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박상기 ( Sang Ki Park ),김근화 ( Geun Hwa Kim ),정성수 ( Seong Su Jeong ),신경상 ( Kyoung Sang Shin ),김애경 ( Ae Kyoung Kim ),조해정 ( Hai Jeong Cho ),서지원 ( Jee Won Suhr ),김재성 ( Jae Sung Kim ),조문준 ( Moon June Cho ),김주 대한결핵 및 호흡기학회 1996 Tuberculosis and Respiratory Diseases Vol.43 No.6
첫물차 수확 시기별 하동 전통 홍차(잭살)의 성분과 향미 특성 변화
박상기(Sang Ki Park),손용휘(Yong-Hwi Son),정광희(Gwang Hui Jeong),조경환(Kyung Hwan Cho),황정규(Jung Gyu Hwang),신지훈(Jihun Shin),김종철(Jong Cheol Kim),심두보(Doobo Shim) 한국차학회 2022 한국차학회지 Vol.28 No.1
하동지역에서 과거부터 햇볕 아래에 산화하는 제다방식으로 홍차(잭살)를 만들어 음용하였다. 첫물차 수확 시기별 ‘잭살’의 성분과 품질(맛, 향기)을 비교하였다. 카페인 함량(%)은 1st HT(4월 중순) 잭살 2.36, 2nd HT(5월 초순) 잭살2.12, 3rd HT(5월 중순) 잭살 1.72, 총 카테킨 함량(%)은1st HT 1.90, 2nd HT 1.99, 3rd HT 2.04로 분석되 었다. 총 테아플라빈 함량(%)은2nd HT 0.51%로 가장 높았으며, 다음으로1st HT 0.40, 3rd HT 0.27로 가장 낮았다. 1st HT에서 총 유리아미노산 함량(mg/100 g) 2,257 (2.3%)으로 가장 높았으며, 다음으로 2nd HT 1,817 (1.8%), 3rd HT 1,357 (1.4%)으로 수확 시기가 늦을수록 유리아미노산 함량이 감소하였다. 테아닌 함량(mg/100 g)은 1st HT 838 (0.84%), 2nd HT 744 (0.74%), 3rd HT 462 (0.45%)로 수확 시기가 지연될수록 감소하는 경향을 보였다. 전체적 인 검출된 향기 성분은 2nd HT에서 57.4로 가장 높았으며, 3rd HT 55.9, 1st HT 54.3으로 측정되었다. 1st HT에서 짠맛, 감칠맛, 감칠맛 후미, 떫은맛 후미가 강하게 측정되었으며, 신맛, 쓴맛, 떫은맛 등은 약하게 측정되었다. 2nd HT는 감칠맛, 감칠맛 후미, 떫은맛 후미는1st HT 보다 낮았으나, 3rd HT보다 높았고, 떫은맛, 쓴맛은 가장 높게 측 정되어 전체적으로 맛 지표가 고르게 분포하였다. In the Hadong region, black tea (Jeaksal) prepared by the method of oxidation under sunlight has been consumed since generations. This study compared the ingredients and quality (taste, aroma) of Jeaksal by evaluating the harvest periods. Highest and lowest levels of total caffeine were obtained in the 1st harvest (2.12%, April 15) and 3rd harvest (1.72%, May 14), respectively, as opposed to highest total catechin levels in the 3rd harvest (2.04%) and lowest in the 1st harvest (1.90%). Maximum theaflavin content was detected in the 2nd harvest (May 4). We further confirmed that the free amino acid content decreased with delayed harvest time. Evaluation of the fragrance components revealed that 9-carene with tree fragrance accounted for the highest ratio, and the total detected fragrance component was the highest at 57.4 in the 2nd harvest, followed sequentially by 55.9 in the 3rd harvest, and 54.3 in the 1st harvest. In the 1st harvested Jeaksal salty, umami, richness (after-umami), and after-astringent taste were strongly detected, whereas sour, bitter and astringent taste were weakly measured. The 2nd harvested Jeaksal, had maximum astringency and bitterness, and an evenly distributed overall taste index.
녹차추출물과 테아닌 복합물의 신경전달물질 조절을 통한 항스트레스 효과
박상기(Sang-Ki Park),박형국(Hyoung Kook Park),김태일(Tae Il Kim),홍진태(Jin Tae Hong),이원경(Won Kyung Lee) 대한약학회 2009 약학회지 Vol.53 No.5
Various neurotransmitters are involved in regulating stress systems. In this study, we investigated the combination relieving effect of green tea extract(GTE) and L-theanine on the stress induced by electric foot shock. Four week oral administration of GTE (24 mg/kg), L-theanine (4 mg/kg) or their combination reduced the levels of dopamine, noradrenaline and corticosterone in blood, brain cortex, hippocampus, and striatum, wherease increased serotonin level. The combination of GTE and L-theanine showed much greater effects than single treatment of each component, and the effects are comparable to diazepam (2 mg/kg). Therefore, this study suggests that the combination of GTE and L-theanine may act effective and be useful for stress relieving treatment.