http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 남상해(Sang?Hae Nam) (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
남상해 진주산업대학교 산업과학기술연구소 2004 산업과학기술연구소보 Vol.- No.11
We investigated the difference of major components of green tea and fermented green tea and teir preservative effects against seasoned-dried slice Hakggongchi and Myoungtae. The content of total polyphenols of green tea was higher than fermented green tea up to 5.8%. In progress of fermentation, gallo catechin and epigallo catechin were reduced, but epigallo catechin gallaate was increased remarkably. Almost amino acid contents of fermented green tea were higher than those of green tea, comparatively. On the preservative effect against Hakggongchi and Myoungtae, we cannot find any infectious spot until past 15 and 24 days at soaked above five minutes into green tea extracts, respectively.
-
청국장의 발효기간별 Isoflavone 및 Free Amino Acid의 변화
남상해,최상도 진주산업대학교 산업과학기술연구소 2006 산업과학기술연구소보 Vol.- No.13
청국장의 구수한 맛과 생리적 기능성을 증대시키기 위한 적정발효기간을 설정하기 위하여 이 연구를 수행하였다. 전체 Isoflavone의 함량은 24시간 발효하였을 때 5.847%로서 가장 높게 나타난 반면, 48시간 발효하였을 때 1.178%로서 가장 낮게 나타났다. 전체 유리아미노산의 함량은 24, 48, 72시간 발효하였을 때에 각각 3.414, 20.678, 27.411%로서 발효기간이 길어질수록 증가하였으나, 96시간 발효하였을 때에는 22.891%로서 오히려 감소하였다. 또한 고혈압의 예방효과가 있는 것으로 알려진 γ-amino butyric acid(GABA)를 비롯한 27종의 유리아미노산이 72시간 발효하였을 때에 가장 많이 생성되었으며, 24시간 발효하였을 때에는 ethanolamine만이, 48시간 발효하였을 때에는 asparagine을 비롯한 3종, 96시간 발효하였을 때에는 taurine을 비롯한 5종의 아미노산이 가장 많이 생성되었다.(이 논문은 2005년도 기성회 연구비 지원에 의하여 연구되었음) This research was performed to investigate optimum fermentation period for the better taste and physiological function of chungkukjang. Total isoflavone content was the highest at 24 hours of 5.847%, but it was the lowest of 1.178% at 48hours of fermentation period. When fermented for 24, 48, and 72 hours, total free amino acid(FAA) contents were increased by 3.414, 20.686, and 27.411%, respectively. But it was decreased as 22.891% at 96 hours of fermentation period. Twenty seven free amino acids, including the γ-amino butyric acid(GABA), which is well known for its effect against hypertension, produced the highest amount of its contents at 72 hours of fermentation period. When fermented for 24 hours, only ethanolamine produced the highest amount of its content, while three free amino acids including asparagine produced the most amount at 48 hours. And 5 free amino acids including taurine produced the highest amount when fermented for 96 hours.
-
와송(Orostachys japonius A. Berger) 추출물의 암세포에 대한 세포독성
최상도,남상해 진주산업대학교 산업과학기술연구소 2005 산업과학기술연구소보 Vol.- No.12
와송(Orostachys japonicus A. Berger)으로부터 항암활성 성분을 찾기 위하여 이 연구를 수행하였다. 와송의 MeOH 추출물과 용매분획물의 간암세포(HepG2)와 폐암세포(A549), 대장암세포(HT-29)에 대한 세포독성실험에서는 n-hexane층에서 각각 10.47, 15.33, 14.27㎍/㎖의 ED_(50)값을 나타내었다. 따라서 n-hexane층을 분획하여 5개의 분획(Fr.1~Fr.5)을 얻었으며, 이 분획들의 세포독성은 Fr.3에서 A549와 HT-29에 대하여 각각 10.29, 13.56㎍/㎖의 ED50값을 나타내었으며, Fr.4에서 HepG2에 대하여 5.38㎍/㎖의 ED50값을 나타내었다. 그래서 Fr.3을 column chromatography를 하여 4개의 분획(Fr.3-1~Fr.3-4)을 얻었으며, A549와 HT-29에 대한 세포독성은 Fr.3-3에서 각각 5.43, 10.29㎍/㎖의 ED50값을 나타내었다. 한편 Fr.4도 column chromatography를 하여 5개의 분획(Fr.4-1~Fr.4-5)을 얻었으며, HepG2에 대한 세포독성실험에서 Fr.4-2와 Fr.4-3에서 각각 4.50, 10.23㎍/㎖의 ED_(50)값을 나타내었다. 따라서 와송의 추출물이 간암과 폐암, 대장암에 효과가 있는 것으로 여겨진다. (이 논문은 2004년도 기성회 연구비 지원에 의하여 연구되었음) This research was performed for discover anticancer active compounds from Orostachys japonicus A. Berger. At cytotoxicities of methanol extracts and solvent fractions isolated from O. japonicus, ED_(50) values of n-hexane layer against HepG2, A549 and HT-29 were 10.47, 15.33 and 14,27 ㎍/㎖, respectively. Therefore, 5 fractions (Fr. 1~Fr. 5) were obtained from n-hexane layer by column chromatography. Cytotoxicities of Fr. 3 among the 5 fractions against A549, HT-29 and Fr. 4 against HepG2 were appeared 10.29, 13.56 ㎍/㎖ and 5.38㎍/㎖ as ED_(50) values, respectively. Accordingly, Fr. 3 was isolated to 4 fractions (Fr. 3-1~Fr. 3-4), and cytotoxicities of the 4 fractions were tested against A549 and HT-29. The ED_(50) values of Fr. 3-3 were 5.43 and 10.29㎍/㎖, respectively. The other hand, Fr. 4 was isolated to 5 fractions (Fr. 4-1~Fr. 4-5) too, and cytotoxicities of the 5 fractions were tested against HepG2. The ED_(50) values of Fr. 4-2 and Fr. 4-3 were 4.50 and 10.23㎍/㎖, respectively. For above reasons, we think that extracts of O. japonicus will be effective against liver, lung and colon cancer of human.
-
최상도,남상해 진주산업대학교 2000 산업과학기술연구소보 Vol.- No.7
In order to determine optimum condition of the manufacture and the storage for Japanese apricot wine, this experiment was carried. The Japanese apricot wine was manufectured by 30% (c) ethanol concentration and added not (A) or 20% (B), 30% (C), 50% (D), 70% (E) and 100% sugar per Japanese apricot weight. We examined the physicochemical properties and sensual evaluation of the Japanese apricot wine at the different stored days (30 day, 50 day, 60 day, 70 day, 90 day, 120 day, 180 day and 360 day). 1. In the rating of flavour and color on the Japanese apricot wine by different added sugar weight, the Japanese apricot wine of the added 20% sugar and the stored 120 days is good. 2. The optimum condition of the manufacture for Japanese apricot wine is added sugar per Japanese apricot weight, 20∼30%.
-
崔震相,崔相道,姜君中,朱玉守,南相海,徐源澤 진주산업대학교 농업기술연구소 1998 農業技術硏究所報 Vol.11 No.-
두유의 유리당 및 amino acids의 함량을 HPLC 및 AAA를 이용하여 분석한 결과는 다음과 같다. 시중 유통 두유에서는 단당류중 fructose와 glucose, 이당류중 sucrose, maltose 및 lactose를 분석하였고, sucrose는 0.78∼9.2 mg/mL의 범위로서 모든 시료에서 측정되었다. 17종의 amino acids를 확인하였으며, 그 조성은 모든 시료에서 비슷하였다. Glutamic acid를 비롯한 산성 amino acids가 전체 amino acids의 40.94%로서 가장 많은 함량이었고, threonine을 포함한 필수 amino acids는 31.78%로 측정되었다. Free sugars and amino acids that contained in soybean milk were analyzed with HPLC and AAA(amino acid analyzer), the results were as follows. Fructose and glucose of monosaccharides, and sucrose, maltose and lactose of disaccharides were detected in soybean milk that collected in market. Sucrose was ranged as 0.78∼9.21 mg/mL and showed in all soybean milk. Amino acids were detected 17 varieties, and the compositions were alike in all soybean milk Contents of acidic amino acids including glutamic acid were 40.94% of total amino acids, and the next order was neutral amino acids as 24.62%. Basic amino acids and aromatic amino acids were 10.83% and 9.20%, respectively. Seven varieties of essential amino acids excluding tryptophan analyzed into 31.78% of total amino acds.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
