본 연구는 조제유류 중 지방산에 대해 최신 분석법을 마련하고자 수행하였다. 조제유류 중 지방산 함량 분석을 위해 GC를 이용한 분석법을 확립하고 시중에 유통 중인 제품을 대상으로 적용성을 검토하였다. 분석법 검증은 특이성, 직선성, 검출한계 및 정량한계, 정확성, 정밀성에 대해 수행되었다. Linoleic acid 및 α-linolenic acid의 0.1-5 mg/ mL 농도범위에서 R2=0.999 이상의 우수한 직선성을 확인할 수 있었다. Linoleic acid 및 α-linolenic acid의 LOD는 각각 0.06 mg/mL, 0.01 mg/mL, LOQ는 각각 0.16 mg/mL, 0.03 mg/mL였다. 표준인증물질 분석을 통해 정확성을 검토 하였으며, linoleic acid 및 α-linolenic acid의 회수율은 각각 100.8%와 101.1%로 확인하였다. 정밀성을 검토한 결과 시료 채취량에 따른 반복성은 linoleic acid 1.4-2.9%, α- linolenic acid 1.1-2.7%이었고, 실험실간 재현성은 각각 2.8%, 1.5%임을 확인하였다. 본 연구에서 확립된 분석법을 적용하여 국내 유통 중인 조제유류 및 조제식 제품 12건에 대해 적용성 검토를 실시한 결과 전체 시료에서 분석이 용이 하였으며, 모두 기준·규격에 적합함을 확인하였다. 본 결과로부터 확립된 GC를 이용한 분석법은 조제유류 중 지방산 함량을 확인하기에 적합함을 확인하였으며 국내 식품 영양 성분의 관리 기반을 강화하는데 기여할 것으로 사료된다.

This study was performed to investigate the effects of ethanolic extract of Ulmus davidiana root (UE) on lipid metabolism in mice fed a high-fat diet (HF) for 7 weeks. Forty male ICR mice were randomly divided into four groups; normal diet group (N), high-fat diet group (HF), HF with 0.5% UE (HF-L) and 1% UE (HF-H) group. Body weight, body weight gain, and liver weight in the HF group was significantly higher than in the N group, while those of the HF-L and HF-H group were unchanged. UE improved HF-induced dyslipidemia by reducing serum triglyceride, total cholesterol, and the atherogenic index. There was no difference in serum HDL-cholesterol among experimental groups. However, the HDL-cholesterol/total cholesterol ratio was significantly increased in the HF-L and HF-H group. Histological analysis showed that HF-fed mice developed hepatocellular microvesicular vacuolation as a result of fat accumulation. These changes were attenuated by 1% UE supplementation. In addition, hepatic triglyceride and cholesterol levels in the HF-H group significantly reduced. Taken together, these results demonstrated that lipid levels in the blood and liver were reduced by UE, suggesting that it might be beneficial for the prevention and treatment of hyperlipidemia and fatty liver.

This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50～2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.

The present study investigated the dealing mode and the quality of Chuncheon Dakgalbi on marketing. Distribution of chicken as raw material for Dakgalbi at 100 restaurants in Chuncheon was studied. Boneless chicken was sold at 89, bone-in chicken was sold at 9 and both of them were sold at 2 restaurants, respectively. Consumer's taste for Dakgalbi was surveyed at different area such as apartment (A), university (B) and downtown area (C) in Chuncheon. The redness and taste score of Dakgalbi was found to be significantly higher (p<0.05) among the members of family (A) as compared to others. Saccharinity and salinity of Dakgalbi were rated significant (p<0.05) among university student (B) than other consumers. In conclusion, quality characteristics of Dakgalbi differs with marketing area or consumer group in Chuncheon.