펩타이드형 독소인 마이크로시스틴(microcystins, MCs) 과 노둘라린(nodularin, NOD)은 남조류라고도 알려진 시 아노박테리아에 의해 생성되는 2차 대사산물로, 독소에 오 염된 물, 토양 및 비료를 사용함으로써 농산물 내에 축적 되고 이를 사람이 섭취함으로써 건강상 위해가 발생할 수 있다. 최근 MCs과 NOD의 농산물 내 오염에 대한 관심 이 대두되며 국내외에서 여러 분석법을 기반으로 농산물 내 오염 수준을 조사하고 있다. 하지만 아직까지 수행된 연구가 많지 않으며, 특히 펩타이드형 독소 중 MCs의 분 석 연구에 치중되어 있거나 오염 취약 지역에서 재배한 농산물이 주로 오염도 조사에 사용되는 등 연구에 한계가 있으므로 MCs과 NOD의 관리를 위해서는 보다 많은 체 계적인 연구가 필요할 것으로 생각된다. 본 연구에서는 체 계적인 모니터링 및 안전관리의 기반을 마련하기 위해 MCs 및 NOD의 이화학적 특성, 독성, 분석법, 오염사례 및 관리현황에 대해 기술하였다.

This study presents a rapid and quantitative radiochemical separation method for Nb isotopes in radioactive waste samples from the nuclear power plant with anion exchange resin after Fe coprecipitation. After radionuclides were leached from the radioactive waste samples with concentrated HCl and HNO3, the Nb isotopes were coprecipitated with Fe after filtering the leaching solution with 0.45 micron HA filter, while the Sr, Tc and Ni isotopes were in the solution. The Nb isotopes were separated in HCl medium with anion exchange resin. The purified Nb isotopes were measured using a low level liquid scintillation counter after installing quenching curve with standard Nb-94 isotopes. The separation method for Nb isotopes investigated in this study was applied to neutron dosimeter samples from the nuclear power plant after validating the Nb activity concentration with gamma spectrometry system.

Background : Bitter gourd (Momordica charantia) is a vegetable with pantropical distribution and contains the active ingredient, such as momordicine and charantin. Moreover, bitter gourd has been reported to exhibit antidiabetic, anticancer, cardiovascular-protective and antioxidant effects. But, the distinctive bitter taste of bitter gourd was not suitable for food preference. This study was conducted to evaluate the improvement effects of bitter taste of bitter gourd with natural fermentation and roasting process. Methods and Results : Bitter gourd fruits were obtained from Headeulnyeokae Co., Ltd.(Gang-Jin 59253, Repubilc Korea). Fruits of bitter gourd were prepared by natural fermentation process for 4h at 25℃. After natural fermentation, the fruits were dried in hot-air dryer for 15h at 49-55℃. The dried fruits were roasted in 500 g batches at 120℃ for 10 min in the electric rotisserie oven. After roasting, fruit pieces were extracted with hot water and cold water. One of them was cool-type, and the other was hot-type bitter gourd tea. In the sensory evaluation, hot tea and cold tea showed the high scores on color, flavor and overall acceptability. Conclusion : These mean that roasted bitter gourd had less bitter, and it could be utilized widely as drink and food material.