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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of Food Hygiene and Safety
Journal Basic Information
Journal DOI :
The Korean Society of Food Hygiene and Safety
Editor in Chief :
Volume & Issues
Volume 7, Issue 4 - Dec 1992
Volume 7, Issue 2 - Sep 1992
Volume 7, Issue 1 - Mar 1992
Selecting the target year
Effect of Inoculation of Aflatoxin and Aspergillus flavus on the kernel Development and Nutrient Composition in field-grown rice
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 1~6
Two Rice cultivars , a high yield variety of Cheongcheong and a Korea native kind of Chucheong were grown in paddy. 1
of aflatoxin B1 and Aspergillus flavus (106 conidia/ml) were inoculated at milk stage. At harvest, kernels from the inoculated plant showed slightly lower ripening rates and 100-grain weight than did those of controls. The nutrient and fatty acid composition of unpolished rice of inoculated group were similar to those of controls and difference between the control and inoculated group were not significantly different.
Effects of Ethylene Oxide and Gamma Energy on the Flavor-Related Components of Mushrooms (Lentinus edodes)
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 7~14
Flavor-related components were analyzed for dried oak mushrooms (Lentinus edodes) when subjected to ethylene oxide and gamma energy. Volatile flavor components identified by GC and GC-MS were composed primarily of l-oden-3-ol (72.8%), 3-octanone (11.5%) and dimethyl disulfide (6.7%). Most of volatile components were shown labile to the standard cycle of ethylene oxide and 5 kGy-gamma energy, while insignificant changes were observed in the contents of free sugars (mannitol, arabitol, trehalose) and free amino acids. Instrumental analysis have shown, however, that the deterimental effects on flavor-related components were more apparent in EO-fumigated groups than in gamma-irradiated ones, even though the organo-leptic test revealed no significant differences between treated samples and the corresponding control.
Inhibitory Effects of Grapefuit Seed Extract on Growth and Aflatoxin Production of Aspergillus parasiticus
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 15~22
This study was conducted to determine the potential of grapefruit seed extract to support Aspergillus parasilicus growth and aflatoxin production. The grapefruit seed extract inhibited the growth and aflatoxin production of the fungi in the level of more than 4,000 ppm and 3,000 ppm in the medium, respectively. Grapefruit seed extract appears to block the conversion of acetate, averufin and versiconal acetate into aflatoxin in vitro experiments. The addition of grapefruit seed extract to the feeding experiment systems did not inhibit the incorporation of 14C-labeled versicolorin A, versicolorin A hemiacetal and sterigmatocystin into aflatoxin. In the electron microscopic examination the biocidal action of grapefruit seed extract was related to the disturbance of cell menbrane funtion, inhibiting cellular respiration.
Study on the Pesticide Residues in Peaches in Chonnam province
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 23~28
Determination of the Adulteration of Sesame Oils Sold in Markets by Gas Chromatography
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 29~36
This study primarily attempted to establish the method for the determination of the adulteration in the sesame oil. First of all, extensive experiment was conducted to determine the composition of genuine sesame oil prepared from Korean, Japanese, Taiwanese and Chinese sesame seed. Sesamin and sterols in unsaponfiable matter were examined along with fatty acid in saponifiable fraction by Gc. There was no significant difference in the composition of sesamin and sterols in sesame oils prepared from Korean and foreign seeds. The ranges of sesamin and
against campesterol were 3.32~5.46 and 2.39~2.99 respectively in all samples. Similiar composition of fatty acids was showed in all pure sesame oils, in which the contents were 8.37~lO.09% palmitic acid, 4.61~5.50% stearic acid, 35.24~39.97% oleic acid, 43.04~49.76% linoleic acid, O.21~O.31% linolenic acid and 0.40~O.69% arachidic acid. Among the commercial sesame oils sold in Markets, three sesame oils from Japan revealed low sesamin, high linoleic acid and linolenic acid, and low oleic acid and stearic acid, suggesting the adulteration with soybean oil.
A study on the Mineral Contents of Korea Common Foods and Analytical Methods. 2. Potassium
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 37~44
In order to observe the K contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. The results obtained were summarized as followed; (I) The K contents of instant noodle(ramyon) was 105-180 mg/100g and K ontents of their soup powder was 500-1000 mg/100g. (2) The K contents of potato products and bean products were less than those of original foods. So it was recongnized that the K contents might reduced during the food process. (3) The K contents of meats was 130-475 mg/I00g and those of meats products was relatively low, 80-260 mg/100g. (4) The K contents of carbonate beverage was very low but that of instant coffed was very high, 2400-2600 mg/100g. (5) There was no Statistical difference between the results of wet ash method and dry ash method in the K contents of all food groups.
Simultaneous Analysis of Ethanol and Harmful Components by GC in Alcoholic Liquors
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 45~48
In Food revolution of Korea, colorimetries or a titration methods are introduced for the analysis of alcoholic liquors. But, these wet analyses have disadvantages such as individual errors, long process time, and sometimes tedious pretreatments. In the process of making alcoholic liquors, fusel oils are produced as by products. Five main fusel components that could be produced are 2-propanol, n-propanol, iso-butanol, n-butanol, and isoamyl alcohol. Also acetaldehyde and methanol could be produced as by-products of ethanol. With using capillary FFAP column in GC or GC/MSD, we analysed these five fusel components as well as internal standard (acetonitrile) including methanol, acetaldehyde and ethanol simultaneously. We obtained excellent mass spectra as qualitative data of all species. We also took excellent quantitative data with GC by using the internal standard method.
Studies on Simultaneous Analysis of Preservatives by High Pressure Liquid Chromatography in Foods
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 49~52
A Liquid Chromatogaphic Method was applied to analyze the following nine preservatives used for foods simultaneously; propionic acid, sorbic acid, benzoic acid, dehydroacetic acid, ethyl p-hydroxy benzoate, propyl p-hydroxy benzoate, i-butyl p-hydroxy benzoate, butyl p-hydroxy benzoate, ethyl salycilate. A cosmosil
was used and 1% phosphoric acid-acetonitrile (60 : 40) was used as the mobile phase. Pretreatment of the food sample with steam distillation improved the resolution of peaks at 220 nm.
Effect of Hematoxylin on Glucose Metabolism in Soleus Muscle of Streptozotocin-Induced Diabetic Rats
Moon, Chang-Kju ; Chung, Yi-Sook ; Hwang, Gwi-Seo ;
Journal of Food Hygiene and Safety, volume 7, issue 1, 1992, Pages 53~58
Hypoglycemic effect of hematoxylin was observed in streptozotocin-induced diabetic rats, of which plasma insulin levels were not affected. Investigation of hypoglycemic mechanism showed that hematoxylin stimulated glucose oxidation and glycogen synthesis in soleus muscle from diabetic rats in both basal and insulin stimulated state.