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韓國産 食用버섯의 香氣成分에 關한 硏究 (Ⅱ) - 느타리버섯의 香氣成分 -
안장수(Jang-Soo Ahn),이규한(Kyu-Han Lee) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.3
한국산 느타리버섯의 생것과 조리 중의 향기성분을 GC, GC-MS를 이용하여 분석한 결과는 다음과 같다.<br/> 1) 생 느타리버섯의 향기성분 24종을 확인 동정하였다. 이들 중 3Octanol이 46.01% 3-octan-one은 18.75%, 1-octene-3-ol이 15.39% Isobutyl alcohol이 3.48%, 그리고 Isoamylalcohol은 3.07%, 2-methylbutylalcohol이 2.34%로 이들 6가지 성분이 전체 향기성분중에서 89.04%를 차지하였다.<br/> 2) 조리 중 느타리버섯에서는 향기성분 16종을 확인 동정하였으며 이중 1-octen-3-ol이 66.50%, 3-octanol 10.99%, 3-octanone 9.77% 1-octen-3-one 1.3% 및 Octyl alcohol 1.12%로 이들 5가지 성분이 전체의 향기성분 중에서 89.61%로 조성되었다.<br/> 3) 느타리버섯의 생것이나 조리 중의 향기성분은 대부분이 Carbonyl 화합물과 Alcohol류로 되어 있었으며 탄소수는 2~8개인 저급 지방족화합물로 되어 있었다. The aroma component analysis of raw and cooked Korean edible mushroom (pleurotus ostreatus) by GC, GC-MS is as follows;<br/> 1) The volatile aroma component of raw mushroom is identified such as 3-octanol (46.01%), 3-octanone (18.75%), 1-octen-3-01 (15.39%), isobutyl alcohol (3.48%), and isoamyl alcohol (3.07%) consists 89.04% of total aroma component.<br/> 2) Meanwhile, the volatile aroma component of cooked one is identified as 16 kinds and six of them 1-octen-3-o1 (66.50%), 3-octanol (10.99%), 3-octanone (9.77%), 1-octene-3-one (1.23%), octyl alcohol (1.12%), and octanol (0.96%) consists 89.61% of total aroma component.<br/> 3) The major compositions of aroma component of both raw and cooked ones carbonyl compounds and alcohols. Their number of carbons are C_2-C_8 short chain aliphatic compounds.
韓國産 食用버섯의 香氣成分에 關한 硏究(Ⅳ) - 양송이버섯의 香氣成分 -
안장수(Jang-Soo Ahn),김성곤(Sung-Kon Kim),박은숙(Eun-Sook Park) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.4
한국산 양송이버섯의 생것과 가열한 것의 향기성분을 GC, GC-MS를 이용하여 분석한 결과는 다음과 같다.<br/> 1) 생양송이에서는 향기성분 13종을 동정하였으며 이들중 1-octen-3-ol이 73.13%로 가장 많았고 2-octenol 7.44%, 3-octanone 3.09%, 3-octanol 1.42%로 전체의 85.08%를 차지하였다.<br/> 2) 가열중인 것에서도 13종을 동정할 수 있었으며 역시 1-octen-3-ol이 68.86%로 가장 많았으며 2-octenol이 8.42%, 3-octanone 3.75%, Benzyl alcohol 3.23%, 3-octanol 1.97%로 전체의 86.23%를 함유하였다. The Aroma components analysis of raw and boiled mushroom (Agaricus bisporus) by GC, GC-MS is as follows;<br/> 1) The volatile aroma component of raw mushroom was identified as 13 Kinds, and among them, 4 Kinds of aroma component such as l-octen-3-o1 (73.13%), 2-octenol (7.44%), 3-octanone (3.09%), 3-octanol (1.42%)-consists 85.08% of total aroma component.<br/> 2) Meanwhile, the volatile aroma component of boiled one was indentified as 13 Kinds and 5 of them l-octen-3-o1 (68.86%), 2-octenol (8.42%), 3-octanone (3.75%), Benzyl alcohol (3.23%), 3-octanol (1.97%)-consists 86.23% of total aroma component.
레스토랑 서비스교육에 따른 직무만족과 서비스 수행성에 관한 연구
김상욱(Sang Wook Kim),안장수(Jang Soo Ahn),박경곤(Kyung Kon Park) 한국관광연구학회 2010 관광연구저널 Vol.24 No.3
The purpose of this study is to grasp that service training of restaurant employee have an effect on job satisfaction and service directivity keeping an eye on service training environment of this kind of restaurant employee and to present service training direction of restaurant employee and the result of this study is as follows. First, service training of restaurant has an positive effect on systematic factor and private factor of job satisfaction. Especially, it can have an big effect on private factor than systematic factor but service trend training doesn`t have an effect on private factor of job satisfaction. Second, service training of restaurant can have an positive effect on service directivity and it indicates that employee can be led with performance ability of better quality service through efficient and continuous training developing service training program of hotel restaurant employee. Third, individual satisfaction can have many effect on service leadership and point of service directivity as well as systematic satisfaction of job satisfaction of restaurant employee.
이규한,안장수 한국식품위생안전성학회 1986 한국식품위생안전성학회지 Vol.1 No.2
In order to detect the aflatoxins in home-made Takju and peanut butter, the samples were collected in Chungbuk region and cleaned up Sep-pak silica cartridge. Aflatoxins were detected by thin layer chromatographic and high performance liquid chromatographic behavior. Determination was carried out by thin layer densitometer. The results were as follows; 1. Aflatoxin B₁ was detected in 78% of the home-made Takju, and the highest concentration was 1.2 ppb and average 0.36 ppb. 2. Aflatoxins were not detected in any peanut butter smaples. 3. Clean-up method by Sep-pak silica cartridge was more efficient and economical than column chromatography of AOAC method.