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Hae Reon Son(손혜련),Sun Kyung Oh(오선경),Myeong Rak Choi(최명락) 한국생물공학회 2016 KSBB Journal Vol.31 No.2
Dolsan leaf mustard has various biological functions, including those in the immune system and cancer prevention. It contains high amounts of nutritional and medicinal compounds, which are important for maintaining optimum health. The objective of this study was to determine the total phenolics contents and antioxidant activity in Dolsan leaf mustard pickle (DLMP) during storage. DLMP methanol extracts had the highest total polyphenol and flavonoid contents of 35.56±0.01 GAE mg/g and 4.54±0.03 QE mg/g, respectively. The DPPH and ABTS radical scavenging activities in the DLMP methanol extracts showed the highest activities of 79.4 and 85.36%, respectively. The ferric reducing antioxidant power (FRAP) assay showed 2.24-3.82 mM FeSO4 eq. (p<0.05) in DLMP extracts. Overall, storage at day 14 showed the highest antioxidant activity.
Hae-Reon Son(손혜련),Sun-Kyung Oh(오선경),Chigen Tsukamoto,Myeong-Rak Choi(최명락) 한국생물공학회 2016 KSBB Journal Vol.31 No.3
This study was carried out for investigate that physiological activity, quantification and qualitative were sinigrin of Dolsan leaf mustard pickle (DLMP) during storage. sinigrin contains high amounts of nutritional and medicinal compounds, which are important for maintaining optimum health. ACE inhibitory activity was ranged between 43.2 and 79.4%. DLMP methanol extracts demonstrated highest ACE inhibitory activity at 79.4% on day 14, whereas DLMP ethanol extracts demonstrated highest Angiotensin I-converting Enzyme (ACE) inhibitory activity of 43.2% at day 0. The α-glucosidase inhibitory activity of positive control 0.02% (v/v) acarbose was 78%. The DLMP methanol extracts had the highest α-glucosidase inhibitory activity at 64.0% on day 14, whereas DLMP ethanol extracts had the lowest α-glucosidase inhibitory activity of 42.8% at day 28. Sinigrin was high in DLMP methanol extracts at 49.55 μg/ml on day 14 of storage. Sinigrin standard was eluted at 2.73 min and MS analysis was m/z 283.03 along with fragment ions at m/z 204 and 149.06. These data show that sinigrin formed desulfo-glucosinolates [M-SO3-2H2O+K+2H]+. Sinigrin concentration increased until day 14 and then decreased after that. DLMP methanol extracts had consistently higher sinigrin concentration than DLMP acetonitrile extracts during 28 days of storage.
Analysis of the Physicochemical Properties and Antioxidative Activity of Napa Cabbage Pickle
Hae-Reon Son(손혜련),Sun-Kyung Oh(오선경),Sang-Ok Bae(배상옥),Myeong-Rak Choi(최명락) 한국생명과학회 2016 생명과학회지 Vol.26 No.11
본 연구에서는 배추를 이용하여 저염 피클을 개발하기 위한 기초적인 연구로 저장기간 중 배추 피클의 이화학적 특성 및 항산화 활성에 대해 분석하였다. 조미액 함량을 달리한 각각의 배추 피클(NCP, NCP-1)을 -4℃에서 60일 동안 저장하였다. NCP 및 NCP-1의 pH는 저장 0일째 각각 4.51±0.15, 4.85±0.08로 나타났으며 이후 감소하였다. 산도는 NCP 및 NCP-1에서 저장 0일째 각각 0.51%, 0.38%로 나타났으며 이후 각각 0.67%, 0.56%로 증가하였다. 염도는 1.77~2.22% 범위를 유지하였다. 색도의 L값은 NCP 및 NCP-1 모두 0일째에서 최대값을 나타났으며 이후 감소하였다. 또한, 색도의 a값은 증가하였고, b값은 감소하여 갈변 현상이 진행된 것을 알 수 있었다. 물성의 인장강도는 저장 0일째 NCP에서 10.90±0.05 kgf/㎠, NCP-1에서는 11.84±0.05 kgf/㎠로 최소값이 나타났으며 절단력은 저장 0일째 NCP에서 1004±7.12 gf/㎠, NCP-1에서는 845±5.27 gf/㎠로 최대값이 나타났다. 전체적인 기호도는 NCP-1에서 저장 45일째 4.25±0.10로 최대값이 나타났으며 항산화 활성은 저장 60일째 66.04%로 최대값이 나타났다. 60일간 저장기간 동안에도 연부현상이 발생하지 않았다. 그래서 최적의 배추 피클은 조미액 중 간장 함량을 줄인 NCP-1이 적합하다고 판단된다. 본 연구 결과는 배추가 저염 피클제품으로서 이용 가능성이 있음을 제시하고, 수입 위주의 피클을 대체함과 동시에 배추를 이용한 식품의 다양화에 기여 할 수 있을 것이라 생각된다. The principal objective of this fundamental research was to analyze the physicochemical properties the and antioxidative activity of Napa cabbage pickle (NCP) for development of low-salt pickles. NCP-1 was a smaller than NCP at amount soy sauce (10%). The pH of NCP and NCP-1 were 4.51±0.15, 4.85±0.08 immediately after preparation. The pH of NCP and NCP-1 was reduced to 4.08±0.05 and 4.31±0.12 over time during 60 days of storage. The acidity of the NCP and NCP-1 immediately after preparation were 0.51% and 0.38% and increased to 0.67% and 0.56% after 60 days of storage. The salinity for the NCP ranged from 1.71-2.22% and NCP-1 ranged from 1.18–1.63%. The L value, which indicates the lightness, was the highest at day 0 and the lowest at 60 day. The tensile strength value of NCP was 10.9±0.05 kgf/㎠ and NCP-1 in 11.84±0.11 kgf/㎠ at day 0 and then significantly decreased with time in storage. The cutting force of NCP was 1004±7.12 gf/㎠ and NCP-1 in 845±5.27 gf/㎠ at day 0, which increased over time in storage. The overall acceptability of NCP was the highest at day 30, but the overall acceptability of NCP-1 was the highest at day 45. NCP-1 extracts at day 60 showed the highest antioxidant activity of 66.04%, whereas the NCP extract at day 0 showed the lowest antioxidant activity of 45.41%. These results showed that depending on the content of the seasoning pickle difference in the antioxidant activity. Thus, the best pickled Napa cabbage is determined by a smaller amount soy sauce in NCP-1, and the results could provide a basis for improving the availability and quality of Napa cabbage.
Hae-Reon Son(손혜련),Sun-Kyung Oh(오선경),Chigen Tsukamoto,Myeong-Rak Choi(최명락) 한국생물공학회 2016 KSBB Journal Vol.31 No.1
This study aims to examine the optimum blanching conditions as a pretreatment condition to improve the storage stability of Dolsan leaf mustard pickle. The effects of the blan- ching temperature and time were investigated at a temperature range of 80-100℃. Sampling was done for 1 month after a 5 days interval. The L value of the Dolsan leaf mustard was found to be the highest at 80℃. The cutting force increased as the blanching temperature increased. The tensile strength decreased at 95℃ and 100℃. In addition, the sensory evaluation scores were the best at 80℃. The storage stability was assessed at various blanching temperatures to increase the sinigrin content during storage. Liquid chromatography with photodiode array and tandem mass spectrometry (LC-PDA/MS/MS) analysis was conducted to identify and quantify the sinigrin content in the Dolsan leaf mustard. Sinigrin as an internal standard was co-injected into each sample solution. The sample was monitored by recording the ultraviolet absorbance at 228 nm and by electrospray ionization (ESI) positive ion mode in the m/z 50-1,500 range. Blanching the sample at 80℃ showed the highest sinigrin concentration during storage among various temperatures and the maximum concentration was 350 ppm at 15 days storage. Study on utilization of vegetable from food processing of leaf mustard and preservation conservation results suggest that blanching at 80℃ is expected to improve the palatability of the pickle.