This study explores the critical interrelationship between component standardization and airworthiness certification in the context of military aircraft systems. As the complexity and technological integration of modern defense platforms increase, the alignment between standardized component frameworks and evolving airworthiness requirements becomes essential to ensure operational reliability, safety, and maintainability. The current defense acquisition and certification systems often operate in a decoupled manner, leading to duplicated testing, certification delays, and cost overruns. Through comparative analysis of national and international certification protocols (MIL-HDBK-516, NATO STANAG, EASA SIB), this paper identifies structural inefficiencies in managing non-standardized or partially certified components. Based on these findings, the study proposes a function-based integrated management system that enables data synchronization across standard parts databases, quality records, and certification requirements. The proposed framework consists of four core modules: (1) standard part information management, (2) quality assurance and test linkage, (3) certification support engine, and (4) lifecycle risk monitoring. The study also anticipates quantifiable improvements such as reduced certification time and improved audit traceability. The results provide practical and policy implications for enhancing the interoperability, reliability, and export competitiveness of domestic defense platforms.

본 연구에서는 강원도에 자생하는 오가피(Acanthopanax sessilifloru) 열매(Ogaza)를 80% MeOH 추출하고, 기능성 식품소재로써의 기능성을 규명하였다. 오가자 추출물의 페놀성 화합물은 오가자 1 g 당 56.1±5.2 mg 의 gallic acid로 나타났다. 오가자 추출물 0.25, 0.5, 1, 2 mg/mL은 각각 vitamin C 34.0, 73.0, 194.3, 339.7 μg/mL에 해당하는 항산화 효과를 보였다. 오가자 추출물 1 과 2 mg/mL의 농도에서 LPS로 유도한 TNF-α와 IL-6의 생성량을 각각 22±2, 19±6% 그리고 18±2, 24±3% 억제하였다. 또한, 자외선 조사에 의해 증가한 COX-2 luciferase 활성이 오가자 추출물(0.25, 0.5, 1, 2 mg/mL)에 의해 각각 80±1, 83.±7, 96±4, 98±2% 억제됨을 확인하였다. 본 연구를 통해 잎 이나 뿌리에 비해 연구 및 활용도가 낮았던 오가피 열매의 항산화 활성 및 항염증 효능을 규명함으로써, 오가자가 고부가가치 기능성식품소재로 활용 될 수 있는 가능성을 제시하였다.