유지류 식품의 연구 방법

안명수 한국조리과학회 1985 한국식품조리과학회지 Vol.1 No.1

오미자 추출물의 항산화 효과

안명수,표영희,장은희 한국조리과학회 1996 한국식품조리과학회지 Vol.12 No.3

국내산 오미자의 용매별 추출물의 항산화력을 검토하기 위해 극성이 다른 5종의 용매를 사용하였고 0.05%, 0.1% 그리고 1.0% 농도로 기질 대두유에 첨가하여 용매별, 농도별에 따른 각각의 결과를 POV와 AV측정치를 통해 비교하였다. 용매 종류에 따른 오미자 추출액의 항산화 효과는 EA > MeOH > EtOH > PE > BtOH 순으로 나타났고 이들의 항산화력은 0.02%의 BHT 보다는 약했으나 0.02%의 α-Toc에 비해서는 월등히 높았다. 또한 첨가농도별 오미자 추출액의 항산화 효과는 모든 시료에서 0.05% 농도가 가장 높았고 그 이상의 농도에서는 그다지 효과가 두드러지지 않거나 오히려 감소하였다. 각 용매별 오미자 추출액을 0.05% 농도로 대두유에 첨가한 뒤 항온저장(60±2℃)과 가열조건(180±2℃)에서 각각의 항산화능을 측정한 결과 두 조건에서 모두 EA와 MtOH, EtOH 추출액의 순으로 항산화력이 높게 나타났으며 특히 가열시에는 BHT의 항산화력보다 높은 것으로 비교 되었다. 나머지 용매, PE와 BtOH 추출물도 대조구에 비해 항산화능이 인정되었으나 가열조건에서 BtOH은 대조구와 뚜렷한 차이점이 발견되지 않았다. 그러나 α-Toc 첨가구에 비해서는 모든 조건에서 용매별 오미자 추출물의 항산화 작용은 훨씬 높게 측정되었다. 따라서 오미자에 함유된 항산화 성분의 검색과 천연 항산 화제로서의 이용 가능성에 대한 지속적인 연구가 진행된다면 오미자의 용매 추출물은 천연 항산화제로 사용될 수 있을 것으로 사료되었다. Antioxidative activities of the extracts from Schizandra Chinesis Baillon (Omija) with various solvent were compared with some commercial antioxidants. AI (antioxidative index; induction period of oil containing extract/induction period of control oil) of Omija extracts from five kinds of solvents (MeOH, EtOH, BtOH, EA, PE) and other antioxidants were shown as following orders: 0.02% BHT > 0.05% EA > 0.05% MeOH > 0.05% EtOH > 0.1% EA > 0.05% PE > 0.05% BuOH >> 0.02% alpha-tocopherol. Antioxidative effects of 0.05% EA and 0.05% MeOH extracts during autoxidation (60±2℃) were higher than those of the other extracts but were not greater than that of 0.02% BHT. However, AI of EA and MeOH, EtOH extracts during thermal oxidation (180±2℃) were greater than that of BHT. The antioxidant effect of alpha-tocopherol showed no apparent difference or a prooxidant effect as compared with result of control.

시험법에 따른 실리콘 실란트의 곰팡이 저항성 평가

안명수,최성현,이기향,나창운 한국건축시공학회 2024 한국건축시공학회지 Vol.24 No.1

본 연구에서는 실리콘 실란트 총 6종을 제작하여 곰팡이 저항성 시험 방법인 ASTM G 21, LH 전문 시방(LHCS 41 40 12)시험과 신규 제정된 KS F ISO 21265 시험법에 따라 곰팡이 저항성을 평가하였다. 그 결과, KS F ISO 21265 시험법이ASTM G 21과 LH 전문 시방(LHCS 41 40 12) 시험법에 비해 곰팡이 저항성 평가에 대한 변별성이 더 큰 것으로 판단되었으며, 알콕시 경화형 실란트에 비해 옥심 경화형 실란트의 곰팡이 저항성이 더 큼을 확인하였다. 또한, KS F ISO 21265 시험법에서는 50℃에서 4주간 침수 후 곰팡이 저항성을 평가하는 조건 도입을 통해 실란트의 장기적인 곰팡이 저항성 평가가 가능할 것으로 판단된다. This research undertook the assessment of six types of silicone sealants prepared. Their resistance tofungi was evaluated according to ASTM G 21, LH specification(LHCS 41 40 12), and the newly institutedKS F ISO 21265 test methods. The findings showed that KS F ISO 21265 test method exhibited thesuperior discriminative capability in assessing fungal resistance when compared to ASTM G 21 and LHspecification(LHCS 41 40 12) test methods. Additionally, it was confirmed that oxime curing sealantsdemonstrated higher fungal resistance than alkoxy curing sealants. Furthermore, The introduction ofa condition to assess fungal resistance after 4 weeks of immersion at 50°C in KS F ISO 21265 is expectedto enable long-term fungal resistance evaluation of sealants.

Caramelization 온도별 반응속도와 반응 생성물의 유지에 대한 항산화효과에 관한 연구

안명수,최인덕 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.4

품종별 부추 추출물의 항산화성 및 항균성에 관한 연구

안명수,김현정,서미숙 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specially, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx.The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at 60±2?C. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx> LMEx. The antioxidative activities of all extracts were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxidative activities were compared with BHT and a-tocopherol, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than a-tocopherol. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.

MTC 대체지방의 산화안정성 및 조리 적합성에 관한 연구

안명수,우나리야 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of corn germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCE bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

경추부 후종인대 골화증의 외과적 치료

안명수,홍용길,최창락,송진언 대한신경외과학회 1984 Journal of Korean neurosurgical society Vol.13 No.2

In 1960, Tskimoto first mentioned the spinal cord lesions caused by compression of posterior longitudinal ligament (OPLL), thereafter, hundreds of cases have been reported. There are, however, some controversial opinions concerning the mechanisms of the formation and development of OPLL and questions why a special ligaments, posterior longitudinal ligaments can be calcified, enlarged and compress the cord. And also, there have been many reports describing various surgical method that could manage OPLL, but the OPLL still has many problems in surgical treatment. Recently, the neurosurgical team at the St. Pauls Hospital, encountered and operated on 7 cases of OPLL at cervical area. After all dignostic tests and examinations were done, the morphological classification, combined other lesions and pathological status were verifed and analyzed during treatment. The different surgical methods were taken case by case. The authors would like to share with you our experiences of the surgical methods, indications of operation the results and the progrosis of treatment in OPLL.

Conjugated Linoleic Acid 의 형성과 식품중의 함량 및 항산화효과에 관한 연구

안명수,우나리야 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1

Conjugated linoleic aid(CLA)의 생성과 식품중의 함량 및 유지에 대한 항산화효과를 알아보기 위하여 methyl linoleate(LA)와 대두유(SBO)를 20±1℃, 40±1℃에서 저장하면서 그의 생성량을 측정하였고 상용되고 있는 시판우유 6종류와 쇠고기, 돼지고기, 닭고기 , 그리고 청어, 고등어, 삼치, 꽁치 중의 CLA함량을 측정하였다. 또한 CLA, BHT, tocopherol을 기질 대두유에 첨가하고 40±1℃에서 저장하고, 상승제로서 citric aid를 같이 첨가하여 60±1℃에서 저장하면서 POV를 측정하여 항산화효과를 비교하였으며 또한 이들을 180±1℃에서 가열하면서 그의 효과를 동시에 측정한 결과는 다음과 같았다. 1. LA에서의 CLA의 생성은 20±1℃에서 저장한 경우, 28일째에 초기량(188ppm)의 약 14배 이상으로 증가되었으며 40±1℃에서는 14일까지 생성량이 증가되나 그 이후는 감소되었다. 대두유에서도 20±1℃인 때 14일까지 생성량이 높았으며 40±1℃인 때는 7일까지 생성량이 증가되나 그 이후 약간씩 감소되어 LA및 SBO모두 20±1℃인 때에 CLA의 생성이 좋은것으로 나타났다. 2. 식물성 기름 중에서 CLA함량은 유채유에 348ppm으로 가장 높았으며 40±1℃에서 저장시 면실유의 경우 초기에 292ppm이던 것이 저장 28일째에 1322 ppm으로 증가되고 또한 POV도 10.05 meq/㎏·oil로 낮아 CLA의 생성이 매우 유효하였다. 대두유는 저장 7일에 767 ppm으로 상당히 큰 증가량을 보인 반면 유채유는 대체적으로 저장시에 감소되었다. 3. 시판 우유중의 CLA함량은 293-2148 ppm이었으며 제조회사에 따라 크게 차이가 있었고 육류 중에서는 돼지고기에 2370ppm으로 높았으며 생선 중에서는 삼치에 1040 ppm으로 높았으며, 삼치를 조림했을 경우에는 2039 ppm으로 증가되었다. 4. 저온 저장시 CLA의 유지에 대한 항산화효과는 대두유에서는 초기 7일에는 tocopherol 보다는 크고 BHT와 거의 유사하였으며, 21일 이후에는 항산화효과가 없고 오히려 산화를 촉진시키는 것으로 나타났다. 또한 CLA의 첨가량이 많을수록 항산화효과는 떨어졌으나 상승제인 citric acid가 공존하면 항산화효과가 BHT나 tocopherol보다 더 높게 나타났다. 옥수수유에서 CLA의 항산화효과는 저장 중 BHT나 tacopherol 보다 항산화효과가 높게 나타나 기질유지의 종류에 따라 차이가 있었다. 180±1℃에서 유지를 가열하는 경우에는 CLA의 항산화효과가 크게 나타났으며 그 정도는 BHT나 tocopherol과 거의 유사하였고 저온 저장시의 경우 보다 더 높은 항산화효과를 보였다. A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) stored at 201C was higher than at 40 1C, and CLA formation from methyl linoleate stored at 20±1℃ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40±1℃, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28-days of storage at 40±1℃. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/㎏·oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293-2148 ppm, which depended on the manufacturing companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef), which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40 ±1℃, but decreased greatly after that period. In case of corn oil (CNO), antioxidative effects of CLA were higher than those of BHT and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180±1℃, antioxidative effect of CLA on SBO appeared almost same as those of BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180±1℃) than at low temperature(40±1℃).

뇌신경 질환에서 Actigen의 치료 효과

안명수,최창락 대한신경외과학회 1983 Journal of Korean neurosurgical society Vol.12 No.4

20명의 신경학적 이상이 인지되는 환자에서 제단백 혈액 추출물인 Actigen을 1~2주간 주사 치료하였다. 이들 치료 전후의 비교에서 치료 후 임상 증세호전이 뚜렷했고 간접 비교 기능으로 시행한 뇌파, 유발전위 검사 CT촬영 및 CBF 촬영상 비교에서 좋은 치료효과를 통계적으로 인지할 수 있었다. 이런 결과로 Actigen이 뇌대사 장애를 개선 시키고 말초혈류 및 뇌혈류량을 개선시킨다는 사실을 간접 확인할 수 있었다. 이 제제의 주사 치료중 부작용이나 합병증은 발생되지 않았다. 20 patients who were diagnosis neurologic diseases were treated deproteinized extract Actigen for 1-2 weeks. Comparing before and after treatment, clinical state, EEG, MEP, CT Scan and CBF have been improved to postmedicated state. According to above findings, it is indirectly confirmed that Actigen is improve brain metabolism, cerebral blood flow and peripheral blood flow. During medication there are no side effects and complications.

흉추 추간판탈출증에 대한 신수술법에 대하여 : 전방, 전측방, 측방, 측후방 및 후방 도달법

안명수,홍용길,최창락,박영섭 대한신경외과학회 1983 Journal of Korean neurosurgical society Vol.12 No.3

Thoracic disc herniation is one of the spine disc herniations which has poor prognosis. It is rare in occurrence, as it is only about 0.15-1.7% of all spine disc herniations. Due to anatomical problems and degenerative processes occuring in the thoracic spine and spinal canal, pathophysiological problems and diagnostic difficulties are encountered. Several surgical techniques have been tried and modified but up to now no satisfactory surgical management had been reported. Recently the neurosurgical team, at the St. Paul's Hospital, encountered a patient with T7-8 disc herniation. After all diagnostic tests and examinations were done and the diagnosis verified, a transthoracic anterior, anterolateral, lateral, posterolateral and posterior approach was done with iliac bone graft microsurgical technique. The post-operative recovery was uneventful. As there was remarkable improvement during the clinical course as compared to the results done employing other surgical techniques, we wish to share with you our new experience.