http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Kyongwhan Back (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
Variation in Carotenoid Composition in Carrots during Storage and Cooking
Chae Jin Lim,Hyun Young Kim,Cheol Ho Lee,Yongung Kim,Kyongwhan Back,Jung-Myung Bae,Shin Woo Lee,Mi-Jeong Ahn 한국식품영양과학회 2009 Preventive Nutrition and Food Science Vol.14 No.3
High-performance liquid chromatography (HPLC) was applied to determine the carotenoid composition of carrots during storage and cooking. Analyses were conducted immediately after harvest and 1, 2, 4, and 8 weeks after harvest. During the course of the storage, the carotenoid levels generally decreased, and this decrease was found to be greater during the first week for β-carotene (all-trans-β-carotene) and lutein, and during the second week for α-carotene. Additionally, the amount of the α- and β-carotenes in carrot leaves changed slightly within the first 2 weeks of harvest when stored at 4℃. Specifically, the level of lutein, the main component of carrot leaves, increased from 233.8±11.7 to 346.2±26.7 ㎍/g DW during the first 2 weeks. In addition, the change in carotenoid contents was observed during the home-processing of one Korean cultivar. Carrots fried in oil showed the highest amount of β-carotene (164.3±6.6 ㎍/g DW) and α-carotene (50.1±0.4 ㎍/g DW), while carrots that were prepared by sauteing, pressure-cooking in water and microwaving had the second highest levels. The greatest loss of in carotenoids occurred in response to boiling in water containing 1% NaCl, braising and baking. The content of lutein increased slightly after boiling in water containing 1% NaCl (9.3±0.4 ㎍/g DW), while a loss in lutein occurred after preparation using other home-processing methods. A cis-isomer of all-trans-β-carotene, 13-cis-β-carotene, was present in detectable amounts in all processed samples, but not in raw roots. Another isomer, 9-cis-β-carotene, was detected in carrots that were prepared by boiling, frying and pressure-cooking.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
