http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
뽕나무 유전자원의 1-deoxynojirimycin 함량 변이
김현복 ( Hyun Bok Kim ),서상덕 ( Sang Deok Seo ),구희연 ( Hui Yeon Koo ),석영식 ( Young Seek Seok ),김선림 ( Sun Lim Kim ),성규병 ( Gyoo Byung Sung ) 한국잠사학회 2013 한국잠사곤충학회지 Vol.51 No.1
Countries of the world are competing for the collection and utilization of genetic resources, which is a resource of valueadded industrialization. We are building database of silkworm and mulberry resources with morphological, genetic characteristics data etc. Moreover, recent bioactive compound has been receiving increasing attention. So we analyzed 1-deoxynojirimycin(1-DNJ) content as a this item in addition to the basic information using 363 strains(varieties) of mulberry genetic resources. They were grown under the same environment and conditions. Mulberry leaves were collected and then freeze-dried and powdered for 1-DNJ test. As a result, 1-DNJ mean content of 363 mulberry strains was 0.176±0.077%, and the coefficient of variation (CV) was 43.5%. The variation between the strains was greatly severe. Among the tested strains, ``C1D89/29`` was showed the highest content of 0.47%, whereas ``Pumbo 24`` and ``Turkey E`` were showed the lowest content of 0.05% respectively. The content of 1-DNJ of 16 mulberry varieties for silkworm rearing were compared. Average concentration was 0.17±0.04%, and the coefficient of variation (CV) was 22.8%. Variation among cultivars was not significant. Finally we selected 1-DNJ high-containing 11 strains. They are as follows. ``C1D89/29``, ``Hiihak``, ``Jeokasibmunja``, ``Gweonchil``, ``Botongsibmunja``, ``Jeokchuk``, ``bulguksang``, ``Geunsookgojo``, ``Busanggeum``, ``Guksang 20`` and ``Taekwang`` which are more than twice of the overall average content.
구연산 및 효소 불활성화 처리가 오디잼의 C3G 안정성과 항산화능에 미치는 영향
김현복 ( Hyun Bok Kim ),김정봉 ( Jung Bong Kim ),석영식 ( Young Seek Seok ),서상덕 ( Sang Deok Seo ),김선림 ( Sun Lim Kim ),성규병 ( Gyoo Byung Sung ) 한국잠사학회 2012 한국잠사곤충학회지 Vol.50 No.2
We have developed processing methods improved cyanidin-3-glucoside(C3G) stability in mulberry fruit`s jam. In the processing of mulberry jam, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment`s stability. Also citric acid increased C3G stability in the mulberry fruit`s jam. As the adding sugar, sucrose was considered the more desirable sugar than oligosaccharide or xylitol. It showed high C3G content and antioxidant capacity compared to the two treatment groups. In conclusion, when processing mulberry fruit`s jam, the addition of citric acid and the enzyme`s inactivation treatment were considered effective treatment for the C3G stability and antioxidant ability.
김현복 ( Hyun Bok Kim ),석영식 ( Young Seek Seok ),서상덕 ( Sang Deok Seo ),성규병 ( Gyoo Byung Sung ),김성국 ( Sung Kuk Kim ),조유영 ( You Young Jo ),권해용 ( Haeyong Kweon ),이광길 ( Kwang Gill Lee ) 한국잠사학회 2015 한국잠사곤충학회지 Vol.53 No.2
Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource for natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The antioxidant capacity of 16 varieties was 3303.4 nmol at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stage with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry leaves increased gradually until just before fallen leaves stage. Even if samples were same variety, antioxidant effect of those showed different results according to collected regions. Also, antioxidant effect of mulberry leaves were higher than that of branches. The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser.) Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol. In the antioxidant capacity analysis of Jeollabuk-Do genetic resources, autumn’s mulberry leaves showed higher antioxidant capacity than that of spring’s it. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their’s antioxidative capacity were 2,531.01 nmol, 1,867.42 nmol, 1,053.72 nmol, 292.71 nmol and 188.91 nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96 nmol.
구연산 및 효소 불활성화 처리가 오디술의 C3G 안정성과 항산화능에 미치는 영향
김현복 ( Hyun Bok Kim ),김정봉 ( Jung Bong Kim ),구희연 ( Hui Yeon Koo ),서영식 ( Young Seek Seok ),서상덕 ( Sang Deok Seo ),김선림 ( Sun Lim Kim ),성규병 ( Gyoo Byung Sung ) 한국잠사학회 2013 한국잠사곤충학회지 Vol.51 No.1
To promote the consumption of mulberry fruit, we manufactured mulberry fruit wine with ``simheung`` by different processing methods and analyzed cyanidin-3-glucoside(C3G) stability and antioxidant capacity. In the processing of mulberry fruit alcoholic drink, 3 minutes blanching using microwave inhibited the C3G destruction by maintaining the antioxidant capacity and inactivation of enzymes related to pigment`s stability. And freeze-dried mulberry fruit was the highest C3G pigment content and antioxidant capacity. Nevertheless, this is not recommended because the economic burden of the cost of freeze-drying. In conclusion, when processing mulberry fruit wine, the addition of citric acid and the enzyme`s inactivation treatment were considered more effective than storage containers (transparent glass, brown glass bottles, aluminum foil, green glass, translucent glass bottles).