유지류 식품의 연구 방법

안명수 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

경추부 후종인대 골화증의 외과적 치료

안명수,홍용길,최창락,송진언 대한신경외과학회 1984 Journal of Korean neurosurgical society Vol.13 No.2

In 1960, Tskimoto first mentioned the spinal cord lesions caused by compression of posterior longitudinal ligament (OPLL), thereafter, hundreds of cases have been reported. There are, however, some controversial opinions concerning the mechanisms of the formation and development of OPLL and questions why a special ligaments, posterior longitudinal ligaments can be calcified, enlarged and compress the cord. And also, there have been many reports describing various surgical method that could manage OPLL, but the OPLL still has many problems in surgical treatment. Recently, the neurosurgical team at the St. Pauls Hospital, encountered and operated on 7 cases of OPLL at cervical area. After all dignostic tests and examinations were done, the morphological classification, combined other lesions and pathological status were verifed and analyzed during treatment. The different surgical methods were taken case by case. The authors would like to share with you our experiences of the surgical methods, indications of operation the results and the progrosis of treatment in OPLL.

충북지역 관광문화상품 활성화 방안 연구

안명수,박승철 한국디지털정책학회 2012 디지털융복합연구 Vol.10 No.5

Caramelization 온도별 반응속도와 반응 생성물의 유지에 대한 항산화효과에 관한 연구

안명수,최인덕 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

품종별 부추 추출물의 항산화성 및 항균성에 관한 연구

안명수,김현정,서미숙 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specially, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx.The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at 60±2?C. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx> LMEx. The antioxidative activities of all extracts were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxidative activities were compared with BHT and a-tocopherol, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than a-tocopherol. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.

MTC 대체지방의 산화안정성 및 조리 적합성에 관한 연구

안명수,우나리야 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of corn germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCE bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

뇌신경 질환에서 Actigen의 치료 효과

안명수,최창락 대한신경외과학회 1983 Journal of Korean neurosurgical society Vol.12 No.4

20명의 신경학적 이상이 인지되는 환자에서 제단백 혈액 추출물인 Actigen을 1~2주간 주사 치료하였다. 이들 치료 전후의 비교에서 치료 후 임상 증세호전이 뚜렷했고 간접 비교 기능으로 시행한 뇌파, 유발전위 검사 CT촬영 및 CBF 촬영상 비교에서 좋은 치료효과를 통계적으로 인지할 수 있었다. 이런 결과로 Actigen이 뇌대사 장애를 개선 시키고 말초혈류 및 뇌혈류량을 개선시킨다는 사실을 간접 확인할 수 있었다. 이 제제의 주사 치료중 부작용이나 합병증은 발생되지 않았다. 20 patients who were diagnosis neurologic diseases were treated deproteinized extract Actigen for 1-2 weeks. Comparing before and after treatment, clinical state, EEG, MEP, CT Scan and CBF have been improved to postmedicated state. According to above findings, it is indirectly confirmed that Actigen is improve brain metabolism, cerebral blood flow and peripheral blood flow. During medication there are no side effects and complications.

Conjugated Linoleic Acid 의 형성과 식품중의 함량 및 항산화효과에 관한 연구

안명수,우나리야 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1

Conjugated linoleic aid(CLA)의 생성과 식품중의 함량 및 유지에 대한 항산화효과를 알아보기 위하여 methyl linoleate(LA)와 대두유(SBO)를 20±1℃, 40±1℃에서 저장하면서 그의 생성량을 측정하였고 상용되고 있는 시판우유 6종류와 쇠고기, 돼지고기, 닭고기 , 그리고 청어, 고등어, 삼치, 꽁치 중의 CLA함량을 측정하였다. 또한 CLA, BHT, tocopherol을 기질 대두유에 첨가하고 40±1℃에서 저장하고, 상승제로서 citric aid를 같이 첨가하여 60±1℃에서 저장하면서 POV를 측정하여 항산화효과를 비교하였으며 또한 이들을 180±1℃에서 가열하면서 그의 효과를 동시에 측정한 결과는 다음과 같았다. 1. LA에서의 CLA의 생성은 20±1℃에서 저장한 경우, 28일째에 초기량(188ppm)의 약 14배 이상으로 증가되었으며 40±1℃에서는 14일까지 생성량이 증가되나 그 이후는 감소되었다. 대두유에서도 20±1℃인 때 14일까지 생성량이 높았으며 40±1℃인 때는 7일까지 생성량이 증가되나 그 이후 약간씩 감소되어 LA및 SBO모두 20±1℃인 때에 CLA의 생성이 좋은것으로 나타났다. 2. 식물성 기름 중에서 CLA함량은 유채유에 348ppm으로 가장 높았으며 40±1℃에서 저장시 면실유의 경우 초기에 292ppm이던 것이 저장 28일째에 1322 ppm으로 증가되고 또한 POV도 10.05 meq/㎏·oil로 낮아 CLA의 생성이 매우 유효하였다. 대두유는 저장 7일에 767 ppm으로 상당히 큰 증가량을 보인 반면 유채유는 대체적으로 저장시에 감소되었다. 3. 시판 우유중의 CLA함량은 293-2148 ppm이었으며 제조회사에 따라 크게 차이가 있었고 육류 중에서는 돼지고기에 2370ppm으로 높았으며 생선 중에서는 삼치에 1040 ppm으로 높았으며, 삼치를 조림했을 경우에는 2039 ppm으로 증가되었다. 4. 저온 저장시 CLA의 유지에 대한 항산화효과는 대두유에서는 초기 7일에는 tocopherol 보다는 크고 BHT와 거의 유사하였으며, 21일 이후에는 항산화효과가 없고 오히려 산화를 촉진시키는 것으로 나타났다. 또한 CLA의 첨가량이 많을수록 항산화효과는 떨어졌으나 상승제인 citric acid가 공존하면 항산화효과가 BHT나 tocopherol보다 더 높게 나타났다. 옥수수유에서 CLA의 항산화효과는 저장 중 BHT나 tacopherol 보다 항산화효과가 높게 나타나 기질유지의 종류에 따라 차이가 있었다. 180±1℃에서 유지를 가열하는 경우에는 CLA의 항산화효과가 크게 나타났으며 그 정도는 BHT나 tocopherol과 거의 유사하였고 저온 저장시의 경우 보다 더 높은 항산화효과를 보였다. A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) stored at 201C was higher than at 40 1C, and CLA formation from methyl linoleate stored at 20±1℃ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40±1℃, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28-days of storage at 40±1℃. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/㎏·oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293-2148 ppm, which depended on the manufacturing companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef), which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40 ±1℃, but decreased greatly after that period. In case of corn oil (CNO), antioxidative effects of CLA were higher than those of BHT and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180±1℃, antioxidative effect of CLA on SBO appeared almost same as those of BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180±1℃) than at low temperature(40±1℃).

Lumbar Disc Syndrome 환자의 Spinal CT 및 SEP의 의의

안명수,이일우,최창락,송진언 대한신경외과학회 1985 Journal of Korean neurosurgical society Vol.14 No.1

The cause of so - called lumbar disc syndrome arc multiple and each cause must be thoroughly and carefully investigated. The proper treatment may not be successful if one of these factors is ignored. Forty patients with lumbar disc syndrome were examined with a third generation CT scanner (Somatom Ⅱ) and SEP for 12 months. The findings of CT scan were characterized according to the criteria suggested by Carrera and Hermanus and all results were analized thoroughly. The aim of this article is to underline the importance of the correlative studies between spinal CT and SEP in relation to lumbar disc syndrome.

STA-MCA Anastomosis의 9예 보고 : 9 cases

안명수,성기원,최창락 대한신경외과학회 1983 Journal of Korean neurosurgical society Vol.12 No.4

Since 1967 the STA-MCA anastomosis has been popular procedure in neurosurgical operation. The neurosurgical teams at St. Paul's Hospital, Catholic Medical College, recently operaten on 8 patients employing 9 times of this technique. The patients were diagnosed as four patients with complete stroke, one with traumatic middle cerebral stenosis, two with moyamoya disease, and one with huge aneurysm at intracavernous portion of ICA. The results were very encouraging of the 8 patients, 7 had favorably improved clinically, and proved by follow-up cerebral angiographies, CT Scanning, EEG or MEP recordings. The remaining one patient had intracerebral and intracerebellar hematoma, two months later after discharge, thus the result was poor. The authors would like to share with you their experiences employing the STA-MCA anastomosis technique, indications the results and the prognosis.