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정제들깨기름의 산화안정성에 미치는 α-tocopherol 및 BHT 의 효과
천성호,이갑득 동국대학교 경주대학 1994 東國論集 Vol.13 No.-
The antioxidactive effects of the α-tocopherols and butylated hydroxytoluenes(BHT) on refined perilla oil were investigated by oven test. The antioxidative effects of the α-tocopherols added to the refined perilla oil were increased with low concentration of α-tocopherols but decreased with high concentration of α-tocopherols. The 150-250ppm of α-tocopherols had the greatest antioxidative effect. The antioxidative effects of the butylated hydroxytoluenes(BHT) added the refined perilla oil were increased with increasing the concentration of butylated hydroxytoluenes(BHT). The 1000ppm of butylated hydroxytoluene had the greatest antioxidative effect. The temperature effects for preservation of refined perilla oil were greater than the antioxidative effects. Among the temperature effects,the peroxide values of 10℃ were lower than 40℃ and 60℃. Refined perilla oil containing 1000ppm of BHT preserved at 10℃ was the lowest POV by oven test.
감압저장중 도마도 과실의 저잘물질과 Peroxidase 활성의 변화
손태화,최종욱,천성호 COLLEGE OF AGRICULTURE KYUNGPOOK NATIONAL UNIVERSI 1985 慶北大農學誌 Vol.3 No.-
The experiments were conducted to investigate the activity changes of peroxidase, existence of isoenzyme and the changes of reserved substances in tomato under subatmospheric pressure storage condition. The results obtained were as follows : 1. Soluble fraction showed the highest peroxidase activity and followed by cell wall fraction, mitochondria fraction and ribosome fraction in that order. 2. Peroxidase activity was decreased during the ripening and senescence period in tomato. Especially, peroxidase activity in tomato was higher at a room temperature (25℃) than at a low temperature (15℃). The decreasing inclination was similar in both treatment. The peroxidase activity was higher in 380 Torr. than in 570 Torr. 3. At least, two isoperoxidases(Soluble or solubilized) were identified from different extraction procedures. Three of four isoenzymes were recognized from a vertical slab of polyacrylamide gel electrophoresis. 4. The changes of components in tomato under SAP were generally affected by temperature and pressure. Especially, quality of tomato stored at a low temperature (15℃) and SAP (380 Torr.) was best during storage.