본 연구는 국립수목원에서 수행 중인 우리나라 자생 산림생물에 대한 분포조사를 통해 특정종별 보전 및 자원화를 위한 기초 자료 확보를 목적으로 조사되었다. 백석봉은 해발 1,170m로 강원도 정선군 북평면에 가리왕산의 동쪽에 위치하며 동강으로 흘러가는 오대천이 있다. 현재까지 인근 가리왕산 등 주요 산림지역은 생물상 조사가 이루어져 있으나 백석봉의 경우 정확한 곤충분포상 등 기초조사가 이루어지지 않은 지역 중 하나이다. 이 지역의 식생으로는 대부분이 신갈나무림으로 구성되어 있으며, 능선부에는 소나무림이, 서남향 사면부에는 신갈나무-소나무 혼효림이 분포하고 있으며, 등산로 외에는 접근할 수가 없을 만큼 지형이 매우 험준하다. 해발 600m 이하에 소규모 조림지와 경작지가 분포하고 있다. 금번조사는 2009년 4월부터 7월까지 4회에 걸쳐 주간채짐 및 야간조사를 병행하여 실시하였으며, 산림지역에 우점분류군 중 하나인 나비목 곤충을 중점적으로 조사하였다. 본 조사에서 확인된 나비목 곤충은 30과 267종 1,066개체로 나타났다. 계절별로는 5월에 122종 496개체가 6월에 157종 468개체 등으로 조사되어 다른 시기에 비해 높은 종다양성을 보였다. 분류군별로는 자나방상과(Geometroidea)가 2과 95종으로 가장 많은 종들이 확인되었으며 그 다음으로 밤나방상과(Noctuoidea) 가 3과 91종으로 나타나 종다양성이 높은 분류군으로 확인되었다. 이와같이 조사된 분포상 정보는 산림생물종의 보존 및 자원화를 위한 기초자료와 향후 기후변화 등에 의한 밀도변동 추이의 경향 파악 등에 활용될 것으로 기대된다.

하늘소과(Cerambycidae)는 산림내 대표적인 천공성 해충인 동시에 천연기념물인 장수하늘소가 포함되어 있는 중요한 산림곤충류 중 하나로 전세계적으로 약 25,000여종이, 국내에는 306종이 보고되어 있다. 본 연구는 중요 산림곤충 중 하나인 하늘소과(Cerambycidae)의 분류학적 체계를 수립하여 관련 응용 및 활용분야에 제공할 기초자료를 확보키 위한 국립수목원의 연구과제의 일환으로 수행되었다. 금번연구에서는 향후 하늘소과의 분류연구과제를 체계적으로 수행키 위해 우리나라에서의 현재까지 연구현황을 중심으로 조사하여 분석하였다. 이를 위해 그동안의 연구자료를 확보하여 분석함과 동시에 산림청의 국가생물종정보시스템의 DB정보도 함께 활용하여 종합적인 하늘소류의 연구현황을 파악하도록 노력하였다. 우리나라 하늘소과(Cerambycidae)에 대한 연구는 Kolbe(1886)이 16종을 보고한 것이 최초이며 이후 다양한 종들이 보고되었고, Cho(1962)가 한국산 241종의 목록을 제시한 것이 최초의 종합기록이라 할 수 있다. 1960년대 이후에는 Cho를 비롯하여 Lee, An 등의 여러 학자들의 연구를 통하여 정리된 하늘소류는 296종에 이른다 (한국곤충명집, 1994). 금번조사를 통해 Lee(1982)의 1종 등 총 3종이 한국곤충명집(1994)에 누락되었음이 확인되었고, 1994년도 이후에는 Danilevsky(1996)에 의해 3신종을 비롯한 총 10종이 추가된 것으로 파악되었다. 그러나 이와같은 수치는 향후, 보다 집중적인 문헌 및 표본조사를 통해 늘어날 것으로 전망된다. 최근에는 동호인들을 중심으로 많은 관심과 활발한 연구활동이 이루어지고 있는 실정이다. 반면에 국가적인 차원의 종합적인 분류연구나 표본의 수집․보존 등은 앞으로의 시급한 과제로 판단되었다.

경주국립공원은 1968년에 최초 지정된 이후 3차에 걸쳐 확대지정되었는데, 다른 국립공원과 다른 점은 지정사유가 동･식물을 포함하는 자연환경에 보호보다는 독특한 역사적, 문화적 유적 보호차원에서 지정되었다고 보는 것이 일반적이다. 이로 인해 경주국립공원에 대한 생물상 조사는 매우 미미하게 이루어져 왔다. 이 지역에 대한 곤충상에 대한 조사는 안(1997)에 의하여 이루어진 것 이외에 종합적인 조사가 이루어진 바 없다. 지금까지 경주국립공원에서 조사･보고된 곤충은 12목 77과 274종이었으며, 이중 남산지구에서는 3목 13과 18종이 보고되었다. 이에 본 조사에서는 경주국립공원 일대에서 비교적 조사가 미비해왔던 남산지구에서 서식하는 곤충류를 조사하기 위하여 주간채집과 야간채집을 병행하여 실시하였다. 특히, 기존에 조사되지 않았던 야행성 곤충을 집중적으로 조사하였으며 이들 조사결과는 기존의 조사자료와 종합하여 경주국립공원일대의 전반적인 곤충분포상을 밝히고자 하였다. 본 조사에서 확인된 곤충 중 경주국립공원에서 새롭게 보고되는 종은 7목 28과 160종으로 확인되어, 남산지구를 포함하는 경주국립공원에서 분포가 확인된 곤충류는 총 12목 95과 434종이 된다. 문헌 조사 및 금번 조사에 의해 확인된 곤충을 분류군별로 보면 나비목이 25과 176종으로 전체 곤충류의 40.7%를 차지하여 가장 많았으며, 딱정벌레목이 31과 143종으로 33%, 노린재목이 12과 39종으로 9%, 매미목이 7과 33종으로 7.6%등으로 나타났다.

In this study, the concentrations of various hydrocarbon (HC) were measured from the ambient air at Mallipo beach after the Hebei Spirit oil spill accident on Dec. 2007. To determine HC levels in those samples, the analysis was made by SPME method aided by the GC/MS system. To produce quantitative HC data, all the calibrations were conducted in reference to toluene. The HC released from oil-covered soils were also analyzed by headspace method; according to this analysis, the concentrations of paraffinic (9), aromatic (8) and miscellaneous components (5 compounds) were found above a few tens of ppb. In ambient samples, 10 compounds were measured which consisted of 8 paraffinics and 2 aromatics. And they have the maximum and minimum concentration that were 34.3 ppb (n-undecane) and 2.84 ppb (toluene). However, the concentration levels of the 2 aromatic compounds (toluene and xylene) measured during this study period were not distinguished from those commonly observed from ambient air. Based on our analysis, we were able to confirm that the types and the concentration levels of hydrocarbons in ambient samples were in accord with those derivable from a large oil spill accident and the resulting weathering processes.

The purpose of this study is to assess the cause of offensive odor incident that took place at Shin-Gil district in Seoul on 17. Nov. 2007. Air samples were collected from both the inside and outside of the accidental sewage site both at the right after and long after the accident and analyzed by GC/MS method. The results of our initial analysis showed that there were 39 compounds with sufficiently detectable quantities (e. g., above ~ 1 ppb). These compounds can be classified into 3 classes of chemical groups which include: Benzene, Indene, and Miscellaneous. It further indicated that compounds with benzene(C₆H₆) ring were the most abundant species followed by several compounds with indene(C₉H₈) structure. Based on our analysis, we conclude that the release of industrial solvents with indene resin contributed most significantly to the observed malodor incident.

In this study, odorous emissions from decaying foods were investigated with respect to trimethylamine and ammonia. To this end, three food types (egg, mackerel, and cuttlefish) were used for decaying experiments in which food samples were preserved in throwaway syringes (weight for each sample of 5 g). All decaying experiments advanced for one month under the normal temperature and ventilation. The average concentrations of TMA from egg, mackerel, and cuttlefish samples were measured as 0.6, 5.8 and 130 ppm, respectively, while those of NH₃ as 554, 385, and 531 ppm, respectively. According to our experiments, the concentrations of TMA and NH₃ increased with the progress of corruption. The release of malodor compounds tend to vary sensitively with the changes in temperature and humidity. In case of TMA, a strong correlation with temperature was observed on the order: mackerel ＞ egg ＞ cuttlefish. However, in the case of NH₃, strong correlations were seen to exist with humidity. Changes of TMA concentration were accompanied by changes of pH, especially from mackerel and cuttlefish. NH₃ also showed a similar trend of pH change from samples. When the results of TMA measurements were evaluated in terms of odor intensity, egg, mackerel, and cuttlefish are recorded as 4.36, 5.25 and 6.46, respectively. Likewise, odor intensity of NH₃ measurements was found as 6.96, 6.7 and 6.93, respectively. The results of our odor study suggest that a unique pattern of odor release is developed from decaying food samples.

In this study, we attempted to evaluate the relationship between air dilution sensory test and instrumental detection method for samples containing various odorous compounds. For the purpose of our comparative study, the analysis of malodor compounds was made using a total of 70 samples collected from three industrial sectors which include: Food & beverage, Waste treatment and cleaning, and Miscellaneous facilities. The results of instrumental analyses converted into three different odor indices (the odor concentration (OC), odor quotient (OQ), and odor intensity (OI)) were used to statistically sort out individual odorous components with the major impact. The results of multiple regression analysis between air dilution ratio value and instrumental odor concentration (of individual 12 compounds) indicate that butyraldehyde, CH₃SH, NH₃, and H₂S are the major odorous compounds that contribute most significantly to odor strength for the sample types investigated in this study.

In this study, an attempt was made to measure uncertainties involved in the analysis of gaseous VOC standards prepared at various dilution stage. A GC/FlD system equipped with air server/thermal desorption (AS/TD) unit was used to draw calibration curves for the known amounts of VOC gases (including benzene, toluene, xylene, and styrene) prepared at four individual concentrations (10, 20, 50, and 100 ppb). The calibration curves obtained from standards of each respective concentration were compared with each other. It was found that the loss of samples was more prominent with decreasing standard concentrations (e.g., one prepared at 10 ppb) and that the heaviest compound, styrene exhibited the most noticeable loss than the others. In this study, an ancillary experiment was also conducted to evaluate the compatibility of standards between gaseous (using Tedlar bag) and liquid phases (using tube method). Based on this comparative analysis, the compatibility between two standard type was evaluated in terms of the recovery ratio between gas and liquid: 56 (benzene), 42 (toluene), 31 (p-xylene), and 25% (styrene).

본 연구는 신선채소류의 대형매장과 재래시상에서의 청결도를 비교하기 위하여 시중에 유통 중인 상추, 깻잎, 오이를 시울과 경기남부의 15개 대형매장과 21개 재래시장에서 sampling하여 총호기성균, 대장균군, Escherichia coli 및 Listeria monocytogenes의 오염도 수준을 평가하였다. 대형매장과 재래시장에서의 상추, 깻잎, 오이의 총호기성균과 대장균군의 오염도는 유의차가 없었다(p>0.05). 그러나 3가지 채소에서의 총호기성균 오염수준은 상추, 깻잎, 오이 순으로 나타났으며 그 수준은 각각 평균 7.01±0.14 log_(10)CFU/g(대형)과 7.10±0.11 log_(10)CFU/g(재래)이었으며 6.69±0.20 log_(10)CFU/g(대형)과 6.44±0.13 log_(10)CFU/g(재래), 5.37±0.25 log_(10)CFU/g(대형)과 5.27±0.19 log_(10)CFU/g(재래)이었으며 대장균군의 오염 순위 또한 같은 양상을 보였다. E. coli검출률 역시 3가지 채소 모두에서 매장간의 유의적 차이는 없었으며(p>0.05) 상추와 깻잎은 대형매장과 재래시장 모두에서 30% 이상의 빈도로 검출되었으나, 오이에서는 10% 미만의 검출빈도를 보였다. L. monocytogenes는 모든 채소에서 검출되지 않았다(ND: 오이 <3 CFU/g, 상추, 깻잎<10 CFU/g. 따라서 본 연구에서 측정된 오염수준은 신성채소류의 미생물위해평가(MRA)프로그램 개발의 기초자료로 활용될 수 있을 것이다.

Background: This study was carried out to determine the physicochemical components of Rehmannia glutinosa (RG) fermented with Rhizopus delemar. Methods and Results: Physicochemical components such as changes in moisture content, pH value, total acidity, amount of reducing sugars as well as quantity of free sugars, free amino acids, and catalpol were investigated. Result showed that, the moisture content ranged from 64.26 to 65.51%. The pH and total acidity of the fermented RG decreased significantly during fermentation. The reducing sugar content ranged from 0.10 to 1.34%. The most abundant main free sugars were identified as raffinose, xylose, glucose, fructose, and sucrose. The sucrose content in 80% ethanol and in water extracts increased during RG fermentation. In total, 26 free amino acids were detected, including seven essential amino acids. In addition, the quantity of free amino acids decreased significantly during fermentation. Finally, the catalpol content of the fermented RG was highest on the 2nd day of fermentation at 2,028.67㎎/ 100 g. Conclusions: These results indicated that fermentation of Rhizopus delemar could be used to enhance biological activity, and that fermented RG could be used as a functional material and as an edible resource in food and functional materials industries.

Background : Dioscorea bulbifera (DB) contain steroidal saponin which has anticancer and anti-inflammatory. DB is a health-functional material used as edible and medical materials. However, DB has not been studied in detail as industrial purposes of fermentation. Methods and Results : D. bulbifera (DB) was fermented by Rhizopus oryzae CN105 for 3 days. Samples were prepared by adding 10% honey to the D. bulbifera (DBH) and honey free D. bulbifera (DB). The pH, total acidity (%) and reducing sugar (%) were investigated. The free sugar and color values related to taste components were analyzed. The pH level decreased while total acidity increased during fermentation. The free sugar and color values related to taste components were analyzed. The content of free sugar in the DB was the highest after 3 days of fermentation. In case DBH, only glucose was the highest after 3 days of fermentation. The content of fructose, sucrose and lactose were decrease during fermentation. Total polyphenol content of DB and DBH was measured by the Folin-Denis method. Total flavonoid content was measured by the Moreno method. Total polyphenol content and flavonoid content was the highest after 1 days of fermentation in both DB and DBH. Conclusion : The results showed that physicochemical components improved during fermentation in DB. But antioxidant activity was the highest after 1 days of fermentation in DB and DBH. These results are indicated that fermented DB can be used as a functional food.

염수 침지 여부를 고려한 장담금법에 따른 저염 된장의 품질특성 변화를 조사하기 위하여 염 농도를 달리하여 6개 월 동안 발효시킨 후 품질특성 변화를 살펴보았다. 수분 함량에서는 염수 침지한 12% 메주 된장에서 55% 수준으로 가장 낮았으며, 나머지 된장 시료들은 대략 60% 수분 함량을 나타냈다. pH는 장 담금 초기부터 메주 된장이 메줏가루 된장에 비해 높았으며, 특히 발효기간 내 8% 메주 된장의 경우 감소폭이 적었고 이는 산도 변화에서도 담금 직후부터 발효 6개월까지 메주 된장이 메줏가루 된장보다 낮은 경향을 나타내어 상관성을 보여주었다. 환원당 함량은 1-2개월 내에 최대값을 나타내고 이후 감소하는 경향을 나타냈으나, 발효기간 내 8% 메줏가루 된장이 가장 높아, 염도 및 장 담금법 간에 상관성은 낮았다. 아미노태 질소 변화는 담금 직후에는 염 농도가 낮을 수록 높은 값을 나타냈으며, 메주 된장에서 메줏가루 된장보다 높은 값을 보였다. 암모니아태 질소 함량은 발효초기에는 12% 메줏가루 된장에서 가장 높은 값을 나타냈으며, 메줏가루 된장이 메주 된장보다 높은 값을 보였지만, 이후 급격히 감소하여 시료 간 차이를 보이지 않았다. α-Amylase 효소 활성은 모든 시료가 발효 초기에는 0.91-0.94 Unit/g 수준이었다가 이후 일정하게 감소하여 0.01-0.06 Unit/g 값을 나타내었는데, 특히 8% 메주 된장에서는 완만한 감소를 보였다. Protease 효소 활성은 발효 2주차에 메주 된장이 메줏가루 된장에 비해 높은 활성을 나타냈으나 이후 감소하여 비슷한 수준을 나타내었다. 총 균수는 발효초기부터 메주 된장에서 메줏 가루 된장보다 높은 값을 나타내었고, 발효 6개월째 메주 된장이 7.8-8.0 log CFU/g로 메줏가루 된장(7.2-7.5 log CFU/g)보다 통계적으로 유의하게 높은 값을 보였다. 맛 센서를 통한 맛 분석결과, 비록 12% 시판 된장에 비해 제조 한 된장이 높은 짠맛과 쓴맛, 낮은 풍미를 나타내었지만, 8% 메주 된장이 시판 된장과 전반적으로 유사한 맛 패턴을 보였다. 유리 아미노산 함량은 숙성기간 동안 장가르기 여부에 따라 메줏가루 된장에서 증가폭은 컸으나 메주 된장의 함량이 높았으며, 염도 8% 된장에서 12% 된장보다 높은 값을 보였다. 결론적으로 염수 침지 여부에 따른 된장의 품질 특성을 비교한 결과, 장담금 과정을 거친 저염 된장이 품질 특성뿐만 아니라 맛 분석결과에서 좋은 평가를 나타내 었고, 아울러 메줏가루를 이용한 간편 저염 장류 제품 개발 을 위한 기초 자료로 활용될 수 있을 것으로 기대된다.

Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (ΔH) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the 8th day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.

The purpose of this study was to investigate the physiochemical properties of Doenjang was fermented by added with fungi and protease. The moisture content and pH of Doenjang added with protease (WP) were lower than those of control w/o protease while the contents of titratable acidity, reducing sugar, and amino-type nitrogen in WP were higher than control. The α-amylase activities of Doenjang added with single and mixed Protease B were the highest at 4 weeks of fermentation period and protease activity of WP was about 4 times higher than that of control. The 4-9 kinds of free amino acids (proline, isoleucine, leucine, and phenylalanine etc.) in WP was increased in comparison with control. The DPPH radical scavenging activity and total polyphenol content were higher in WP than control. Total aerobic bacterial and fungal numbers were decreased depending on fermentation time regardless of addition of protease. In conclusion, the protease can be used as additives improving the quality and taste of fermented Doenjang.

Background : Platycodon grandiflorum root (PGR) was one of the primary herbs used in a phlegm-relieving herb from the past. Platycoside compounds on PGR may exhibit neuroprotective, antimicrobial, anti-inflammatory, anti-cancer, anti-allergy, improved insulin resistance, and cholesterol-lowering properties. In order to developing a concentrate product that improved the functionality and preference of PGR, it was fermented using lactic acid bacteria (Lactobacillus plantarum N76-10 and 56-12). Methods and Results : The concentrate products were created by PGR-concentrate (PGRC, 60 ºBrix) mixed with fermented PGR-extract (FPGRE, 2 ºBrix) at the level of 0, 50, 100, 150 and 200%. Sweetness and preference were supplemented by other added materials including honey, oligosaccharide, concentrate of jujube (60 ºBrix) and pear (60 ºBrix), and cactus Chounnyouncho extract (2 ºBrix). The products were put into investigation for their preference of taste, antimicrobial activity in accordance with amount of FPGRE. When it comes to preference of taste, the most favor is adding 100% of FPGRE on PGRC. The product added 150% FPGRE exhibited a strong microbial anti-proliferation in all four kinds (Corynrbacterium diphtheriae, Klebsiella pnneumoniae, Staphylococcus aureus, and Streptococcus pyogenes) of bacteria inducing bronchus diseases and was higher antimicrobial activity than concentrate without FPGRE. In terms of the sensory evaluation (taste, texture and visco-elasticity), concentrate mixed with FPGRE (10), jujube concentrate (2), pear concentrate (10), cactus Chounnyouncho extract (10), oligosaccharide (2), honey (1) and xanthan gum (0.02) showed the highest scores. Conclusion : Thus, A PGR concentrate was made by adding FPGRE (100%) and it was increased organoleptic quality, antimicrobial activity. These studies may provide new product development for effective utilization on Platycodon grandiflorum root.

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid　and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.