To formulate folate receptor (FR)-specific graphene-based electrochemical electrodes, a folic acid (FA) derivative attached with two pyrene molecules on the glutamate tail of FA was synthesized. The resulting pyrene-functionalized FA (FA-Py) presented the spontaneous noncovalent binding on chemically reduced graphene oxides (rGO) through an π-π interaction. Ultrathin morphology, high water-resistance, and preservation of intact FR-specific pteroates from the rGO/FA-Py assembly allow this assembly to be exploited as robust and FR-specific electrochemical electrode materials. The limits of detecting rGO/FA-Py modified electrodes were found to be as low as 3.07 nM in FR concentrations in cyclic voltammetry analysis.

참외 재배시설에서 시설 내부 필름 표면에 결로현상으로 부착된 수적량과 시설 외부 필름 표면에 부착된 분진 부착량이 적었던 PO-2에서 투광률이 71.2%로 가장 높았다. 겨울철 시설 터널에서 온도가 가장 낮은 새벽 시간의 기온은 노지보다 11.8~14.5℃ 정도 높게 나타났으며, 피복자재에 따라서는 최고 2.7℃차이가 났는데 PO-2에서 가장 높았다. 지온은 터널이 노지보다 13.0~15.3℃ 정도 높았으며, PO-2에서 가장 높아 PE보다 2.3℃ 높았다. 참외 과실 전체에서 엽산을 분석한 결과 엽산함량은 품종에 따라 68.9~113.4μg/100g 정도로 나타났다. 저온기에 참외 과육에서 45~53μg/100g 정도로 나타났으며, 보온성과 광환경이 우수한 PO-2에서 PE보다 17% 정도 높은 수준을 보였다. 그러나 외기 온도가 15℃ 이상 확보된 시기에는 55.2~75.2μg/100g 정도로 나타났으며, PO-2에서 PE보다 과육에서 36% 높은 수준을 보였다.

This study was performed to investigate the effects of different cooking methods (boiling, roasting, stir-frying, and deep-frying) on folate retention in 6 kinds of mushrooms (Beech-, button-, Juda’s ear-, oak-, oyster-, and winter-mushrooms) frequently consumed in Korea. In order to assure reliability of analytical data, trienzyme extraction-L casei method was verified and analytical quality control was also evaluated. Folate contents of mushrooms varied by 6.04-64.82 g/100 g depending on the type of mushrooms. and were significantly affected by cooking methods. Depending on cooking methods, folate contents of mushrooms decreased by 22-48%, 2-31%, and 17-56% for Juda’s ear-, oak- and oyster-mushrooms, respectively, while 17-90% of folate was increased in Beech mushroom. Overall, the largest weight loss was found in boiled mushrooms, but the lowest one in deep-fried samples. True folate retention rates considering processing factor were less than 100% for all cooked mushrooms except for Beech samples. Overall, folate loss was the largest by boiling with water but the smallest by deep-frying. Both accuracy and precision of trienzyme extraction-L-casei method were excellent based on a recovery close to 100% and coefficient variations less than 3%. Quality control chart of folate analysis (n=26) obtained during the entire study and an international proficiency test (z-score=-0.5) showed that trienzyme extraction-L casei method is reliable enough for production of national folate database.