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자색고구마로부터 붉은 색소 농축물의 추출 및 그 색소 분말의 제조 특성
구본순 ( Bon Soon Koo ),송대식 ( Dae Sik Song ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.1
Pigment concentrates with violet-red color and sweet taste were obtained from purple-fleshed sweet potato(PFSP) using ethyl alcohol and water. Extract from general potato(GP) were used as a control. The relative stability of PFSP pigment concentrate(PFSPPC) in a storage test over 15 days was confirmed in the order of dark > fluorescence > sun-light irradiation. The relative stability of GP pigment concentrate(GPPC) in a storage test over 15 days was confirmed in the order of sun-light > fluorescence > dark storage. The RRP of PFSPPC was higher than that of GPPC, but the color strength of GPPC was 1/2 that of PFSPPC. Treatment of PFSPPC with aluminum potassium sulfate(0.2~0.3%, w/w) best improved its stability. The improved RRPs of PFSPPC were 45.16~47.31% in sun light irradiation, 55.91~60.22% in fluorescence irradiation, and 76.34~75.97% in dark storage conditions. In substituting aluminum potassium sulfate for chitosan, an amount of 0.2~0.3%(w/w) was suitable, giving similar results in improving pigment stability for all concentrates tested. Also, freeze-dried PFSPPC powder was manufactured as a substitute for dextrin, and also as a substitute for chitosan to the extent of 0.25%(w/w). The results of storage stabilite for freeze-dried PFSPPC and GPPC powder over 15 days, irradiation were, PRRs of 74.47~89.36% and 61.54~76.92%, respectively. The stability improving effect of freeze dried PFSPPC powder was confirmed by the results of storage experiments at various conditions. The use of freeze-dried PFSPPC powder was therefore confirmed to be an effective treatment for general foods.
향미유 제품의 저장기간 중 향미특성 변화 및 산패취 발생의 원인규명
구본순 ( Bon-soon Koo ),이장우 ( Jang-woo Lee ) 한국고등직업교육학회 2008 한국고등직업교육학회논문집 Vol.9 No.4
시중에서 판매되고 있는 6종의 향미유 시료(맛기름, 고추맛기름, 마늘향미유, 양파향미유, 생강향 미유, 버터맛기름)를 실온저장 및 90일에 걸친 60℃ 항온저장을 실시하며 저장기간 및 저장온도에 따른 향미특성 변화 및 산패취 발생의 원인을 규명한 결과 저장 180일 후 과산화물가는 7.8~67.1meq/kg, 휘발성 carbonyl 화합물 함량은 20.56~67.83ppm 및 총 휘발성물질 함량은 323~475ppm을 나타내었다. 그 결과 동일한 종류의 향미유에서도 그 원재료 성분함량에 따라 과산화물, 휘발성 carbonyl 향미성분 함량은 상호간에 큰 차이를 나타내었다. 이는 식용유에 단순 향료처리를 통하여 향미를 부여한 제품은 상대적으로 산화안정성 및 향미안정성이 낮을 뿐만 아니라 이들의 분해산물이 안정성을 저해하는 요인으로 작용하여 산패취 발생원인으로 품질유지를 위한 개선이 요망되는 수준이었다. 상대적으로 향료와 함께 천연 추출물을 동시에 처리하고, 이와 함께 β-carotene 등의 기능성 물질을 처리하는 것은 이들 물질의 항산화력 등에 기인하여 산화 및 향미안정성 증진에 큰 역할을 하는 것으로 확인되었다. This study was carried out a storage test at room temperature and constant temperature at 60℃ during 3 months regard to seasoning oil samples of 6 kinds(seasoning oil, red pepper seasoning oil, garlic seasoning oil, onion seasoning oil, ginger seasoning oil, butter seasoning oil). The results of both changes of flavor characteristics and bottom of a case of rancid odor production were as follows. The results were determined after storage during 6 months, peroxide value;7.8~ 67.1meq/kg, volatile carbonyl compound content;20.56~67.83ppm and total volatile flavor component content;323~475ppm etc. The change pattern of these values appeared to be a relative difference according to component composition of raw materials in the same kinds. As a result, seasoning oils manufactured by simple blending of edible oils and artificial flavor treatment had relative low oxidation stability as well as flavor stability. And these by-products obtained from degradation were affected the inhibition of stability and case of rancid odor production. Accordingly, this factors were desired for the total improvement. Relatively, the treating of artificial flavor, natural extracts and functional materials(β -carotene etc.) had improving effects of oxidation and flavor stability in seasoning oil products.
농축물의 Benzo(a)pyrene 함량 측정을 위한 전처리 방법의 개선
구본순 ( Bon Soon Koo ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4
I assessed the B(a)P content from the Ginseng extract, Red ginseng extract, and Ssangwha extract which have high viscosities. It wasn`t easy to extract oil from these samples, consequently measuring of B(a)P was difficult. In order to know the exact detecting contents, I injected standard material of B(a)P to the above extractions and pre-treated for measurement but it was also difficult to measure of contents exactly. To improve of detecting method, I removed mucinous materials using a 85% phosphoric acid solution or 10% citric acid solution and then processed continuously with 60℃ hot water. The analysis revealed that extracting the samples contained B(a)P determined the rate of each 70%, 55%, 67% could increase. As a result the detecting method of B(a)P contents could be improved.
식물성 식용유 및 원료 종실의 benzo(a)pyrene 함량 패턴
구본순 ( Bon-soon Koo ),이근보 ( Keun-bo Lee ) 한국고등직업교육학회 2009 한국고등직업교육학회논문집 Vol.10 No.3
대두를 비롯하여 총 9종의 유량종실에 함유되어 있는 B(a)P 함량을 HPLC를 이용하여 측정하였다. 대두, 카놀라종실, 팜 과육 및 포도씨에서는 0.01~0.02ppb의 아주 낮은 수준을 보였다. 옥수수, 해바라기씨, 참깨, 들깨 및 고추씨에는 0.08~0.21ppb가 함유되어 있었으며, 옥수수로부터 분리한 옥수수 배아에서는 1.52ppb가 검출되었다. 이러한 식물 성 식용유의 정제공정에 따른 B(a)P 함량의 변화를 측정한 결과 일반적으로 탈검-탈산공정에서는 이의 함량이 다소 증가하고, 탈색공정 에서는 감소하는 경향을 나타내었다. 전체적으로 정제를 행한 식물성 식용유(RBD type)에 B(a)P가 잔류하는 것은 근본적으로 제조공정 보다 보다는 원료에 기인하는 현상인 것으로 확인되었다. 상대적으로 압착 식용유인 참기름, 들기름, 고추씨기름에서는 각각 1.59ppb, 2.56ppb, 4.68ppb가 검출되어 이들은 볶음-압착공정에서의 과다한 열처리 조건을 개선하여야 할 것으로 판단되었다. Benzo(a)pyrene(B(a)P) contents contained in the nine oilseeds respectively were determined by HPLC. The contents in soybean, canola seed, flesh of palm and grapeseed were detected very low level of 0.01~0.02ppb. On the other hand, the contents in corn, sunflower seed, sesame, perilla and red pepper seed were detected 0.08~ 0.21ppb, it was 1.52ppb in corn germ separated from corn. Changes of B(a)P content according to refining process in vegetable oils were determined. As a result, this content increased at degumming-alkali refining process. But it decreased at bleaching process, relatively. The residual reason of B(a)P in vegetable oils of RBD(refined-bleached-deodorized) type was the contamination of raw-materials than the processing process. But it in sesame oil, perilla oil and red pepper deed oil as pressed oil was detected 1.59ppb, 2.56ppb, 4.68ppb, respectively. Conclusively, in these pressed oils must improve the extremely roasting-pressing process.
구본순 ( Bon-soon Koo ),이근보 ( Keun-bo Lee ) 한국고등직업교육학회 2014 한국고등직업교육학회논문집 Vol.15 No.1
Quality characteristics of seasoning laver(SL) were appeared the critical difference according to kind of extraction solvent used at extraction rocedure of oil extracts from SL. The determination of acid value and peroxide value about ether extract isn’t undesirable evaluation for quality characteristics of SL, this is only freshness determination about edible oil as raw-material of SL. We have eat whole SL, generally. Accordingly, quality characteristics of SL must control from laver as raw-material. The determination of acid value and peroxide value about ether extract is very undesirable control point in SL.