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A Study on the Effect of Blanching on the Content of Carotenoids in the Selected Vegetables
Beibei Duan,Jung-Ah Shin,Ki-Teak Lee 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In this study, the effect of blanching on the content of carotenoids (i.e., β-cryptoxanthin, α-carotene, and β-carotene) in nine kinds of vegetables in South Korea (i.e., chamnamul, komchui, ground cabbage, burdock, garlic sprout, sesame leaf, kale, broccoli, and carrot) was investigated. In general, the blanching had a negative effect on the content of carotenoids in most of the selected vegetables, especially for chamnamul, sesame leaf, and carrot, which were decreased by 24.5, 35.5, and 14.2% in β-caryptoxanthin, 29.7, 49.4, and 17.8% in α-carotene, and 41.9, 15.2, and 21.5% in β-carotene, respectively after blanching. Although the content of β-carotene in komchui and broccoli was decreased by 19.9 and 4% after blanching, the content of β-cryptoxanthin and α-carotene was increased by 73.2 and 26.8% in komchui, and 1.5 and 21.3% in broccoli, respectively. In addition, there was no β-cryptoxanthin and α-carotene in burdock, but it contained β-carotene (0.7 ug/100 g), which was increased by 119% after blanching (1.53 ug/100 g).
Beibei Duan,신정아,이기택 충남대학교 농업과학연구소 2019 Korean Journal of Agricultural Science Vol.46 No.2
n this study, the contents of β-carotene and cholesterol were evaluated in various types of agricultural and processed foods (vegetables, legume products, dairy products, and eggs). Certified reference material (CRM) with an assigned value was used for the validation of the β-carotene and cholesterol analytical methods. High recoveries (accuracy) of β-carotene (96%) and cholesterol (97%) were obtained from the quantitative analysis of the CRM, with a relative standard deviation (%) of 1.86 and 3.35% for the β-carotene and cholesterol, respectively. Vegetables contained relatively high concentrations of β-carotene (raw Toona sinensis, 1650.97 μg/100 g, a raw small onion, 879.09 μg/100 g, and a raw lettuce stem, 591.89 μg/100 g). The β-carotene values in dried chickpeas (22.94 μg/100 g) and dried brown lentils (21.98 μg/100 g) were similar. The highest β-carotene value among the analyzed dairy products was found in banana milk (234.21 μg/100 g) while other flavored products (strawberry milk and chocolate milk) did not contain any β-carotene. Furthermore, β-carotene was not detected in goat milk and high calcium milk in this study. With regard to cholesterol among the analyzed samples, the highest cholesterol value was found in egg yolk (629.30 mg/100 g), and cooking methods (boiling and frying) had little effect on the cholesterol levels of eggs. In addition, the cholesterol content in vanilla ice cream was 28.77 mg/100 g which was the highest value among the analyzed dairy products.
Shougang Duan,Yufeng Yang,Yong Dong,Yu Wang,Beibei Jiang,Chuanqiang Li,Zhengrong Zhang 대한금속·재료학회 2023 METALS AND MATERIALS International Vol.29 No.6
Ultra-fine grain AlCrFe2Ni2Wx(x = 0.1, 0.2, 0.3, 0.4) alloys were designed and prepared by vacuum arc melting, and correspondingmicrostructural evolution and mechanical properties were investigated. All of the alloys show a mixed structurewith FCC + BCC (B2) + TCP phases. The addition of W element has a significant effect on the formation mechanism of themorphology, which promotes the transition from FCC phase to μ phase and inhibits the spinodal decomposition of BCCphase. With the increase of W content, more μ phase precipitates from the FCC phase and grain boundaries. After the dissolutionof W element into matrix, the formed oversaturated solid solution and precipitated μ phase have the effect of solidsolution strengthening and second phase strengthening, respectively. The yield strength and Vickers hardness increasesfrom 765 to 1319.6 MPa and HV 332.2 to HV 461.8, respectively. The addition of W element enhances the strength of thealloys but reduced ductility. The AlCrFe2Ni2W0.1alloy exhibits outstanding comprehensive mechanical properties, with itsfracture strength reaching 2726.5 MPa and a considerable compressive strain of 43.3%, which implies promising potentialengineering application.