http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
충북지역에 유통되는 일부 채소 농산물의 잔류농약 모니터링
우나리야,고성희,박용진,Woo, Nariyah,Ko, Sung-Hee,Park, Yong-Jeen 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
This study is being executed to investigate the pesticide residues for agricultural products on the markets in Chungbuk area from 2010 to 2012. The samples used were chard, perilla leaf, leek, spinach, crown daisy, marsh mallow, and winter grown cabbage, These were analyzed by GC/MSD and GC/ECD. Agricultural pesticide levels of spinach was 23.4%, winter grown cabbage 20.6%, chard 14.9%, marsh mallow 14.0%, perilla leaf 13.1%, leek 8.4%, and crown daisy 5.6%. Exceeds of residual pesticides were spinach, chard, leek, perilla leaf, and marsh mallow. Based on these results, a risk assessment was being conducted by used a percentage of acceptable daily intake (%ADI). The %ADI ranged from 0.00014% to 1.73910%, and these values was indicated to have no effects on human health.
우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.
균사체 추출물로 제조한 아미노산 스포츠 음료의 이화학적 특성
우나리야,김인섭,이나경,조영송,조한서,서동완,이혜란 한국산업식품공학회 2020 학술대회 및 심포지엄 Vol.2020 No.11
본 연구는 아미노산 스포츠 음료를 개발하기 위하여 음료 베이스로 영지버섯, 차가버섯, 상황버섯복합버섯 균사 체 추출물을 사용하여 제조하였다. 차가버섯, 상황버섯. 영지버섯은 베타글루칸 다량 함유하여 면역증강작용과 같 은 인체에 유용한 성분을 다량 함유하고 있다고 다수의 연구에서 보고하고 있다. 선행연구에 의하면 3종의 버섯 균사체 추출물의 항산화 활성을 비교한 결과, 매우 높은 활성을 보여 스포츠 음료나 건강 음료의 재료로 적합할 것으로 판단되어 본 연구에 사용하였다. 3종의 버섯 균사체를 배양한 후 80℃, 60min 가열 추출하여 아미노산 음료 베이스로 사용하였고, 아르기닌을 포함한 필수 아미노산과 레몬, 자몽, 다크체리 농축액을 혼합하여 각각 3, 5, 7% 로 첨가하여 스포츠 음료를 제조하고 그 특성을 비교하였다. 개발 스포츠 음료의 고형분 함량은 농도에 비례해서 약 3.0~7.2brix로 측정되었고, pH도 3.94~4.37범위였다. 이들 스포츠 음료의 항산화 활성을 비교한 결과는 다음과 같다. 총 페놀 함량은 레몬·자몽(LG)첨가 음료가 약 726.74~798.87mg/L로 높게 측정되었고, 체리(C)첨가 음료는 585.03~794.73mg/L이었다. DPPH 라디칼 소거능을 비교한 결과, LG7이 71.57%로 체리 첨가 음료보다 가장 높게 측 정되었다. 반면, 총 플라보노이드 함량을 비교한 결과, C7이 53.35mg/L로 높았으나, 다른 시료들도 유의적으로 높아, 총 플라보노이드 함량은 과일농축액의 종류와 농도에 크게 영향을 받지 않은 것으로 관찰되었다. 따라서 본 연 구에서 개발된 스포츠 음료는 생리활성이 높게 규명된 재료를 사용하였고, 필수 아미노산을 첨가하여 제조한 제품으로 스포츠 활동을 한 후 단백질 보충용 음료로써의 기능을 할 수 있을 것으로 예상된다.
우나리야,김현정,이은상,이건호,정옥진,고성희 한국피부미용향장학회 2014 한국피부미용향장학회지 Vol.9 No.3
The primary objective of research to develop a functional material compared to the antioxidant activity of the peanut sprout according to the UV irradiation study. During cultivation for 7 days at a dark room, UV irradiation treatment group (UT) is grown, and under irradiation of ultraviolet rays from day 3 to day 7 has been cultivated only in a dark room to 7 result UV untreated group (NT) is the NT than UT was slightly shorter, and appears much paler in color and look like spots. This is because stress is considered by the UV irradiation. UT peanut sprout height longer than the many fine roots, dark color contrast NT is grown only in a darkroom. UT was higher than the total phenolic content of UV treated (UT) peanut sprout extract, total phenolic compounds of leaf extracts UT 1.81 mg/mL, the root extract 1.58 mg/mL, 1.52 mg extract stem was determined. A comparison of the total flavonoid content of the peanuts sprout result, the results of the total phenolic compound similarly the case of the total flavonoid UV treatment group in each region is high, the measurement contents. Compared according to the presence or absence of UV treatment DPPH radical scavenging activity of peanut sprout, both higher than those measured in the NT UT. 87.43%, 55.27% root extract, leaf extract was compared to NT stem extract of UT is 51.38% as measured by significantly higher, especially in the leaf extract showed DPPH radical scavenging effect of increasing UV treatment at least about 1.59 times . Appeared to NT 59.23%, UT 65.91 leaf extract, root extract was NT 62.40%, to NT 59.40% stem extract, UT 65.77%, UT 68.55% of the ABTS radical scavenging activity of peanut bud. Therefore, non-UV irradiation was higher than ABTS radical scavenging activity of UV irradiation.