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쇠비름 추출물의 항산화 효과 및 Helicobacterpylori에 대한 항균 활성
박소해 ( So Hae Park ),김대광 ( Dae Kwang Kim ),배지현 ( Ji Hyun Bae ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.3
This study was performed to investigate the effect of Portulaca oleracea extract on the antioxidant and antimicrobial activities against Helicobacter pylori. The each solvent extracts prepared from Portulaca oleracea were investigated by measuring total phenolic compounds, electron donating ability, superoxide dismutase-like ability and thiobarbituric acid reactive substances The herb extractor extract yielded the highest content of total phenolic compounds(72.2 ㎎%). The electron donating abilities(EDA) of ethyl acetate and methanol extracts showed high antioxidant activity. The superoxide dismutase (SOD)-like abilities of ethyl acetate and petroleum ether extracts also showed some activity. The antioxidant activity of thiobarbituric acid reactive substances was not significant. The petroleum ether extract of Portulaca oleracea showed the highest antimicrobial activity at 10,000 ppm concentration.
Headspace Volatile Compounds of Steamed Liriopis Tuber Tea Affected by Steaming Frequency
박진용,박소해,이희섭,이양봉 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.4
Flavor quality of Liriopis tuber tea that was made using a steaming process was studied by measuring changes in headspace volatile compounds. Headspace volatile compounds of the prepared samples were isolated, separated and identified by the combined system of purge & trap, automatic thermal desorber, gas chromatography, and mass selective detector. As steaming frequencies were increased, the area percent of aldehydes decreased from 32.01% to 3.39% at 1 and 9 steaming frequency times, respectively. However, furans and ketones increased from 18.67% to 33.86% and from 9.60% to 17.40% at 1 and 9 times, respectively. The savory flavor of Liriopis tuber tea was due to a decrease in aldehydes contributing a fresh flavor at the 1st steaming process and newly generated furans from nonenzymatic browning with repeated steaming frequencies. These results will provide basic information for quality control of the newly developed Liriopis tuber tea.