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RISS 인기검색어
- 검색키워드
- 저자 : 早瀨文孝(Fumitaka Hayase) (검색결과 4 건)
- 무료
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Constituents of the DRIED TOMATO FRUITS (Lycopersicon esculentum, Mi Soo)
정태영(Tae Yung Chung),早瀨文孝(Fumitaka Hayase),紘谷明沖(Akihiro Okitani),加藤博通(Hiromichi Kato) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.3
건조 토마토의 향미성분과 관련있는 성분조성을 알고자 무기질, 당, 유리형 아미노산, 핵산 및 지질등의 불휘발성 성분을 분석 정량하였다.<br/> 회분의 주요성분은 칼륨, 칼슘 및 인이며, 카드뮴과 납은 극소량함유 되었고, 당류에서는 glucose와 fructose가 주성분이었으며, fructose가 glucose보다 약간 함량이 높았다.<br/> 총 유리 아미노산의 함량은 8322.5㎎%이였고, 주요 아미노산은 asparagine, aspartic acid, urea, glutamic acid, β-alanine 및 γ-aminobutyric acid로서, 총 유리 아미노산의 58.01%를 차지하였다.<br/> 핵산과 관계되는 물질은 CMP, UMP, GMP 및 IMP였으며, 이중 CMP가 전체의 약 58.07%로서 가장 함량이 높았고, IMP가 가장 낮은 함량을 보였다.<br/> 총지질로 부터 얻어진 검화물 중의 지방산의 주성분은 C_(18:2), C_(18:1), C_(16:0)이었으며, 불검화물중의 주요성분은 stigmasterol 및 β-sitosterol 이었다. For surveying of constituents concerning the flavor of the dried tomato fruits, nonvolatile components such as minerals, sugars, free amino acids, nucleotides and lipids were analyzed and determined.<br/> Potassium, calcium and phosphorus were the major constituents of ashes, but trace amounts of cadmium and lead were determined.<br/> Glucose and fructose were the major constituents in sugars, and the latter slightly showed higher value than the former.<br/> The content of total free amino acids was 8322.5㎎%, and that of the major components such as asparagine, aspartic acid, urea, glutamic acid, ß-alanine and γ-aminobuthyric acid showed 58.01 % to the total amount.<br/> The nucleotides were composed of CMP, UMP, GMP and IMP, and CMP among them showed the highest value as about 58.07% to the total amount. On the other hand, IMP showed the lowest one.<br/> The major components of the total fatty acids from the saponifiable fraction in the lipids were C_(18:2), C_(18:1) and C_(16:0), and those of the total sterols from unsaponifiable one were stigmasterol and ß-sitosterol.
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Flavor Components in the Bellflower Roots (Platycodon glaucum Nakai)
정태영(Tae Jung Chung),김정림(Jeong Lim Kim),早瀨文孝(Fumitaka Hayase),加藤博通(Hiromichi Kato) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.2
도라지 뿌리의 향기성분을 규명하고자 도라지 뿌리의 향기성분을 상압 수증기 증류법으로 포집하여 중성, 염기성, 약산성 및 산성부분으로 분획하였다. Diazomethane 법으로 methyl ester화한 산성부분을 위시한 4부분은 모세관 column을 장치한 GC 및 GC-MS로 분석하였으며 함황화합물은 FPD 검출기로써 검출하였다. 도라지 뿌리로부터 aliphatic hydrocarbon류 6종, aromatic hydrocarbon류 10종, terpene hydrocarbon류 2종, alcohol류 12종, terpene alcohol류 8종, aldehyde류 17종, terpene aldehyde를 3종, ketone류 5종, ester류 5종, furan류 3종, thiazole류 2종, lactone류 2종, sulfide류 2종, phenol류 9종, 산류 12종 및 기타 5종을 위시하여 총 103종의 향기성분이 동정되었다. Carboxylic acid를 제외한 향기성분은 대부분 중성부분에서 동정되었고, 관능검사의 결과에서도 중성부분이 도라지 뿌리의 향기를 재현하는데 필요불가결한 것으로 나타났다. 관능검사의 결과, 중성부분에서 동정된 1-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol, 1-octenen-3-ol등은 도라지 뿌리의 풋냄새의 주성분인 것으로 생각된다. Flavor components were trapped by stimultaneous steam distillation-extraction method for investigating it in the bellflower roots and fractionated into four groups such as a neutral, a basic, a phenolic and an acidic fraction. An acidic fraction methylated with diazomethane solution and three others were analyzed by GC and GC-MS equipping a fused silica capillary column, and S-containing compounds in these were detected with a flame photometric detector (FPD). The total of one hundred and three compounds from the bellflower roots were identified: they were 6 aliphatic hydrocarbons, 10 aromatic hydrocarbons, 2 terpene hydrocarbons, 12 alcohols, 8 terpene alcohols, 17 aldehydes, 3 terpene aldehydes, 5 ketones, 5 esters, 3 furans, 2 thiazoles, 2 lactones, 2 sulfides, 9 phenols, 12 carboxylic acids and 5 others. The greater part of the others except carboxylic acids were identified from a neutral fraction of which was assumed to be indispensable for the reproduction of bellflower root odor in a sensory evaluation. As a result of a sensory evaluation. l-hexanal, trans-2-hexenal, 1-hexanol, cis-3-hexenol, trans-2-hexenol. l-octen-3-o1 and so forth identified in a neutral fraction were considered to be the key compounds of grass-like odor in the bellflower roots.
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D - glucose - glycine 계 Maillard 반응생성물의 항산화작용
박진우,박영호,김선봉,조뢰문효,가등박통 한국수산학회 1987 한국수산과학회지 Vol.20 No.1
The antioxidative activity of each molecular weight(MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i.e., MW below 1000, MW between 1000 to 5000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity and reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.
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