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홍택근,이용림,임무현,정낙현 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1
솔잎의 기능성에 관한 연구를 위하여 솔잎발효추출물(PFE)과 에탄올추출물(PE 80, PE 50)로 효소적 저해활성과 아질산염 소거작용에 대하여 연구하였다. Tyrosinase의 저해효과는 솔잎발효 추출물인 PFE가 솔잎 에탄올 추출물 PE 80과 PE 50에 비해 약 5∼38%정도 저해활성 효과가 높게 나타났다. XOase 저해효과는 PFE가 62.77%, PE 80이 64.90%, PE 50이 55.91%의 저해율을 나타내였으며 ACE저해효과는 PFE가 78.02%, PE 80이 69.82%, PE 50이 21.75%의 순으로 솔잎발효 추출물인 PFE가 가장 높은 저해효과를 나타내었다. 아질산염 소거작용은 솔잎추출물 모두 pH 3.0이하에서 높은 분해능력을 나타내였다. 유기산 함량 분석 결과, PFE, PE 80, PE 50의 세 시료 모두 항산화작용에 관여하는 ascorbi acid가 가장 많이 함유되어 있었으며, 시료별 ascorbic acid의 함량은 솔잎 발효추출물인 PFE가 가장 많이 함유되어 있는 것으로 나타났다. Effects on the physiological functionality, such as tyrosinase, xanthine oxidase, angiotensin converting enzyme and Nitrite scavenging ability were also observed by pine needle fermentation extract(PFE) and the difference in the consistency of pine needle ethanol extracts(PE 80, PE 50) was found. In the inhibition effect on tyrosinase, PFEP showed 5-38% higher than that of PE 80 and PE 50. In the inhibition on XOase, PFE, PE 80 and PE 50 showed 62.77%, 64.390%, 55.91% respectively. In the inhibition effect on ACE, PFE, PE 80 and PE 50 showed 78.02%, 69.82% and 21.75% respectively. Among these, PFE showed the highest ACE inhibition effect. In the inhibition effect on nitrite scavenging anility, the pine needle extracts showed a high effect in pH 3.0. As the result of the research using HPLC for the organic and, all the samples(PFE, PE 80, PE 50) showed higher contents of the ascorbic acid concerned with the effect of the antioxidative. PFE showed the highest contents of the ascorbic acid.
IPA 기법을 이용한 호텔 레스토랑의 소믈리에 서비스 분석
홍택근(Tack Geun Hong),한진영(Jin Young Han),지계웅(Ke Yung Ji) 한국관광연구학회 2015 관광연구저널 Vol.29 No.8
The objectives of this study were to investigate the importance and satisfaction with sommelier services perceived by customers who use hotel food and beverage restaurants using IPA (Importance-performance analysis) and methods to improve the quality of sommelier services. In order to collect data in this study, a total of 400 questionnaires weredistributed to customers who used the food and beverage restaurants to sell wine at Kangwonland Hotel from July 1 to 31 in 2014. As a result, 377 valid samples were obtained. In order to examine differences in the importance and satisfaction with the sommelier services at Kangwonland Hotel, a paired-sample t-test was conducted. The results showed significant differences in all items. According to the IPA analysis, to always provide comfort in communication and to prepare wine for meeting customer needs were derive for items required to manage and improve sommelier services in the second quadrant. Moreover, based on ‘to be knowledgeable about wine’ in the fourth quadrant, the sommelier services provided to the customers who use the hotel food and beverage restaurants were more satisfactory than their expectations. Therefore, sommelier are required to increase customer satisfaction by continuously receive professional training and experience in knowledge not only of wine but also of customer service and food and providing appropriate sommelier services meeting customers’ needs.