The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and the study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated Fungi occurred in bread and a noodle without mustard after 3days and 4days, respectively. However, they didn't occur in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had low antimicrobial activity.

돌산갓의 독특한 향미와 잠재된 항균성을 김치의 맛과 저장성 향상에 이용하기 위한 기초자료로서 갓의 myrosinase를 분리 정제하여 그 특성을 밝히고, 갓김치 숙성 중 myrosinase 활성도 변화를 측정하였다. 갓의 myrosinase를 DEAE Sephadex, chromatofocusing 및 Con A Sepharose column chromatography에 의해 정제한 결과 비활성은 7107배 증가하였고 수율은 18.8%였다. 정제된 효소의 최적 pH는 5.9였으며, 등전점은 4.6, 분자량은 약 129 kD, Km은 0.206 mM, Vmax는 2.039 μM·min-1·mg protein-1로 나타났다. 또한 myrosinase의 activator인 ascorbic acid는 0.6 mM에서 최대 효소활성을 보이다가 그 이후는 점차 효소활성의 감소를 보여 2.0 mM 이상의 농도에서는 효소활성을 거의 완전히 상실시켰다. 갓김치의 저장 중 myrosinase 활성 변화를 측정한 결과 김치 제조 직후에 약 70 nmol/min/mg protein이던 것이 20℃에서 3일 이상 저장으로 급격히 그 활성을 잃어 4일 후에는 50% 이상의 활성을 손실하고 10일 후에는 거의 활성이 없었다.

To furnish basic data for the utilization of leaf mustard as a raw material of salted and fermented vegetable food, the contents of carotenoids and chlorophylls of Dolsan Leaf Mustard(DLM) were investigated. Total carotenoid content of DLM was 4.75 mg%, and the compositions were β-carotene(80.91%), lutein(13.07%), lutein epoxide(3.93%). The contents of chlorophyll a and b were 4.1 and 1.5 mg%, and leaf was 7.4- and 8.1-fold, respectively, higher than leaf stalk. The ratios of chlorophyll a/b in leaf (2.7:1) and leaf stalk(3.0:1) were similar to those of other vegetables.

The composition of isothiocyanates in Dolsan leaf mustard was investigated. Five major volatile isothiocyanates detected in leaf mustard were sec-butyl isothiocyanate, allyl isothiocyanate, 3-butenyl isothiocyanate, n-hexyl isothiocyanate and β-phenylethyl isothiocyanate. In both leaf and leaf stalk allyl isothiocyanate and 3-butenyl isothiocyanate were the most abundant. The compositional difference of isothiocyanates between leaf and leaf stalk was that n-hexyl and β-phenylethyl isothiocyanates were present more in leaf than leaf stalk.

탈지 겨자박으로 부터 유리페놀산, 에스터형 및 불용성페놀산을 추출하여 식용대두유 기질에서 항산화 효과를 0.02%(w/w)의 BHA, BHT의 항산화 효과를 비교하였는바 다음과 같은 결과를 얻었다. 각 기질과 대조구를 에서 25일간 저장하면서 매5일간 과산화물가, TBA가를 측정하여 항산화 효과를 추정하였다. 1. BHA, BHT와 유리페놀산, 에스터형 및 불용성페놀산 추출물을 첨가한 시험구와 대조구의 25일 저장 후 과산화물가는 각각 31.9, 13.2, 16.6, 11.2, 35, 91이었다. 한편 같은 조건하에서 각 항산화성 물질의 TBA가는 0.24, 0.16, 0.19, 0.17, 0.35이었다. 이로 미루어 볼 때 페놀산 추출물들은 식용대두유 기질에서 우수한 항산화 효과를 나타내었다. 2. 겨자의 총 페놀함량은 유리페놀산 및 불용성페놀산의 추출물이 각각 13.2mg/10ml. 340.5mg/10ml, 2.1mg/10ml였다. 3. 분리 동정된 페놀산은 catechol, methylcatechol, salicylic acid, cinnamic acid, pyrogallol, p-hydroxybenzoic acid, syringic acid, caffeic acid, sinapic acid였다.

The purpose of this article is analyzing the impacts of seawater surface temperature rise on sea mustard yields of Goheung and Wando coast in Korea, with employing a panel data regression model. Our results show that there has been a negative impacts on sea mustard yields as seawater surface temperature continuously has been rising. Especially if the upward trend in seawater surface temperature since 2005 will be maintained in future, sea mustard yield is expected to decrease by 2.6% per year.

돌산갓에서의 glucosinolates인 sinigrin의 분석법을 확립하기 위해 다양한 용매를 이용하여 추출 후 정성·정량하였다. 돌산갓을 뿌리, 줄기, 잎으로 구분하여 50% CH3CN, 10% NH4Cl, 60% CH2OH, 70% CH3OH 을 이용해 추출 시 50% CH3CN이 가장 sinigrin 함량이 높게 나타났으며 나머지 용매들은 큰 차이가 없었다. 또한 갓 부위별에서 sinigrin함량은 큰 차이가 없었으며 줄기 부위의 50% CH3CN추출물의 sinigrin함량이 728 ppm으로 다소 높게 나타났다. Sinigrin은 농도별로 standard curve를 작성하여 HPLC에 의한 돌산갓 부위별 sinigrin 함량을 정량화 하였고 HPLC로 분석시 UV detector 감도는 242 nm보다 228 nm에서 높게 나타났으며 228 nm에서는 줄기, 뿌리, 잎 순서로 sinigrin함량이 나타났다. 50% CH3CN로 추출한 돌산갓의 chromatogram은 표준물질인 sinigrin의 retention time과 일치하였으며, 잎에서 나타난 peak는 glucosinolates인 glucoraphanin으로 확인되었다. 본 연구의 결과로부터 돌산갓에 함유된 sinigrin 분석을 위한 추출용매는 50% CH3CN, UV detector 파장은 228 nm가 가장 적합하다는 것을 알 수 있었다. 또한, sinigrin의 추출 및 분석이 체계화됨으로써 돌산갓을 이용한 다양한 식품의 저장기간에 따른 sinigrin 함량변화 및 생리기능에 관한 연구에 활용 될 수 있을 것으로 판단된다.

This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest L*, b* values, and the lowest a* value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.

돌산갓의 최적 절임조건을 조사하기 위하여 다양한 절임시간, 수세방법, 저장온도에 따른 돌산갓의 물리화학적 특성을 비교하였다. 또한, 최적조건에서 절임된 돌산갓을 50일 동안 저장하는 동안 유산균의 균수변화를 측정하였다. 절임돌산갓의 관능평가와 아삭거림의 결과로부터 장기간 보존을 위한 최적조건은 8시간 절임 후 염농도를 단계적으로 수세한 방법으로 나타났다. 절임돌산갓은 에서 저장되는 동안 유산균의 증가에 의해 pH가 감소하였다. 저장기간 동안 절단

갓 김치용 품종 육성을 위하여 외국 도입종 및 국내 수집종 총 24 계통/품종에 대하여 형태적 특성을 조사하였고, 유연 관계 및 주성분 분석을 실시하였다. 주성분 분석에 있어서 총 생체중(제1), 총 건물중(제2), 지상부 생체중(제3), 엽장(제4)으로 80.5%의 전체정보를 해석할 수 있었다. Eigen value가 1이상인 주성분을 토대로 24계통/품종은 7개 그룹으로 분류되었으며, 그룹별 종수는 I군이 1종, II군이 6종, III군이 5종, IV군이 3종, V군이 3종, VI군이 4종, VII군이 2종으로 분류되었다. 또한 12개의 F1 조합능 검정용 교배조합 중 Sanchiohbachirimen takana A × Akaohba takana, Goheung namyang × Sanchiohbachirimen takana A 및 Goheung namyang × Akaohba takana 조합에서 잡종강세가 크게 나타났다. 고수량성 갓 김치 품종육성을 위한 친능성(Parents ability)이 높은 교배친으로 Sanchiohbachirimen takana A와 Akaohba takana가 선발되었다.

The antimicrobial effect of each fraction after fractionation of an ethanol extract of leaf mustard was examined in terms of nucleic acid, chloroform, ethylacetate, and butanol. The ethylacetate fraction, which showed the strongest level of antimicrobial effect among the different ethanol extract fractions of leaf mustard, was isolated and purified using silica gel column chromatography and HPLC, respectively, to obtain a single antimicrobial substance called KLM-1. The antimicrobial effect of this substance was 10 times higher than that of the ethylacetate fraction. A further study is on the way to confirm the structure of the antimicrobial substance KLM-1 through LC/Mass and NMR.

As part of developing natural food preservatives, the antimicrobial effect of ethanol and water extracts from the Cruciferous vegetable was examined Korean traditional Brassica juncea Coss. was used widely as an ingredient of Kimchi, a natural flavoring and spice for a long time. Antimicrobial activities were examined against 15 microorganisms which were food-born pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract from leaf mustard showed an antimicrobial effect in most of the strains used in the present study. The lowest minimum inhibitory concentration (MIC) were seen in Bacillus subtilis and Bacillus natto at 10 mg/ml. MIC of water extract was 40-60 mg/ml for bacteria and yeast. Antimicrobial activity of the ethanol extract was not disappeared by the heating at 121℃ for 15 min and not affected by pH.

The water extract of mustard seed was fractionated by solvents with an increase of polarity, and antimicrobial activities of each extracts were examined, and volatile compounds of each extract were identified by GC-MS. When the water extract was fractionated with solvents, the antimicrobial activities were high in the order of chloroform, ethylacetate, hexane, butanol and aqueous layer. In chloroform fraction, 16 volatile compounds, including 2 isothiocyanates such as 3-isothiocyanato- 1-propene and 4-isothiocyanato- 1-butane, 1 nitrile and 4 acids were identified, their contents were higher than other fractions. Twelve, 10, 4 and 7 volatile compounds were identified in ethylaceate, hexane, butanol and water fractions, respectively. The volatile compounds were considerably less in the fractions of butanol and water than others.

To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 52 were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p

개자의 육종적 개량 가능성과 재배적 개선 가능성을 검토하기 위하여 수집된 5개품종들을 파종기를 달리하여 1980~82년 까지 3 개년에 걸쳐 시험한 결과는 다음과 같다. 1. 공시품종간에 추태기는 제주종, 서울종, 일본종이 빠르고 영산포종과 수원종은 늦은 편이었으며 성숙기는 수원종이 가장 늦었다. 2 . 초장은 수원종이 가장 짧았으나 협당종실수는 가장 많았으며 분지수는 서울종, 영산포종이 많은 반면 입중, 협장 및 중에 있어서는 품종간 차이가 인정되지 않았으며 종실수량은 서울종이 248kg/10a로 높았다. 3. 유분함량은 품종간 28.8 ~32.1%의 변이를 보였으며 황갈색종피인 서울종. 영산포종. 제주종이 높은 경향이었고 탈지박중의 Glucosinolate 함량은 전체적으로 높은 경향이었다. 4. 파종기가 지연됨에 따라 추태, 개화가 지연되며 초장, 총 분지수, 수당협수가 감소하는 경향인데 추태는 수원종, 제주종, 일본종이 개화기는 제주종이 초장은 서울종, 제주종이 수당협수에서는 서울종, 수원종. 일본종이 그리고 협당입수에서는 제주종이 민감한 반응을 나타냈다. 5. 파종기 지연에 따른 입중, 중. 협장 및 유분함량이나 지방산조성 변이는 인정되지 않았다. 6 경노계수 분석 결과 수량에 대한 직접효과가 큰 형질은 총 분지수, 개화기, 수장이었고 간접효과가 큰 형질은 수장을 통한 초장이었던 반면 파종기가 지연됨에 따라 초장이나 수장 보다 개화기나 결실비율의 직접효과가 뚜렷해지는 경향이었다.