Food Analytical Chemistry Lab

담당교수 이지현교수

주요연구분야

  • 식품에서 유래한 phytochemicals 탐색 및 소재의 기능성 연구
  • Phytochemicals의 생체 이용률 연구 및 대사체 프로파일링
  • 식품의 가공 및 저장에 따른 휘발성 향기 성분 변화 분석
  • 식품 가공 중 생성되는 유해 성분 분석법 개발 및 저감화 연구

담당교수

+ 상세프로필

이지현 교수

전공식품분석화학
주소생활과학대학 222동 508호
연락처02-880-2531
이메일jihlee@snu.ac.kr

최근 연구논문

  • Choi S, Seo H, Lee KR, Lee S, Lee JY, Lee J. 2019. “Effect of Milling and Long-term Storage on Volatiles of Black Rice (Oryza sativa L.) Determined by Headspace Solid-Phase Microextraction with Gas Chromatography–Mass Spectrometry” Food Chemistry 276: 572-582
  • Kim I, Ku K, Jeong M, Kim SS, Mitchell A, Lee J. 2019. “A Comparison of the Chemical Composition and Antioxidant Activity of Several New Early to Mid-season Apple Cultivars for a Warmer Climate with Traditional Cultivars” Journal of the Science of Food and Agriculture 99: 4712-4724
  • Kim I, Moon JK, Hur SJ, Lee J. 2020. “Structural Changes in Mulberry (Morus Microphylla. Buckl) and Chokeberry (Aronia Melanocarpa) Anthocyanins During Simulated in Vitro Human Digestion” Food Chemistry 318: 126449
  • Choi S and Lee J. 2021. “Volatile and Sensory Profiles of Different Black Rice (Oryza sativa L.) Cultivars Varying in Milling Degree” Food Research International 141: 110150
  • Jung S, Kim S, Kim I, Chung M, Moon B, Shin S, and Lee J. 2021. “Risk Assessment of Ethyl Carbamate in Alcoholic Beverages in Korea using the Margin of Exposure Approach and Cancer Risk Assessment” Food Control 124: 107867
  • Ahn D, Kim I, Lim JH, Choi JH, Park KJ, and Lee J. 2021. “The Effect of High CO2 Treatment on Targeted Metabolites of ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruits during Cold Storage” LWT 143: 111156
  • Han N, Kim I, Kim J, and Lee J. 2021. “Tissue-specific Distribution of Primary and Secondary Metabolites of Baemoochae (× Brassicoraphanus) and Its Changes as a Function of Developmental Stages. Food Research International, 150: 110796
  • Park E, Yu H, Lim JH, Choi JH, Park KJ and Lee J. 2023. “Seaweed Metabolomics: A Review on Its Nutrients, Bioactive Compounds and Changes in Climate Change” Food Research International, 163, 112221
  • Kwon J, Kim I, Moon B, Lee K-W, Jung M and Lee J. 2023. “The Effects of Different Cooking Methods and Spices on the Formation of 11 HCAs in Chicken Wing and Pork Belly” Food Control, 147, 109572
  • Park BK, Lee H, Kim I, Choi KS, Lee WO, Kajino N, Hong HK, Lee HS, Choi C, and Lee J. 2024. “Development and validation of an LC–MS/MS method for determination of tetrodotoxin and its analogues in various pufferfish tissues and its application in Korean pufferfish” Journal of Food Composition and Analysis, 125, 105816

최근 연구 과제

  • 장내 마이크로바이옴 유래 폴리페놀 대사체 규명을 통한 개인맞춤형 식이제안. 2022-2026. 한국연구재단 (연구책임자)
  • 김 품질 결정기술 개발을 위한 물질 데이터셋 구축. 2021-2025. 해양수산부 (연구책임자)
  • 고춧가루의 chemometrics 기반 품질 인식을 위한 매운맛 데이터 구축. 2021-2025. 농림축산식품부 (연구책임자)
  • 해양생물독소 안전관리망 구축. 2021-2025. 식품의약품안전처 (공동연구원)
  • 과일청 중 시안화물 모니터링 및 저감화 연구. 2022-2023. 식품의약품안전처 (연구책임자)

구성원

졸업생

[박사졸업] 000

  • 이메일
  • 직업
  • 졸업논문
  • 주요논문

[박사졸업] 000

  • 이메일
  • 직업
  • 졸업논문
  • 주요논문

재학생

[박사과정] 000

  • 이메일
  • 주요논문

[석사과정] 000

  • 이메일
  • 주요논문