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황혜정,박용곤,석호문 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.5
우리나라 늙은 호박의 carotenoid함량을 확인하기 위하여 silica gel column chromatography, HPLC 및 분광광도법을 행하였다. 부위 별 호박의 총카로테노이드 함량은 내부섬유상 물질이 65.33㎎%로 호박 총카로테노이드의 87%를 차지하였고, 과육, 껍질은 6.61, 3.31㎎%였다. Sllica gel column chromatography 결과 2개 의 피크로 분리되었고 이 중 피크 Ⅱ는 염산반응시 청색을 나타내어 epoxide 기를 함유하는 그룹으로 나타났으며 피크 Ⅰ은 hydrocarbon 그룹으로 판명되었다. 호박 색소액을 HPLC로 분리, 정량한 결과 β-carotene과 α-carotene이 주된 성분으로서 껍질과 과육부위는 유사한 조성비를 나타내었으나 섬유상은 β-carotene이 64.5%로 이들 부위보다 1.6배나 높았고, 또한 섬유상 부위는 다른 부위에서 다량(27.3∼32.8%)존재하는 미확인 성분의 함량이 극히 낮았다. In order to qualify and quantify carotenoid pigment of pumpukin were analyzed by HPLC, column chromatography and spectrophotometry. Eightyseven percent of total carotenoids in the pumpkin was in the fiber amounting 65.33㎎%, however flesh and skin contained 6.61 and 3.3l㎎%, respectively. A silica gel column chromatography of the carotenoids produced 2 different peaks. The components eluted in peak Ⅱ showed blue color when treated with hydrochloric acid. The fact suggested it contained epoxide and the component in peak Ⅱ was a monol. By the separation with HPLC, α and β -carotene were the major compounds in the carotenoids. In fiber the total β-carotene content was 1.6 times higher than in the flesh and skin. The fiber contained less unidentified compounds than other part which contained 27.3∼32.8%
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김성란,박용곤,석호문,오승훈 한국콩연구회 2002 韓國콩硏究會誌 Vol.19 No.1
Whole soybean milk is a functional soymilk produced by mixing of soymilk and Bejee (soymilk residue) slurry. Application of enzymatic technology for disintegrating the coarse and fibrous materials in soymilk residue, and development of biomill reactor for reducing reaciton time make possible to produce new soymilk in domestic industry. Whole soybean milk is environmental affiliated product without discharging any waste such as Bejee ets. Whole soybeen milk has good taste and flavour without coarse mouthfeel induced by including Bejee particle, as well as contains more dietary fiber, protein, oligosaccharide, and other functional compounds than general soymilks. Important values of whole soybean are utilizing all nutritional properites from whole soybean without dicarding any of the insoluble solid. In this study, producing technologies and nutritional properties of whold soybean milk were investigated.
ScienceON
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