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추출방법에 따른 미숙사과 추출물의 유용성분 함량 및 항산화 활성
홍정진,설희경,오주열,정은호,장영호,Hong, Jeong Jin,Seol, Hui Gyeong,Oh, Ju Youl,Jeong, Eun Ho,Chang, Young Ho 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.2
The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.
홍정진 한국음악사학회 2005 韓國音樂史學報 Vol.34 No.-
Dem Verlust des jüdischen Musikertums gegenüber erfährt die deutsche Musikwissenschaft durch den 2. Weltkrieg auch immense Schäden. Zwischen 1933 und 1938 verließ eine große Anzahl der hervorragenden Musikwissenschaftler jüdischer Provenienz ihre Heimat, ließ in den USA mühsam nieder und begann später ein neues Lebenskapitel als Musiker oder Musikforscher. Diejenigen, die im Lauf der Kriegszeit nicht nur wissenschaftlich, sondern ideologisch an der Seite des Nazi‐Regimes standen, überlebten dagegen fast ohne Einbüßen ihrer Schuld die schwere Nachkriegszeit und setzten ihre wissenschaftliche Karriere zum größten Teil problemlos weiter fort. Ungeachtet der solchen geistigen sowie materiellen Schäden an den beiden Seiten erholt sich die deutsche Musikwissenschaft allerdings verhältnismäßig schnell. Der drastische Aufschwung der deutschen Musikwissenschaft nach dem 2. Weltkrieg bezieht sich u. a. auf das umfassende Wiederaufbauprogramm der sozialen Infrastruktur wie z. B. der Universitäten, Massenmedien, Museen usw. Dabei entscheidet der gesellschaftliche Bedarf die Nachfrage der Nachwuchsmusikwissenschaftler nicht nur in Musikbereichen, sondern fast in allen Kulturbereichen. Ein anderer Faktor des rasanten Fortschritts der deutschen Musikwissenschaft war die frühzeitige Etablierung der Musikwissenschaft als Universitätsfach, was vor allem der großen Bemühung der älteren Begründer‐Generation des Faches zu danken ist. Dazu begünstigte es das deutsche Abschlußsystem des Faches sowie der sog. „direkten Promotion“, ironischerweise die musikwissenschaftliche Forschungsbasis eher zu stabilisieren. Die zentrale Organisation der deutschen Musikwissenschaft ist die „Gesellschaft für Musikforschung“. Die musikalischen Quellen zu bearbeiten sowie editieren zählen längst zur Tradition der deutschen Musikwissenschaft. Durch das langfristige Projekt gelangt meistens die außeruniversitäre Organisation zur Veröffentlichung der Originalausgaben der berühmten Komponisten der Vergangenheit samt ihrer Faksimilen (Bach Institut in Göttingen und Leipzig, Mozart Institut in Salzburg und Augsburg, Beethoven Haus in Bonn, Bruckner Institut in Linz und Wien u. a.). Der Ausbau der Musikbibliotheken, der Musikinstrumente‐Museen sowie die neue Herausgabe der Musiklexika (z. B. MGG2, Handbuch der musikalischen Gattungen) waren ebenso die Tätigkeitsfelder für die deutschen Musikwissenschaftler. In den 90er Jahren, also nach der Wiedervereinigung der beiden Bundesländer erlebt die deutsche Musikwissenschaft jedoch einen Wendepunkts des bisherigen kontinuierlichen Wachsens. Eine umfassende Sanierung der musikwissenschaftlichen Organisationen kam und kommt derzeit zustande. (Beispielsweise, die beiden Institute für Musikwissenschaft an der Freien Universität sowie Technischen Universität Berlin werden geschlossen.) Auch die fachliche Überlebensfrage der (deutschen) Musikethnologie, worüber im Jahr 2002 durch den Habilitationsvortrag von Dr. Martin Greve provoziert und auch heftig diskutiert wurde, bleibt heute immer noch offen.
홍정진,설희경,김윤숙,정은호,김영봉,홍광표,Hong, Jeong Jin,Seol, Hui Gyeong,Kim, Yoon Suk,Jeong, Eun Ho,Kim, Yeong Bong,Hong, Kwang Pyo 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4
This study was conducted to select cultivars and determine the harvest period suited for the availability of biological activities in unripen apple. To analyze effective the components in the apple (Malus domestica), three cultivars, 'Summerking', 'Hongro', 'Fuji' were harvested from 40~50 days after full bloom to harvest time. Soluble solid content increased gradually by ripening but titratable acidity decreased with ripening regardless of the cultivars. The total phenol content significantly reduced with ripening from May 30 to July 30 (p<0.05). Substantially, the total phenol content of 'Hongro' in May 30 was four times higher than that of 'Summerking' in the same period and ten times higher than that of 'Hongro' in August 30. The total flavonoid content reduced with ripening regardless of cultivars (p<0.05) and that of 'Hongro' in May 30 was significantly highest (p<0.05). The ascorbic acid content was the highest in 'Hongro' in May 30 (p<0.05). The contents of tannin and ursolic acid significantly reduced with ripening from May 30 to July 30 (p<0.05), while no significant difference was observed between Hogro and Fuji after July 30. Therefore, 'Hongro' harvested in May 30 was considered to be best in the utilization of the effective components of immature apple.
홍정진,설희경,정은호,김영봉,홍광표,Hong, Jeong Jin,Seol, Hui Gyeong,Jeong, Eun Ho,Kim, Yeong Bong,Hong, Kwang Pyo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
This study was carried out to select apple cultivars suited for the fresh cutting or minimal processing as investigating correlation between total phenol and ascorbic acid as browning factors and the enzymatic browning degree. In soluble solid-acid ratio, 'Gamhong' and 'Arisoo' were highest value of 71.69 and 71.52 compared with other cultivars. And the change of lightness (${\Delta}L$) and color (${\Delta}E$) in 'Gamhong' and 'Arisoo' showed lower than other cultivars while 'Arkansas black' was highest change of lightness and color as ${\Delta}L$ 8.27, ${\Delta}E$ 13.86 respectively. Total phenol and ascorbic acid contents in 'Arkansas black' were highest such as 334.3 mg GAE/100 g and 9.22 mg/100 g, respectively. And polyphenol oxidase (PPO) activity also was the highest such as 14.43unit in 'Arkansas black'. The correlation test showed browning of apple was significantly dependent on ${\Delta}L$, ${\Delta}E$, total phenol, ascorbic acid contents and PPO activity (p<0.01). On the contrary, no significant correlation had been determined between the browning and ascorbic acid oxidase (AAO) activity. Thus, it seemed that the browning of apple was not only due to oxidation of ascorbic acid but also total phenol. It was suggested that 'Gamhong' and 'Arisoo' were suitable for fresh cutting or minimal processing.
데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화
홍정진,안태현 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2
This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(.MVlaiva verticillata L) by various blanching times. mini flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of 15-30% by blanching lime. Total polyphenol content of whorled mallow showed loss of 37-39%, but the decrease was not significant.