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배송환(Song-Hwan Bae),이찬(Chan Lee),이석원(Seog-Won Lee),윤철식(Cheol-Sik Yoon),정수현(Soo-Hyun Chung) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7
밀가루와 백강균 자실체 분말을 각각 99 : 1, 97 : 3 및 95 : 5(w/w)로 혼합한 복합분을 이용하여 그 제빵적성을 비교하였다. 대조구의 비용적은 4.69 mL/g bread로 나타났으며, 자실체 분말을 1%와 3% 첨가한 자실체-빵의 비용적은 대조구의 비용적과 비슷한 용적을 나타났다. 그러나 자실체 분말을 5% 첨가한 자실체-빵의 비용적은 대조구에 비해 크게 감소하는 결과를 나타내었다. 자실체 분말을 1%와 3% 첨가한 자실체-빵의 L값은 대조구에 비하여 약간의 감소를 나타내었으나, 5%의 빵의 L값은 대조구에 비해 크게 감소하였다. 자실체 분말의 첨가농도가 높아질수록 자실체-빵의 a값과 b값은 각각 대조구에 비해 증가하는 결과를 나타내었다. 대조구의 경도는 11.27 N이었으며, 자실체 분말을 1%와 3% 첨가한 자실체-빵의 경도는 대조구와 비슷하였으나 5%를 첨가한 자실체-빵의 경도는 대조구에 비해 크게 증가하였다. 자실체 분말을 1%와 3%를 각각 첨가한 자실체-빵의 탄성, 껌성 및 씹힘성은 대조구와 차이를 나타내지 않았다. 전반적인 기호도에 대한 관능검사 결과 자실체 분말 1%와 3%를 첨가한 빵은 대조구와 비슷하였으나, 자실체 분말 5%를 첨가한 빵은 대조구에 비해 크게 감소하였다. Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.
건강기능식품 원료로서 길초근 주정 추출물의 지표성분 분석법 검증
조경애,한성희,배송환,신중철,서형주,Jo, Kyungae,Han, Sung Hee,Bae, Song-Hwan,Shin, Jung Cheul,Suh, Hyung Joo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.1
The purpose of this study was to establish valerenic acid as a marker compound for the standardization of ethanol extract of Valerinan officinalis (valerian) root as a functional health food. We established valerenic acid as a marker compound using HPLC. HPLC was used to quantify the marker compound in the valerian extract after validation of methods with linearity, accuracy, and precision. The specificity for retention time was met by comparative analysis of the valerian extract and standard compound using HPLC. The method showed high linearity of the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The limit of quantification (LOQ) was $10{\mu}g/mL$. The accuracy of measurement was 99.88~00.68% and the relative standard deviation (RSD) value was 0.59%. In addition, our analytical method yielded a 29% mean content of valerenic acid in the valerian ethanol extract. These results indicate that the established HPLC method facilitated the determination of marker compounds in the valerian extract for the standardization of health functional foods.
정창호,이원재,배송환,최성길,Jeong, Chang-Ho,Lee, Won-Jae,Bae, Song-Hwan,Choi, Sung-Gil 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.7
한국산 골드키위를 기능성 식품 재료 및 가공품을 개발하기 위한 기초자료로 활용하기 위하여 화학성분 및 항산화활성을 조사하였다. 골드키위의 pH 4.43${\pm}$0.16, 당도 17.01${\pm}$0.04$^{\circ}Brix$ 및 총산도 0.82${\pm}$0.02%이었으며, L값 49.80${\pm}$0.24, a값 -6.79${\pm}$0.02 및 b값 19.72${\pm}$0.18로 나타났다 일반성분은 수분 78.62${\pm}$2.26%, 조단백 1.34${\pm}$0.25%, 조지방 0.70${\pm}$0.06%, 조섬유 1.99${\pm}$0.13%, 조회분 0.99${\pm}$0.26% 및 가용성 무질소물 16.36${\pm}$1.23%이었다. 무기성분은 Na, Ca 및 K으로 그 함량은 각각 21.50${\pm}$1.58 mg%, 23.84${\pm}$2.10 mg% 및 265.86${\pm}$5.00 mg%였다. 골드키위에 함유되어 있는 유리당으로는 sucrose(1.04${\pm}$0.18%), glucose(2.17${\pm}$0.21%) 및 fructose(1.86${\pm}$0.11%)였으며, 가장 많이 함유되어 있는 아미노산은 glutamic acid(86.51${\pm}$5.58 mg%)였고, 가장 낮은 아미노산으로는 tyrosine(15.00${\pm}$4.91 mg%)이었다. 유기산은 quinic acid(6.65${\pm}$0.21 mg/g), malic acid(1.62${\pm}$0.13 mg/g) 및 citric acid(4.82${\pm}$0.21 mg/g)가 함유되어 있었으며, 비타민 C 함량과 총페놀 함량은 각각 0.27${\pm}$0.06 mg/g 및 0.047${\pm}$0.002 mg/g이었다. 골드키위 물추출물 농도 25 mg/mL일 때 86.87%의 DPPH radical 소거활성을 보였으며, 환원력은 1.96으로 나타났고, linoleic acid를 이용한 지질과산화 억제활성은 농도의존적인 경향을 보였다. The chemical components and antioxidative activity of Korean gold kiwifruit were investigated. The values of pH, soluble solid and total acidity were 4.43${\pm}$0.16, 17.01${\pm}$0.04$^{\circ}Brix$, and 0.082${\pm}$0.02%, respectively. Hunter L, a, and b values were 49.80${\pm}$0.24, -6.79${\pm}$0.02, and 19.72${\pm}$0.18 value, respectively. Proximate compositions were as follows; moisture 78.62${\pm}$2.26%, crude protein 1.34${\pm}$0.25%, crude lipid 0.70${\pm}$0.06%, crude fiber 1.99${\pm}$0.13%, crude ash 0.99${\pm}$0.26%, and carbohydrate 16.36${\pm}$1.23%, respectively. Mineral elements were K 265.86${\pm}$5.00, P 71.82${\pm}$29.18, and Ca 23.84${\pm}$2.10 mg%, respectively. Free sugar compositions were sucrose (1.04${\pm}$0.18%), glucose (2.17${\pm}$0.21%) and fructose (1.86${\pm}$0.11%). Amino acid contents of Korean gold kiwifruit was very rich in glutamic acid 86.51 ${\pm}$5.58 mg/100 g and deficient in tyrosine 15.00${\pm}$4.91 mg/100 g. Organic acid compositions were quinic acid (6.65${\pm}$0.21 mg/g), malic acid (1.62${\pm}$0.13 mg/g) and citric acid (4.82${\pm}$0.21 mg/g). Contents of ascorbic acid and total phenols were 0.27${\pm}$0.06 mg/g and 0.047${\pm}$0.002 mg/g, respectively. The DPPH radical scavenging activity and reducing power of the water extract from Korean gold kiwifruit was 86.87% and 1.96 at a concentration of 25 mg/mL. The water extract showed considerable antioxidative activity against linoleic acid autoxidation in a dose-dependent manner.
발효흑마늘 추출물이 흰쥐의 지질대사 및 간기능 개선에 미치는 영향
정수연,한경훈,배송환,한성희,이용권,Chung, Soo Yeon,Han, Kyung-Hoon,Bae, Song-Hwan,Han, Sung Hee,Lee, Yong Kwon 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.1
This study was conducted to evaluate the functionality of fermented black garlic extracts under various conditions. Black garlic powder was prepared by aging for 0~72 hours at 80℃ depending on relative humidity (RH). It showed the highest antioxidant effects among the samples; the total antioxidant activity of black garlic powders at RH 75%, 84%, and 90% for 72 hours was increased 31.9 times, 28.2 times, and 22.6 times compared with that of the fresh garlic powder, respectively. Also, the alliin content was gradually decreased. S-ally-L-cysteine and S-ethyl-cysteine levels were increased; the highest values were 495.9 ㎍/g and 1,769.7 ㎍/g after aging for 72 hours at RH 75%. Aspartate transaminase (AST) and alanine transaminase (ALT) levels were increased following high fat diet feeding, but the rise was obviously reduced by administration of black garlic extract. The total cholesterol, LDL/VLDL-cholesterol, and triglyceride contents in serum were significantly lower in methionine and choline deficient (MCD) diet treatment groups than in the positive control group. The concentration was increased following the intake of black garlic and fermented black garlic extracts. Therefore, black garlic extracts could be an ideal material as a dietary supplement in healthy functional foods to improve the effects on fatty liver.
양파껍질에서 분리한 플라보놀의 Xanthine Oxidase 저해기작
나경수(Kyung-Soo Ra),배송환(Song-Hwan Bae),손흥수(Hung-Soo Son),정수현(Soo-Hyun Chung),서형주(Hyung-Joo Suh) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4
양파껍질의 90% 메탄올 추출물은 12.8%의 추출율, 661.3㎎%의 플라보노이드 함량과 88.7%의 xanthine oxidase 저해율을 보였다. 이 추출물을 ODS column chromatography와 Sephadex LH-20 column chromatography에 의해 F₁과 F₂의 두개의 분획을 얻었으며, 자외선과 가시광선에서의 흡수패턴에 의해 3-OH가 유리상태로 존재하는 플라보놀임을 알 수 있었다. F₁과 F₂ 분획의 농도를 달리하여 저해활성을 측정한 결과, 분획의 농도가 증가할수록 xanthine oxidase의 활성이 감소되는 경향을 보였으며, F₁과 F₂의 IC_(50)값은 0.95㎍과 0.67㎍이었다. 반응계내에 단백질(혈청단백질) 농도의 양을 증가시킴에 따라 F₁과 F₂ 분획 공히 80% 이상의 저해활성을 보임에 따라 양파 껍질에서 분리한 플라보놀의 xanthine oxidase에 대한 저해활성은 효소에 대한 특이적인 것으로 추측된다. F₁과 F₂에 의한 xanthine oxidase에 대한 저해는 비경쟁적과 무경쟁적 저해 형태가 서로 혼합되어 있는 형태이다. The influence of flavonols from onion skin on xanthine oxidase was investigated, Methanol extract was showed 12.8% of yield, 661.3㎎% of flavonoids contents and 88.7% of inhibitory effect on xanthine oxidase, F₁ and F₂ fractions were obtained from the methanol extract by ODS and Sephadex LH-20 chromatography, F₁ and F₂ fractions flavonols(3-OH free) identified by UV/visible spectroscopy. Inhibitory effects of F₁ and F₂ on xanthine oxidase were increased with increasing concentration. IC_(50S) of F₁ and F₂ were 0.95㎍ and 0.67㎍, respectively. To confirm the specificity of F₁ and F₂ against xanthine oxidase, albumin was added to the reaction mixture. The inhibition of F₁and F₂ may be due to specific binding to xanthine oxidase. The modes of their inhibitions were of mixed type with respect to xanthine as a substrate.