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이우석,최정욱,송혁환,고성혁,Lee, Wooseok,Choi, Jungwook,Song, Hyuk-Hwan,Ko, Seonghyuk 한국포장학회 2020 한국포장학회지 Vol.26 No.3
As HMR (home meal replacement) food market grows rapidly, a new packaging with more HMR specialized functions is highly required to promote consumers' convenience. A susceptor is defined as a material generating heat by absorbing electromagnetic energy such typically as radiofrequency or microwave radiation. In microwave cooking, susceptors are made of conductive metal thin film deposited on paper or plastic sheet and have generally been used to help crispen or brown foods by converting microwave energy into heat. This mini review article deals with current status of microwave susceptor packaging including commercial products, technical theory, types of susceptor and a test method for heating performance.
김치 저온젖산균에 대한 아디프산의 항균효과 및 물김치 저장성 연장효과
강경자(Kyoung-Ja Kang),송혁환(Hyuk-Hwan Song),김영배(Young-Bae Kim),정동효(Dong-Hyo Chung),이찬(Chan Lee) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.5
본 연구에서는 김치에서 분리한 5종의 저온성 젖산균들에 대한 아디프산의 항균력을 조사하고, 아디프산의 첨가가 물김치발효에 미치는 영향을 조사하였다. 5종의 김치에서 분리된 저온성 젖산균에 대하여 아디프산은 0.01% 농도에서는 항균활성이 거의 나타나지 않았으나 0.1% 농도에서부터 저온성 김치 젖산균의 생육을 상당히 억제하였고, 0.4% 이상의 농도에서는 균의 생육을 완전히 저해하였다. 각 농도별 저온성 김치 젖산균에 대한 저해율은 0.01% 농도에서 10%, 0.2% 농도에서는 약 40% 그리고 0.4% 농도에서는 90% 이상이었다. 각각의 김치 젖산균에 대한 생육저해는 0.01%, 0.05%, 0.1%의 농도에서 benzoic acid, sorbic acid, 아디프산의 순으로 강하게 나타났으며, 0.5% 이상에서는 각 유기산에 따른 차이가 없었다. 아디프산 0.1%, 0.2%와 아디프산 0.1%와 ethyl alcohol 2%를 첨가시킨 세가지 물김치를 10℃에서 저장시 대조군에서 발효 4일 이후 pH가 크게 감소하여 발효 16일 이후 pH 4.0에 도달하였으나, 아디프산 등의 첨가군에서는 발효 25일 이후에도 pH가 4.3~4.6의 값을 나타내었다. 25일간의 실험기간 중 12일까지는 아디프산과 ethyl alcohol을 첨가한 김치의 pH는 대조군 김치보다 낮았으며 나머지 기간 동안 일정하게 나타났다. 적정산도의 변화도 pH변화와 유사하게 나타났다. 대조군의 총균수는 발효초기에 급속히 증가하였으며, 발효후기에는 pH의 저하로 그 수가 감소되었다. 아디프산의 첨가군에서는 총균수가 서서히 증가하였으며, 0.1 % 아디프산과 2% ethyl alcohol이 첨가된 경우는 총균수의 변화가 크지 않았다. 젖산균의 수는 대조군에서 발효 중기까지 그 수가 증가되었으나 발효후기에 감소하였으며, 첨가군에서는 젖산균의 수가 천천히 증가되었다. 그러므로 아디프산과 ethyl alcohol의 첨가로 미생물의 생육이 억제되었음을 알 수 있었다. The effects of adipic acid on the growth of psychrotrophic kimchi lactic acid bacteria and on the fermentatation of mulkimchi were investigated. Four Leuconostoc and one Lactobacillus species were isolated from kimchi fermented for 50 days at 6℃. The growth inhibition rate of adipic acid on psychrotrophic kimchi lactic acid bacteria and control strain, Leuconostoc mesenteroides KCCM 11324, was gradually increased from 0.1% of adipic acid concentration and its growth inhibition rate on selected strains reached 90% at 0.4% addition of adipic acid. On the bases of these results, the preservative effect of adipic acid on the fermentation of mulkimchi was investigated for 25 days at 10℃. The pH of mulkimchi containing adipic acid was lower than that of control mulkimchi at the beginning of fermentation. However, the pH of the control mulkimchi decreased rapidly and the pH is lower at the end of fermentation than that of all samples containing adipic acid. The control increased rapidly during fermentation at the acidity. Adipic acid inhibited the growth of several microorganisms in mulkimchi including Lactobacilli. The number of Lactobacilli in control mulkimchi increased rapidly at the beginning stage of fermentation and it decreased at the end stage due to lowering of pH. However, that of mulkimchi with adipic acid slowly increased. Addition of 0.2% ethyl alcohol showed increase of preservative effect of 0.1% adipic acid in mulkimchi.
GC-ECD를 이용한 배추, 사과, 감귤, 고추, 현미 중 살균제 Prochloraz의 분석법 확립
이은미 ( Eun Mi Lee ),이혜리 ( Hye Ri Lee ),류명주 ( Myoung Joo Riu ),박희원 ( Hee Won Park ),나예림 ( Ye Rim Na ),송혁환 ( Hyuk Hwan Song ),금영수 ( Young Soo Keum ),김정한 ( Jeong Han Kim ),( Young Zhe Zhu ) 한국환경농학회 2009 한국환경농학회지 Vol.28 No.4
Analytical method for prochloraz in cabbage, apple, pepper, mandarin, and hulled rice was established by conversion it to 2,4,6-trichlorophenol (TCP). Crop samples were extracted with acetonitrile, and partitioned with dichloromethane. The sample extracts were hydrolyzed with pyridine hydrochloride in a vial by heating for 1 hour, and analyzed with GC-ECD after partitioning with dichloromethane. Method quantification limit (MQL) of prochloraz was 0.01 mg/kg. Recoveries at 0.1 mg/kg level was 105-113% while at 0.5 mg/kg level was 82-87%. In both of the cases CV was less than 10%. Through this procedure soxhlet extraction and refluxing apparatus of conventional method were discarded and simple solvent extraction and small vial were successfully employed, resulting in simple, rapid, economic and more precise method.
우슬의 뿌리로부터 Phytoecdysones의 분리와 항 아토피 효과
김기옥 ( Ki Ohk Kim ),구창섭 ( Chang Sub Ku ),김민진 ( Min Jin Kim ),박윤정 ( Yhun Jung Park ),류형원 ( Hyung Won Ryu ),송혁환 ( Hyuk Hwan Song ),김정희 ( Jung Hee Kim ),오세량 ( Sei Ryang Oh ) 한국응용생명화학회 2015 Journal of Applied Biological Chemistry (J. Appl. Vol.58 No.1
The roots of Achyranthes japonica Nakai were extracted with 100% aqueous and concentrated subfraction was separated with ultra-performance liquid chromatography-based activity profiling. Three compounds were isolated from the subfraction 5 through the repeated prep- high performance liquid chromatography column chromatography. According to the results of physico-chemical and spectroscopic data including NMR and MS, the chemical structures of the compounds were determined as ecdysterone (1), 25S-inokosterone (2), and 25R-inokosterone (3). Three phytoecdysones were showed weak inhibitory activity for thymus and activation-regulated chemokine expression levels in tumor necrosis factor (TNF)-α plus IFN-γ induced HaCaT cells, respectively. However, those compounds 1-3 were exhibited the most potent inhibition (80-95% at 200 μg/mL) against TNF-α expression levels in A23187 plus phorbol-myrisrate acetate-induced RBL-2H3 cells. As result, 100% aqueous extract of A. japonica has an excellent anti-atopy activity. It could be used to a large range of functional anti-atopy cosmetics.