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김효진(Hyo Jin Kim),이주찬(Ju Chan Lee),이가순(Ga Soon Lee),전병선(Byeong Seon Jeon),김나미(Na Mi Kim),이종수(Jong Soo Lee) 고려인삼학회 2002 Journal of Ginseng Research Vol.26 No.2
인삼을 이용한 고부가가치의 생리 기능성 민속주를 개발하기 위하여 신동진쌀, 대산쌀, 일품쌀, 농호쌀,남강쌀등에인삼을 덧밥 기준으로 각각 1%, 4%, 8%씩 첨가한 다음 주모를 가하 여25oC에서 10일간 발효시켰을 때 약 14.0%~15.6%의 에탄올이 생성되었고 쌀 품종간의 에탄올 생성량에<br/> 는큰차이가없었다. 그러나 기호도와 색상은 일품쌀에 인삼을 4% 첨가하여 제조한 인삼 민속주가 제일 우수하였고 고혈압 예방에 관련된 ACE 저해활성이 약 80.8%로 높았다. 또한 일품쌀 4% 인삼 민속주는 0.53%의 조사포닌을 함유하고있었다. To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1~8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg1. <br/> Key words : traditional ginseng liquor, rices, physiological functionality.
손화영,이가순,오만진 충남대학교 농업과학연구소 1990 농업과학연구 Vol.17 No.2
In order to investigate possible utilization as a naturall antioxidant. antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at 60℃, 100℃, 145℃, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallor and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1:4) and chloroform : methanol(95:5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm α-tocopherol at 60℃. 3. At 60℃ and 100℃, antioxidative effect was beef tallow> palm oil>lard>soybean oil in its orders. 4. At 145℃, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained small] change, but that of unsaturated fatty acids was noticeable decreased.