This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.

In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

바이오디젤의 저온유동성과 산화안정성은 주로 녹는점이 높은 포화 및 불포화 지방산 메틸에스테르의 함량에 의해 좌우된다. 본 연구는 동물성 유지인 우지 유래 바이오디젤에 요소를 첨가하여 포화지방산 메틸에스테르 함량을 저감시켜 동물성 바이오디젤의 저온유동성 개선과 포화지방산 메틸에스테르 함량이 저감된 동물성 바이오디젤을 식물성 바이오디젤에 혼합함으로써 식물성 바이오디젤(유채유, 폐식용유, 대두유 및 동백유)의 저온유동성을 개선하기 위해 수행 되었다. 연구결과, 동물성 바이오디젤의 포화도 저감을 통해 저온필터막힘점을 최대 –15℃까지 낮추었고, 포화도가 저감된 동물성 바이오디젤을 식물성 바이오디젤과 혼합함으로서 식물성 바이오디젤의 저온필터막힘점을 -10 ~ -18℃까지 낮출 수 있었다. 본 연구를 통해 동·식물성 유지 유래 바이오디젤의 저온특성을 개선함으로써 국내 겨울철 환경조건에서 연료유로 적용 가능성을 증대할 것으로 기대한다.

The nutritional properties of mackerel are strongly influenced by different cooking methods that can change its nutritional contents. In this study, we investigated the effects of two types of cooking method (i.e. baking and frying) on water-soluble vitamins (B1, B2, niacin, and folic acid), fat-soluble vitamins (A and E), cholesterol, β-carotene, and minerals (K, P, Mg, Se, and Zn) and on the proximate composition of mackerel. Compared to the baked fish, contents of vitamins A and B1 and cholesterol were reduced by 56.52%, 59.93%, and 33.40% (p<0.05), respectively, in the fried fish. On the other hand, vitamin E and folic acid contents in the fried fish were significantly higher than those in the baked fish (p<0.05). Furthermore, niacin was detected only in the baked fish and β-carotene was found in neither the baked fish nor the fried fish. There was also no significant difference in moisture content between baked and fried fish samples. The fat, carbohydrate, and crude ash contents in fried fish were higher than those in baked fish; however, protein content in fried fish was about 3.73% lower than that in baked fish. Since different cooking methods have different effects on the nutrients of mackerel, nutritional value of mackerel could be enhanced by selecting the suitable cooking method.

This study was performed to analyze the content of 6 different fusel oils in 9 types of liquor distributed in domestic market. GC-FID method was employed for quantifying fusel oil (1-propanol, iso-butanol, 1-butanol, 2-butanol, iso-amyl alcohol, active amyl alcohol) levels in 260 liquor samples of liquor. Relative standard deviations (%) of intraand interday measurements were under 1.56 and 2.44%, respectively, while recovery rates (%) were 98.22-105.26% and 98.53-107.15%, respectively. Pretreatment method (filtering and centrifugation) of Takju did not affect analytic results. The average of total fusel oil contents in Yakju (39 types) and fruit wines (30 types) were 497.6 and 151.9 mg/L, showing Yakju contains more fusel oils than Takju or fruit wines. In fruit wines, iso-amyl alcohol was the major fusel oil component (at 6.8-249.0 mg/L). The highest content of fusel oil was found in foreign brandy, whereas the diluted Soju did not contain fusel oils. However, the average of total fusel oil contents was high at 764.5 mg/L in the three types of distilled Soju and iso-amyl alcohol content ranged from 114.2 to 421.0 mg/L. Domestic and foreign beers were similar in terms of their fusel oil compositions and contents. In conclusion, excluding the diluted Soju, the contents of total fusel oils ranged from 114.8 to 1447.3 mg/L in the monitored liquors.