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버섯균사체 배양액 처리에 의한 아로니아 균질액의 탄닌 감소 및 이화학성 변화
한현아,최소라,송영은,이송이,신소희,유영진,김명곤,Han, Hyun Ah,Choi, So Ra,Song, Young Eun,Lee, Song Yee,Shin, So Hee,Yu, Young Jin,Kim, Myung Kon 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3
Although aronia (Aronia melanocarpa (Michx.) Elliott) contains higher levels of polyphenols and more antioxidant activity than other berries, it is a berry that is difficult to eat raw due to its strong astringent taste and lack of sweetness. Therefore, in this study, we investigated the effect of tannin reduction of aronia by bioconversion method using mushroom mycelia cultures. Aronia and liquid cultures of Lentinula edodes and Phellinus linteus mycelia were mixed and then treated for 48 hours at 60℃. Tannin content, total polyphenol, total flavonoid and antioxidant activities (DPPH, ABTS radical-scavenging activities and FRAP activities) were investigated. The tannin content decreased from 64.2 mg ECE/g to 57.9 mg ECE/g (9.8% reduction) when treated with liquid culture of L. edodes and from 77.3 mg ECE/g to 47.9 mg ECE/g (38.1% reduction) from treatment with a liquid culture of P. linteus. Therefore treatment with mushroom mycelia culture solution may improve the palatability of aronia reducing the astringent taste.
선형회귀모델을 활용한 보행자 출현 시 운전자의 인지시간에 대한 연구
한현서(Hyunseo Han),김종혁(Jonghyuk Kim),최지훈(Jihun Choi),박하선(Hasun Park),양지현(Ji Hyun Yang),김송희(Songhui Kim) 한국자동차공학회 2021 한국자동차공학회 부문종합 학술대회 Vol.2021 No.6
교통사고의 사고회피 가능성을 분석할 시 운전자의 충돌위험에 대한 인지시간은 매우 중요하다. 충돌위험 인지시점에서 운전자의 조향 혹은 제동하는 시간을 고려하여 운전자가 사고를 회피할 수 있었는지 판단할 수 있기 때문이다. 하지만 실제 사고에서 감정물로 제시되는 블랙박스 영상이나 CCTV 영상을 통해 운전자의 충돌위험에 대한 정확한 인지시간을 파악하는 것은 한계가 있다. 본 연구는 TTC 2.5 s 일 때 운전자의 우측에서 무단횡단 보행자가 갑자기 출현하는 상황을 차량 시뮬레이터를 이용하여 재현한 뒤 인지시간인 PT (Perception Time)와 조향 혹은 제동을 통해 회피하고자 반응하는 시간인 DRT (Driver Response Time), 위험상황 인지 후 반응시간인 DRTP (Driver Response Time after Perception)를 측정하였다. 이후 선형회귀모델을 통해 DRT와 DRTP 간 상관관계를 분석하였으며, 차량 시뮬레이터 환경에서 진행한 실험과 유사한 상황인 버스가 직진하다가 우측에서 갑자기 도로에 뛰어든 보행자를 충격한 사고 사례에 적용하였다. 블랙박스 영상을 통해 보행자가 갑자기 뛰어든 시점과 버스 운전자가 보행자를 회피하기 위해 반응하는 시점을 파악하여 DRT를 측정한 뒤 관계식에 대입하여 DRTP를 예측하였고, 이를 통해 다시 PT를 계산하였다. 이를 토대로 운전자가 어느 시점에서 보행자 출현을 인지하였는지 파악하였으며, 추후 더 다양한 사례 및 접근방법을 통해 운전자의 충돌위험에 대한 인지시간을 보다 정확히 파악할 수 있는 지속적인 연구가 필요하다고 사료된다.
송영은,한현아,이송이,신소희,최소라,송은주,권석주,Song, Young Eun,Han, Hyun Ah,Lee, Song Yee,Shin, So Hee,Choi, So Ra,Song, Eun Ju,Kwon, Suk Ju 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3
This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.
송영은,한현아,이송이,신소희,최소라,김소영,Song, Young Eun,Han, Hyun Ah,Lee, Song Yee,Shin, So Hee,Choi, So Ra,Kim, So Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.
국내 채소류와 과일류의 비타민 B<sub>6</sub> 함량
최소라,송영은,한현아,이송이,신소희,박진주,Choi, So-Ra,Song, Young-Eun,Han, Hyun-Ah,Lee, Song-Yee,Shin, So-Hee,Park, Jin-Ju 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
The purpose of this study was to determine the difference in vitamin B<sub>6</sub> content according to the varieties, regions, and harvest times of vegetables and fruits in Korea using high performance liquid chromatography. We verified the accuracy of the analytical method with standard reference material 1849a and achieved reliability for internal analysis quality control with a mixture of cereal, whole wheat, and flour. As a result of the analysis, vitamin B<sub>6</sub> contents (㎍/100 g) were 6.9~86.5 in peppers, 5.1~17.2 in paprika, 4.4~5.0 in strawberries, 4.0~52.9 in tomatoes, 7.7~7.8 in Chinese cabbage, 17.3~23.3 in radishes, 13.4~37.6 in apples, 2.3~12.7 in peaches, and 3.7~12.7 in grapes. In general, the difference in vitamin B<sub>6</sub> content showed by varieties, harvest times, and regions. Peppers showed the most difference as 79.6 ㎍/100 g among the varieties, and apples showed a difference as 22.8 ㎍/100 g by regions. According to the harvest times in grape 'Mihwang', there was a difference of 7.5 ㎍/100 g. We will collect an amount of nutritional data on various food materials, and continue to build a reliable and integrated nutritional database. And then the database will be used in the 10th revision of the Korean Food Composition Table.