한약재 조성물의 항산화 활성 및 아질산염 소거능

조희숙,이수정,신정혜,강민정,조현소,이현지,성낙주,Cho, Hee-Sook,Lee, Soo-Jung,Shin, Jung-Hye,Kang, Min-Jung,Cho, Hyun-So,Lee, Hyun-Ji,Sung, Nak-Ju 한국생명과학회 2007 생명과학회지 Vol.17 No.8

항산화 활성이 높은 한약재 10종을 대상으로 9종의 조성물(PM-A-PM-I)을 제조하여 항산화 활성을 비교 분석하였다. 한약재 조성물의 DPPH에 대한 전자공여능은 모든 실험군에서 70%이상이었으며, 조성물 중 PM-D, PM-E 및 PM-F가 여타 시료에 비해 유의적으로 전자공여능이 높았다. 환원력도 전자공여능과 동일한 경향이었다. Hydroxyl radical에 대한 항산화 활성은 PM-D가 가장 높았고 다음으로 PM-E였 다. Linoleic acid 에 대한 자동산화 억제능은 PM-A를 제외한 모든 시료에서 50%이상의 활성을 나타내었으며, PM-E, PM-F에서 유의적으로 활성이 높았다. 아질산염 소거능은 선복화가 첨가된 PM-D, PM-E, PM-F에서 유의적으로 높았다. 따라서 9종의한약재 조성물의 항산화활성은 첨가된 한약재의 종류가 유사하였으나 PM-D, PM-E, PM-F 에서 높은 항산화활성을 보인 것은 선복화의 작용이 컸던 것으로 생각되며, 또한 한약재에 함유된 항산화 성분간의 시너지 효과 때문인 것으로 추정된다. The composites(PM-A-PM-I) of 9 groups containing 7 kinds of hot water extracted medicinal plants were produced and evaluated its antioxidative activity. Each medicinal plants used these composites were analyzed in primer research that its anti oxidative activity was high. In the composites of medicinal plant, electron donating ability was higher than 70% in all sample. PM-D, PM-E and PM-F were significantly higher than others. Reducing power have similar tendency to electron donating ability. PM-D was the strongest in hydroxyl radical scavenging activity, followed by PM-E. In linoleic acid system, antioxidative activity of all sample was showed more than 50%, except PM-A. Especially PM-E and PM-F have significantly higher activity. Nitrite scavenging effect was significantly increased by PM-D, PM-E and PM-F added to Inula Japonica Thunberg. In these results, we suggested that high-er antioxidative activity of PM-D, PM-E and PM-F may be responsible for the contents of phenolic compounds present in Inula Japonica Thunberg. And thought to be enhanced by the synergy effect of the water extracted medicinal plants in the composite.

콜라겐, 식초의 복합식이가 40대-60대 여성의 두피 및 미만성탈모에 미치는 영향

이하나 ( Ha Na Lee ),강상모 ( Sang Mo Kang ),조희숙 ( Hee Sook Cho2 ) 한국미용학회 2012 한국미용학회지 Vol.18 No.2

In scalp and diffuse alopecia, the complex diet of collagen and vinegar substantially decreased scalp sebum output, microbial quantity, keratin quantity, erythema and pigment quantity, pH than the control group and the alone group. In particular, in the hair number of 5 mm2 on the center of the scalp and the hair number per hair follicle, the complex diet of collagen and vinegar increased by 2.5 times than the changes which the number of the collagen group`s hair increases, and the number of the hair per hair follicle substantially increased as 1.6 times. In conclusion, in a clinical research for women in their 40s-60s whose gastric secretion function is presumed to fall and who have a diffuse alopecia, the complex diet of collagen and vinegar, protein hydrolysate, the complex diet of collagen and vinegar was better in the absorption than the intake of only collagen because it had a better effect on the improvement of the scalp and diffuse alopecia than a single diet.

특집 : 지방화시대의 문화정책과 그 혁신방안 ; 전주 전통문화중심 도시화 육성사업

조희숙 ( Hee Sook Cho ) 경북대학교 영남문화연구원 2004 嶺南學 Vol.- No.5

홍어 분말을 첨가하여 제조한 만두피의 품질특성

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 韓國食生活文化學會 2008 韓國食生活文化學會誌 Vol.23 No.2

비파 분말을 첨가한 매작과의 품질 특성

조희숙(Hee-Sook Cho),김경희(Kyung-Hee Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

The purpose of this study was to investigate the quality characteristics of Maejakgwa prepared with Eriobotrya japonica leaf powder (0, 1, 3, 5, 7%) substituted for flour. The pH and density of Maejakgwa dough significantly decreased in response to addition of all levels of E. japonica leaf powder. Furthermore, when spread factor values were compared among the groups, they were found to be inversely proportional to the E. japonica leaf powder concentration. With increasing amounts of E. japonica leaf powder, L and a values decreased, whereas b value increased. In terms of textural characteristics, addition of E. japonica leaf powder increased hardness, cohesiveness, springiness, chewiness, and brittleness compared to control. Finally, the results of an acceptance test showed that Maejakgwa containing 5% E. japonica leaf powder had the highest scores.

미용업 관련 종사자의 감정노동, 스트레스 대처행동이 직무긴장에 미치는 영향

조희숙(Cho, Hee-Sook),강리리(Kang, Li-Ly) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.3

본 연구는 미용업 종사자들의 감정노동, 스트레스 대처행동이 직무긴장에 미치는 영향을 파악하여 미용업 관련 종사자들의 직무긴장 완화와 직무효율성 증진을 위한 기초자료를 제공하고자 시도된 서술적 조사연구이다. 대상 자들의 직무긴장에 영향을 미치는 요인을 다중회귀 분석한 결과, 감정노동의 표면행위와 문제중심 대처, 무관심 대처, 사회적 지지대처가 직무긴장에 30% 영향을 미치는 요인으로 나타났다. 대상자들의 감정노동 중 표면행위는 직무긴장 과 순상관관계가 있으며, 스트레스 대처행동에서 문제중심대처와 사회적 지지대처와는 역상관관계가 있는 것으로 나 타났다. 감정노동 중 진심행위는 문제중심대처, 희망대처, 사회적 지지대처, 긍정대처, 긴장해소대처와 순상관관계가 있는 것으로 나타났다. 본 연구결과를 바탕으로 미용업 종사자들의 직무긴장에 대한 중재에 있어서는 감정노동에 대 한 중재와 더불어 건강하고 긍정적인 스트레스대처에 대한 교육과 중재 프로그램이 필요하다. This is a descriptive study that attempts to provide basic information for easing job strain and enhancing the efficiency of cosmetology industry workers by examining the effects that the emotional labor and stress-coping of cosmetology workers have on their job strain. As a result of a multiple regression analysis of the factors affecting the subjects job strain, their surface acting and problem-focused coping, unconcern coping, social support were seen as factors that accounted for 30% of their job strain. Of the emotional labor of the subjects, the external behaviors displayed positive correlations with job strain; and they showed negative correlations with problem-focused coping and social support. Concerning emotional labor, sincere behavior was found to have positive correlations with problem-focused coping, hoping, social support, positive coping and strain relieving. Based on the results of this study, it is deemed that, along with interventions for emotional labor, education and intervention programs for a healthy and positive stress coping are needed in regards to interventions for cosmetology professionals.

홍어 분말 첨가 쿠키의 품질 특성 연구

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2008 韓國食生活文化學會誌 Vol.23 No.6

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter`s color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

유아교육기관에서 간식 급식으로 활용하기 위한 새우 쿠키의 품질특성 평가

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter`s color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.

노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

새우 분말 첨가가 두부의 품질 특성에 미치는 영향

조희숙(Hee-Sook Cho),김경희(Kyung-Hee Kim) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.5

This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.