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스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
정헌식,윤광섭,김종국 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.6
This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.
Histamine이 개의 자궁 평활근 운동성에 미치는 영향
鄭憲植,金鍾涉,金周憲 慶尙大學校 1985 論文集 Vol.24 No.1
The responses of motility to histamine were investigated with canine uterine longitudinal muscle. The results were summarized as follows: 1. Histamine has been shown to induce contractility with dose-dependent between 10_-7 M and 10_-5 M in canine uterine longitudinal muscle. 2. The contraction induced by histamine was completely blocked by Hi-receptor blocker, chlorpheniramine, at a concentration of 10_-6 M; but was not blocked by H_2-receptor blocker, cimetidine, at a concentration of 5×10_-7 M. 3. The contraction induced by histamine was not blocked by the cholinergic receptor blocker, atropine, at a concentration of 10_-6M. 4. The contraction induced by histamine did not affect adrenergic o-receptor blocker, phenoxybenzamine(10_-6M), and adrenergic β-receptor blocker, propranolol(10_-6M). From these results, it was concluded in dog that the contractility of uterine smooth muscle by histamine was only through H_1-receptor, and that it may not be related to the cholinergic and adrenergic receptor.
Changes in Color Parameters of Corn Kernels during Roasting
정헌식,김종국,문광덕,윤광섭 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Changes in color parameters (L*, a*, b*, ΔE*,ho, and C* values) of corn during roasting were investigatedand subsequently described using mathematical models. Corn kernels were roasted for 50 min at 160, 180, 200,220, and 240oC. The L*, b*, ho, and C* values tended todecrease more rapidly as the roasting temperature and timeincreased up to 220oC and 50 min, whereas a* and ΔE*values tended to increase. Variation of L* and ΔE* valueswas found to be proportional to the roasting temperatureand time. Variation of L* value during roasting above180oC was adequately described by a first-order model. Cubic model satisfactorily described changes in all of colorparameters over the temperature range. Activation energiesof L* and ΔE* values were determined as 34.04 and 79.16kJ/mol, respectively. Results suggest that L* and ΔE*values may be used as color control indicators duringroasting of corn kernels.