한국산 영지버섯의 성분분석 : 일반성분, 지질 및 지방산조성, 단백질의 아미노산 조성, 무기질 General constituents, Lipids and Fatty acid, composition, Amino acid composition, Minerals

하영득 啓明大學校 生活科學硏究所 1989 科學論集 Vol.15 No.-

만년버섯 또는 신비의 영약이라고 하는 영지버섯의 일반성분, 지방질성분 및 지방산조성, 아미노산 조성 및 함량, 주요 무기질함량 등을 분석해본 결과는 다음과 같았다. 1. 영지의 일반성분의 평균함량은 수분 14.5%, 회분 1.4%, 조지방 4.1%, 조단백질 12.2%, 조섬유 55.2% 및 환원당 3.1%로서 섬유질이 가장 많이 함유되어 있었다. 또 갓(pileus)과 자루(stipe)에서의 뚜렷한 차이는 회분함량과 조지방함량에 있었다. 갓의 회분함량은 2%였고 자루는 0.9%였으며 갓의 조지방함량은 6.5%인 반면에 자루는 2.1%였다. 2. Chlorofrom+Methanol(2:1 V/V)의 혼합용매로 추출한 총 지방질 함량은 5.2%로서 석유에테르를 용매로 하여 Soxhlet법으로 추출한 3.8% 보다 다소 많았다. 지질을 분리정량해본 결과 중성지질 27.8%, 당지질 68.4% 및 인지질 3.8%로서 당지질이 가장 많았으며, 인지질의 함량은 상대적으로 낮았다. 3. 지방산 조성은 총 지질(TL)의 경우 oleic acid가 거의 절반을 차지하였고 다음으로 linoleic acid, palmitic acid의 순이었다. 중성지질(NL)과 당지질(GL)에서는 palmitic acid의 비중이 가장 컸으며, 인지질(PL)에서는 linoleic acid의 함량이 가장 많았다. oleic acid의 함량은 NL, GL 및 PL에서 모두 비슷한 수준이었으며, stearic acid와 linolenic acid의 함량은 GL에서 다른 분획에서 보다 뚜렷이 많았다. 그밖에도 NL, GL 및 PL 모두에 상당량의 홀수지방산들이 함유된 것으로 보인다. 4. 영지버섯 중의 아미노산 조성을 보면 glutamic acid(12.06%)와 glycine(11.31%)이 비슷한 수준으로 가장 많았고, 다음이 serine(9.36%), alanine(7.66%), isoleucine(6.48%), cystine(6.24%)등의 순이었다. 그밖의 필수아미노산들은 tryptophan, valine 및 leucine을 제외하고는 5%내외로 비슷한 수준이었다. 거의 모든 곡류단백질에서 제한 아미노산인 lysine이 5%정도 함유되어 있었다. 5. 칼슘, 철, 마그네슘 및 인의 함량을 측정해 본 결과 Ca는 약 62.4㎍/g, Fe는 약 13.9㎍/g, Mg는 약 24.4㎍/g이었으나 P는 약 3.2mg/g으로 10²배정도 많이 함유되어 있었다. 이상과 같은 분석결과로 볼 때 영지버섯의 이용방향은 영양학적인 면에서보다는 역시 약리학적인 관점에서 찾아야 할 것으로 사료된다. Fruit bodies of a fungus, Ganoderma Iucidum(Fr.) Karst. are well known in Far East as crude drug. A study on composition and content of the constituents of Ganoderma lucidum(Fr.) Karst. in Korea was attempted. The dried carpophores were analyzed, and obtained the following results: 1. The contents of the general constituents, moisture, ash, crude fat, crude protein and crude fiber were 14.5% 1.4%, 4.1% 12.2% and 55.2%. The content of the total reducing sugars come to 3.1%. 2. The binary mixture solvent between CHCl₃and CH₃OH(2:1, V/V) is used as extraction solvent. The lipid content was 5.2% of dry weight and composed of 27.8% neutral lipids, 68.4% glycolipids and 3.8% phosphlipids, respectively. 3. The total lipid(TL) content 48% of the oleic acid, neutral lipid(NL) content 18% of the palmitic acid, glycolipid(GL) content 18.7% of the palmitic acid and phospholipid(PL) content 32.3% of the linoleic acid as major fatty acid. The levels of the stearic acid and linolenic acid were in GL remarkably higher than in NL and PL. 4. Seventeen amino acids were detected after acidic hydrolyzed protein, showing glutamic acid(12.1%) the highest quantity and glycine(11.3%) is the next value. The contents of essential fatty acids except valine and leucine were near 5%. Tryptophan was not determined. 5. The contents of minerals, Ca, Fe, Mg and P were 62.4㎍/g, 13.9㎍/g, 24.4㎍/g and 3.2mg/g. The level of phosphorus was about 10²times higher than those of other quantitated minerals.

Brachydanio rerio(zebrafish)를 이용한 IBP, methidathion 및 piperophos의 생물농축성

하영득,민경진,이승곤 한국환경보건학회 2001 한국환경보건학회지 Vol.27 No.2

This study was performed to investigate the bioconcentration of IBP, methidathion and piperophos. The BCFs(bioconcentration factor), depuration rate constants for three pesticides in zebrafish(Brachydanio rerio) were measured by OECD guideline 305. The concentration of test pesicides were one-hundredth and one-thousandth concentration of 96-hrs L C50in accordance with OECD guideline 305. The results obtained are summarized as follows: The average BCF values of IBP were 5.31(n=4) and 7.30(n=4) at one-hundredth and one-thousandth concentration of 96-hrs L C50. The average BCF values of methidathion were 8.72(n=4) and 11.25(n=4), the average BCF values of piperophos were 34.30(n=4) and 42.60(n=4). Depuration rate constants of IBP were 0.09( h^-1) and 0.08( h^-1), half-life of IBP were 7.70 and 8.66 at each tested concentration. The concentrations of IBP in zebrafish at low and high concentrations rapidly decreased after 12(0.243㎍/g) and 12 hours(0.040㎍/g). Depuration rate constants of methidathion were 0.40( h^-1), half-life of methidathion were 1.73 at one-hunderdth and of 96-hrs L c50, repectively. The concentrations of methidathion in zebrafish at high concentrations rapidly decreased after 6 hours(0.18㎍/g). Depuration rate constant of low concentration was no measured because methidathion in zebrafish was depurated in 6 hours. Depuration rate constants of piperophos sere 0.15( h-1) and 0.44( h-1), half-life of piperophos were 4.62 and 1.58 at each tested concentration. The concentrations of piperophos in zebrafish at los and high concentrations rapidly decreased after 12(0.26㎍/g) and 6 hours(0.015㎍/g). It was suggested that high BCF of piperophos was due to high Kow(octanol-water partition coefficient). The possibility of bioconcenration was not likely to be high because of its KDEP(depuration rate constant) in the evniroment. It was suggested that low BCF of methidathion showed lowest Kow as well as the most rapid KDEP. Therefore, the possibility of bioconcentration was not occured in the enviroment. It was suggested that the BCF dtermined for IBP was lower than that of other pesticides due to high Sw(water solubility), show KDEP. Therefore, IBP revealed little bioconcentration effect on in aquatic ecosystem.ystem.

잔류 농약과 식품 안전성

하영득 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.5

食肉 및 魚肉練製品의 營養成分과 添加物分析

金玉善,河榮得 啓明大學校 生活科學硏究所 1986 科學論集 Vol.12 No.-

The purpose of this study is to analyze the general component and food additives in sausage, ham, bacon and fish paste. The qualities of these products were compared based upon the Food Law of Korea. The results of the general component analysis were as follow: In sausages, the percentages of starch, phosphate, added moisture contend and fat content were very high, but those of protein content were low. The qualities of the pork-sausage were relatively better than those of the fish-meat mixed sausage. In hams, the percentage of fat, starch and added moisture content were low, whereas those of protein content were high. In fish paste, the percentages of the total and added moisture content were the highest and those of starch content were relatively high. But those of fat content were very low. The results of food additives analysis were as following: 1) Concentration of nitrite as the precursors of nitrosamine in hams was 14.7ppm/㎏, bacons 10.42ppm/㎏, sausages 1028ppm/㎏. Nitrite content of fish paste was of the least amount among them. 2) Concentration of nitrate in bacons was 220.2ppm/㎏, hams 206.7ppm/㎏ and fish paste 18.0ppm/㎏. Nitrate content of bacon was the highest amount. 3) Concentration of sorbic acid as the preservatives in bacons was 1.79g/㎏, hams 1.50g/㎏ and sausages 1.27g/㎏. 4) By the qualitative analysis of phosphate, the monophosphate was in hams, sausages and fish paste. The addition of up to 70ppm of nitrite in edible meat products, 50ppm of nitrite in fish products and 2g/㎏ of sorbic and in all products are permissible in the food hygienic Law of Korea. Food additives of all the products analyzed were within the limitation.

마 점질물의 중금속 제거능과 ACE저해 효과

하영득(Young-Duck Ha),이삼빈(Sam-Pin Lee),곽연길(Youn-Gil Kwak) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4

마 점질물의 기능성을 조사하기 위하여 마 점질물을 isopropanol 농도차에 의해서 두 개의 fraction을 얻어 각각의 중금속 제거효과와 ACE 저해효과를 알아보았다. 점질물 fraction 1과 fraction 2는 Co, Cr, Cu 이온에 대하여 약 79% 이상의 우수한 흡착력을 보였고, 특히 pH 6.3에서 Cu 제거능이 95.63%로 가장 높았으며, 전체적으로는 Cr에 대한 제거능이 가장 우수한 것으로 나타났다. 그러나 pH의 상승이나 감소에 따른 중금속 제거능의 비례적 관계는 찾아 볼 수 없었다. 점질물 fraction 1과 fraction 2의 ACE 저해율 실험을 통하여 두 점질물 fraction 모두 ACE 저해 효과가 있음을 알 수 있었으며, 점질물 fraction 2의 저해율이 더 우수했다. 점질물 fraction 1과 fraction 2의 IC_(50)값은 8.99㎍/㎍ 7.1㎍/㎕값으로 측정되었다. Functional properties of yam mucilage were investigated by physicochemical analysis. Yam mucilage was extracted from the root of yam and then separated into two fractions by its selective aggregation with isopropanol concentration. Each mucilge fraction showed the excellent binding properties with heavy metal ions Co, Cr and Cu. Cr showed the higher affinity with mucilage than Co and Cu at pH 6.3. In ACE inhibition, IC_(50) values of mucilage fraction 1 and 2 showed 8.99㎍/㎕ and 7.1㎍/㎕, respectively.

식품속의 Euparen 잔유물 분석

河榮得 啓明大學校 生活科學硏究所 1984 科學論集 Vol.10 No.-

A sensitive method for the application of thin layer Chromatography to the detection and quantitative estimation of ?? residues in several foods has been developed. ?? (Dichlofluanid) residues must be extracted from the plant materials, hydrolyzed in acid mixture (30%Hcl+98%H₂SO₄, 1:1), and purified by column chromatography. The resulting amine reacts by spraying with the fluorescamine reagent on the TLC plate to a fluorescent derivative. The fluorescence spots are analyzed by TLC and in situ fluorimetry with a TLC spectrophotometer. This method is excellent sensitive and in most cases more specific than the colorimetric analysis method. Levels as low as 0.5ppm ?? in foods can be detected. Recoveries of 63.5∼72.0%(1.0ppm), 78.0∼85.2%(3.0ppm), and 81.2∼86.5%(5.0ppm) were found from apples, grapes and onions. The reproducibilities of the method come to ±18∼±14%(1.0ppm), ±11∼±10% (3.0ppm), and ±11∼±9(5.0ppm). A sensitive method for the application of thin layer Chromatography to the detection and quantitative estimation of Euparen? residues in several foods has been developed. Euparen? (Dichlofluanid) residues must be extracted from the plant materials, hydrolyzed in acid mixture (30%Hcl+98%H₂SO₄, 1:1), and purified by column chromatography. The resulting amine reacts by spraying with the fluorescamine reagent on the TLC plate to a fluorescent derivative. The fluorescence spots are analyzed by TLC and in situ fluorimetry with a TLC spectrophotometer. This method is excellent sensitive and in most cases more specific than the colorimetric analysis method. Levels as low as 0.5ppm Euparen? in foods can be detected. Recoveries of 63.5∼72.0%(1.0ppm), 78.0∼85.2%(3.0ppm), and 81.2∼86.5%(5.0ppm) were found from apples, grapes and onions. The reproducibilities of the method come to ±18∼±14%(1.0ppm), ±11∼±10% (3.0ppm), and ±11∼±9(5.0ppm).

도시 및 농촌거주 주부의 식생활 실태에 관한 분석적 연구

하영득,허필숙,김성미 啓明大學校 生活科學硏究所 1988 科學論集 Vol.14 No.-

Die wirtschaftlich-technische Entwicklung der Nation hat zu Veranderungen in verschiedenen Bereichen des Soziallebens gefuhrt. Davon ist auch die Ernahrungsweise und-gewohnheit betroffen. Die wichtigsten Veranderungen haben sich vor allem bei den Verzehrgewohnheiten, bei der Gewinnung und Zubereitung der Lebensmittel, bei Anderungen im Bedarf usw. abgespielt. Wir haben deshalb eine reprasentative Befragung der Bevolkerung in Taegu und einigen Umgebungsregionen gestartet, um Informationen uber das Ernahrungsverhalten der bisher relativ wenig untersuchten Gebieten zu erhalten. Die Ergebnisse der Umfrage, an der sich 572 Hausfrauen teilgenommen haben, lasst sich wie folgt zusammen stellen: 1. Auf die Frage nach Nahrungswahl haben 76% der Befragten in Taegu und 91% der Befragten in Umgebnugsregionen angegeben, dass sie taglich 3 mal Reis als Hauptgericht zu sich nehmen. Die Zahl solcher Persomen steigt mit steigendem Alter, sie nimmt aber mit steigendem Bildungsstand und Einkommen ab. Unter den moglichen Ersatznahrungsmitteln fur Reis wie Nudel, Brot, Kartoffel und Susskartoffel sowie Instant-Lebensmittel wurden Kartoffel und Susskartoffel am wenigsten verzehrt. Verzehr an Brot steigt mit dem Bildungsstand der Befragten parallel an. Dagegen geht der Verbrauch an Kartoffeln in der Richtung zuruck. Der Trend war in der stadt und auf dem Lande gemein. 2. Essgewohnheiten der Familie werden sowohl in der Stadt als auch auf dem Lande vom Familienvater am starksten beeinflusst. 3. Toenjang (Sojapaste) und Kanjang(Sojasauce) werden in den meisten Familien der Befragten noch selbst gemacht. Die Zahl der Hausfrauen, die noch das Zwischenprodukt Meju selber herstellen, lag auf dem Lande hoher als in der Stadt Taegu. Die Zahl der Selbstherstellenden steigt zu denalteren Personenkreis hin, aber sie nimmt mit steigendem Bildungsstand und Einkommen ab. 4. Auf die Frage nach der Verwendung von Kanjang und Speisesalz wurde folgendes festgestellt: Hausfrauen auf dem Lande verwenden zum Vergleich mit den Kolleginnen in Taegu mehr Kanjang als Speisesalz bei der Speisezubereitung. Dieser Differenz war signifikant. Die Verwendungsrate lag um so hoher, je hoher das Alter und je niedriger der Bildungsstand. 5. Die Hausfrauen auf dem Lande verwenden mehr Mononatriumglutamat als ihre Kolleginnen in Taegu bei der Speisezubereitung. Mit abfallendem Alter und steigendem Bildungsstand und Einkommen verringert sich die Verwendungsrate dieser Substanz. Weiterhin verwenden die berufstatige Frauen weniger Na-glutamat als ihre nichtberufstatigen Kolleginnen. 6. Auf die Frage, warum sie die tafelfertigen Nebengerichten (Banchan) nicht bei den Kaufhausern oder auf dem Markt einkaufen, gaben 45% der Befragten hygienischen Grund und 57% der Befragten hohen kosten als Grund an. Wie erwartet, nimmt die Zahl der Personen, die den hygienischen Grund angaben, mit abnehmendem Alter und steigendem Bildungsstand und Ein kommen signifikant zu. Berufstatige Frauen zeigten sich mehr Hygiene bewusster als ihre nichtberufstatigen Kolleginnen. Dagegen stand bei nichtberufstatigen Hausfrauen der wirtschaftlichen Grund an erster stelle. 7. Uber 70% der Befragten kaufen Fleisch und Fisch in frischem Zustand ein. Als Einkaufsort fur Fleisch ziehen 80% der Befragten Metzgerei vor. 8. Was sie sich von den industriell verarbeiteten Lebensmitteln, insbesondere Fleisch-und Fischerzeugnissen halten, antworteten 60% aller Befragten, sie hatten ohne besondere Meinung. 11% der Befragten ausserten sich Abneigung gegen solche Lebensmittel. Der Trend der Abneigung steigt aber signifikant mit der Einkommenssteigerung.

감자 Polyphenol Oxidase의 효소학적 성질 및 아황산염에 의한 활성억제 효과

하영득(Young-Duk Ha),이미옥(Mi-Ock Lee) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.3

감자의 polyphenol oxidase에 의한 효소적 갈변을 효과적으로 억제할 수 있는 기초자료를 얻고자, 남작 (Solanum, tuberosum L.)으로부터 polyphenol oxidase 를 분리하고 조정제하여 그것의 일반적인 성질을 조사하였으며, 현재 우리나라에서 식품첨가물로 인정된 아황산염에 의한 활성억제 효과를 조사한 결과 남작 감자polyphenol oxidase (E.C.1.10.3.1)의 최적 pH는 6.5이었다.<br/> 본 효소의 최적온도는 37℃이었다. 본 효소의 pH에 대한 안정성은 측정 결과, pH5에서 가장 컸으며, pH5~9까지의 비교적 넓은 안정 범위를 가지는 것으로 보인다. 열에 대한 안정성은 40℃에서는 60분 경과 후에도 95%의 잔재활성을 나타내어 매우 안정하였으며, 50℃에서도 60분 후에 74%의 잔존활성을 나타내어 비교적 안정하였다. 또한 60℃에서는 60분 경과 후, 50%의 잔존활성을 나타내었으며, 70℃에서는 안정성이 급격히 저하되어 20분 후의 잔존활성이 24%였다. 남작 감자의 polyphenol oxidase 의 기질 특이성은 σ-diphenol류인 catechol, chlorogenic acid 및 (+) -catechin에 대한 활성이 상대적으로 큰 것으로 보아 σ-diphenol 화합물이 주 기질인 것으로 생각된다. 6. 현재 우리나라에서 사용되고 있는 아황산염에 의한 남작 감자 polyphenol oxidase의 활성억제 효과를 알아본 결과, Na₂S₂O₄, Na₂SO₃ㆍ7H₂O, NaHSO₃를 각각 0.1mM의 농도로 첨가했을 때에는 효소의 상대활성이 98%로서 활성억제 효과가 거의 없었으며, 1mM의 농도에서는 NaHSO₃가, 5mM의 농도에서는 Na₂SO₃ㆍ7H₂O가 각각 가장 낮은 상대활성을 나타내었다. 또한 polyphenol oxidase의 활성이 완전히 억제되는 아황산염의 농도는 Na₂S₂O₄가 20mM, Na₂SO₃ㆍ7H₂O가 15mM 그리고 NaHSO₃가 25mM로 나타났다. This study was aimed at obtaining elementary data on enzymatic browning of potato and potato products and examining the inhibitory method of browning. Therefore, we extracted polyphenol oxidase from potatoes(Solanum tubersum L.), and investigated its general properties and inhibiting effects of its activity with the different concentrations of sulfites(Na₂S₂O₄, Na₂SO₃ . 7H₂O, NaHSO₃). The optimum pH and temperature of polyphenol oxidase were observed to be 6.5 and 37℃ respectively. The polyphenol oxidase at PH5 was very stable, and the activity of polyphenol oxidase between pH 5.0~9.0 was estimated to be relatively high, showing 72~75% of its activity at pH5.The polyphenol oxidase was very stable when heated at 40℃ for one hour, and almost 50% of enzyme activity was decreased when heated at 70℃ for twelve minutes. At 0.1mM concentration of fites the relative activity of polyphenol oxidase was 98% in all the three cases of sulfites. Thus, sulfites at 0.1mM concentration was found to have little inhibiting effect on polyphenol oxidase activity. At 1mM concentration of sulfites NaHSO₃ showed the lowest 36% relative activity among the three. At 5mM concentration of sulfites, the relative activity of Na₂SO₃ㆍ7H₂O was the lowest 14%.

저장조건에 따른 植物性 食用油의 변화 및 주요 지방산 분포에 관한 조사연구

金永順,河營得 啓明大學校 生活科學硏究所 1985 科學論集 Vol.11 No.-

In this study, we examined the change in quality of oils and fatty acid composition according to storage condition by chemical analysis and G.C. analysis with samples of sesame oil, perilla oil, corn oil, and soybean oil. As the result, the supposition that the longest term to be conserved is 30 day at usual home was proved. From the low temperature (4℃) storage to the high temperature (60℃)storage, the change of acid value(AㆍV), saponification value (SㆍV), and peroxide value(PㆍOㆍV) of all samples were increased at high temperature but iodine value(IㆍV) was decreased. Decreasing of the content of unsaturated fatty acids according to the change of temperature (4℃→25℃→60℃) and time (1∼30days) can be expected but there was no significant changes in the results of experiment. Also we would help to identify the purity of edible oil by investigating the content rate of the changed major fatty acids when mixing these edible oils each other. Especially, as sesame oil has brought out many problems concerned with purity, we would compare fresh sesame oil with the sesame oil mixed with another edible oil in the ratio of 9:1. In each case we could know the kind of mixed oil by investigating the change of fatty acid composition and surely the oil mixed with an other oil of over 10% in quantitative ratio has more distinctive characteristics.

[특집 : 식초산업의 현황] 식초의 문화사

하영득(Young-Duck Ha),김광수(Kwang-Soo Kim) 한국식품영양과학회 2000 식품산업과 영양 Vol.5 No.1