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토마토의 생육과정에 따른 성분 변화 II : Ascorbic acid, Chlorophyll, Carotene, Lycopene 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. Tomato include the green pigment chlorophyll, the yellow pigment -carotene. the red pigment lycopene and the other component. These colors of tomatoes are reported to have important functional roles to promote health in human. The main objective of this study was to define changes in the content of the four tomato maturation that is ascorbic acid, chlorophyll, carotene, lycopene. A ascorbic acid contents of tomato fruits was the highest at 50th day. Chlorophyll contents of tomatoes fruits was the highest at 10th days after flowering. α-carotene contained low-quantity while all growth period. β-carotene contained the highest at 50th days after flowering, 1036.97㎍. Lycopene contained the highest at 50th days after flowering, 5800㎍.
감자의 가공제품 종류와 조리방법에 따른 Glycoalkaloid의 함량
김정애,小机信行,한재숙 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1
The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids(PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are α-chaconine and α-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced patato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86% of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17%, respectively. However, the levels in samples boiled in 1% salted water were only reduced by 52.10%. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51% of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1% NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57㎎/100g, but made with imported potatoes.
토마토의 생육과정에 따른 성분 변화I : Tomatine 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 ㎍ per 100 g and dehydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.
조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화
김동석,小机信行,김미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The highest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.
김기선,고즈쿠에 노부유키,한재숙 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6
This research used High Performance Liquid Chromatography(HPLC) to analyze and compare the content and the pattern of chlorophyll to find the difference in quality, water temperature, and the stirring time between the three different types of Korean and Japanese powder green tea, which were currently on the market. Chlorophyll contents of Japanese-made medium quality tea (S5; 8.34㎎/g), and low quality tea (S6; 8.23㎎/g) were relatively high, and that of Korean-made medium quality tea (S2 ; 4.87㎎/g) was lower. The water temperature of 85℃ and 95℃ were high except in Korean-made medium and low quality powder green tea (S2 and S3). Japanese-made powder tea required 60 seconds of stirring time and Korean-made tea required 15 seconds, but 30 seconds seem to be the ideal stirring time for both of them. Chlorophyll a, b, pheophytin a, b, and pheophorbide were confirmed from the chlorophyll pattern. There were 1.5~2 times more of chlorophyll a in Japanese-made one compared to that of Korean-made one; also 1.5 ~2 times more of pheophytin a in Korean-made one than Japanese-made one. It might be concluded that Japanese-made powder green tea was higher in quality.
저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화
박미란,이연정,고즈쿠에 노부유키,한재숙,최석현,허성미,한경필,최수근 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5
This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimchi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days, 0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days, 42.63% and 15.79% at storage 11 days, 0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57㎎% at storage 0 days, 5.49㎎% and 2.95㎎% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.
한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).