This study was designed to investigate the formation of ethyl carbamate (EC) during the ripening of Maesil with sugar and Soju (19.5~35% alcohol contents) using a homemade method. Maesil, sugar and Soju were purchased at ordinary market in June of 2012. The preparation of sample for analysis was conducted by method of Henry et al. The analysis of GC/MS was used SIM mode (m/z 89, 74, 62). Quantification was performed in terms of the 62 ion and was based on an internal standard procedure. Good linearity was obtained with a regression coefficient (r2 = 0.993). Low detection limits (LOD) was achieved 4.31 ug/kg and recovery for alcohol was 74.8%. During 90 days, fermentation with sugar was not detected EC (under LOQ). 15 days ripened Maesil wine contained EC between non detected~32.7 ug/kg and 90 days ripened Maesil wine was 19.7~87.4 ug/kg. Higher proportion of Maesil and Soju increased EC contents. EC levels were increased 32.7 ug/kg to 87.4 ug/kg in the ratio of Maesil to 35% alcohol-Soju (1:1). In the ratio of Maesil to 35% alcohol-Soju (1:3) was increased non detected to 69.7 ug/kg. After 90 days, Maesil wine was filtered Maesil through a seive and ripened by 180 days to investigate the formation of EC compared with non filtered. Treatment of filtered, EC contents was much higher level compared with non filtered. Therefore, this result showed that alcohol contents contribute to increase EC formation more than Maesil.

초기배아의 발생과정동안 배아와 모체에서 발현되는 여러 cytokine은 착상을 위한 신호물질로 중요한 역할을 한다. 그 중 interleukin-1 (IL-1)는 배아와 모체간의 상호 신호전달체로서 성공적인 착상을 위한 필수적인 요소로 작용한다고 알려져 있다. 따라서 본 연구에서는 초기배아의 발생과정에 있어서 IL-1 유전자의 역할을 규명하기 위해 생쥐 초기배아에서의 IL-l 유전자의 발현양상을 역전사중합효소연쇄반응을 통해 조사하였고, IL-l 유전자의