We investigated physicochemical properties and isotopic compositions of organic matter (δ13CTOC and δ15NTN) in the old fish farming (OFF) site after the cessation of aquaculture farming. Based on this approach, our objective is to determine the organic matter origin and their relative contributions preserved at sediments of fish farming. Temporal and spatial distribution of particulate and sinking organic matter (OFF sites: 2.0 to 3.3 mg L-1 for particulate matter concentration, 18.8 to 246.6 g m-2 day-1 for sinking organic matter rate, control sites: 2.0 to 3.5 mg L-1 for particulate matter concentration, 25.5 to 129.4 g m-2 day-1 for sinking organic matter rate) between both sites showed significant difference along seasonal precipitations. In contrast to variations of δ13CTOC and δ15NTN values at water columns, these isotopic compositions (OFF sites: -21.5‰ to - 20.4‰ for δ13CTOC, 6.0‰ to 7.6‰ for δ15NTN, control sites: - 21.6‰ to - 21.0‰ for δ13CTOC, 6.6‰ to 8.0‰ for δ15NTN) investigated at sediments have distinctive isotopic patterns (p<0.05) for seawater-derived nitrogen sources, indicating the increased input of aquaculture-derived sources (e.g., fish fecal). With respect to past fish farming activities, representative sources (e.g., fish fecal and algae) between both sites showed significant difference (p<0.05), confirming predominant contribution (55.9±4.6%) of fish fecal within OFF sites. Thus, our results may determine specific controlling factor for sustainable use of fish farming sites by estimating the discriminative contributions of organic matter between both sites.

본 연구는 2019년 8월 한반도 주변해역(동해, 서해, 남해, 동중국해)에서 탄소 및 질소 안정동위원소 기법을 활용하여 하위영양 단계에서의 먹이망 구조를 파악하였다. 입자성 유기물(POM)의 δ13C 범위는 -26.18 ~ 20.61 ‰, δ15N 범위는 5.36 ~ 15.20 ‰의 넓은 범위를 보였다. POM과 각 생물별 개체군 사이의 δ13C 분별작용의 결과는 대부분 micro-POM을 섭식하는 것으로 확인하였으나 해역 간 차이를 보였 다. 각 생물별 영양단계는 chaetognaths (3.40±0.61)가 가장 높은 영양단계에 있음을 확인하였다. 동위원소 혼합모델을 적용한 결과에서 chaetognaths의 먹이원으로 copepods (13 ~ 48 %)와 euphausiids (20 ~ 51 %)가 가장 높은 기여도를 나타냈다. 본 연구결과 각 해역별 먹이원의 제한적 공급 및 다양성의 차이가 먹이망 구조 및 각 생물별 동위원소 비에 영향을 미친 것으로 판단된다.

This study analyzes the structure types of salmon oil to evaluate the purity of salmon oil products based on the 38 different types of imported salmon oil products distributed in the Republic of Korea. The major types of omega-3 foods in the salmon oil are ethyl ester (EE) and triglyceride (TG). If the salmon oil contained potential contaminants and was processed in order to remove it, EE type omega-3 fatty acids are found in concentration. This provides a good guide in assessing if products were made with EE type ingredients or re-esterified contaminated materials. The results of the FT-IR analysis showed significant difference in the C=O, C-O band positions in TG and EE. There were 19 TG type products and 19 EE type products. The analysis of carbon isotope ratio was performed on the types of TG and EE. There were different properties in the 19 TG type products. In one product, the carbon isotope ratio was －25.15 and the other 18 products showed －22.15～－23.96. The carbon isotope ratio of all 19 EE type products showed －21.91～－23.74. The results of the TLC analysis showed similar results with FR-IR. The re-esterified TG form was not detected in the TG type products, confirming that the TG type products contained natural salmon oil. This study aimed to provide the basic material in classifying the types of natural salmon oil and re-esterified salmon oil, by analyzing the pattern and proportion of FT-IR spectrum, carbon isotope ratio, and TLC.

This paper analyzes phenolic compounds, carbon isotopes, and sugar components of whiskys based on the maturation period. For this, the paper considers a total of 40 whiskys(mainly imports) distributed in Korea. It is important to analyze the presence phenolic compounds(e.g., furfural, syringaldehyde, vanillin, syringic acid, and vanillic acid) because these are found only in whiskys ripened in oak. The results indicate that the total content of phenolic compounds increased with the increase in the storage period regardless of the type of whisky. In terms of vanillin/syringaldehyde(V/S), Scotch whiskys had 0.4～0.5; American whiskies, 0.30～0.34; and Canadian whiskies, 0.31～0.33. In terms of Scotch whiskys, Macallan had 0.25～0.34, making it unique among Scotch whiskys. In terms of the ratio of carbon isotopes, there were clear differences between malt Scotch whiskys, blended Scotch grain whiskys, American whiskys, and Canadian whiskys: －23.4～－24.3, －16.8～－21.0, －11.0～－11.5 and －9.5～13.9, respectively. In addition, malt Scotch whiskys contained 40～230 ㎎/ℓ of fructose; blended Scotch whiskys, 20～120 ㎎/ℓ; American whiskys, 50～70 ㎎/ℓ; and Canadian whiskys, 20～100 ㎎/ℓ, demonstrating that the fructose content of single-malt whiskys was twice the average fructose content. On the other hand, malt Scotch whiskys contained 30～170 ㎎/ℓ of glucose; blended Scotch whiskys, 20～120 ㎎/ℓ; American whiskys, 20～30 ㎎/ℓ; and Canadian whiskys, 10～110 ㎎/ℓ, demonstrating that the glucose content of single-malt whiskys exceeded the average glucose content. This study’s results can be used as a database of classification for whiskys based on the fermentation of raw ingredients and the period of maturation for distinguishing between different types of whiskys. In addition, the results can facilitate the verification of genuine whiskys by allowing for the identification of different types of whiskys based on the period of maturation.