http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 송희순 (검색결과 43 건)
- 무료
- 기관 내 무료
- 유료
-
송희순,최향숙,이미순 ( Hee Soon Song,Hyang Sook Choi,Mie Soon Lee ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.5
Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans β-farnesene, and α-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.
-
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.
-
-
-
-
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,최향숙,이미순 ( Hee Soon Song,Hyang Sook Choi,Mie Soon Lee ) 한국식품조리과학회 1997 한국식품조리과학회지 Vol.13 No.5
The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.
-
송희순 한국식품영양과학회 2008 Preventive Nutrition and Food Science Vol.13 No.4
The volatile composition of Kiyomi peel oil cultivated in Korea was studied by using gas chromatography and gas chromatography-mass spectrometry. The peel oil from the Kiyomi fruit was prepared by using a cold-pressing extraction method. Among the 65 components quantified in Kiyomi oil, 25 terpene hydrocarbons and 40 oxygenated compounds were identified, with peak weight percentages measuring 94.5% and 4.9%, respectively. Limonene was the predominant compound (87.5%), followed by myrcene (2.4%), sabinene (0.9%), α-pinene (0.8%), β-sinensal (0.8%), (Z)-β-farnesene (0.7%), neryl acetate (0.6%), valencene (0.5%), α-farnesene (0.5%), and α-sinensal (0.5%). A unique characteristic of the volatile profile of the Kiyomi oil was the proportion of aldehydes (2.7%), which resulted from the relative abundance of α- and β-sinensal. Another unique characteristic of the Korean Kiyomi oil was its relative abundance of β-sinensal, (Z)-β-farnesene, neryl acetate, valencene, α-sinensal and nootkatone. Valencene and α- and β-sinensal were regarded as the influential components of Korean Kiyomi peel oil.
-
ScienceON
KISS연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
