• 한국축산식품학회지
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• 제36권4호
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• pp.531-537
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• 2016

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

• 한국응용과학기술학회지
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• 제21권1호
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• pp.51-61
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• 2004

Reaction intermediates PCP/BZA (PBI) and tetramethylene bis(orthophosphate) (TBOP) wer synthesized from polycaprolactone (PCP) and benzoic acid (BZA) and from pyrophosphoric acid and 1,4-butanediol, respectively. Benzoic acid modified polyesters containing phosphorus (APTB-5, -10, -15) were synthesized by polycondensation of the prepared PBI (containing 5, 10, 15wt% of benzoic acid), TBOP, adipic acid, and 1,4-butanediol. The structure and characteristics of APTBs were examined using FT-IR, NMR, GPC, and TGA analysis. The increase of the amount of BZA in the synthesis of APTBs resulted in decrease in average molecular weight and kinematic viscosity. From the TGA analysis of APTBs, it was found that the afterglow decreased with the amount of BZA content at the high temperatures.

• 공업화학
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• 제7권6호
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• pp.1204-1208
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• 1996

파라자일렌(p-xylene)을 산화반응시켜 테레프탈산(terephthatic acid)을 제조하는 과정 중에 발생하는 주요 유기불순물을 효과적으로 분석하는 방법을 수립하였다. 이 제조공정 중에 발생하는 유기불순물은 매우 다양하나, 여기에서는 주로 benzoic acid, p-toluic acid, p-tolualdehyde, 4-carboxybenzaldehyde, phthalic acid, isophthalic acid, trimellitic acid와 4-hydroxymethyl benzoic acid 등의 유기불순물을 분석하는데 촛점을 맞추었다. 이 유기물들은 공정 중의 모액이나 고체상태의 테레프탈산 입자에 존재하는데, 이들을 동시에 분석하기 위해 99% bis(trimethylsilyl)trifluoroacetamide와 1% trimethylchlorosilane의 내부표준용액과 pyridine의 혼합용액내에서 trimethylsilylation으로 시료를 전처리하고 gas chromatography를 이용하여 분석한 결과 상기한 유기물이 모두 성공적으로 분리되어 50분 이내에 정량분석할 수 있었다.

• 한국응용과학기술학회지
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• 제15권2호
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• pp.59-66
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• 1998

Two-packaged polyurethane coatings were prepared by blending benzoic acid lactone modified polyester polyol(BLMPs) and HDI-biuret. BLMPs were synthesized by polycondensation of benzoic acid, viscosity depression component, with 1,4-butanediol, adipic acid, and polycaprolactone polyol. Kinematic viscosity of BLMP was gradually decreased with increasing benzoic acid content in BLMP. The low viscosity of modified polyester has an advantage of making a high-solid content coatings. After the film was coated with the prepared polyurethane coatings and cured at room temperature, the various physical properties were measured. They showed good physical properties such as flexibility, impact resistance, cross hatch adhesion, yellowness index, and rust resistance. These advantages are the results of introducing polycaprolactone polyol.

• 한국축산식품학회지
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• 제43권2호
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• pp.319-330
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• 2023

Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The objective of this study was to evaluate the minimum inhibitory concentration (MIC) of propionic acid, sorbic acid, and benzoic acid for inhibiting food spoilage microorganisms in animal products, which can be useful in determining if the preservatives are natural or not. The broth microdilution method was used to determine the MIC of preservatives for 57 microorganisms. Five bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic acid were inoculated in unprocessed and processed animal products. A hundred microliters of the preservatives were then spiked in samples. After storage, the cells were counted to determine the MIC of the preservatives. The MIC of the preservatives in animal products ranged from 100 to 1,500 ppm for propionic acid, from 100 to >1,500 ppm for benzoic acid, and from 100 to >1,200 ppm for sorbic acid. Thus, if the concentrations of preservatives are below the MIC, the preservatives may not be added intentionally. Therefore, the MIC result will be useful in determining if preservatives are added intentionally in food.

• 한국응용과학기술학회지
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• 제22권2호
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• pp.123-135
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• 2005

Reaction intermediates PCP/BZA (PBI) and tetramethylene bis(orthophosphate)(TBOP) were synthesized from polycaprolactone (PCP) and benzoic acid (BZA) and from pyrophosphoric acid and 1,4-butanediol, respectively. Benzoic acid modified polyesters containing phosphorus (APTB-S, -10, -15) were synthesized by polycondensation of the prepared PBI (containing 5, 10, 15wt% of benzoic acid), TBOP, adipic acid, and 1,4-butanediol. Network structured PU flame-retardant coatings (APHD) were prepared by curing the synthesized benzoic acid modified polyesters containing phosphorus (APT B - 5 , -10, -15) with hexamethylene diisocyanate (HDI)-timer. From the TGA analysis of APTBs, it was found that the afterglow decreased with the amount of BZA content at the high temperatures. With the introduction of BZA, the film viscosity and film hardness of APHD decreased. With the introduction of caprolactone group, the flexibility, impact resistance, accelerated weathering resistance of APTBs increased. Flame retardancy of the coatings was tested. In a vertical burning method, APHD shows 210$^{\sim}$313 seconds, which indicates that the coatings are good flame-retardant coatings. Moreover, the amount of afterglow and flame retardancy of the coatings are decreased with increasing BZA content.

• 한국식품과학회지
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• 제28권6호
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• pp.1033-1037
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• 1996

향기성분이 있는 카레, 토마토케첩에 대해 시료에서 유래되는 향기성분의 방해를 받지 않고 보존료를 분석하는 방법을 시도하였다. 시료를 수증기 증류한 다음 에테르로 추출하고 capillary column을 이용하여 GC로 분석하였다. 카레에서는 안식향산과 데히드로초산이 향기성분의 방해를 받았으며 토마토케첩에서는 보존료검출에 영향을 주는 향기성분이 없었다. 보존료를 분석할 때 향기성분을 크로마토그램에서 제거하기 위해 시료를 Sep-Pak $C_{18}$로 처리후 HPLC로 분석한 경우 향기성분의 방해를 받지 않는 크로마토그램을 얻을 수 있었으며 이 때 회수율은 GC로 분석한 경우보다 높았다. 카레의 경우 소르빈산, 안식향산, 살리실산이 각각 79.9%, 71.2%, 64.4%이고, 토마토케첩의 경우 각각 83.4%, 87.8%, 77.7%였다. 따라서 시료에서 유래하는 향기성분의 방해를 받지 않고 회수율이 높으며 시간이 적게 소요되는 HPLC를 이용한 보존료 분석이 향기성분이 있는 카레와 토마토케첩의 보존료 분석에 적합한 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제11권1호
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• pp.17-24
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• 1996

The genotoxicity of combinations of four p-oxybenzoic acids (methyl paraben, ethyl paraben, isopropyl paraben, butyl paraben) and benzoic acid had been evaluated. The in vitro Ames test using Salmonella typhimurium (TA 98, TA 100, 1535, TA 1537) and the invivo micronucleus assay using mouse peripheral blood were performed. Methyl paraben plus benzoic acid, ethyl paraben plus benzoic acid, and ethl paraben plus butyl paraben slightly increased the frequency of microuncleated reticulocytes in the high doses, but were negative in Ames test with Salmonella typhimurium with and without rat liver microsomal activation. The other combinations tested were negative in Ames test and did not show any clastogenic effect in micronucleus test. These results suggest that genotoxicity can produced by th combination of p-oxybenzoic acid.

• The Korean Journal of Ecology
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• 제24권3호
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• pp.125-130
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• 2001

본 연구는 토끼풀 추출액이 잔디의 발아와 생장에 미치는 allelopathy효과를 살펴보기 위해 실시되었다. 토끼풀을 잎, 줄기, 뿌리, 꽃으로 나누어 추출한 후 실험한 잔디종자의 상대 발아율은 꽃, 잎, 줄기, 뿌리의 순으로 억제되었고 75% 이상의 농도에서는 전 실험구에서 발아가 되지 않았다. 파종후 5일, 8일, 11일, 14일의 신장율과 생중량을 조사해본 결과 고농도로 갈수록 억제되었고 길이생장에 있어서 지상부보다 지하부의 생장을 더욱 저해하였으며 상대생중량은 뿌리, 줄기, 잎, 꽃의 순으로 나타났다. 토끼풀 추출액 중 phenolic compounds를 Gas chromatography에 의해 성분분석 한 결과 부위별로 차이가 있었으나 caffeic acid, p-hydroxybenzoic acid, ferulic acid, gallic acid, p-coumaric acid, vanillic acid, trans-cinnamic acid, 2,5-dihydroxybenzoic acid, syringic acid, 2-hydroxycinnamic acid, benzoic acid, salicylic acid, phloroglucinol, phenylacetic acid 등 14종류의 성분을 확인하였고, 이들 중 phloroglucinol, vanillic acid, 2-hydroxycinnamic acid, syringic acid를 제외한 10종류를 공통으로 함유하고 있는 것으로 분석되었다. 분석결과 동정된 14종류의 phenolic compounds에 의한 발아와 생장실험 결과 전체적으로 억제효과를 나타내었으며, 고농도로 갈수록 심화되었고 benzoic acid, salicylic acid, trans -cinnamic acid에서 매우 강한 억제효과를 나타내었다.

• Toxicological Research
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• 제21권4호
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• pp.333-338
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• 2005

Many of thyroid hormones disrupting chemicals induce effects via interaction with thyroid hormone and retinoic acid receptors and responsive elements intrinsic in target cells. We studied thyroid hormones disrupting effects of food additives and contaminants including BHA, BHT, ethoxyquin, propionic acid, sorbic acid, benzoic acid, CPM, aflatoxin B1, cadmium chloride, genistein, TCDD, PCBs and TDBE in recombinant HeLa cells containing plasmid construct for thyroxin responsive elements. The limit of response of the recombinant cells to T3 and T4 was $1\times10^{-12}\;M$. BHA. genistein, cadmium and TBDE were interacted with thyroid receptors with dose-responsive pattern. In addition, BHA, BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, and TBDE showed synergism while cadmium chloride antagonism for T3-induced activity. This study elucidates that recombinant HeLa cell is sensitive and high-throughput system for the detection of chemicals that induce thyroid hormonal disruption via thyroid hormone receptors and responsive elements. Also this study raised suspect of BHA. BHT, ethoxyquin, propionic acid, benzoic acid, sorbic acid, TBDE, genisteine and cadmium chloride as thyroid hormonal system disruptors.