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HPLC를 이용한 고추의 품종별 Capsaicin 및 Dihydrocapsaicin 성분의 함량 분석
맹주양;이용구;이숙재;정진아;나성희;김창원;심혜진 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Five kinds of Korean red pepper-pinkish, perfect, cucumber, blue, and ground cherry-were used, respectively, to analyze the contents of Capsaicin and Dihydrocapsaicin. The comparative analysis was performed separately in the seed removed red pepper and the seed included red pepper by HPLC. Among the seed removed pepper, the results for the content of Capsaicin were shown as follows: ground cherry(2204.0ppm) > pinkish(1324.9ppm) > blue(906.7ppm) > cucumber (77.2ppm) > perfect(12.9ppm), and the results for the content of Dihydrocapsaicin were shown as follows: ground cherry (1004.8ppm) > pinkish(248.3ppm) > blue(165.7ppm) > cucumber(13.9ppm) > perfect(0.0ppm). Among the seed included red pepper, the results for the content of Capsaicin were shown as follows: ground cherry(2190.lppm) > pinkish(1324.4ppm) > blue (919.9ppm) > cucumber(79.5ppm) > perfect(11.7ppm), and the results for the content of Dihydrocapsaicin were shown as follows: ground cherry(1017.4ppm) > pinkish(270.6ppm) > blue(189.0ppm) > cucumber(39.4ppm) > perfect(0.0ppm). Overall results suggest that in the contents of Capsaicin and Dihydrocapsaicin, the seed removed pepper and the seed included red pepper both were decreased in the order of ground cherry > pinkish > blue > cucumber > perfect, and this order is proportional to the strength of hot taste of red pepper.
HPLC를 이용한 백삼,홍삼 및 홍삼 농죽액의 Ginsenosides 함량 분석
맹주양;이용구;이숙재;정진아;김상민;김유정;육영난 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Commercial White ginseng(WG), Red ginseng (RG), and Red ginseng concentrate(RGC) were analyzed for ginsenosides Rg1, Rb1, and Re by HPLC. The contents of Rg1, Rb and Re were 0.25%, 0.17%, 0.13% in WG, the contents of Rg1, Rb1, and Re were 0.11%, 0.23%, 0.12% in RG, and the contents of Rg1, Rb1, and Re were 0.7%, 0.04%, 0.42% in RGC. In Rg1, the contents were decreased in the order of RGC(O.70%)>WG (0.25%)>RG(O.11%), in Rb1, RG(O.23%)>WG(O.17%)> RGC(O.04%), in Re, RGC(0.42%)>WG(0.13%)>RG(O.12%). The total content s of Rg1, Rb1, and Re were decreased in the order of RGC(1.16%)>WG(0.55%)>RG(O.46%). Overall results demonstrated that The content of Rg1 was higher than those of Rb1 and Re in WG and RGC, while the content of Rb1 was higher than those of Rg1 and Re in RG.
HPLC를 이용한 백삼,홍삼,홍삼농축액의 유리당 성분 및 함량 확인
맹주양;이용구;이숙재;정진아;황규찬;김태희;문용현 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Free sugars-Fructose, Glucose, Sucrose, Maltose-were isolated from white ginseng, red ginseng, and red ginseng concentrate by HPLC. The results for the content of sugar was as follows: in white ginseng, Sucrose(30.70ppm) > Maltose (7.45ppm) > Fructose(0.42ppm) > Glucose(0.22ppm), in red ginseng, Maltose(33.65ppm) > Sucrose(8.84ppm) > Fructose (0.81ppm) > Glucose(0.43ppm), and in red ginseng concentrate, Sucrose(14.12ppm) > Fructose(9.23ppm) > Maltose(6.86ppm) > Glucose(5.87ppm). Overall results suggest that, in the contents of sugar, monosaccharide(Glucose) is lowest and disaccharide(Sucrose, Maltose) is highest, in all of ginseng.
정진,양회룡,최승평,장차익 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
The scattering cross section in model atom is the physical quantity which is susceptible of a reasonably direct experimental measurement and which at the same time lends itself readily to calculation, and which establish contact between scattering theory and scattering experiment to assist each other. We have calculated the differential cross section and total cross sections of electrons by targets which are Cu, S, He, Ne, Ar on the ground state without the targets distortion with the Born approximation and the Eikonal approximation. the electron energies are in the range up to about 1.3 ev∼10 kev. The potential used to represent the interaction between atom and electron in our calculation is the same as that is used by Lens-Jensen in the evaluation of the cross-sections. We used the Gauss Legndre quadrature for our numerical integration in our differential equations.
기체크로마토그래피를 이용한 산양삼,백삼,홍삼중의 농약잔류 분석
맹주양;이용구;이숙재;정진아;김정미;김선화;김송아 순천향대학교 기초과학연구소 2010 순천향자연과학연구 논문집 Vol.16 No.2
Commercial Korean ginseng-Ginseng cultivated in mountains(GCM), White Ginseng (WG), and Red Ginseng (RG) - were used, respectively, to analyze the pesticide residues in them. The selected pesticides for the analysis of residue were procymidone and tolclofos-methyl. Procymidone residue was no detected in all of them and tolclofos-methy residue was shown as follows: RG(0.270ppm)>GCM(0.0541ppm)>WG(0.007ppm).