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침지액을 달리한 발아현미의GABA와 비타민 함량의 비교
문승희 ( Seung Hee Moon ),이근보 ( Keun Bo Lee ),한명규 ( Myung Kyu Han ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4
It was conducted to assess GABA(γ-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were 44.80 ㎍/g for rice, 59.90 ㎍/g for non-germinated brown rice, 146.70 ㎍/g for germinated brown rice, 203.20 ㎍/g for germinated brown rice soaked in glutamic acid solution and 222.5 ㎍/g for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin B1. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.
구본순 ( Bon-soon Koo ),이근보 ( Keun-bo Lee ) 한국고등직업교육학회 2014 한국고등직업교육학회논문집 Vol.15 No.1
Quality characteristics of seasoning laver(SL) were appeared the critical difference according to kind of extraction solvent used at extraction rocedure of oil extracts from SL. The determination of acid value and peroxide value about ether extract isn’t undesirable evaluation for quality characteristics of SL, this is only freshness determination about edible oil as raw-material of SL. We have eat whole SL, generally. Accordingly, quality characteristics of SL must control from laver as raw-material. The determination of acid value and peroxide value about ether extract is very undesirable control point in SL.
식물성 식용유 및 원료 종실의 benzo(a)pyrene 함량 패턴
구본순 ( Bon-soon Koo ),이근보 ( Keun-bo Lee ) 한국고등직업교육학회 2009 한국고등직업교육학회논문집 Vol.10 No.3
대두를 비롯하여 총 9종의 유량종실에 함유되어 있는 B(a)P 함량을 HPLC를 이용하여 측정하였다. 대두, 카놀라종실, 팜 과육 및 포도씨에서는 0.01~0.02ppb의 아주 낮은 수준을 보였다. 옥수수, 해바라기씨, 참깨, 들깨 및 고추씨에는 0.08~0.21ppb가 함유되어 있었으며, 옥수수로부터 분리한 옥수수 배아에서는 1.52ppb가 검출되었다. 이러한 식물 성 식용유의 정제공정에 따른 B(a)P 함량의 변화를 측정한 결과 일반적으로 탈검-탈산공정에서는 이의 함량이 다소 증가하고, 탈색공정 에서는 감소하는 경향을 나타내었다. 전체적으로 정제를 행한 식물성 식용유(RBD type)에 B(a)P가 잔류하는 것은 근본적으로 제조공정 보다 보다는 원료에 기인하는 현상인 것으로 확인되었다. 상대적으로 압착 식용유인 참기름, 들기름, 고추씨기름에서는 각각 1.59ppb, 2.56ppb, 4.68ppb가 검출되어 이들은 볶음-압착공정에서의 과다한 열처리 조건을 개선하여야 할 것으로 판단되었다. Benzo(a)pyrene(B(a)P) contents contained in the nine oilseeds respectively were determined by HPLC. The contents in soybean, canola seed, flesh of palm and grapeseed were detected very low level of 0.01~0.02ppb. On the other hand, the contents in corn, sunflower seed, sesame, perilla and red pepper seed were detected 0.08~ 0.21ppb, it was 1.52ppb in corn germ separated from corn. Changes of B(a)P content according to refining process in vegetable oils were determined. As a result, this content increased at degumming-alkali refining process. But it decreased at bleaching process, relatively. The residual reason of B(a)P in vegetable oils of RBD(refined-bleached-deodorized) type was the contamination of raw-materials than the processing process. But it in sesame oil, perilla oil and red pepper deed oil as pressed oil was detected 1.59ppb, 2.56ppb, 4.68ppb, respectively. Conclusively, in these pressed oils must improve the extremely roasting-pressing process.