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정인창,Jung In-Chang 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.3
This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.
정인창 ( In Chang Jung ),손호용 ( Ho Yong Sohn ) 한국미생물생명공학회(구 한국산업미생물학회) 2014 한국미생물·생명공학회지 Vol.42 No.3
In the course of study for development of functional food ingredients from aged black garlic (ABG), heat-treated ripe bulbs of Allium sativum L., the water extracts from raw-garlic (RG) and ABG, and the subsequent organic solvent fractions of ABG were prepared, and their antioxidant, antimicrobial, and antithrombosis activities were compared. The extraction yield of ABG was 4- folds higher than that of RG, and the contents of total polyphenol, total flavonoid, total sugar and reducing sugar in the ABG extract were 4-folds, 1.56-folds, 3.36-folds and 6.75-folds higher than those of the RG extract, respectively. In antioxidation activity assay, the extract of ABG showed minor scavenging activity against DPPH anion, but revealed strong scavenging activity against ABTS cation and nitrite. Especially, the ethylacetate fraction from the ABG extract demonstrated stronger antioxidation activity than the RG extract and other fractions. Although the antimicrobial and antithrombosis activities of the RG extract did not appear in the ABG extract, the ethylacetate fraction from the ABG extract had antibacterial activity against Staphylococcus aureus and Bacillus subtilis, and strong antithrombosis activity via the inhibition of prothrombin, blood coagulation factors and platelet aggregation. All extracts and fractions did not show any hemolytic activity against human red blood cells up to 5 mg/ml. Our results suggest that the ethylacetate fraction of ABG could be applicable to the development of functional food ingredients for antithrombosis agents.
권용일,정인창,김선희,김소연,이종숙,이재성,Kwon, Yong-Il,Jung, In-Chang,Kim, Seun-Hee,Kim, So-Yeun,Lee, Jong-Suk,Lee, Jae-Sung 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.1
대추에서 차지하는 씨의 중량비는 19.1%였으며, 씨 뺀 건조 대추의 성분은 수분 20.4%,조단백질 5.3%, 조지방 1.3%, 조회분 2.7%, 조섬유 4.4%, 가용성 무질소물이 65.9%였다. 씨 뺀 건조 대추의 알콜 불용성 고형물 함량은 17.4%였으며, 알콜 불용성 고형물중의 산 가용성 펙틴이 3.7%로 그 함량이 가장 높았고, 수용성 펙틴이 3.0%, 염 가용성 펙틴 및 수산화나트륨 가용성 펙틴이 1.0%로 가장 낮은 함량을 나타내었다. 대추의 유리당은 sucrose, glucose, fructose로 구성되어 있었으며, 씨 뺀 건조 대추에는 sucrose가 48.1%, fructose가 18.7%, glucose가 11.3%의 함량이었다. 대추의 건조실험에서 씨 떤 대추는 건조 11시간 이후, 일반 대추를 48시간 건조하였을 때의 수분함량(11%) 및 가용성 고형물 함량(78 brix)에 도달하여 일반 대추 보다 4배 정도 건조시간이 단축되었다. 가수량과 추출시간에 따른 씨 앤 건조 대추와 일반 건조 대추의 추출의 특성을 비교한 결과, 두 시료 모두 가수량이 증가할수록 당도가 감소하였으나, 씨 떤 건조 대추의 당도가 더 높은 수치를 나타내었다. 추출 시간에 따른 추출액의 당도는 씨 뺀 건조 대추를 30분 추출한 당도가 일반 건조대추의 150분 추출한 당도와 같은 수치를 나타내었으며, 150분 추출 이후로는 증가하지 않았다. 추출액의 색도를 측정한 결과 L값은 일반 건조 대추가, a값과 b값은 씨 떤 건조 대추가 높게 나타났다. The weight ratio of the seed in jujube averaged to 19.1%. The chemical components of dried pitted-jujube were moisture 20.4%, protein 5.3%, fat 1.3%, ash 2.7%, fiber 4.4% and nitrogen-free extract 65.9%. Alcohol insoluble solid content of dried pitted-jujube was 17.4%, in which ammonium oxalate-soluble pectin was 3.7%, water-soluble pectin 3.0%, hydrochloric acid-soluble pectin 1.0%, and sodium hydroxide-soluble pectin 1.0%. Jujube contained sucrose, glucose and fructose as free sugar. The sugars of dried pitted-jujube was composed of sucrose 48.1%, fructose 18.7%, and glucose 11.3%. Drying experiments of pitted-jujube and unpitted-jujube were carried out. Moisture content and brix of dried pitted-jujube were reached at that of dried unpitted-jujube(11%, 78 brix in 48 hours of dry) in 11 hours of drying. And this means that dried pitted-jujube dried 4 times faster than dried unpitted-jujube. The extracts of dried pitted-jujube and dried unpitted-jujube were examinet according to the amount of water added and the extraction time. The brix of dried pitted-jujube extract for 30 min is similar to that of dried unpitted-jujube extract for 150 min. The brix of the extracts did not increase after 150 min extraction. As to the color of extract, 'L' value was higher in dried unpitted-be, while 'a' and 'b' values were higher in dried pitted-jujube.
참나물의 항균, 항산화 활성 및 대장암세포 성장억제 활성 평가
안선미 ( Seon Mi Ahn ),김미선 ( Mi Sun Kim ),정인창 ( In Chang Jung ),손호용 ( Ho Yong Sohn ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.4
Pimpinella brachycarpa, called as cham-na-mul in Korea, is an edible popular herb. However, the study of biological activity of P. brachycarpa is still rudimentary in worldwide. In this study, from the cultivated P. brachycarpa, we prepared the methanol extract and its subsequent solvent fractions, and their antimicrobial, antioxidation, and anti-proliferative activities were evaluated. The fraction yields of n-hexane (H), methylene chloride (EC), ethylacetate (EA), butanol (B), and water residue (W) from the methanol extract were 18.71, 0.7, 0.56, 4.57, and 71.51%, respectively. Analysis of total flavonoid and total polyphenol showed that the EA fraction contained the highest contents (89.23 and 200 mg/g), and the W residue has the lowest contents (19.6 and 2.27 mg/g) among the factions. In antimicrobial activity assay, the EA fraction showed a broad-range antibacterial activity, while the H fraction is effective against gram positive bacteria. In antioxidation activity assay, EA and B fraction showed strong DPPH anion and ABTS cation scavenging activities including reducing power, and H and MC fraction showed effective nitrite scavenging activity (71.43~83.82 μg/mL of IC50). In a while, only B fraction showed strong anti-proliferative activity against human colorectal cancer HCT-116 (166 μg/mL of IC50) as a dose-dependent manner up to 200 μg/mL. These results suggest that the EA and B fraction of P. brachycarpa could be developed as functional food ingredients.