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한국산 재배종 감자의 기관, 품종, 부위, 중량별 Glycoalkaloid의 변화
김정애,小机信行,한재숙 대한가정학회 2004 Human Ecology Research(HER) Vol.42 No.4
The concentration of potato(S0lanum tuberasum L.) glycoakaloids(PGA) (i.e., a-chaconine and α- solanine) in Korean cultivated potato pbnt, and in the different varieties, parts and t&&~ of the potato tubes, were clewmud ky highpedormance llqwd chrornatopphy(l-PLC). The hghest concentrations of PGA in potato plants were found in the roots, fdfaued by the stems and leaves. A hge quantity of PGA existed in the periderm of Adantic potatoes, whereas Irish W a contained the lowest amount in five culthated potato tubers. M cobbler potatoes were divided into three parts and the PGA content in each partwasdetennined. Ituasfound that both of the end parts of the potatoes contained higher PGA than the middle part. The FGA contents in four different sizes of potatoes increased toward the smaller size. The significantly tugh lewd of PGA was contained in the smallest size potato tubers, which have been used widely for Korean cooking.
토마토의 생육과정에 따른 성분 변화I : Tomatine 분석을 중심으로
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 ㎍ per 100 g and dehydrotomatine and α-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and α-tomatine should consumed.
토마토 생육과정에 따른 성분 변화 Ⅰ- Tomatine 분석을 중심으로-
김동석,小机信行,한재숙,김미향 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6
This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content.The tomatoes harvested during the first stage(10 days after flowering) contained tomatine 6333.49 mg per 100 g and dehydrotomatine and a-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4. It then the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and a-tomatine should consumed.
조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화
김동석,小机信行,김미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6
This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The highest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.