특집 : 대학격차(수도권 대 지방) - 산학협력으로 견인하는 지역대학 발전

최은옥,Choe, Eun-Ok 한국대학교육협의회 2012 大學敎育 Vol.177 No.-

Thin Layer Chromatography 법(法)에 의한 ${\alpha}-Solanine$의 정량(定量)

최은옥,안승요,Choe, Eun-Ok,Ahn, Seung-Yo 한국응용생명화학회 1981 Applied Biological Chemistry (Appl Biol Chem) Vol.24 No.4

Thin-layer chromatography을 이용(利用)하여 감자중(中)의 ${\alpha}-solanine$의 분리(分離), 정량방법(定量方法)을 모색하였다. Methanol-chloroform (2 : 1, v/v) 혼합용매를 이용한 감자 추출액에 0.2N HCl 용액을 가(加)하여 색소물질(色素物質)을 비롯한 불순물(不純物)을 제거한 후 진한 암모니아 용액(溶液)을 가(加)하여 생성(生成)된 침전을 원심분리(遠心分離)(25,000 rpm, $4^{\circ}C$, 10min.)함으로써 solanine의 침전을 얻었다. 얻어진 solanine 침전을 1% $NH_4OH-absolute$ ethanol-chloroform(1 : 2 : 2, v/v)의 용매 system을 사용(使用)한 TLC로 ${\alpha}-solanine$과 ${\alpha}-chaconine$을 분리(分離)하였다. 분리(分離)된 ${\alpha}-solanine$은 Infrared spectrophotometry에 의해서 순도(純度)가 확인(確認) 되었다. 분리(分離)된 ${\alpha}-solanine$을 진한 황산-1% paraformaldehyde(2:1, v/v) 용액(溶液)과 반응(反應)시킨 다음 310nm에서 흡광도(吸光度)를 측정(測定)하여 정량(定量)하였다. ${\alpha}-solanine$의 진한 황산-1% paraformaldehyde에 의한 발색용액(發色溶液)의 molar absorptivity는 2,090이었다. The thin Layer chromatographic determination of ${\alpha}-solanine $ in potato tuber was investigated. The solanine was extracted with methanol-chloroform mixture (2 : 1, v/v) and precipitated as the crude glycoalkaloid by the addition of ammonium hydroxide. The solanine in the crude precipitate was separated by TLC using a solvent system of 1% $NH_4OH-absolute$ ethanol-chloroform (1:2:2, v/v). The purity of ${\alpha}-solanine $ was confirmed by infrared spectrophotometry. The ${\alpha}-solanine $ separated by TLC was determined at the wavelength of 310nm after coloration with concentrated sulfuric acid-1% paraformaldehyde, with the molar absorptivity of 2,090.

튀김유에 첨가된 산화방지제가 라면의 저장 중 Flavor 화합물 생성에 미치는 영향

최은옥(Eun-Ok Choe),이영수(Young-Soo Lee),최수복(Soo-Bok Choi) 한국식품과학회 1993 한국식품과학회지 Vol.25 No.5

분유의 유지 산화안정성

최은옥(Eun Ok Choe),차준환(Joon Hwan Cha) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.3

Oxidative stabilities of fat in DHA(cis-4.7,10,13,16,19-docosahexaenoic acid)-added dry milk and ordinary dry milk during storage were studied by determining thiobarbituric acid values of samples. Two kinds of milk powder samples were purchased in the local supermarket and 2±0.05 g of samples were transferred into serum bottles, which were stored under the light or under dark. The oxidation of fat in DHA-added milk powder was higher than that of fat in ordinary milk powder and the acceleration was more evident in the presence of light. Light and unsaturated fats accelerated synergistically oxidation of milk fat. Addition of DABCO(diazabicyclooctane), which is an efficient singlet oxygen quencher, significantly decreased the photooxidation of milk fat. This result clearly suggested that ringlet oxygen oxidation (Type Ⅱ reaction) was involved in the system. Deceleration of milk fat oxidation by DABCO was higher in the DHA-added milk powder.

들깨의 발아가 들깨지방질의 특성에 미치는 영향

최은옥 ( Eun Ok Choe ),황현숙 ( Hyun Suk Hwang ) 한국식품조리과학회(구 한국조리과학회) 2011 한국식품조리과학회지 Vol.27 No.3

Color, lipid and fatty acid composition, and tocopherols and polyphenols contents of perilla seed lipids in response to seed germination were studied. Perilla seeds were germinated at 30℃ in the dark for 12, 36, or 48 h, after which total lipids were extracted by the Folch method using chloroform and methanol (2:1, v/v). Seed germination resulted in a decrease in yellowness and greenness in perilla seed lipids, but there were no significant changes in composition of the lipids including major neutral lipids (>90%). Contents of phosphatidylcholine and phosphatidylethanolamine in the perilla seed lipids significantly increased in response to germination. Linolenic acid (>63%) was the most abundant fatty acid. Seed germination tended to decrease the relative content of linolenic acid and increase the contents of oleic and stearic acids. Contents of antioxidants, especially α-tocopherol and polyphenols, increased in response to seed germination. As the germination period was extended, the antioxidant content increased. Therefore, increases in useful components, phosphatidylcholine, phosphatidylethanolamine, α-tocopherol, and polyphenols contents by seed germination can contribute to the improvement of perilla seed utilization in food industry.

여과 및 원심 분리가 참기름의 산화 안정성에 미치는 영향

최은옥(Eun Ok Choe),문수연(Soo Yeun Moon) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.3

Effects of filtration and centrifugation on they oxidative stabilities of sesame oils during storage at 70℃ were studied by combination of determining peroxide values and conjugated dienoic acid values of oils and measuring the hexanal formation using headspace gas chromatography. Crude sesame oil from roasted seeds contained more free fatty acids, conjugated dimes, and metals (Fe, Cu, Mg and Zn); on the other hand, higher contents of moisture and γ-tocopherol were found in the filtered or centrifuged oil. Only filtered oil contained more peroxides than the crude oil in spite of the color advantage of the highest L and b values among three oils. All the oils showed the tendency of increasing in total color difference during storage at 70℃, fatty acid compositions were relatively constant except for decreasing tendency of linoleic acid in filtered oil. No significant difference at 1% in the oxidative stabilities was observed between centrifuged oil and crude oil with higher susceptibility to the oxidation in the filtered oil. Centrifuged sesame oil was the best in the aspect of both oxidative stability and the oil color.

연구논문 : 인천 일부지역 중학생의 아침식사 식품 섭취 실태 및 선호도

이은옥 ( Eun Ok Lee ),이은희 ( Eun Hee Lee ),최은옥 ( Eun Ok Choe ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

This study surveyed food intake and preferences for breakfast among 167 male and 152 female middle school students in Incheon. Most students were in a normal range with respect to body mass index (BMI; 18~22.9). Most of the students spent 10~20 minutes to finish their breakfast, and female students skipped breakfast more frequently than male students, with major reasons of not being able to spend enough time for breakfast and low appetite. Steamed rice(bap) was the most frequently consumed food for breakfast. Students ate vegetables and fruits for breakfast the most frequently, followed by milk and milk products, meat, fish, egg and beans, and cereals. The most frequently consumed food among protein sources was eggs. Male students had foods except vegetables and fruits more frequently than female students for their breakfast. Female students were more highly aware of the importance of breakfast on their health than male students. Preference on different food groups was significantly higher in male students than female students except vegetable salad and fruit juices. The results suggest that breakfast skipping of middle school students can be reduced by aggressively reflecting food preferences of the students to breakfast menu and appropriate nutritional education for students and their mothers.

찹쌀의 수침시간에 따른 김부각의 물리적,관능적 특성 연구

양정은 ( Jeong-eun Yang ),이지현 ( Ji-hyeon Lee ),송영옥 ( Yeong Ok Song ),최은옥 ( Eun Ok Choe ),정라나 ( La Na Chung ) 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.3

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

연구논문 : 산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석

양정은 ( Jeong Eun Yang ),이지현 ( Ji Hyeon Lee ),김다윤 ( Da Yoon Kim ),최은옥 ( Eun Ok Choe ),정라나 ( La Na Chung ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.2

본 연구는 4 종류의 나물을 대상으로 전 처리 방법을 달리하여 총 8 종류의 산채나물 시료들을 제조한 후, 이들의 관능적 특성들을 파악하였고, 20~70대의 고른 연령분포의 남녀 115명을 대상으로 소비자 검사를 수행하여 소비자 기호도에 영향을 미치는 특성들을 규명하였다. 산채나물의 묘사분석을 실시한 결과, 외관, 향, 맛, 조직감 및 뒷맛특성 40개가 도출되었으며, 짠 향미, 참기름 향, 삶은 팥 향미, 아몬드 향미, 쌀밥 향미, 김 향미, 감칠맛, 뭉그러짐, 파인애플의 조직감 특성을 제외한 31개의 특성들에서 유의적인 차이(p<0.05)가 나타났다.전 처리 방법에따라 관능적 특성들에 차이가 나타났으며, 특히 시료의 거친 질감 및 질긴 정도는 미역취 시료(Miyeokchwi_SBS와Miyeokchwi_B)와 불리고 우리는 과정을 거치지 않은 시료들(Daraesoon_B와 Bangpung_B)에서 유의적으로 높은 값을 나타냈다(p<0.05). 또한 향 특성에서 익숙하지 않은 시료에 관해서는 한약재 향, 고무향, 말린 풀, 기름 산패취, 잔디 향 등 비 식품적인 특성들이 도출되는 것을 확인할 수 있었다. 소비자 조사 결과, 외관 기호도를 제외한 모든 기호도에서 Sam_SBS의 값이 유의적으로 높게 나타났으며(p<0.05), 부드러움, 촉촉함, 감칠맛, 기름짐 등의 특성이이에 영향을 주는 것임을 확인하였다. 반면 표면의 거친정도, 마른 풀 냄새, 잔디 냄새, 한약재 냄새, 고무냄새, 아린 맛, 쓴맛, 떫은 맛, 질김, 거침 등의 특성들은 소비자기호도에 부정적인 영향을 미치는 것으로 나타났다. 외관기호도에 있어서는 뭉그러지거나 기름지고 촉촉한 특성들 보다는, 선명하고, 초록빛이 나며 거친 표면의 특성들이 기호도를 높이는 주요 동인(drivers of liking)으로 작용하고 있음을 알 수 있다. 거친 정도와 질긴 정도의 적절성 평가 결과, 외관 기호도와는 달리 조직감에 있어서는 부드럽고 질기지 않은 산채나물을 선호하는 것을 알 수있다. 결론적으로 산채나물에 대한 소비자 기호도는 향미와 조직감에 있어 전 처리 방법에 따라 영향을 받는 것을 알 수 있었고, 산채나물에 대한 친숙도 및 잎, 줄기 등의 부분적인 특성들에도 영향을 받는 것을 확인 하였다. 향후 연구에서는 연령 별 소비자 조사를 실시하여 그에 따른 산채나물에 익숙한 정도의 차이가 소비자 기호도에 미치는 영향을 조사하고자 하며, 외국인들을 대상으로 한 소비자 조사도 추가적으로 수행하여 그에 따른 산채나물의 세계화 방안 연구도 진행할 수 있을 것으로 사료된다. This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of “liking,” whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of “disliking” for consumers.

인천에 거주하는 도시 여성의 비만도와 자신의 체형에 대한 인식

천종희,우경자,최은옥,Chyun, Jong-Hee,Woo, Kyung-Ja,Choe, Eun-Ok 한국식생활문화학회 2000 韓國食生活文化學會誌 Vol.15 No.5

To compare actual obesity rate and self-evaluated body shape, 651 women living in Inchon were participated in the measurement of anthropometric indices and in the survey by questionnaire. Mean RBW and BMI were in normal range except the girl in 13-15 years. RBW and BMI of the women in 40s and 50s were significantly higher than those in women in younger ages(p<0.001). Triceps skinfold thickness of the subjects were not significantly different. Significantly low DRBW in teenagers and women in 20s showed that their desire to reduce body weight were very strong. Over the half of the subjects thought they were too heavy and unsatisfied at their body shapes. The parts of the body desired to remove extra fat were the waist & abdomen in women over 30s and the thigh & legs in teenagers. It is thought that women, especially in 10s and 20s need the education about the appropriate evaluation of body shape and also need the nutrition education about the deteriorated influence of underweight on health.