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양선임(Yang, Sun-Im),김혜진(Kim, Hye-Jin),양윤선(Yang, Yun-Sun),오병석(Oh, Byung-Seok),김동청(Kim, Dong-Chung) 한국외식산업경영학회 2014 외식산업경영연구 Vol.10 No.1
커피원두와 커피박 추출물의 항산화 활성을 비교하였다. 커피원두와 커피박 추출물의 페놀성화합물 함량은 각각 17.3μg/mg과 20.1μg/mg으로 나타났다. 환원력의 EC50은 커피원두와 커피박 추출물에서 각각 11.50μg/ml과 10.80μg/ml이었고, 유리라디칼 소거능의 EC50은 커피원두와 커피박 추출물에서 각각 14.16μg/ml과 14.12μg/ml로 나타났다. 커피원두와 커피박 추출물의 농도를 증가시킬수록 환원력과 유리라디칼 소거능도 비례하여 증가하였다. 따라서 커피박 추출물은 커피원두 추출물에 뒤지지 않는 우수한 항산화 활성을 보유하고 있었다. In this study, antioxdative ability between coffee bean and coffee waste extracts was compared. Total phenolic contents of coffee bean and coffee waste extracts were 17.3 μg/mg and 20.1 μg/mg, respectively. EC50 values of coffee bean and coffee waste extracts for reducing power were 11.50 μg/ml and 10.80 μg/ml, respectively. Also, their EC50 values for free radical scavenging activity were 14.16 μg/ml and 14.12 μg/ml, respectively. Their reducing power and free radical scavenging activity increased as their concentration increased. Thus, coffee waste extract possessed a potent antioxidative potential.
커피박 추출물의 총 페놀화합물 함량 및 유리라디칼 소거능
김혜인(Kim, Hye-In),이지영(Lee, Ji-Young),배진영(Bae, Jin-Young),양선임(Yang, Sun-Im),김혜진(Kim, Hye-Jin),인만진(In, Man-Jin),김동청(Kim, Dong-Chung) 한국외식산업경영학회 2013 외식산업경영연구 Vol.9 No.1
커피박의 항산화능을 확인하기 위하여 커피박 추출물의 고형분, 갈색 물질 및 총 페놀화합물 함량을 측정하였고, DPPH 유리라디칼 소거능을 확인하였다. 커피박의 추출용매로는 70% 에탄올을 사용하였다. 커피박 추출액에는 2.86%(w/w) 의 고형분이 함유되어 있고, 상당량의 갈색물질이 잔존함을 확인하였다. 또한 커피박 추출액에는 303.54㎍/ml의 페놀성 화합물이 있었으며, DPPH 유리라디칼 소거능을 가지고 있었다. 커피박 추출물의 유리라디칼 소거능은 그 추출물에 함유되어 있는 갈색 물질 및 총 페놀화합물 함량과 상관관계를 가지고 있었다. 본 연구는 커피산업의 부산물인 커피박의 천연 항산화 소재로서의 활용 가능성을 보여 주었다. To determine the antioxidant potential of roasted ground coffee residue, we investigated the soluble solid content, brown color intensity, total phenolics and free radical scavenging activity of roasted ground coffee residue extract. The roasted ground coffee residue extract was prepared using 70% ethanol as an extraction solvent. The extract contained 2.86%(w/w) of soluble solid and showed a relatively high brown color intensity. Also, the extract contained 303.54 ㎍/ml of total phenolics and possessed free radical scavenging activity. The free radical scavenging activity showed a positive correlation with brown color intensity and total phenolics. It is suggested that roasted ground coffee residue could be considered as a natural antioxidant substance.
이강숙,이정운,이원철,맹광호,양선임,김대석,이선영,이경화 가톨릭대학산업의학센타 산업의학연구소 2003 韓國의 産業醫學 Vol.42 No.2
This study was carried out to find the factors associated with relapse of smoking in mail workers. The data were obtained from 513 workers of an electronics industries in October 2002 about nicotine dependence, withdrawal symptom, and knowledge for smoking. The results of this study can be summarized as follows; 1. Amount and duration of smoking, irregular eating and non-exercise were higher in re-smokers. 2. The rate of high nicotine dependency and craving for smoking was increased in re-smoker. 3. Mean of quitting trial was 2.39 in ex-smokers and 2.17 in re-smokers, the duration of first quitting were 10.43 days in ex-smokers and 3.73 days in re-smokers. 4. The top reason for re-smoking was 'job-stress' in ex-smokers and re-smokers. 5. The mean score of knowledge about smoking was 7.88 in ex-smokers and 7.83 in re-smokers. 6. The more nicotine dependency increased, the more withdrawal symptom becomes. And increased withdrawal symptoms are correlated with frequency of quitting trial positively. In conclusion, it was suggested that factors of re-smoking were job-stress and nicotine dependency. Therefore comprehensive smoking cessation program including stress management and nicotine replace therapy was needed.