http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
자몽종자추출물과 자일리톨이 배합된 껌의 치은염 예방 및 항균효과
진미성,유윤정,최봉규,이희영,김미정,노회진,박종섭,조규성,김종관,최성호,Jin, Mi-Sung,Yoo, Yun-Jung,Choi, Bong-Kyu,Lee, Hee-Young,Kim, Mi-Jung,Roh, Hoe-Jin,Park, Jong-Sub,Cho, Kyoo-Sung,Kim, Chong-Kwan,Choi, Seong-Ho 대한치주과학회 2003 Journal of Periodontal & Implant Science Vol.33 No.3
Grapefruit seed extract has been reported to have antimicrobial effect. The purpose of this study was to evaluate the antimicrobial and anti-gingivitis effect of chewing gum containing grapefruit seed extract and xylitol. 40 healthy subjects with gingivitis or early periodontitis were divided into two groups. Subjects in the experimental group chewed gum containing grapefruit seed extract and xylitol while subjects in the control group chewed gum containing only xylitol. All subjects received scaling and tooth brushing instruction. 1 week after scaling was set as baseline. Gingival index and plaque index were scored at baseline, 1 week, 2 week, 3 week and 4 week. Bleeding index, probing pocket depth and clinical attachment level were scored at baseline, 2 week and 4 week. The number of total bacteria and Streptococcus mutans in unstimulated saliva of experimental group were counted at 1 week, 2 week, 3 week and 4 week. Gingival indices of experimental group and control group at baseline, 1 week, 2 week, 3 week and 4 week were 0.850${\pm}$0.298, 0.575${\pm}$0.345, 0.533${\pm}$0.332, 0.459${\pm}$0.311, 0.408${\pm}$0.224 and 0.758${\pm}$0.379, 0.592${\pm}$0.276, 0.563${\pm}$0.281, 0.454${\pm}$0.194, 0.413${\pm}$0.199 (mean${\pm}$SD), respectively. Plaque indices of experimental group and control group at baseline, 1 week. 2 week, 3 week and 4 week were 0.497${\pm}$0.500, 0.375${\pm}$0.484, 0.332${\pm}$0.471, 0,286${\pm}$0.452, 0.210${\pm}$0.407 and 0.411${\pm}$0.492, 0.375${\pm}$0.484, 0.354${\pm}$0.479, 0.313${\pm}$0.463, 0.193${\pm}$0.395, respectively. Bleeding indices of experimental group and control group at baseline, 2 week and 4 week were 0.377${\pm}$0.177, 0.298${\pm}$0.152, 0.192${\pm}$0.108 and 0.383${\pm}$0.124, 0.318${\pm}$0.153, 0.225${\pm}$0.126, respectively. Probing pocket depth of experimental group and control group at baseline, 2 week and 4 week were 2.56${\pm}$1.00, 2.40${\pm}$0.65, 2.23${\pm}$0.64 and 2.45${\pm}$0.682.37${\pm}$0.57, 2.19${\pm}$0.57, respectively. Clinical attachment level of experimental group and control group at baseline, 2 week and 4 week were 2.58${\pm}$1.01, 2.43${\pm}$0.67, 2.26${\pm}$0.65 and 2.49${\pm}$0.70, 2.40${\pm}$0.59, 2.22${\pm}$0.62, respectively. The % of reduction of total bacteria in saliva of experimental group at 2 week, 3 week and 4 week were 46 ${\pm}$ 53%, 53 ${\pm}$ 5% and 69 ${\pm}$ 33%. The % of reduction of Streptococcus mutans count in saliva of experimental group at 2 week, 3 week and 4 week were 52${\pm}$69%, 88${\pm}$30% and 89${\pm}$17%. From these findings, it can be concluded that regular use of grapefruit seed extract /xylitol chewing gum may be effective to control and prevent gingivitis and may have caries-preventive effect.
Cocoa Mass의 마이크로파 Roasting 중 향기성분의 변화
이은정(Eun-Jung Lee),윤상현(Sang-Hyun Yoon),노회진(Hoe-Jin Roh),박덕철(Duck-Chul Park),김상용(Sang-Yong Kim),정명섭(Myung-Sub Chung),오상석(Sang-Suk Oh),김석신(Suk-Shin Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3
본 연구는 cocoa mass를 마이크로파 roasting하여 그 향기성분의 변화를 pyrazine류를 중심으로 살펴보는 한편 상법으로 roasting한 경우와 비교하고자 하였다. 마이크로파 roasting은 110, 120, 130, 140, 150℃의 온도에서 20분 및 30분 동안 행하였고 상법의 경우는 140℃에서 30분간 roasting하였다. Roasting한 시료를 연속수증기증 류추출법으로 추출하고 농축한 후 GC와 GC/MS로 향기성분을 분석하였다. 마이크로파 roasting의 경우 5분만에 140℃에 도달한 후 그 온도를 잘 유지하였으나, 상법의 경우 25분이 경과되어서야 140℃에 도달되었다. Roasting한 시료의 향기성분으로 2,6-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2,3,5,6-tetramethyl pyrazine, 5-methyl fufural, 2-methyl-6-propyl pyrazine 등이 확인되었다. Roasting 온도가 증가함에 따라 dimethyl-, trimethyl-, tetramethyl pyrazine류가 증가하였고, tetramethyl pyrazine은150℃ 20분 roasting의 경우 현저하게 증가하였으나, 30분 동안 roasting한 경우 140℃에서 증가하였다가 150℃일 때는 감소하였다. 그러나 적정 roasting 지표인 di/tri, di/tetra pyrazine의 비율은 1 이하를 보임으로써 마이크로파 roasting이 cocoa mass의 향기 발현에는 부족한 것으로 나타났다. This study was to determine the changes in flavor components focused on the pyrazines during the microwave roasting of cocoa mass and to compare the changes with those during a conventional roasting. The cocoa mass was roasted with microwave at 110 to 150℃ for 20 and 30 min or conventionally roasted at 140℃ for 30 min. Flavor components in the roasted sample was extracted using the simultaneous steam distillation and extraction method and analyzed using GC and GC/MS. Microwave-roasted sample reached 140℃ in 5 min and stayed at the temperature; however, conventionally-roasted sample reached the temperature after 25 min. Flavor components in the roasted sample included 2,6-dimethyl pyrazine, 4-ethyl pyrazine, 2,3,5-trimethyl pyrazine, 5-methyl furfural, 2-methyl-6-propyl pyrazine, 2,6-dimethyl- 5-isopentyl pyrazine, and 2,3,5,6-tetramethyl pyrazine. The dimethyl pyrazine, trimethyl pyrazine, and tetramethyl pyrazine increased with increasing temperature. The tetramethyl pyrazine rapidly increased at 150℃ for 20 min roasting; however, it decreased at 150℃ for 30 min roasting. The roasting index, ratios of dimethyl/trimethyl pyrazines and dimethyl/tetramethyl pyrazines were below 1.0, implying the insufficient flavor formation resulting from the microwave roasting of cocoa mass.