The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were 0.071 μg/g and 0.188 μg/g, respectively. When t-resveratrol was added at the level of 10 μg/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.216 μg/ g, respectively. The addition of t-resveratrol at the level of 300 μg/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and 0.169 μg/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but 0.588 μg/g of ethyl carbamate was formed as using plum with plum seed. The addition of 300 μg/g of t-resveratrol actually increased the concentration of the ethyl carbamate by 0.088 μg/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.

Soybean [Glycine max (L.) Merr.] seed is one of the major food sources for protein, oil, carbohydrates, isoflavones, and many other nutrients to humans and animals. Trans-resveratrol produced by plants is a polyphenol phytoalexin and displays a wide range of biological effects like as anti-cancer activities, cardio- protective properties, anti-inflammatory, anti-oxidation, neuroprotective, antidiabetic and phytoestrogenic properties. Content of trans-resveratrol in soybean seed may depend on genotype and environment. Genotype with high trans-resveratrol content is valuable in breeding project. One hundred eighty three soybean genotypes were cultivated in the field. After harvesting, trans-resveratrol content was analyzed. Content (ug/g) of trans-resveratrol was from 0.199 to 5.447. Thirty genotypes with high trans-resveratrol content were selected.

The high-performance liquid chromatography(HPLC) method for the determination of trans-resveratrol in 34 germplasms and processing methods of peanut seeds has been modified. Peanut germplasms contained trans-resveratrol contents of 0.14~4.96μg/g, but findings for the testa color were not significant. However, two germplasms, 'KIGAN' and 'CS1', contained more trans-resveratrol contents than the other germplasms. The contents of their were 2.26μg/g and 4.96μg/g. The tested processing methods caused no significant changes in trans-resveratrol contents. The contents of fresh, boiled, and roasted peanuts were 0.36, 0.32, and 0.40μg/g, respectively in cv. Palkwang, and 0.22, 0.22, and 0.26μg/g, respectively, in cv. Jakwang. Differences were not significant among fresh, boiled, and roasted peanuts. The grains of 'Palkwang' and 'Jakwang' contained trans-resveratrol contents of 0.34μg/g and 0.24μg/g, and testa contained 1.12μg/g and 1.00μg/g, respectively. However, when comparing absolute quantity, the trans-resveratrol contents appears to be approximately 3~4 times higher in the testa than in the grain of the peanut, although the total contents were not different because the ratio of testa was low in peanut seeds.

본 연구에서는 땅콩의 resveratrol에 대한 체계적인 연구를 위하여 고속액체크로마토그래피HPLC)를 이용한 땅콩의 trans-resveratrol 분석체계 확립과 품종 및 생육시기별 trans-resveratrol 함량 변화를 구명하여 금후 고부가가치 고함유 기능성 품종개발의 기초 자료로 활용하고자 수행한 결과를 요약하면 다음과 같다. 1. HPLC를 이용한 trans-resveratrol 분석조건은 컬럼은 Xterra C18, 이동상 용매조성은 (A) glacial acetic acid DCW(52.6 : 900)과 (B) acetonitril solution A(80:20), 용매흐름속도는 1.1 ml/min, 검출기는 UV-Vis detector 308 nm 이었다. 2. 땅콩에서 trans-resveratrol 추출시 추출용매의 경우 80%EtOH과 80%MeOH이 유의차가 없었고, 추출온도의 경우에도 온도간 유의성이 인정되지 않았으며, ICH guideline에 따른 안전성과 경제성을 고려한 trans-resveratrol의 최적추출 조건은 80% EtOH, 25℃ , 45분이었다. 3. 땅콩 품종별 trans-resveratrol 함량 분포범위는 0.018-1.125 ug/g으로 품종별 유의차가 있었으나, 초형과 립 크기에 따른 trans-resveratrol 함량은 일정한 경향을 보이지 않았다. 4. 종실과 종피를 포함한 종실의 trans-resverarol함량은 종실(0.152-0.305 ug/g) 보다 종피를 포함한 종실(0.188-0.345 ug/g)에서 더 높았다. 5. 생육시기별 trans-resveratrol 함량은 신남광땅콩(0.227ug/g 대광땅콩(0.418 ug/g)은 파종 후 110일에 팔광땅콩(0.486 ug/g)과 밀양16호(0.441 ug/g)는 파종 후 130일에 가장 높았다.