어린이 시간대의 TV 식품광고 내용 분석

배은아(Eun-A Bae),현태선(Tai Sun Hyun) 충북대학교 생활과학연구소 2009 생활과학연구논총 Vol.13 No.2

The purpose of this study was to analyze the contents of food advertisements on TV during children’s prime time. Food advertisements were examined on four television stations from 5 pm to 7 pm for a week in 2007. During the period, 62 unique food advertisements were aired a total of 201 times. Of the total 201 advertisements, the confectionary group was the most frequently advertised (33.3%), followed by food service restaurants (19.4%) and non-alcoholic beverages (18.9%). When the advertisements were categorized according to the target consumer group, those targeting ‘general consumers and adults’ were 61.7% and those targeting ‘children’ were 22.9%. The advertisements targeting children mostly featured animation characters, celebrities and peers. The most often used technique (41.9%) of the advertisements targeting children was a promotional offer which directed children’s attention to free toys. Advertised foods from 53.2% of 201 advertisements were incompatible with dietary guidelines for children. These results indicate that food advertisements exposed during children’s prime time may have negative impacts on children’s healthy food choices. Therefore, efforts should be made to establish a better food advertising environment for children by monitoring and controlling food advertisements

콩, 두부 및 두부부산물중의 Isoflavone함량 및 항산화효과

배은아(Eun-A Bae),권태완(Tai-Wan Kwon),문갑순(Gap-Soon Moon) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.3

콩의 주요 isoflavone은 genistein과 daidzein이고 특히 genistein은 유방암과 전립선암에 대한 항암효과를 가진 물질로 잘 알려져 있다. Genistein의 항암효과는 genistein의 항산화특성과 관련이 있는 것으로 보고되어 있다. 4종류의 국산콩(노란콩, 밤콩, 검정콩, 소립검정콩)의 isoflavone 함량을 측정하기 위하여 물과 80% 메타놀로 isoflavone을 추출하고 산분해하여 HPLC로 isoflavone 함량을 측정한 결과 콩의 주요 isoflavone인 genistein과 daidzein은 대부분 80% 메타놀 추출물속에 존재하였고 콩 중의 isoflavone 함량은 1607.6~6952.0㎍/g으로서 콩종류, 추출용매에 따라 차이가 컸다. 콩의 isoflavone은 열수추출물에도 용해하므로 두부제조시 두부 보다는 두부순물에 존재할 가능성이 높다. 따라서 콩, 두부 및 두부부산물 중의 isoflavone 함량과 항산화 효과를 알아보기 위하여 노란콩, 밤콩, 검정콩으로 두부 및 두부부산물을 만들고 항산화효과를 비교한 결과 두부순물의 항산화효과가 가장 높았고 특히 검정콩의 항산화효과가 높았다. 두부 및 두부부산물 중의 isoflavone 함량과 총 페놀 함량도 두부순물에서 가장 높아 콩에 존재하는 주요 isoflavone들이 두부제조 과정 중 대부분 두부순물쪽으로 용출되는 것을 알 수 있었고 이를 회수하여 사용할 수 있는 방법을 강구해야 할 것으로 여겨진다. The content of genistein and daidzein which were known to be major antioxidative compounds in soybeans were detected by C_(18) reverse phase HPLC. Most of isoflavones in soybeans were detected in the methanol extract but much less amount of isoflavones in the water extract. Among the four different kind of soybeans, the isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavones in soy curd into whey during soy curd processing. To identify the change of isoflavone content during processing of soybean curd, soybean curd were made from yellow, brown and black soybean and isoflavone content were determined in each soybean curd, curd residue and whey. Most of isoflavones were remained in the whey, it means most of useful antioxidative compounds were wasted. Thus, it is necessary to develop new technology to collect these isoflavones lost during soybean curd processing.

국산 대두의 항산화 효과

배은아(Eun-A Bae),문갑순(Gap-Soon Moon) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.2

국산 대두의 항산화 효과를 확인하고 그 원인 물질을 규명하기 위하여 노란콩, 밤콩, 검정콩, 소립검정콩을 각각 콩전체, 콩껍질과 속으로 분리하여 실험한 결과, 콩전체의 경우 노란콩 보다 밤콩, 검정콩, 소립검정콩 등의 색이 짙은 콩의 항산화 효과가 높았고 이들을 껍질과 속으로 분리하여 항산화효과를 측정한 결과 콩 속의 항산화 효과는 네종류의 콩에서 유사한 것으로 나타났으나 껍질의 경우 노란콩 보다 밤콩, 검정콩, 소립 검정콩 등의 색이 짙은 콩껍질에서 높은 항산화 효과를 나타내어서 콩의 항산화 효과에는 콩껍질에 함유되어 있는 색소물질이 중요한 역할을 하는것으로 나타났다. 콩의 짙은 색의 주요 색소성분인 anthocyanin 함량을 측정한 결과 소립검정콩과 검정콩의 anthocyanin 함량이 높았고 밤콩과 노란콩은 적게 나다났다. 콩의 항산화효과의 주요물질을 분리하기 위하여 핵산, 메타놀 및 물로 추출하여 항산화 효과를 측정한 결과 80% 메타놀추출물에서 네종류의 콩 모두 강한 항산화 효과를 나타내었다. 콩의 항산화 원인 물질인 total phenol 함량을 측정한 결과 노란콩 보다 밤콩, 검정콩, 소립검정콩에서 높은 함량을 나타내었고 용매별 추출물 중에서는 메타놀추출물에서 그 함량이 높아서 콩의 항산화 효과와 total phenol 함량은 일치하는 것으로 나타났다. To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.

목장원유의 경시별 유질 변화 및 보존제 사용에 관한 연구

문진산,주이석,임숙경,장금찬,김종염,표수일,사혁,배은아,Mun Jin San,Ju Lee Seok,Im Suk Gyeong,Jang Geum Chan,Kim Jong Yeom,Pyo Su Il,Sa Hyeok,Bae Eun A 대한수의사회 1999 대한수의사회지 Vol.35 No.3

The differences in milk payment systems with regard to price determination, quality standards are large among countries. but the nature of payment systems were related to milk quality and hygienic qualitys. The number of samples for analysis varied agains

시중에 유통되는 성인남성 슬랙스의 착용감 비교연구 : 남자대학생을 중심으로 In the Case of Male College Students

노현경,배은아,이선화,이소희,이은아,이정례,조일아,함지연 연세대학교 생활과학대학 1994 婦學 Vol.27 No.-

대두유 , 면실유 및 미강유로 튀긴 약과의 저장성에 관한 연구

한명주,배은아,이영경 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.4

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 different oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at 4℃. The moisture, oil contents, Hunter color values(L, "a" and "b"), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red("a"=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.

소비자들의 식품선택기준과 기능성 식품에 대한 인식도

한명주,배은아 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3

The objective of this study was to investigate important factors affecting food choice, specific dietary changes over past few years and to find out consumer opinions concerning the use of yogurt and oligosaccharides. Results of this study showed that three most important factors in food selection were taste (52.5%), nutrition (23.4%) and safety (15.8%). Three most important nutritive factors were protein (26.3%), calorie (19.2%) and vitamin (13.8%). Specific dietary changes of the respondent over past few years didn't affect meat intake, but increased vegetable and fruit intakes. Majority of the respondent (52.3%) ate yogurt more than 3 times per week and 35.6% of them ate 3∼4 times per month. Reasons for intake of oligosaccharides were as follows; low calorie (40.8%), sweetener (28.3%) and bifidogenic factor (25.0%). The respondent regarded that yogurt had more preventive effect of disease than that of oligosaccharide.

국산콩의 phenolic acids 의 분석 및 항산효과

권태완,이영순,문갑순,배은아 한국콩연구회 1997 韓國콩硏究會誌 Vol.14 No.2

To idenrify the major phenolic acids responsible for their antioxidative activities, four kinds of Korean soybeans (yellow, brown, black and small black Soybeans) were extracted with n-hexane, dicholoromethane, ethyl acetate, n-butanol and water sequentially. The highest antioxidative activity of soybeans was found in ethyl acetate fraction. The phenolic acids identified by TLC, HPLC and UV spectra in ethyl acetate fraction were p-coumaric, p-hydroxy benzoic, trans-cinnamic, syringic, ferulic and salicylic acids, Antioxidative activities of 0.05% standard phenolic acids were compared and chlorogenic, p-hydroxy benzoic, trans-cinnamic acid were turned out to have strong antioxidative activities. When we compared the antioxidative effect of phenolic acids in soybean itself, antioxidative activities wire highest in the following order, syringic, ferulic, p-hydroxy benzoic, trans-cinnamic and p-coumaric acid. Interestingly, syringic acid contained in small amount in soybean showed quite strong antioxidative effect.