성충에서도 90% 이상의 높은 살충율을 보였다. 에틸포메이트 훈증제는 높은 살충율을보이므로 메틸브로마이드와 포스핀을 대체할 수 있을 것으로 기대된다.

The objective of this study was to improved the limited functional characteristics of mungbean whole` globulin. The mungbean whole globulin was acylated with succinic and acetic anhydride, and the functional properties of acylated protein were investigated. The results obtained were as follows : 1. The UV-absorption spectra of acylated whole globulins with that of the succinylated 74% whole globulin as large blue shift of the absorption maximum and minimum wavelength from 275㎚ to 269㎚, respectively. 2. The mobility of acylated whole globulin were increased on PAGE pattern, and degree of mobility was particulary remarkable in case of succinylation. 3. The water absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 174.02% from succinylated 74%. The oil absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 165.41% from acetylated 81.77%. 4. The bulk density of whole globulin was decreased by acylation, and the greater the extent of acylation, the smaller the bulk density. 5. The foaming capacity and stability of whole globulin was increased by acylation, and remarkably high in 74% succinylated whole globulin, in contrast, however, the foaming capacity and stability of native and acylated whole globulin were decreased by heat treatment.

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were 17.17±4.38 mg/g, 35.06±6.69 mg/g, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration 1,000 μg/mL in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of 62.5-500 μg/mL. These results may contribute to development of processed food and health functional food with Ligularia fischeri.