팔레놉시스는 다양한 종을 가지고 있고, 강한 향기를 보유하고 있는 종들이 존재한다. 팔레놉시스 원종 중 P. bellina, P. violacea, P. schilleriana 등 소수 계통들은 향을 보유하고 있어 방향성 육종을 위한 재료로 이용된다. 본 연구는 팔레놉시스 방향성 육종을 위한 효율 적인 향기 분석 시스템을 확립하고자 팔레놉시스 유전 자원 8종류에 대하여 GC-MS와 전자코를 이용하여 향기 분석을 수행하였다. 팔레놉시스 ‘3010’에 대해서는 화기 조직별 즉 꽃받침, 꽃잎, 주두, 설판으로 나누어 분석 하였다. 주된 성분비가 꽃잎과 설판 조직에서 높게 나타 났다. P. bellina 계통의 주된 성분은 linalool(21.21%)이었 다. 전자코를 이용하여 각 계통간 향기성분의 패턴 분 석이 가능하였다. 통계 프로그램에서는 PCA 보다는 DFA 분석이 더 유용하였다. 방향성 육종 시 보유하는 육종 재료들의 주된 향기 구성성분을 알고자 GC-MS를 이용하였다. 본 연구는 향후 난의 방향성 육종을 위한 향기 분석시스템에 유용하게 활용될 것이다.

In this study, the calibration characteristics of six new odorant VOCs along with two reference compound were evaluated based on GC-MS (SIM). For the proper evaluation of the GC/MS method, calibration of 7 VOCs were made both by the SPME and direct injection (DI). The minimum detection limit (MDL) of those VOC determined by SPME method fell in the range of 0.31∼0.38 ppb while those of DI from 6.18∼14.3 ppb. The analytical performance of our SPME/GC-MS method was compared against those tested previously by other study groups. Although more efforts are needed to establish the reliability of our SPME/GC-MS method, the method adapted in this study can be recommended as one of the standard methods for the analysis of the target VOCs in this study to settle formal experiment methods.

방사성 액체폐기물에 함유되어 있는 우라늄의 추출제 또는 아미드 (amide) 화합물 추출제를 사용한 용매추출계에서 제 3상 생성 방지제로 사용되는 dihexyloctanamide(DHOA)을 합성하고, 이를 60Co 감마 방사선으로 조사시킬 때 생성된 방사선 분해생성물 (radiolysis product)을 정량 분석하였다. 방사선 조사된 DHOA에 대한 FT-IR 스펙트럼과 방사선 분해생성물에 대한 GC/MS 스펙트럼 그리고 GC/MS-SIM 방법으로 측정한 결과를 근거로 octanoic acid와 dihexylamine 2종의 방사선 분해생성물의 존재를 확인하였으며, 이들 2종 화합물의 표준시약과 tridecane을 내부표준물질(ISTD)로 사용하여 GC/MS-SIM 방법으로 정량 분석하였다. 방사선 분해생성물에 대한 총 이온 크로마토그램에서 나타난 머무름 거동, 분리도 및 해상도에서 정량 분석할 수 있는 결과를 얻었으며, 총 이온 크로마토그램에서 분리피크가 나타나는 시간은 octanoic acid는 8.65분, tridecane은 9.79분 그리고 dihexylamine은 10.27분 이었다. 그리고 DHOA의 방사선 흡수선량이 증가할수록 octanoic acid의 농도는 감소하였으며, dihexylamine의 농도는 증가하였다.

본 연구에서는 GC-MS를 이용하여 괴산군 지역에서 생산되고 있는 각종 고추에 대해 품종별로 capsaicin 및 dihydrocapsaicin의 함량을 조사하였고, 괴산청결고추조합에서 생산하여 시판되고 있는 고춧가루에 대해서도 매운맛 등급별 capsaicin과 dihydrocapsaicin의 함량을 조사하여, 고춧가루의 매운 정도를 capsaicin의 함량으로 표시하는 방법을 제시하고자 하였다. 고추의 품종별 capsaicin의 함량은 청양이 123.62 mg%, 한반도는 95.97 mg%, 건초왕은 84.00 mg%, 우리건은 70.62 mg%, 금빛은 55.36 mg%, 무한질주은 45.19 mg%, 독야청청은 43.98 mg%, PR대촌은 38.92 mg%, 대박나는 31.63 mg%, 신세계는 29.82 mg%, 장수왕은 28.23 mg%, 오광은 34.42 mg%, 대통은 25.18 mg%였으며, 시판 고춧가루제품의 경우 아주매운맛 등급이 101.98 mg%, 매운맛이 67.63 mg%, 보통맛이 37.74 mg%, 순한맛이 14.73 mg%이었다. 본 실험결과 및 아주매운맛, 매운맛, 보통맛, 순한맛의 4등급으로 분류되어 현재 시판되고 있는 매운맛 등급을 참고하여, capsaicin 함량에 따른 매운맛의 등급별 분류를 7등급으로 제시하였다. 즉 매운맛 1등급은 120 mg%이상, 2등급은 100~120 mg%, 3등급은 80-100 mg%, 4등급은 60-80 mg%, 5등급은 40-60 mg%, 6등급은 20-40 mg%, 7등급은 20 mg%이하로 분류하였다. 이를 바탕으로 고춧가루를 이용해서 만드는 김치, 고추장, 양념소스류 등의 가공식품제조 시 문제되는 매운맛의 비객관적, 불균일성을 개선하며 재현성을 유지할 수 있을 것으로 사료 된다.

The volatile flavor compounds of Saussurea lappa C.B. Clarke, a perennial, aromatic and medicinal herbaceous plant of the Asteraceae family, were isolated by the hydro distillation extraction method using a Clevenger-type apparatus, and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). The plant yielded a light yellow colored oil (0.02%, v/w). From S. lappa C.B. Clarke root oil, sixty-three volatile flavor compounds were tentatively identified, among which sesquiterpene was predominant (2 1.70%). The identified compounds of the root oil constituted 87 .47% of the total peak area. From the constituents making up more than 5% of the volatile flavor components, a long-chain aldehyde, (7Z, 10Z, 13Z)-7, 1 0, 13-hexadecatrienal, was the most abundant volatile flavor compound (2 1.20%), followed by dehydrocostuslactone (10 .30%) belonging to sesquiterpene lactone, valerenol (5.30%) and vulgarol B (5.06%).

참나물의 잎과 줄기부위에서 가장 많이 함유하고 있는 무기 성분은 K, P, Ca, Mg 순이었으며 잎 부위가 줄기부위보다 Ca, P, Mg함유량이 약 4배 정도 많았다 전자코를 이용한 휘발성 향기성분 패턴은 신선한 참나물의 경우 제1주성분 값이 +값을, 음건한 건조 참나물은 - 값을 나타내어서 신선한 참나물과 건조한 참나물 사이에는 뚜렷한 차이를 보였고 건조방법에 따른 시료간의 구별이 가능하였다. SDE법에 의해 신선한 참나물은 aldehydes 3종, alcohols 9종, ester 4종, hydrocarbons 5종, terpen hydrocarbons 34종, ketone 1종, 기타 2종의 총 58 종이 확인되었고, 음건한 참나물은 aldehydes 4종, alcohols 7종, hydrocarbon 1종, terpen hydrocarbons 17종, ketone 1종, 기타 1종의 총 31종이 확인되었다. SDE법에 의한 신선, 음건한 참나물 모두 α-selinene(37.89%, 12.59%)가 가장 많이 확인되었는데 신선할 때보다 음건한 경우 휘발성향기성분의 peak수와 peak area%가 적었다. CAR/PDMS fiber HS-SPME법에 의해 34종이 확인되었는데 aldehydes 2종, alcohols 2종, hydrocarbons 7종, terpen hydrocarbons 23종이며 myrcene(15.50%)가 가장 많이 확인되었다. PDMS fiber HS-SPME법에 의해 aldehydes 1종, alcohols 1종, hydrocarbons 2종, terpen hydrocarbons 17종으로 총 21종이 확인되었고 germacrene D(16.84%)가 가장 많았다. SDE법에 의한 경우가 SPME법보다 향기성분의 종류와 양이 많았고 HS-SPME법의 경우 CAR/PDMS fiber가 PDMS fiber 보다 더 많은 종류의 향기가 확인되었다.

Fatty acid compositions of the seed oils of P. schinseng, A. continentalis and A. sessiliflorus, were analyzed by gas chromatography (GC) equipped with a capillary column. A large unusual peak was observed just before the peak corresponding to oleic acid (cis-9-C18:1). This unknown fatty acid was isolated by silver ion chromatography and then derivatized into the picolinyl ester. The mass spectrum of the picolinyl ester showed molecular ion at m/z=373 with other diagnostic ions such as m/z=178, 218, 232, 246, 274, 288, 302 and 344. Characteristic absorption peaks at 720 cm-1, 1640 cm-1 and 3010 cm-1 in IR spectrum indicated the presence of cis-configurational double bond in the molecule. The 1H-NMR spectrum of this acid gave two quintets centered at δ1.638 (2H, C-3) and δ1.377 (2H, C-4), and two multiplets centered at δ2.022~2.047 (2H, C-5) and δ2.000~2.022 (2H, C-8), and multiplet signals of olefinic protons centered at δ5.3015~5.3426 (C-6, J=9.5 Hz) and δ 5.3465~5.3877 (C-7, J=9.5 Hz). The 13C-NMR spectrum showed 18 carbon resonance signals including an overlapped signal at δ29.7002 for C-12 and δ29.6520 for C-13 (or they can be reversed), and other highly resolved signals at δ33.950, δ24.558, δ26.773 and δ27.205 due to C-2, C-3, C-5 and C-8 of a δ6-octadecenoic acid, respectively. From analysis results this unknown fatty acid could be identified as cis-6-octadecenoic acid. The seed oils of P. schinseng and A. sessiliflorus contained petroselinic acid (59.7%, 56.0%), oleic acid (18.3%, 6.1%) and linoleic acid (16.2%, 30.4%) with small amount of palmitic acid (3.0%, 3.1%) while the seed oil of A. continentalis comprised mainly oleic acid (30.2%), petroselinic acid (29.0%), linoleic acid (24.1%) and palmitic acid (13.1%).

Increasing public concerns over odors and air regulations in nonattainment zones necessitate the remediation of a wide range of odorous compounds used for industrial purpose. Currently, spraying technique using neutralizing essential oils is utilized to treat ammonia odors. The chemical analysis was performed to analyze the composition of an essential oil by GC-MS. The monoterpenes in an essential oil react with ammonia by neutralization and their reaction mechanism was elucidated. However, little information is available on the neutralization reaction with rendering air pollutants in detail. The objective of this study was to clarify the possibility of the neutralization of odors sprayed in indoor and determine the removal efficiencies in the misty aerosol by different input odor concentration. It was found that an ammonia was significantly removed by the spraying technique, and the removal efficiency of ammonia was 98 %. The removal efficiencies of ammonia were also studied by the optimal conditions such as temperature and pH.

A mixture of methyl ester derivatives of fatty acids from the oils of pine nuts was well resolved to five fractions differing by degree of unsaturation by silver ion solid-phase extraction column chromatography (Ag+-SEC). Polyunsaturated fatty acid with non-methylene interrupted conjugated double bond (NMiDB) radical held more strongly to silver ions in the column than methylene interrupted conjugated double bond (MiDB) one when they had the same number of double bonds. Although both the picolinyl ester and DMOX derivative provided clear mass ion species powerful enough to elucidate the structure of the polyunsaturated fatty acid (PUFA) with NMiDB and/or methylene interrupted conjugated double bond (MiDB) radical in the oils, the picolinyl ester of PUFA with NMiDB radical did not provide a cluster of mass ions neighboring diagnostic mass ions induced by the double bond in the proximal to the carboxyl group. However, the DMOX derivative of PUFA with NMiDB group as well as MiDB showed abundant mass ion species differing by gaps of 12 amu, which made it possible with greater ease to locate the double bonds in the molecule. The oil contained C18:2Ω6 (46.2 %) and C18:1Ω9 (25.4 %) as main components, and considerable amounts of PUFAs with NMiDB radical such as δ5. 9. 12-C18:3 (16.0 %), δ5. 9-C18:2 (2.3 %) and δ5. 11. 14-C20:3 (0.8 %).

Analytical method for preservatives in food was developed using gas chromatography/mass spectrometry (GC/MS). Propionic acid, sorbic acid, benzoic acid, ethyl salicylate, ethyl p-hydroxy benzoate, iso-propyl p-hydro benzoate, n-propyl p-hydroxy benzoate, iso-butyl phydroxy benzoate, n-butyl p-hydroxy benzoate, p-hydroxy benzoic acid and dehydro acetic acid were extracted from cooling beverage with diethyl ether. The polar hydroxyl and carboryl groups of food preservatives were derivatized with N-methyl-N-tent-butyldimethylsilyl-trifluoroacetamide (MTBSTFA) to form the corresponding tert-butyldimethyl-silylated derivatives, and submitted to GC/MS analysis. The mass spectra of the derivatives were investigated for the selection of monitoring ions for multi-residue analysis of 11 preservatives by GC/MS. The macro program was also developed for the qualitative analysis of these preservatives in food.

Analytical method for saccharin in foods was developed using gas chromatography/mass spectrometry(GC/MS). Methylation with diazomethane, acetylation with MBTFA, and silylation with MSTFA and MTBSTFA were compared. Methylation of saccharin produced N- methylated saccharin as the major product and O-methylated saccharin as the minor one. Silylation of saccharin with MSTFA and MTBSTFA resulted in the formation of the corresponding O-silylated products, respectively. The derivatization of saccharin was optimized with MSTFA. The ions at m/z 240, 255, and 166 were monitored to characterize saccharin.