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폴리페놀, 안토시아닌과 비타민 C 함량이 우수한 감자 계통 선발
김성무(Cheng Wu Jin),최형식(Hyung Sic Choi),이우종(Woo Jong Lee),강위수(Wi Soo Kang),임학태(Hak Tae Lim) 한국원예학회 2016 원예과학기술지 Vol.34 No.3
본 연구는 기능성 식품 소재용 감자 계통을 선발하고자, 35개의 계통 및 대조구 품종인 ‘수미’, ‘다솜밸리’ ‘고구밸리’의 총 폴리페놀, 총 안토시아닌, 비타민C의 함량을 분석하였다. 분석결과, 계통별 함량차이가 큰 것으로 나타났으며, 그 가운데서 총 폴리페놀 함량은 KPG16 계통이 105.08㎎·100g<SUP>-1</SUP> FW, 총 안토시아닌 함량은 KPG13 계통이 4.78㎎·100g<SUP>-1</SUP> FW, 비타민 C 함량은 KPG20 계통이 22.16㎎·100g<SUP>-1</SUP> FW으로 각각 높게 나타났다. 종합적으로 분석한 결과, KPG5계통이 총 폴리페놀, 총 안토시아닌, 비타민 C 함량이 각각 103.95, 3.15, 12.12㎎·100g<SUP>-1</SUP> FW 으로 3성분을 고루 함유하고 있음을 확인할 수 있었으며, 추후 기능성 품종 선발의 소재로 활용될 수 있을 것으로 사료된다. To develop appropriate potato clones as functional food materials, we collected 35 potato breeding clones to analyze the contents of the total polyphenol, anthocyanin, and vitamin C with the ‘Superior’, ‘Dasom valley’, and ‘Gogu valley’ cultivars as controls. Based on our analysis great differences were observed in different potato clones. KPG16 had the highest content of total polyphenol at 105.08 ㎎·100g<SUP>-1</SUP> FW; KPG13 had the highest content of anthocyanin at ·4.78 ㎎100g<SUP>-1</SUP> FW; KPG20 had the highest content of vitamin C at 22.16 ㎎·100g<SUP>-1</SUP> FW. Some clones had higher contents of the total polyphenol but lower levels of anthocyanin. Ultimately, potato clones showing relatively high indexes for all three compounds, could be considered as good functional food material. By equilibrium analysis of the contents of total polyphenol, anthocyanin, and vitamin C, KPG5 showed relatively higher contents, with values of 103.95, 3.15, 12.12 ㎎·100g<SUP>-1</SUP> FW, respectively. Therefore, KPG5 was considered to be the best potato breeding clone in view of a functional potato breeding system.
저장방법에 따른 파프리카 분말의 상온 저장 중 품질 변화
최인이 ( In Lee Choi ),김일섭 ( Il Seop Kim ),강위수 ( Wi Soo Kang ),강호민 ( Ho Min Kang ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2009 강원 농업생명환경연구 Vol.21 No.-
The dried powder color and vitamin C content of paprika powder which made by `Special`, `Boogie` and `Helsingky` cultivars decreased during room temperature storage regardless of cultivars and storage methods. The color value that was presented by l*, a*, b*, a*/b*, and b*/a* decreased rapidly until 30days and then the decrement was diminished until 60daysafter room temperature storage. The change of powder color was higher in vacuum packing treatment, while there was any statistically difference among storage methods. The b*/a* value that suggested by this experiment at first might be represented the color of yellow fruit, such as `Helsingky` paprika. `Boogie` cultivar powder maintained higher vitamin C content than the others. The CO2 treated powder showed the highest vitamin C content, although we were not able to find out statistically difference among the storage method in all three cultivars. Therefore, the color and vitamin C paprika dried powder deteriorated rapidly in room temperature storage, there were not effective storage method to prevent the change among air, CO2, N2, and vacuum packing methods.