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Oil Contents and Fatty Acid Composition of Korean Perilla (Perilla ocimoides L.) Collections
Hong,Seong-Taek,Son,Suk-Yeong,Jong,Seung-keun,Rho,Chang-Woo,Yun,Jong-Sun 한국자원식물학회 2003 Plant Resources Vol.6 No.3
This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$ 수식 이미지-6) content was negatively correlated (r=-0.217*) with linolenic acid(ω-3) content.
반응표면 분석을 이용한 Salmonella enteritidis의 증식 효능 평가
홍정미,정효준,이홍근 한국환경과학회 2002 한국환경과학회지 Vol.11 No.12
This stidy was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritdis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature (25~42℃), PH(5.5~9.0) and concentration of garlic juice(0~0.8%) showed that a badge with high low D.T.value and concentration of garlic extract were significantly with D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of 37℃ and pH7.0 presented the lowest D.T.value.