영지 버섯의 추출 조건이 추출수율에 미치는 영향

오창경,임상빈,송대진 제주대학교 1994 논문집 Vol.39 No.-

영지버섯을 이용한 기능성 건강식품을 제조할 목적으로, 이에 필요한 기초자료를 얻기 위하여, 영지버섯의 추출수율에 미치는 원료처리방법, 추출온도, 추출시간, 추출횟수의 영향을 검토하였다. 원료처리방법에 있어 영지 분말이 분쇄물 보다 추출수율이 약 2배 높았으며, 최적 추출조건으로서 추출온도는 60℃, 추출시간은 2시간, 추출횟수는 2회였다. Effects of extraction Conditions, such as particle size of raw materials, extraction temperature, extraction time and extraction cycle, were investigated, as basic data for processing Ganoderma lucidum. Extraction yield from powder was two times greater than that from flake. Optimum conditions for extraction of soluble solid from Ganoderma lucidum were 60℃ as an extraction temperature, 2hr as an extraction time and 2 cycles as an extraction cycle.

기관지천식에 관한 인터넷 정보 : 현황과 그 개선방향

송대진,김형진,홍승희,정지태 대한천식알레르기학회 2004 천식 및 알레르기 Vol.24 No.2

Background: Recent advances in the Internet have enabled patient to search for large amounts of medical information. The Internet is easily accessible, but available information is under no guidelines or regulations in Korea. Objective: We evaluated the quality of information related to bronchial asthma on the Internet and the role in patient education with simple search technique. Method: The search phrases “bronchial asthma” were entered into four common Internet search engines. As indicated by the search engines, web sites and the 50 most commonly encountered web documents were reviewed. An information score (IS) from Libertiny et al. was modified to assess how well the web page educated the patient about the disease. Result: Of 110 web sites and documents, 109 were accessible. 41 (37.6%) web sites and documents were pub lished by private practice groups. The overall mean information score was 3.606, and only 10 (9.2%) sites had useful patient-oriented information (IS>10). Differences in IS between 8 subgroups were not significant (P=0.075). Misleading or unconventional therapeutic recommendations were recognized in 11 (10.1%) and 24 (22%) sites, respectively. Conclusion: Patient-oriented bronchial asthma information is difficult to find on the Internet in Korea. The overall quality is poor. About one third presented information that was classified as misleading or unconventional, especially in oriental medicine sites. There is an urgent need to develop proper asthma patient educational programs, guidelines for medical web site evaluation and gateways to high quality Internet-based medical resources.

褐藻類의 成分組成에 對한 硏究

姜泳周,宋大鎭 제주대학교 1977 논문집 Vol.9 No.-

The chemical compositions of brown algae were determined,and effects of condensed phosphats on the extraction yields of algae were investigated. 1. The quite variation in contents of crude fat and fiber were observed according to space and part of algae. 2. The main components in the Hcl-soluble ash were Na, K, Ca and Mg. Total amounts of these elements reached about 50% of crude ash. 3. Characteristic patterns were showed in the distribution of inorganic elements in Ecklonia cava:the content of Ca were higher in the stripe, but Fe, Al and Mn in the frond. 4. The concentration rates of inorganic elements from sea water were in the following order in Ecklonia cave and Undaria peterseniana: Min>P,Fe>AI>Cu>Ca>Mg. 5. The extraction yields of alginate from seaweeds treated 0.1% scdium polyphosphate solution were showed more effective in the stripe than in the frond. 6. In sundrying procedure, the loss raes of carotenoid in seaweeds were higher than chloro- phyll a.

적색근어류와 백색근어류의 조직화학적 연구

송대진 제주대학교 해양연구소 1981 해양자원연구소연구보고 Vol.5 No.-

As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueudiutu), mackerel (Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia (Pseudosciaena manchuria), cutlass fish(Trichiurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.

초임계 이산화탄소에 의한 멸치어유의 추출

임상빈,좌미경,송대진 濟州大學校 工科大學 産業技術硏究所 1998 尖端技術硏究所論文集 Vol.9 No.1

고품질의 고도불포화지방산 제품을 제조할 목적으로, 멸치어유를 초임계 이산화탄소로 추출분획한 후 각 분획들의 추출수율과 지방산 조성을 측정하였다. 멸치어유의 주요 지방산은 palmitic acid. DHA, EPA, palmitoleic acid. myristic acid. oleic acid 였다. 멸치어유의 추출수율은 동일압력에서 추출시간의 증가에 따라 감소하였으며, 40과 50℃에서는 추출온도의 증가에 따라 감소하였으나, 60℃에서는 50℃ 보다 다소 높았다. 동일온도에서 C14와 C16 지방산들은 추출물 분획에 농축되었고, 나머지 지방산들은 추출 잔류물 분획에 농축되었다. EPA는 분획들간에 거의 일정한 경향을 보였으나, DHA는 추출잔류물 분획에 농축되었다. Silver nitrate를 silica gel에 코팅시킨 후 어유와 혼합하여 추출 2시간 동안은 초임계 이산화탄소로만으로 추출하고, 그 후 보조용매로 ethyl acetate를 첨가하여 2시간 동안 추출하였을 때 추출물 분획에서의 저급지방산인 C14:0은 추출잔류물에 비하여 5.0∼6.4배 농축되었고, C16:0은 1.9∼2.0배 농축된 반면, 추출잔류물 분획에서 EPA와 DHA는 23.9와 31.6%로 원료어유의 13.3과 16.2%에 비하여 1.8배와 1.9배 농축되었다. Anchovy oil was extracted by supercritical CO₂, and extraction yield and fatty acid composition were measured in the extract and residual fraction. EPA and DHA were 7.6∼13.3% and 16.2∼18.3% for the original anchovy oil. The extraction yield of anchovy oil increased as the extraction temperature decreased. Essentially no great differences were noticed in the fatty acid composition of the oil extracted under different extraction temperatures. Anchovy oil mixed with silver nitrate-coated silica gel was extracted by only SC-CO₂ for 2 hr and by ethyl acetate-modified SC-CO₂ for 2 hr at 60℃/276 bar. This produced higher extraction yield and higher concentration of EPA and DHA in the residual fraction. Starting with anchovy oil containing 13.3% EPA and 16.2% DHA, the residue fraction containing 23.9% EPA and 31.1% DHA was obtained.

전복의 동결에 관한 연구 1. 동결속도가 전복품질에 미치는 영향

송대진,SONG Dae-Jin 한국수산과학회 1973 한국수산과학회지 Vol.6 No.3,4

생 전복을 액체질소동결, 송풍동결, 반송풍동결, 정지공기동결의 네가지 동결방법으로 동결하여 $-20^{\circ}C$에서 3개월간 저장하여 동결방법에 의한 전복근육의 물성적 변화, 단백질의 변성 등을 검토하여 다음과 같은 결과를 얻었다. 1) 생전복의 사후경직은 다른 어류보다 빨랐다. 2) 압측시험치, 전단시험치는 액체질소동결을 제외하고는 동결방법에 의한 차는 없었고, 저장기간이 길어짐에 따라 약간 감소하였다. 3) 염가용성질소는 동결저장기간중 용출량이 완만하게 감소하였다. 4) 유리수의 유출량은 패주와 다리 사이에는 차가 있었고, 저장기간중 패주는 유리수가 증가하는 경향이었다. 5) Texture의 Panel test 결과 저장기간을 통하여 Texture가 감소하는 경향이었으며, Texture의 변화는 유리수의 변화(P<0.01), 단백질의 변성(P<0.05), 압축시험치의 변화(P<0.05)와 유의의 상관관계가 있었다. 본 논문을 지도하여 주신 동경수산대학 교수 전중 화부 박사 그리고 논문의 작성에 조언해 주신 부산 수산대학 식품공학과 이응호 박사님께 감사의 뜻을 표한다. To study the effect of freezing rate on the duality of frozen abalone(Haliotis gigantea, GMELIN) liquid nitrogen spray freezing, air blast freezing, semi-air blast freezing, and still air freezing were carried out. The rheological change, protein denaturation, and free water content of frozen and thawed abalone were examined at the period of 0, 1, 2, and 3 month during cold Storage at $-20^{\circ}C$. The results are summarized as follows : 1. The onset and duration of rigor mortis of fresh abalone was faster and shorter as compared to that of fishes. 2. There was no difference in compression value and shear value between freezing methods but they varied with a slight decrease in storage period. 3. Gradual decrease in extractibility of salt soluble protein was observed in all samples except those frozen with liquid nitrogen. 4. The free water of the foot muscle remained constant during the storage while that of the adductor muscle tended to increase. 5. A significant correlation was observed among the changes of panel texture and free water (P< 0.01), protein denaturation (P<0.05), and compression value (P<0.01).

Studies on processing and storage of eel, Anguilla japonica 1.Changes in free amino acids during processing : 제1보. 가공중의 유리아미노산의 변화

송대진,하진환,이응호 제주대학교 해양연구소 1982 해양자원연구소연구보고 Vol.6 No.-

빅데이터 기반 STEAM 융합 교육

송대진 대한산업공학회 2015 ie 매거진 Vol.22 No.2

「개불」의 식품학적 연구 (Ⅱ) : 유리 유기산 및 betaine에 관하여

송대진 제주대학교 1969 논문집 Vol.1 No.-

개불의 유리 betaine 및 유기산의 실험결과를 요약하면, 1) 유리 betaine의 함량은 패류와 거의 비슷하며 총 질소의 10.2%를 차지하였다. 2) 유기산의 검출 결과 lactic, succinic, malonic, citric, fumaric, 등을 검출 하였으며 lactic, succinic acid의 Spot는 현저 하였다. 3) 유리 betaine 및 유기산, 아미노산 등의 병합된 맛이 개불의 독특한 풍미를 이룬다 볼 수 있다. 「Kae-Bul」(urechis unicintus) which is caught in the Southern coastal area of Korea from October through early spring of next year has been highly esteemed for its characteristic taste as one of the tasty food stuffs for raw fish or stew. Free organic acid and betaine were analysed as a component responsible for the taste. As a result, the following were attained. 1. Lactic acid, succinic acid, malonic acid, fumaric acid, citric acid, and two unknown chromatgram were detected by paper partition chromatography and succinic acid, lactic acid were dominant. 2. The amount of betaine was similar to that in shell fish, and it was 10.2% of Extractive Nitrogen. 3. The characteristic taste of Kae Bul can be attributed to the intermixed components such as organic acid, betaine, and Amino Acid.

赤色筋魚類와 白色筋魚類의 組織化學的 硏究 : 1. 凍結筋肉 破碎片의 差異 1. Difference of Homogenated Muscle Fiber by Freezing

宋大鎭 濟州大學 海洋資源硏究所 1981 해양과환경연구소 연구논문집 Vol.5 No.-

赤色筋 魚類로서 방어, 고등어, 전갱이와 白色筋 魚類로서 조기, 갈치, 병어에 대하여 凍結에 의한 변화 調査의 하나로 homogenate의 현미경 실험에서 신선상태에서 魚種에 따른 筋纖維의 외관상 差異는 白色筋魚類는 두터웁고 짧았으며 赤色筋 魚類는 가늘고 긴 편이었다. 신선상태의 筋肉 homogenate에서 조기는 myofibril level로 파쇄되나 실모양으로 엉켜졌으며 고등어는 myofibril level로 파쇄되나 짧게 짤려 졌었다. 1個月 貯藏 後의 筋肉의 homogenate는 응집되거나 彈力性 消失을 볼 수 있었는데 白色筋魚類가 赤色筋 魚類보다 그 현상이 심한 편이었다. As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueadiata), mackerel(Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia(Pseudosciaena manchuria), cutlass fish(Trachurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.