http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
국내산 채소류에 함유된 플라바놀, 플라보놀 및플라바논에 대한 함량 및 분포 조사
신재형 ( Jae Hyeong Shin ),김헌웅 ( Heon Woong Kim ),이민기 ( Min Ki Lee ),이성현 ( Sung Hyen Lee ),이영민 ( Young Min Lee ),장환희 ( Hwan Hee Jang ),황경아 ( Kyung A Hwang ),조영숙 ( Young Sook Cho ),김정봉 ( Jung Bong Kim ) 한국환경농학회 2014 한국환경농학회지 Vol.33 No.3
BACKGROUND: This study focused on the contents offlavonoid compounds in vegetables. Generally vegetableshave contributed to a healthy diet, arisen from contains alarge amount of fiber and functional ingredients. Andflavonoid compounds are one of major functionalcomponents in the vegetables. currently research offlavonoid contents does not enough, specially in the part ofhomegrown vegetable. METHODS AND RESULTS: Vegetable samples werepurchased in domestic market. Sample extraction bymethanol, distilled water, and formic acid based solvent. Also same solvent used for mobile phase in UPLC. Eleventypes of flavonoid compounds were analyzed with samekind of external standard and one kind of internal standard(galangin) for quantification. Standard calibration curvepresented linearity with the correlation coefficient R2 >0.98, analysed from 1 to 50 ppm concentration. Thequantitative value and multivariate analysis results werederived from the Excel and SIMCA-P11. Overall, onion has largest amount(916.5 ㎎/100 g) offlavonoid and also other vegetables have has significantamount[Mugwort: 138.8, Galic stem:123.6 ㎎/100 g etc.]of flavonoid compounds. Edible portion of vegetables pershare for simulating by SIMCA-P11, root vegetables hashad difference with other vegetables according todistributions and amounts of flavonoid compounds. CONCLUSION: Optionally, the results from thisexperiment can use to select the material for flavonoidresearches. And based on these results, if this experimentwill be continuously complemented, and performed, couldused in various fields.
국내산 대두(Glycine max. Merr)자원의 플라보노이드 대사체 동정 및 열처리 효과
신재형 ( Jae Hyeong Shin ),김헌웅 ( Heon Woong Kim ),이민기 ( Min Ki Lee ),장가희 ( Ga Hee Jang ),이성현 ( Sung Hyen Lee ),장환희 ( Hwan Hee Jang ),황유진 ( Yu Jin Hwang ),박금룡 ( Keum Yong Park ),송범헌 ( Beom Heon Song ),김정봉 한국환경농학회 2015 한국환경농학회지 Vol.34 No.2
BACKGROUND: Soy isoflavones, structurally similar to endogenous estrogens, may affect human body through both hormonally mediated and non-hormonally related mechanisms. Heat processing could change chemical compositions. The effects of different thermal processes, boiling and HTHP(high temperature and high pressure) on the composition of isoflavone compounds and total amount of domestic soybeans were investigated in this study. METHOD AND RESULTS: Three different kinds of soybean samples were collected from RDA-Genebank. The samples were extracted using methanol, distilled water, and formic acid based solvent. Also the same solvents were used for mobile phase in UPLC/ToF/MS. All of the isoflavone compounds were analyzed based on the aglycone type of external standard for quantification. The standard calibration curve presented linearity with the correlation coefficient R2 > 0.98, analysed from 1 to 50 ppm concentration. The total isoflavone contents does not change by treatment within the same breed. While “boiling” and “HTHP” processes tend to increase the contents of aglycone and β-glucosides, “fresh” soybeans retained the high concentration of malonylglucosides. CONCLUSION: These results have to be considered while developing an effective functional food, from the health while point of view using soybeans.
김헌웅 ( Heon Woong Kim ),신재형 ( Jae Hyeong Shin ),이민기 ( Min Ki Lee ),이성현 ( Sung Hyeon Lee ),장환희 ( Hwan Hee Jang ),조현숙 ( Hyun Suk Cho ),이정태 ( Jeong Tae Lee ),전원태 ( Weon Tai Jeon ),김정봉 ( Jung Bong Kim ) 한국환경농학회 2015 한국환경농학회지 Vol.34 No.2
BACKGROUND: γ-Oryzanol, a mixture of ferulic acid esters of triterpene alcohols and sterols, are a nutritionally important group of rice secondary metabolites. The γ-Oryzanol content and composition were found to vary with enviromental factors such as growth temperature, varietal origin, and cultivation method. Therefore, the effect of green manure treatments will be also be an important factor in their content. METHODS AND RESULTS: The γ-Oryzanols extracted using dichloromethane/methanol were analyzed equipped liquid chromatography with a diode array detector. A total of ten components of γ-oryzanol including Δ7-stigmastenyl ferulate were isolated of which, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate were identified as the major components in Korean rice variety, Unkwang. The γ-oryzanol content in rice, in the presence of nitrogen fertilization using green manure was similar to conventional nitrogen fertilization, but was higher than the control(no fertilizations). The γ-oryzanol ontent in rice, in the presence of hairy vetch as green manure crop was the highest compared to other crops (opium-poppy, crimson clover, cornflower). As a result of PLS-DA using SIMCA 11.0 ver. as multivariate analysis program on the basis of total data, in all samples, the specific pattern and cluster of γ-oryzanol scores according to green manure crops and conditions were confirmed with possible distinguishing nitrogen effects. CONCLUSION: The nitrogen contained in the green manure crops is considered to play a major role in the formation of γ-oryzanol. Hairy vetch which contains higher nitrogen increased the concentration of γ-oryzanol in rice.