『동의보감(東醫寶鑑)』에 수록된 곡물의 향약성(鄕藥性)에 관한 연구

백숙은 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.3

The medicinal effects of 107 grains in 『Dongeuebogam』were studied for the development of healthy Korean traditional meal. Their efficacy, way of use, fact of taboo were mentioned in it. Grains were utilized and processed as tang(soup), jook(porridge), boonmal(powder), kunjo(drying), etc. Most of grains had sweet taste and mild nature(not hot and not cold) based on Eum-Yang-Oh-Haeng theory. The medicinal effects of grains described in 『Dongeuebogam』were the protection of stomach and intestine, enhancement of physical activity, protection of hair and skin, thirst elimination, treatment of several diseases, maintenance of health, etc.

沙蔘의 化學的 成分에 關한 硏究

백숙은,우상규,김만욱 漢陽大學校 韓國生活科學硏究所 1991 韓國 生活 科學 硏究 Vol.- No.1

The proximate composition, free sugar, crude saponin fatty acid and minerals of wild and cultivated Codonopsis lanceolata and wild Adenophora triphylla were analyzed. The Condonopsis lanceolata (C.L.) had higher contents of crude fat and reducing sugar, smaller contents of crude protein and ash as compared with Adenophora triphylla (A.T.). In the free sugar content, C.L. had higher content of fructose as compared with A.T. Cultivated C.L. and wild A.T had higher contents of sucrose as compared with wild C.L. Maltose was detected only in the cultivated C.L. and its level was 0.18%. The content of crude saponin were 1.31% in the wild C.L., 1.58% in the cultivated C.L., and 0.55% in the wild A.T. The main fatty acid in the C.L. and the A.T. was linoleic acid and followed palmitic acid, linolenic acid. Unsaturated fatty acid in cultivated C.L., and wild A.T. was 63.76%, 57.93%, and 69.58% respectively. The richest mineral in C.L. and A.T. was K and followed by Ca. Wild C.L. and wild A.T. had higher contents of Na, Ca, Mg, Fe, Zn, Cu as compared with cultivated C.L.

아스파탐, 아세로설팜칼륨, 효소처리스테비아의 상대당도 및 쌍화음료에서의 관능적 특성

백숙은 한국식품영양학회 2008 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2008 No.06

대두유 , 팜유 , 돈지 및 어유의 산화 안정성에 미치는 Crude gingerol 의 영향

백숙은 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.4

항산화제가 첨가되지 않은 유지의 85℃ 저장중에 과산화물가 측정에 의한 유도기간은 어유, 대두유, 돈지 및 팜유에 대하여 5.0, 17.0, 38.4 및 57.6시간으로 어유의 산화가 가장 먼저 일어났다. Gingerol이 첨가된 각 유지의 상대적항산화 효과는 돈지, 대두유, 어유 및 팜유에 대하여 219, 176, 160 및 146%로 나타나 gingerol은 돈지의 산화를 가장 안정시켰으며, 대두유 및 어유에 대하여 BHT보다 산화를 안정시켰다. The Crude ginerol from ginger was collected to investigate the possibility of application to food products as a natural antioxidant. The antioxidant activity of gingerols according to fatty acid composition of several oils, were examined by measuring peroxide value(POV). The induction period(IP) of fish oil, soybean oil, lard and palm oil was 5.0, 17.0, 38.4 and 57.6 hours respectively by measuring POV during storge at 85℃. The relative antioxidant effectiveness(RAE) of gingerol group was lard; 219, soybean oil; 176, fish oil; 160 and palm oil; 146%, while the RAE of BHT group was lard; 238, palm oil; 158, soybean oil; 132 and fish oil; 122%.

Gingerol 이 첨가된 대두유의 산화에 미치는 온도의 영향

백숙은 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.2

Gingerol, BHT 및 tocopherol이 첨가된 대두유의 산화중에 gingerol 첨가군이 45∼105℃ 모든 온도에서 대두유의 산화를 안정시켰으며, 무첨가군의 유도기간은 45, 65, 85 및 105℃ 에서 276.0 48.0, 17.0 및 4.7시간으로, 특히 45℃에서 65℃로 온도 상승에 따른 유도기간의 차이가 큰 것으로 나타났다. Gingrol의 상대적 항산화효과는 45, 65, 85 및 105℃에서 191, 200, 176 및 181%로서 45∼105℃ 온도 범위에서는 지속적인 항산화 효과를 보였으며, 반면 BHT는 174, 150, 132 및 106%로서 105℃에서는 상대적항산화 효과가 감소됨을 나타냈다. 한편, gingerol, BHT 및 tocopherol이 첨가된 대두유의 산화중에 온도의 영향을 반응속도론적 측면에서 해석하기 위하여, Arrhenius 방정식, 활성화 에너지(Ea) 및 온도계수(Q_10)를 구한 결과, 대두유의 산화 반응속도는 45∼65℃ 범위에서 활성화 에너지가 높은 것으로 나타나 반응속도가 급격히 가속화되는 경향이 있었으며 첨가된 항산화제의 종류에 따라서도 활성화 에너지의 차이를 보여서 산화 반응속도에 영향을 주는 것으로 나타났다. BHT가 첨가된 대두유는 105℃가까이에서 급속히 활성화 에너지가 높아져서 온도의 영향을 받아 반응속도가 증가된 반면 gingerol은 비교적 온도의 영향을 받지 않는 것으로 보여진다. The antioxidant activity of gingerol according to temperature on soybean oil were examined by measuring peroxide value(POV). The induction period(IP) of soybean oil was 45; 276.0, 65; 17.0 and 105℃ ; 4.7 hours respectively by-measuring POV. The relative antioxidant effectiveness(RAE) of gingerol group were 45; 191, 65; 200, 65; 150, 85; 132 and 105℃ ; 106%. The activation energies(Ea) and temperature coefficients(Q_(10)) for Arrhenius equations at 45∼105℃, was estimated in order to find out the influence of temperature on the oxidation of soybean oil containing various antioxidants. The soybean oil was more unstable at 45∼65℃, than at 65∼105℃ in the Ea and Q_(10). The soybean oils containing gingerol were more stable than the control group at 45∼105℃, however, BHT group was unstable compared to gingerol group at 85∼105℃.

생강 추출획분의 대두유 및 흰쥐 간 마이크로좀 지질 과산화 억제 효과

백숙은 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

본 연구는 생강의 추출획분 즉, 핵산, 에테르, 에틸아세테이트 및 핵산-에테르획분(1:1, v/v)을 얻어서 각 획분에 존재하는 진저롤의 함량과 대두유 및 간 마이크로좀에서 지질과산화의 억제 효과를 비교하였다. 생강에서 핵산, 에테르, 에틸아세테이트 및 핵산-에테르획분(1:1, v/v)을 추출하여 HPLC를 사용하여 진저롤의 함량을 분석한 결과 각각 49.50, 20.74, 21.43와 93.70%였다. 이 4가지의 추출획분을 대두유에 0.2%(w/w)농도가 되도록 첨가하여 45℃에서 저장하여서 상대적 항산화효과(RAE)를 본 결과 핵산, 에테르, 에틸아세테이트 및 핵산-에테르획분(1:1, v/v)이 각각 2.60, 2.33, 2.07, 2.75이었고, 0.02% 농도의 BHT첨가군은 RAE가 1.74였다 각 획분의 흰쥐 간의 마이크로좀의 지질과산화 억제율은 핵산, 에테르, 에틸아세테이트획분이 350㎍/㎖의 반응액농도에서 각각 93, 92, 86%의 억제율을 나타냈고, 핵산-에테르획분(1:1, v/v)은 20㎍/㎖의 낮은 반응액농도에서 89%의 억제율을 나타냈다. The content ratios of gingerol in 4 fractions (hexane, ether, ethylacetate and hexane-ether (1:1, v/v) fraction) extracted from ginger (Zingiber officinale Roscoe) were analyzed using high performance liquid chromatography (HPLC). The content ratios of 6-gingerol in 4 fractions were hexane fraction; 49.5%, ether fraction; 20.74%, ethylacetate fraction; 21.43% and hexane-ether (1:1, v/v) fraction; 93.70%, Antioxidant activities of soybean oil added 0.2% of each ginger fraction and 0.02% of BHT were determined by peroxide value during storage at 45℃. And relative antioxidant effectiveness (RAE) was calculated as the ratio of the induction period of a given substrate oil to that of a control oil. RAE of each fraction was hexane fraction; 2.60, ether fraction; 2.33, ethylacetate fraction; 2.07 and hexane-ether (1:1, v/v) fraction; 2.75, BHT; 1.74. Inhibition effect of each fraction on the rat liver microsomal lipid peroxidation showed hexane fraction; 93%, ether fraction; 92%, ethylacetate fraction; 86% in 350 g/㎖ and hexane-ether (1:1, v/v) fraction; 89% in 20 g/㎖.

연행록에 나타난 한 . 중 식품재료 비교 ( A Study on Food Stuffs of Korea and China in the Era of Chosun Dynasty through Yun Hang Rock )

백숙은,이성우 동아시아식생활학회 1992 동아시아식생활학회지 Vol.2 No.2

저장온도에 따른 들깨기름의 산화 안정성 ( Oxidative Stability of Perilla oil by Storage Temperature )

백숙은 동아시아식생활학회 1994 동아시아식생활학회지 Vol.4 No.3

A study on food stuffs of Korea and China in the Era of Chosun Dynasty through Yun Hang Rock

백숙은,이성우 동아시아식생활학회 1992 東아시아食生活學會誌 Vol.2 No.2

This paper is a study on the food stuffs of Korea and China in the era of Chosun Dynasty through Yun Hang Rock. The staple food in Korea was rice, but in China, they usually suffered poor crops, which forced them to seek various other grains. China had a greater veriety of fruits in compare with Korea. They used pork, mutton, goose, duck and chicken as a whole. But Korea people preferred beef.

${\ulcorner}동의보감(東醫寶鑑){\lrcorner}$에 수록된 곡물의 향약성(鄕藥性)에 관한 연구

백숙은 동아시아식생활학회 2004 東아시아食生活學會誌 Vol.14 No.3

The medicinal effects of 107 grains in $\boxDr$Dongeuebogam$\boxUl$ were studied for the development of healthy Korean traditional meal. Their efficacy, way of use, fact of taboo were mentioned in it. Grains were utilized and processed as tang(soup), jook(porridge), boonmal(powder), kunjo(drying), etc. Most of grains had sweet taste and mild nature(not hot and not cold) based on Eum-Yang-Oh-Haeng theory. The medicinal effects of grains described in $\boxDr$Dongeuebogam$\boxUl$ were the protection of stomach and intestine, enhancement of physical activity, protection of hair and skin, thirst elimination, treatment of several diseases, maintenance of health, etc.