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고추냉이 잎, 엽병 추출물의 이화학적 특성과 항산화 활성
성은희(Eun Hee Sung),신세미(Se Mi Shin),강윤한(Yoon-Han Kang) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.3
고추냉이를 잎, 엽병 및 혼합한 전체 등으로 나누어 잎 열풍건조(LD), 엽병 열풍건조(PD), 전체 열풍건조(WD), 잎 증숙 열풍건조(LSD), 엽병 증숙 열풍건조(PSD), 전체 증숙 열풍건조(WSD) 등으로 구분하여 상온(20°C) 추출액, 열수(95°C) 추출액 등 6종 시료에 대하여 이화학적 특성을 조사하였다. 탁도와 갈변도는 각각 상온 추출과 증숙하지 않은 잎에서 더욱 높았다. pH는 열수 추출액이 상온 추출액보다 대체로 낮은 값을 나타냈다. Hunter 색도값인 L, a, b 값은 다소 차이는 있었으나 황색도인 b값은 잎이 줄기보다 유의적으로 아주 높게 나타났다. 카바졸 펙틴은 잎에서, 수용성 펙틴은 엽병에서 각각 함량이 높게 나타났다. 총폴리페놀 함량은 잎의 경우 LD20, LD95 각각 1,561.43 mg GAE/100 g, 1,163.02 mg GAE/100 g을 보여 열수 추출로 많이 감소하는 것으로 나타났다. 그러나 총플라보노이드는 엽병의 경우 추출온도별 유의적인 함량 차가 없는 것으로 나타났다. 관능검사 결과 추출액 LD95 값이 색, 향, 맛, 입안 촉감, 종합적 기호도 등 각 항목에서 가장 높게 나타났다. 전자혀에 의한 신맛, 짠맛, 감칠맛, 단맛 및 쓴맛을 분석한 결과 신맛은 LD20, PSD95, 짠맛은 WSD20, WSD95, 감칠맛은 PD20, PD95에서 각각 가장 높은 값을 나타내었다. 본 연구 결과 고추냉이 잎과 엽병을 이용한 추출액은 부위별 단독보다 병용하여 사용 시 품질 특성을 높일 수 있을 것으로 판단된다. In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts (20°C and 95°C) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi 20°C water extracts than in 95°C hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter’s color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.
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생활의 질적 향상을 위한 부엌의 작업대 및 수납장에 관한 연구
김여은,김은주,김재희,김현애,김희경,성은희,옥여명,이선희,전연희,조성진 연세대학교 생활과학대학 1985 婦學 Vol.18 No.-
The purpose of this study was to examine present conditions of kitchen work centers and cabinets and to determine responses of residents in relation to them. The sample comprised of 42 households in Seoul. A questionnaire was developed, which consisted of three parts; sociodemographic information of the households, present conditions of kitchen work centers and cabinets, and their responses in relation to them. Data was analyzed by hand, using frequency and percentage. Findings from this study were as follows: 1. L shape and one wall kitchen shape were dominated, 55.0% and 32.0% respectively. The kitchen work centers were arranged most frequently in sequence of refrigerator center, sink center, mixing center, cooking center, and serving center. 2. Widths/heights of kitchen work centers and cabinets were close to the recommended measurements, however the vertical distance between the top line of kitchen work centers and the bottom line of wall cabinets showed higher than the recommended measurement. 3. Residents were satisfied to some degree with the sequence of arrangement, heights, widths, design, and color of kitchen work centers and cabinets, however they need more storage space. 4. The functional aspect and design were the major factors influenced residents' decision making for the buying behavior of the kitchen work centers and cabinets.
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