http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
광선의 영향에 따른 감자의 Chlorophyll과 Glycoalkaloid의 함량 변화
김정애,소궤신행,한재숙,Kim Joung-Ae,Nobuyuki Kozukue,Han Jae-Sook 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.2
To determine changes of chlorophyll and potato glycoalkaloid(PGA) contents in potato tubers after lightening, Dejima potatoes cultivated in Korea were used and PGA was analyzed by HPLC. Potatoes were stored under fluorescent and UV light exposure or darkness for 7 days at $5^{\circ}C$. The contents of chlorophyll and glycoalkaloid in the peel of potatoes exposed to fluorescent light were increased to $84\%,\;69.5\%$ respectively compared to potatoes stored without lightening. While a marked effect of lightening on the peel of potatoes exposed to fluorescent light, UV light lead to no change of chlorophyll and less increase in glycoalkaloid than fluorescent did. The increase of chlorophyll was provoked by only fluorescent light. Cortex part did not accumulate any chlorophyll or glycoalkaloid.
이미희,한재숙,소궤신행,남출륭구,Lee Mi-Hee,Han Jae-Sook,Kozukue Nobuyuki,Minamide Takahisa 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3
This study was carried out to examine physicochemical characteristics of three kinds of commercial spinach produced from three areas(Gyeongbuk Yeongdeok Younghea, Gyeongnam Tongyeong Yongnam, Gyeongnam Tongyeong Gwangdo) in autumn of 2004. The length, weight, moisture, minerals, oxalic acid, chlorophyll, vitamin C, and Hunter's color values of spinach leaves and stem; were determined. Mg, Ca, Na, K, chlorophyll, and vitamin C contents of leaves were higher than those of stems. On the other hand, stem; showed higher contents in Fe, P and oxalic acid Moisture, Mg, Na, Fe, chlorophyll, and vitamin C contents in the spinach leaves from Gwangdo were higher than those from Yongnam and Younghea, but oxalic acid lower a little.
감자의 가공제품 종류와 조리방법에 따른 Glycoalkaloid의 함량
김정애,小机信行,한재숙 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1
The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids(PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are α-chaconine and α-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced patato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86% of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17%, respectively. However, the levels in samples boiled in 1% salted water were only reduced by 52.10%. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51% of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1% NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57㎎/100g, but made with imported potatoes.
토마토의 생육과정에 따른 성분 변화 II : Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment -carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97㎍. Lycopene contained the highest at 50th days after flowering, 5800㎍.
토마토의 생육과정에 따른 성분 변화I : Tomatine 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 ㎍ per 100 g and dehydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.
조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화
김동석,小机信行,김미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The highest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.
한국산 녹차 5종의 물의 온도 및 우린 횟수별에 따른 Chlorphyll 함량의 변화
변재옥,최석현,小机信行,이연정,김동석,한재숙 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2
This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.