http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
반건조 장어 과산화에 대한 식물 주정 추출물의 항산화 효과
송희순,김영모,Song, Hee-Sun,Kim, Young-Mo 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.
청미래덩굴뿌리 추출물 첨가 장국용 조미간장 개발을 위한 관능평가
송희순,Song, Hee-Sun 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4
The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.
송희순 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.2
The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel’s peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.
유자 및 한라봉의 과즙 및 에탄올 추출물의 항산화 활성
송희순 광주보건대학 2004 論文集 Vol.29 No.-
Antioxidant activity of Hallabong (Citrus kiyomi ×C. ponkan) juice and peel extract, and yuza (Citrus junos Tanaka) juice and peel extract were examined in three different evaluation methods, i.e., lipid peroxidation value (POV) evaluation test, and 1, 1-diphenyl-2-picrylhydrazyl radical(DPPH) and nitric oxide (NO) scavenging test. One hundred μL from each extract; yuza juice and peel extract, and Hallabong juice and peel extract showed significantly higher antioxidant activities (more over 72%) than Vitamin C 5 mM (22 ㎎, 42%) against linoleic acid peroxidation (p< 0.01). Yuza and Hallabong extracts showed antioxidant in a dose-dependent manner at concentrations of 100 ~ 0.1 μL in DPPH and NO scavenging evaluation. Radical scavenging effects of yuza juice and peel extract were relatively higher than those of Hallabong juice and peel extract, and peel extracts of yuza and Hallabong showed higher radical scavenging activities than their juices. Yuza peel extract showed significantly the highest antioxidant effect (SC_(50) : 46.34 μL) among yuza and Hallabong extracts in DPPH scavenging test. Ten μL and one μL of yuza peel extract showed about 62% and 35% of relative nitric oxide scavenging activity, respectively, however, radical scavenging activity of Hallabong peel extract were low (56% and 25%, respectively) at equivalent concentration.