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한국산 보성 덖음 녹차의 가공 및 저장중의 카테킨류의 변화
서봉순,서향순,Suh, Bong-Soon,Suh, Hyang-Soon 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3
본 연구는 일상의 기호 음료이며 기능성 식품으로 각광을 받고 있는 녹차 중 수공 덖음 제다기법으로 제조한 보성 녹차의 제조 공정 및 저장 보관 중의 catechin 및 alkaloids의 함량 변화를 파악하고자 HPLC 와 UV-VIS Spectrophotometer 를 이용하여 실험하였다. 그 결과는 다음과 같다. 덖음차 제조 과정 중의 catechin, alkaloid 류의 변화를 조사한 결과, 차나무로부터 채취한 신선한 차잎은 EGCG 가 50.44 mg/g 으로 가장 많았으며 다음이 ECG 28.41 mg/g, CAF 25.13 mg/g, CG 가 1.26 mg/g, THB 1.24 mg/g, THP 0.10 mg/g 으로 소량 함유되어 있었다. Catechin, alkaloid류의 각 제조 과정 중의 함량 변화를 살펴보면 CG 를 제외한 모든 성분에서 제조 과정중의 유의미한 차이를 나타내었다(p<0.05, p<0.01, p<0.001). Catechin의 함량은 생잎일 때는 6.58 mg/g 이었으나 건조 후에는 증가하는 경향을 보였으며, GCG는 생잎일 때는 6.43 mg/g 이었으나 건조 후에는 3.61 mg/g 으로 급격하게 감소하였다. 또한 THB와 THP 역시 생잎일 때보다 건조한 후에 함량이 증가하는 것을 알 수 있었다. 또한, 저장 중 녹차 잎의 catechin 과 alkaloid 류의 함량 변화를 조사해 본 결과, $5^{\circ}C,\;25^{\circ}C$ 저장 중의 녹차 잎 모두에서 EGCG, ECG, CAF의 감소가 많았고, 1 년간 저장 시에는 $20{\sim}30%$나 감소하였으며, 저장 온도에 따른 catechin 및 alkaloid 류의 양적 차이는 거의 나타나지 않아 저장 온도에 따른 catechin 과 alkaloid 류의 함량 변화는 거의 없는 것을 알 수 있었다. This study investigated changes in the catechin and alkaloid contents of Bosung green tea during different manufacturing processes and storage periods, using HPLC and UV-VIS spectrophotometer analysis. For changes in the catechin and alkaloid contents by roasting technique, we found that EGCG, CG and GCG decreased just slightly by processes performed before roasting, rather than after roasting. In addition, theobromine, caffeine, and ECG changed minimally throughout all the processes. For changes in the catechin and purine alkaloid contents of the green tea leaves during storage, EGCG, ECG, and CAF decreased considerably in the green tea stored at temperatures of $5^{\circ}C$ and $25^{\circ}C$, and they decreased by $20{\sim}30%$ after storage for 1 year. However, a quantitative difference was hardly observed in the catechin and alkaloid contents regardless of storage temperature.
Effects of Organic Acids on Mineral Contents and Composition of Fish Bone Extracts
이승언,남출륭구,대곡규자,부전규자,이미희,한재숙,서봉순,Lee Seung-Un,Minamide Takahisa,Othani Kimiko,Tomita Keiko,Lee Mi-Hee,Han Jae-Sook,Suh Bong-Soon The East Asian Society of Dietary Life 2005 동아시아식생활학회지 Vol.15 No.5
본 연구는 작은 생선은 뼈째로 먹을 수 있지만 큰 생선은 생선뼈를 거의 이용하지 못하여 생선의 맥에 포함되어 있는 무기질을 유효하게 이용할 목적으로 유기산을 첨가해서 생선뼈 스프를 만들었을 때, 유기산의 종류와 가열시간이 뼈로부터 용출되는 칼슘, 인 함량의 변화에 대하여 조사하였다. 생선뼈에 함유되어 있는 수분과 무기질 함량은 생선뼈의 종류에 따라 달랐고, 큰 생선의 맥일수록 수분 함량은 감소하는 경향이었다. 유기산을 첨가하여 12시간 가열했을 때 스프에 용출된 칼슘은 잿방어뼈에 구연산, 사과산을 첨가하였을 때가 $61.34\%$와 $60.50\%$로 가장 많았고, 인의 용출도 칼슘과 같은 경향이었다. 칼슘과 인의 용출량은 참치뼈에 $4\%$의 사과산을 첨가하여 12시간 가열했을 때에 573mg, 78mg으로 가장 높았다. 참치뼈 스프의 칼슘과 인의 비율은 대조군에서는 칼슘보다 인의 용출$(0.21\~0.35)$이 많았으나, 유기산을 첨가하였을 때는 칼슘의 용출$(0.98\~10.86)$이 많았다. 단백질과 총 유리아미노산의 용출은 대조군보다 유기산을 첨가하였을 때가 증가하였다.
徐鳳順 대구산업정보대학 1992 논문집 Vol.6 No.-
Protein contents of malt on the basis of dried weight were increased continuously during malting but on individual seedling decreased. Glutelin was the most abundant in the protein composition of barley. Glutelin and prolamin were decreased during malting but albumin and globulin were increased up to 3rd day of malt period. Albumin was the major protein of malt. The pattern of albumin by Sephacryl S-200 column chromatography was not different between 2-rowed and 6-rowed barley. but more to low molecullar during malting. Glu, Asp and Pro were the major amino acid composition of albumin. Asp, His, Ile and Phe were increased in both barleys during malting. But Ser, Gly, Arg, Thr and Lys were decreased. Amino acid content of barleys were changed little during malting.
한재숙,홍주희,서봉순,변재옥 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1
The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey. On their first impression of Kimchi, 43.6% of respondents answered that it was 'good', and 67.1% answered that their impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi, 'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae, As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi 10g red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of 10g red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows : Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.
하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석
한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2
The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.