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Electrogustometer를 이용한 한국여대생의 사원미 미각 역치에 관한 연구
심영자(Young-Ja Sim),김경진(Kyung-Jin Kim) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2
electrogustometer를 이용한 19세에서 23세의 건강한 한국 여대생의 사원미 미각역치에 대하여 다음과 같은 실험 결과를 얻었다.<br/> 1. 혀의 부위별 평균 미각역치는 시료처리 전에 단맛부위 7.5μA, 짠맛부위 19.6μA, 신맛부위 23.5μA, 쓴맛부위 18.4μA, 중앙부위 50.7μA로 보여 주었다.<br/> 2. 단일 시료처리 후의 단맛, 신맛, 쓴맛물질은 미뢰감도가 상승했음에 비해 짠맛 물질은 감소했으며, 복합 시료처리후의 경우는 혀의 각 부위의 미뢰감도와 비슷하였으며 단일 시료처리에 비해 중앙 부위가 예민 하였다.<br/> 3. 혀의 부위별 좌우차는 통계적으로 유의차가 인정되지 않았다.<br/> 4. 전기미각의 미질에는 사원미가 모두 표현되었고, 금속맛, 신맛, 짠맛, 쓴맛등을 느낀 예가 전체의 약 90%을 차지했다. A study was carried out to investigate the threshold values of four taste qualities by using electrogustometer for Korean female college students.<br/> The mean values of taste threshold before the treatments were for 7.5μA, sweet taste area, 19.6μA, salty taste area, 23.5μA, sour taste area, 18.4μA, bitter taste area and 50.7μA, middle area, respectively.<br/> The thresholds of taste for the each area of tongue of the after-treatments were more sensitive than those of the before-treatments except the after-treatment with sodium chloride in which the sensitivity was much reduced. There were no significant differences between the thresholds of left and right side of the tongue. (p<0.05). Taste qualities of electrical stimuli were also evaluated by using electrogustometer. The major tastes (Approx. 90%) of the feelings for the electrical stimuli were metallic, sour, bitter and salty.
중성자 방사화 분석법에 의한 식물성 식품의 무기질함량에 관한 연구.
심영자(Young-Ja Sim),김은실(Eun-Sil Kim),전희정(Ui-Jung Chun) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.3
구황식품중 9종류를 감출감도가 높고 시료의 비파괴 분석이 가능한 방사화 분석법으로 무기질을 정량한 결과는 다음과 같다.<br/> 1. 부추에는 K 7099.1㎎%, Cu 104.84ppm, Mo 45.45ppm, Br 40.40ppm으로 다른 식품에 비해 많은 함량을 갖고 있었다.<br/> 2. 개비름은 Zn 71.06ppm, Co 2.52ppm, La 1.4ppm 등 조혈 필수원소등을 많이 함유하였다.<br/> 3. 쑥은 Na, K, Fe, Cu, Co, Zn, Br등 대부분의 무기질이 많이 함유되어 있는 영양학적으로 우수한 식품이라 볼 수 있다.<br/> 4. 본 재료들의 K와 Na의 함량비는 부추가 796 : 1로 가장 크며 쑥, 마늘이 147 : 1, 118 : 1이고 그 이외에는 12 : 1~53 : 1이다.<br/> 5. 부추 개비름 쑥에는 Fe와 더불어 Cu, Co가 많이 함유되어 있다.<br/> 6. 생강에는 Hg가 0.14ppm으로 다른 식품보다 5~6배 많았으며 Sc도 25ppb 함유하고 있다.<br/> 7. 식품속에서 극미량 존재하는 Au, Sm, Br, La, Sc등도 분석가능 하였다. The objective of this study was to investigate the contents of some minerals in vegetable foods by a highly sensitive Neutron Activation Analysis.<br/> Chinese Chives, Amaranth, Mugwort, Ginger, Garlic, Root of bellflower, Cultured Duduk, Wild Duduk and Cortinellus-edodes were chosen as experimental materials for this study.<br/> The contents of potassium, copper, molybdenum, and bromum were 7099.1㎎%, 104.8 ppm, 45.4ppm and 40.4ppm in Chinese Chives.<br/> Chinese Chives, Amaranth and Mugwort were more abundant with iron, coppr and cobalt other than vegetable foods.<br/> The ratio of sodium to potassium for Chinese Chives was 1 to 796, for Mugwort : 1 to 147 and for Garlic : 1 to 148.<br/> As the Neutron Activation Analysis Technique was able to detect gold, samarium, bromum, lanthanum and scandium from vegetable foods, this technique is very useful to analyse the infinitestimal elements in foods.
추출조건과 첨가물에 따른 검정콩의 안토시아닌 함량과 색소 안정성
이혜정 ( Hye Jeong Lee ),최은영 ( Eun Young Choi ),심영자 ( Young Ja Sim ),김옥선 ( Ok Sun Kim ),유호정 ( Ho Jung Yoo ),도완녀 ( Wan Nyeo Do ),김용호 ( Yong Ho Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(β-cyclodextrin, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100℃ for 120~180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8℃, 60℃, and 80℃ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or β-cyclodextrin did not retard thermal color deterioration of the black soybean crude pigment extract.
Carrageenan 을 이용한 포도 젤리와 몰드 샐러드 제조에 관한 연구
심영자,전희정,백재은,주나미 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.3
This study attempted to examine the effect on sensory characteristics and physiochemical properties of Grape jelly in various volume of adding carrageenan. The pH of Grape extract was 3.98. The viscosity was increased and the turbidity was decreased according to the increase concentration Grape jelly. The sensory evaluation of Grape jelly was the best with the ratio 0.5% carrageenan. The sensory evaluation of Grape jelly mold salad showed that the most preferable jelly was the one made by 0.9% carrageenan and 40% fruits(apple, orange and sweet persimmons).