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김덕숙,김경이,이근보 한국식품저장유통학회(구 한국농산물저장유통학회) 2002 한국식품저장유통학회지 Vol.9 No.1
솔잎으로부터 항균, 항산화효과 등이 입증된 바 이는 polyphenols 분리·정제를 실시하였다. 이 물질의 분리를 위한 추출용매로서 열수, EtOH, IPA를 사용하였는데, 각각의 용매에 의하여 분리된 polyphenols의 수율 및 순도는 각각 9.84, 11.61, 14.36% (w/w) 및 83.83, 82.64, 81.52%였다. 추출조건은 솔잎분말 대비 약 7배 (w/v)에 해당하는 용매를 가하고 85℃에서 6시간 동안의 처리로 추출이 가능하였다. 분리된 polyphenols의 정제는 formamide-active carbon(1:1, w/w)을 충진한 column을 통과시켜 정제한 다음 농축, 분무건조 하고, 이 분말에 식품첨가물용 n-hexane(1:2.5, w/v)을 가하여 1시간 동안 추출하여 지방성분을 추출, 제거하고 풍건하여 각각의 시제품을 얻었다. Polyphenols의 추출용매로는 열수, EtOH, IPA 중 수율과 순도를 동시에 고려할 때, 상호간의 장단점이 있었는데, 수율과 순도간에는 정의 반비례 관계가 성립하였다. The antimicrobial and antioxidative effect of polyphenols (PP) was proved from pine needle. This method which was seperated and purified of PP used pine needle powder as the material and assorted the solvent and then it was added the 7 times (w/v) of the material. It was extracted at 85℃ for 6 hours and was passed the column to fill with formamide-active carbon (1:1, w/v). It was concentrated and dried by sprayer, added n-hexane as the food adding material in this powder, was extracted for 1 hrs. The each sample was obtained after removing the fat component then dried. The effect of extraction solvent among the hot water, ethyl alcohol (EtOH), isopropyl alcohol (IPA) was determined depending on the yield and the purity. The relationship between the yield and purity showed the positively inverse proportion and the extraction solvent was selected as the utilization of seperation material. As the method of seperation and purification of PP was accomplished, in order to use of the new subject matter the purity enhance is expected. The application of the new subject matter as the raw material of food needs to examine actively except the functional properties of anticancerous, antimicrobial, antioxidative, antiallergic.
유지의 가열 및 저장에 따른 Trans 지방산 생성에 관한 연구(I) -일부 이화학적 특성 및 Trans 지방산 함량변화를 중심으로-
김덕숙,구본순,안명수,Kim, Duck-Sook,Koo, Bon-Soon,Ahn, Myung-Soo 한국식품조리과학회 1990 한국식품조리과학회지 Vol.6 No.2
The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40${\pm}$2$^{\circ}C$ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.
달맞이 종실유의 탈취조건이 최종제품의 색상에 미치는영향
김덕숙 瑞逸專門大學 1994 論文集 Vol.12 No.-
Optimal deodorizing conditions of evening primrose oil(EPO) were maximum temperature;180℃, vacuum degree;2 torr, retention time;20 min. and amount of stripping steam about oil;5%(w/w) level. Main factor of high AV and POV in deodorized oil was vacuum degree. These 4 factors was showed to similar effect about gamma-linolenic acid(GLA) content as the major fatty acid. Occurance of green phenomenon caused by very high deodorizing temperature. At this point, the green phenomenon by high temperature treatment taken place in order to increase chlorophyll content portion about total pigment content.
TOCOPHEROL 잔류량 극대화를 위한 소맥배아유의 적정 탈취조건 확립
김덕숙 瑞逸專門大學 1994 論文集 Vol.12 No.-
We are carried out deodorization of wheat germ oil(WGO) under vacuum degree;3-7torr, maximum deodorizing temperature;160-260℃, retention time;15-35min and treating amount of stripping steam; 3-7(w/w) for establishment of suitable deodorizing conditions. As the trsult, for extrmely residual amount of total tocopherol, which was demanded the low temperature, vacuum degree and stripping strength. But for the good AV and POV, it was needed the high vacuum degree and stripping strengh. As a consequence, the suitable deodorizing conditions of WGO were expected the flexible operating by the required quality under maximum temp.;200℃, RT;25min, vacuum degree;3-7torr and treating amount of stripping steam;3-7%(w/w).