기본 국소피판술(초)

윤석권 대한피부과학회 2010 초록집 Vol.48 No.10

제조 방법에 따른 인삼엽차의 품질 및 물리화학적 성질에 미치는 영향

文秀,尹錫權 同德女子大學校 1989 同大論叢 Vol.19 No.1

In order to utilize the ginseng leaves which are waste product after harvest, the possibility of preparing leaf to tea was studied. Fresh leaves and air dried leaves were steamed, roasted and fermented respectively. A part of the steamed leaf tea from dry leaves was mixed with roasted brown rice and washed with 70 percent alcohol. Eight kinds of leaf tea prepared as above was analyzed chemically and evaluated organoleptically. The moisture, crude ash, crude fat and crude protein content showed no significant difference among the treatments. However, crude fat content was slightly lower in alcohol washing treatment compared to the other treatments. The tannin content of teas was decreased with fermentation. The vitamin C contents was highest at the level of 200 mg% in the steamed tea from fresh leaves. The vitamic C content from fresh leaves tend to higher than that from dry leaves and decresed with fermentation. The average content of soluble matter extracted from eight treatments was about 50 percent. The content from fresh leaves was higher than that from dry leaves and decreased by the treatment of fermentation. The reducing sugar content was increased with fermentation. The orange and yellow hue of tea extracts showed no difference among treatments but red hue was higher in fermented tea. The crude saponin contents of all treatments were averaged to 13 percent, but the contents was slightly increased with roasting and decreased with fermentation. There are six types of ginsenoside in leaf tea which are -Rd, -Rc, -Rb₂, -Rb₁of panaxadiol and -Rg₁, -Re of panaxatriol. The panaxadiol content was lowered in fermented tea and all ginsenoside contents of teas washed with alcohol were constantly decreased. The sensory evaluation was resulted in no significant different tea from fresh leaves and dry leaves. The taste and palatibility of fermented tea was slightly favored to the steaming and roasting. The aroma was slightly imporved with adding brown rice and the alcohol washing treatment was highest in taste and palatibility.

한국인 대표 식단 및 당뇨 식단의 정상인에 대한 혈당반응

윤석권,김명애 한국식품영양학회 1998 韓國食品營養學會誌 Vol.11 No.3

당뇨식이로 추천된 5가지의 식단과 설문조사에서 가장 많이 이용하는 한국식단 설문조사 결과에서 가정식 10가지와 외식 9가지 식단을 선정하여 원칙적으로 500±10 kcal가 되도록 식단을 작성하였다. 남녀 정상인에게 섭취시킨 후 섭취전, 섭취후 15분, 30분, 60분, 90분, 120분에 혈당을 조사하고 glucose index(GI)를 계산하였다. 당뇨식으로 추천된 식단과 일반 가정 식단간 혈당 반응에는 큰 차이가 없이 일반적으로 곡규군의 단위수가 적으면 GI가 낮았으며 곡류군의 단위수가 같을때는 반찬의 종류에 따라 혈당반응에 큰 영향을 주었다. 곡류군에서는 밀가루 분식이 혈당상승 억제효과가 컸고 잡곡은 보리와 현미보다 약간 더 좋았다. 보리나 현미는 15%정도 이상 혼식하여야 효과가 있으며 5%이하는 효과를 인정할 수 없었다, 백미로 3단위 이상의 곡류군 섭취시는 혈당 상승이 높았으며 채소군의 섭취량과는 뚜렷한 경향이 없었다, GI는 식사후 30분후의 혈당치와 RAR과는 고도로 유의성 있는 상관관계가 있었다. This study was carried out to determine the blood glucose responses to 10 kinds of typical Korean domestic meals, 9 kinds of eating out meals and 5 kinds of diabetic meals recommended by hospitals. The levels of blood glucose were measured at 15, 30, 60, 90 and 120 minutes after taking 24 kinds of meals (500±10kcal) and 50g of glucose to healthy volunteers. The blood glucose response areas and glycemic index(GI) were calculated. There was no invariable tendency of blood glucose responses among diabetic meals, general domestic meals and eating out meals. As the units of grain groups were increased, the GI of meals was increased. When the units of grain groups are same, the side dishes also affected the blood glucose responses, however, it is yet unknown what kinds of food materials of side dishes affected the blood glucose responses. Noodles (Chinese style, kalgugsu(Korean home made) and ramen) lowered blood glucose responses compared to steamed rice. Mixing barley and brown rice with polished rice also lowered blood glucose responses, especially when the mixing ratio of them was over the 15%. The lowering efficiency of barely was greater than brown rice. More than three grain units of rice increased the blood glucose response. The GI was significantly correlated with left area ratio(LAR), right area ratio(RAR) and blood glucose levels at 15, 30, 60, 90 minutes. The RAR and blood glucose levels at 30 minutes profoundly affected the GI.

Wound Closure Materials

윤석권 대한피부과학회 2006 초록집 Vol.44 No.10

열처리 및 장기저장이 가능한 새알심 제조방법 연구

이현주,윤석권 同德女子大學校 1997 同大論叢 Vol.27 No.1

Some Korean traditional gruels contain Saealsim(rice ball). The Saealsim is made of glutinous rice usually. When such gruels are processed by industry, Saealsim must be stabilized by high temperature treatment and long term storage. In order to develop stabilized Saealsim, ratio of glutinous rice and nonglutinous rice of Saealsim and adding effets of six kinds of hydrophilic gums, two kinds prteins and two kinds of starches were investigated. The Saealsim in water was heated at 100℃ for 30 minuites and treated with repeating cycles of freezing and thawing. The solubles from Saealsim was determined, also Saealsim processed adding gums and proteins was evaluated by organolieptically. The moisture, crude ash and crude content in glutinous rice was slightly larger than those of nonglutinous rice. The amylose content of noglutinous rice was 23.7% and starch of glutinous rice was almost amylopectin. When the glutinous rice and nonglutinous rice were mixed differently at the ratio of 100 : 0, 75 : 25, 50 : 50, 25 :75 뭉 0 : 100, the solubles from Saealsim in retorted pouch at the ratio of 50 : 50 was smallest after six freeze - thaw cycles. When xanthan, guar, carrageenan, arabic gum, pectin and carboxymethyl cellulose was added to Saealsim, the solubles from Saealsim added xanthan gum was least therefore the xanthan gum was effetive to stabilized the Saealsim in water. When egg white, gelatin, pregelatinized starch and mungbean starch was added to Saealsim, the solubles from egg white was smallest. The optinum amount of xanthan and egg white added to Saealsim was evaluated 2% and 5% respectively. The interaction effect of xanthan and egg white was not observed. The sensory evaluation of taste, shape and texture of saealsim was flavored to the egg white 5% treatment.

컴퓨터를 이용한 영양식단 작성에 관한 연구

邊平華,尹錫權 同德女子大學校 1994 同大論叢 Vol.24 No.1

The computer program was formulated to provide the users with nutritive menu items based on their food preference, food cost per day and the Korean recommended dietary allowances without help of nutrition specialist. The program was formulated by bases of the data containing the cost file for 475 kinds of food items and the 517 recipe file. The cost file was included cost per 1kg and refuse ratio of the food items and the recipe file was loaded iwth the combination of food items for the recipe, the nutritive composition table of food items was calculated considering the loss ratio for the cooking. The menu was planned to be select acording to the users' food preference and food cost. The nutritive composition table of the selected menu was compared with the Korean recommended dietary allowances. The menu planning program also evaluted evergy ratio of carbohydrate, protein and fat in addition to energy ratio of breakfast, lunch and dinner respectively. In this research, Trigem-PC-16 Bit/AT was used, and the data base files and programs were created by using Index file package and COBOL word.

들깨박 에탄올 추출물이 흰쥐의 지질대사에 미치는 형향

김정한,윤석권 同德女子大學校 1991 同大論叢 Vol.21 No.1

To investigate the antitioxidant activity of ethanol extracts from defatted perilla flour, animal study was carried out using rats diets containing 15% perilla oil with ethanol extracts and tocopherol. The blood hemolysis of ethanol extracts diets was lower than control diets but its difference was not significant. TBA value of plasma of ethanol extracts diets was significantly lowered compared with control diets. The plasma and liver cholesterol of ethanol extracts diets were lower than these of control diets but its difference was not significant. Ethanol extracts diets promoted superoxide dismutase activity in liver cell.

穀類 및 豆類의 腐敗程度와 化學的 成分間의 相互關係

林順英,尹錫權 同德女子大學校 1996 同大論叢 Vol.26 No.1

Various cereals and legumes as well as rice have been used as food in this country. The growth rate of microorganism in those food was different by different food sources. This difference was supposed to be different nutrient contents that are composed of food. Therefore, four kind of cereals (rice, barley, millet and sorghum) and legumes (soybean, small red bean, mungbean and cowpea) were heated at 121℃ for 20 minutes and then the growth rate of microorganisms was measured at four hour intervals unitl 32 hours after heating. Also changes in pH, free sugar, ammonium nitrogen, free amino acid and minerals of cereals and legumes were investigated also relationship with growth rate of microorganisms were estimated. The growth rate of microorganism in legumes was faster than cereals. Exceptionally number of microorganism in sorghum was alsmost same as those in legumes. The pH of barley was lowest compared with other cereals and legumes. Free sugars contents in legumes right after steaming were much higher than those of cereals, and after 12 hours, those in all samples was increased however, after 24 hours free sugars were decreased. High correlation between number of microorganism cells and free sugar were noticed that the content of free sugar affected the growth rate of microorganisms. The early ammonium content in sample supposed to be affected on early growth of microorganism because the ammonium content steaming showed a high significant correlation with the number of micrrorganisms. Free sugar content of legumes higher than cereals. Small red bean was the highest while rice was the lowest. Rice, soybean and mungbean after 24 hour showed a little change during incubation while millet was decreased and the others were increased. Total free amino acid content in testing materials showed high correlation with the number of microorganisms at 4, 12 and 16 hours after incubation. In all samples, the contents of potassium and phosphorous were higher than other minerals. All mineral contents of legumes were higher than cereals. Relationship between number of microorganisms at 4, 12 and 16 hours after steaming and total mineral contents in samples showed significant linear correlation.

콩나물蛋白質의 營養學的 硏究

梁且範,文南順,尹錫權 漢陽大學校 師範大學 1981 論文集 Vol.- No.1

Nutritional evalution of proteins from soybean and soybean sprout and effect of methionine supplement to soybean sprout was studied by feeding albino rat. Sprague-Dawley strain of albino rats fed for 15 days with 5% (Group 1) and 10% (Group 2) level of protein from soybean, 10%(Group 3), 15% (Group 4) and 20%(Group 5) level of protein from soybean sprout, methionine supplement to soybean sprout (Group 6) and 10% level of protein form casein as a reference (Group 7). The results are as follows 1. Body weight gain was greater in soybean than soybean sprout in same protein level. Methionine supplementation increased weight gain significantly compared to soybean sprout alone. 2. By increasing protein level of soybean sprout, weight gain was increased significantly. 3. The more rat gained weight, the more rat in take food and there was significant correlationship between weight gain and food intake. 4. Protein intake was related to weight gain and there was significant positive correlationship between them. 5. PER was increased from 1.061 to 1.962 by adding methionine to soybean sprout, and PER increment was low by increasing the level of protein from soybean sprout in diet. There are no correlationship between PER and weight gain. 6. By adding methionine to soybean sprout, chemical score was increased. Chemical score showed significant positive correlationship with PER but not with weight gain. EAAI and RI was positively correlated significantly with PER.

발아(發芽)가 유채의 질소화합물 분획에 미치는 영향

윤석권,조병미,김우정,Yoon, Suk-Kwon,Cho, Byoung-Mi,Kim, Woo-Jung 한국식품과학회 1985 한국식품과학회지 Vol.17 No.5

내한유채를 $25^{\circ}C$에서 발아시키는동안 질소화합물, 전기영동pattern 및 색도의 변화를 조사하였다. 1, 유채의 단백질은 수용성비단백해 질소가 9.3%, albumin 25.1%, globulin이 24.7%, Prolamine of 2.2%, glutelin이 1.7%였는데 발아에 의하여 수용성비단 백태 질소는 증가하였으나 albumin과 globulin은 감소하였고 prolamine과 glutelin은 발아초기에는 감소하다가 그 이후는 증가하였다. 2. 2%SHMP에 의해 추출되는 유채단백질은 발아시간에 관계없이 53.5$\sim$54.5의 추출율을 나타냈다. 3. 유채단백질을 7.5%polyacrylamide gel로써 전기영동한 결과는 2개의 큰peak와 2개의 작은peak를 보이던 것이 발아30시간에는 각peak의 모양이 둥그스럼해지고, 발아45시간 이후에는 큰Peak 1개만이 둥근 모양으로 나타났다. 4. 유채발아중 단백질추출액의 색도는 400$\sim$700mm의 전파장에서 흡광도가 증가하였으며 특히 500mm에서 현저하였다. The changes in protein fractions and its gel electrophoretic pattern of rapeseeds (Brassica napus L) were investigated during germination at $25^{\circ}C$ under dark condition. The major protein fraction was found to be albumin 25.0%) and globulin (24.6%). Both fractions were decreased throughout germination, particularly significant for albumin, while prolamine(2.2%) and glutelin (1.8%) showed an initial decrease followed by a slow increase at the later stage of germination. The initial 5-6 peaks of gel electrophoresis were reduced to a few after 45 hours. The absorption spectrum at the range of 400-700 nm showed a significant increase in absorbance for sodium hexametaphosphate (SHMP) extract of rapeseeds. The protein extractability with SHMP was not significantly affected by germination.