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          산초로부터 항균성 화합물의 분리 및 동정

          한영실,김순임 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.1

          천연물에 존재하는 항균성 물질을 이용하여 천연식품보존제를 개발하고자 한약재 및 민간요법으로 사용되어온 우리나라 전통 향신료인 산초의 항균성을 검색한 결과 클로로포름 분획에서 B. subtilis, E. coli, L. plantarum 및 S. aureus 등 4종의 균주에 대해 모두 1000 ㎍/㎖에서 가장 큰 저해능을 보였으며, 에틸아세테이트 분획 또한 B. sutilis와 E. coli에 대해서 각각 1000 ㎍/㎖과 500 ㎍/㎖에서 성장이 억제되었다. 가장 큰 활성을 보인 클로로포름층을 다시 분획하여 4그룹으로 나누어 항균성을 검색한 결과 3번 분획에서 4균 주에 대해 750 ㎍/㎖에서 성장저해효과를 보였다. chloroform 2차 분획에서 활성이 높게 나타난 sub-fraction No. 2는 IR, NMR,그리고 GC/MS를 이용하여 분석한 결과 hexadecanoic acid로 동정되었다. Antimicrobial activity of Sancho (Zanthoxylum schinifolium) was investigated. Methanol extract of dried Sancho was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. Chloroform fraction among these fractions showed the highest inhibitory effect on the microorganisms such as Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Lactobacillus plantarum at 1000 ㎍/㎖. Chloroform fraction was further fractionated into 4 fractions by silica gel column and thin layer chromatography (TLC). The fraction 3 on TLC exhibited the highest antimicrobial activity. In the 2nd fractionation, subfration 2 was identified as hexadecanoic acid by MS, ¹H-NMR and IR.

        • KCI등재

          가자미류 육엑스분중의 아미노산 및 그 관련화합물의 분포와 가열조건에 따른 변화

          한영실,문수경,안미정,변재형 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

          우리나라 연안에서 어획되는 7종 가자미류를 대상으로 육 엑스분에서 아미노산 및 그 관련화합물의 분포를 측정 비교하였다. 그중 어획이 많은 층거리가자미의 경우는 다른 것에 비해 그 육 엑스분 중의 질소함량이 비교적 높은 편이었다. 가열시간과 온도의 변화에 따른 층거리가자미의 아미노산 및 그 관련화합물의 함량을 분석·검토한 결과를 요약하면 다음과 같다. 1) 7종 가자미류 육중에는 조단백질이 17.54∼19.99%, 그리고 순단백질은 15.63∼17.95%가 함유되어 있었고, 그 엑스분 중의 질소함량이 가장 높은 어종은 돌가자미로 2.12%였다. 2) 생육에서 추출한 엑스분 중의 아미노산 및 그 관련 화합물의 조성은 7종 가자미에서 공통적으로 taurine이 전체의 29.4∼56.9%로서 그 함량이 가장 높았고, 다음으로 alanine이 6.6∼10.4%, glycine이 1,6∼16.7%로 나타났다. 3) 층거리가자미육을 100℃에서 30분, 60분, 90분, 120분 그리고 150분간 가열시간을 달리 하였을 때 엑스분 중의 아미노산 및 그 관련화합물의 조성은 alanine의 경우는 미소한 증가를 보였다. 반면에 histidine, lysine, α-aminoadipic acid 및 proline은 감소하였으며, isoleucine, arginine, phenylalanine 및 DL-allo-hydroxylysine은 함량에 큰 변동이 없었다. 4) 층거리가자미육을 90℃에서 130℃까지 10℃간격으로 가열온도를 달리하여 60분간 가열한 뒤의 아미노산 및 그 관련화합물의 조성은 taurine, alanine 및 leucine은 가열온도가 높을수록 그 함량이 증가하여 130℃에서 가장 높았다. Histidine, lysine 및 aspartic acid는 가열온도가 높아짐에 따라 그 함량이 감소하였고, threonine, serine, valine 및 phenylalanine은 거의 변동이 없었다. Distribution of amino acids and related compounds in the muscle extract of seven species of right-eye flounder (spotted halibut, slime flounder, marbled sole, sand flounder, stone flounder, frog fleunder and bastard halibut) were studied. The effect of heat treatment on quantitative change in the composition of amino acids and related compounds in the extract of sand fleunder muscle was also investigated since the sand flounder has much Ex-nitrogen in the extract of the muscle. The content of crude protein and that of pure protein were in the range of 17.54∼19.99% and 15.63∼17.95%, respectively. Among the extracts of the seven fish muscle, stone flounder showed the highest content of Ex-nitrogen(2.12%). In the muscle extracts of the seven fish taurine was abundantly contained (29.4 ∼56.9%), and followed alanine (6.6∼10.4%) and glycine (1.6∼16.7%). The compositions of amino acids and related compounds were characterized by the existence of phosphoethanolamine, α-aminoadipic acid, DL-allocystathionine, ethanolamine and ornithine. The experiments on amino acids and related compounds of the muscle extract of sand flounder with reference to heating time and temperature were resulted in that the amount of taurine, tyrosine, leucine and alanine were increased with the heating time at 100℃, whereas that of lysine, histidine, α-aminoadipic acid and proline were decreased with prolonged heating time. When heating temperature was changed from 90℃ to 130℃ for 60 min, the contents of taurine, alanine and leucine were increased, while that of histidine, lysine and sapartic acid were decreased.

        • KCI등재

          질경이로부터 항균성 화합물의 분리 및 동정

          한영실,김건희,김순임 한국조리과학회 1999 한국식품조리과학회지 Vol.15 No.4

          우리나라 야산에서 쉽게 구할 수 있는 구황 식물인 질경이를 메탄올과 여러 용매로 추출하여 식품 부패 미생물에 대한 항균력을 실험하고 그 항균활성 물질을 분석하여 다음과 같은 결과를 얻었다. 질경이의 메탄올 추출물은 2000 ㎍/㎖ 농도에서 B. subtilis 및 V. parahamolyticus의 증식을 100% 억제하였다. 그리고 질경이의 ethylacetate 분획물은 1000 ㎍/disc 농도에서 5종의 모든 실험 균주에 대하여 8.5-11㎜ 크기의 clear zone을 형성하여 가장 높은 항균력을 보였다. 질경이의 ethylacetate 분획물을 silica gelcolumn chromatography와 TLC로 분리하여 얻은 fraction을 5가지 실험 균주에 대하여 항균 실험을 한 결과 3rd 분획물 중 4번째 분획물이 250 ㎍/disc 농도에서 모든 균주에 대하여 10㎜ 이상의 clear zone을 나타내었다. 항균력을 보인 질경이의 ethylacetate 3rd fraction No. 4를 HPLC로 단일 분리하여 얻은 peak IV로 부터 ¹H-NMR 및 GC- MSD로 동정한 결과 hexadecanoic acid로 동정되었다. Antimicrobial activity of Plantain(Plantago asiatica L.) was investigated. Methanol extract of dried Plantain was fractionated to hexane, chloroform, ethylacetate, butanol and aqueous fraction. Ethylacetate fraction among these fractions showed the highest inhibitory effect on the microorganisms such as B. subtilis, E. coli, and V. parahaemolyticus at 500 ㎍/disc. Ethylacetate fraction was further fractionated into 8 fractions by silica gel column and thin layer chromatography(TLC). The results showed that ethylacetate fractions No. 2 and 3 had the highest antimicrobial activity. They were mixed again, re-separated, and seven fractions were obtained. Among them, No. 4 and 6 fraction had the highest inhibitory effect on the microorganisms, which were then separated into four fractions. In the 3rd fractionation, No. 4 fraction was identified as hexadecanoic acid by HPLC, ¹H-NMR and GC-MS.

        • KCI등재
        • 김치 첨가가 발효소시지 숙성 중 물리적 특성에 미치는 영향

          한영실 숙명여자대학교 건강·생활과학연구소 2001 生活科學硏究誌 Vol.16 No.-

          Color and hardness were measured to examine the influence of Kimchi on the physiological properties of the fermented sausages. While the sausages were ripening in a constant temperature and humidity chamber at 15℃ with 85% of humidity, lightness(Lvalue) significantly decreased compared to the Starter culture sausages. Due to the peculiar color of Kimchi, the redness(a value) of the Kimchi sausages was considerably increased over the Startet culture sausages. In case of yellowness (b value), there was no remarkab1e changed. Powder Kimchi added sausage was much less yellowish than the sausages with fresh Kimchi. Hardness was increased for both the Starter culture sausages and the Kimchi added sausages as the preservation period progressed. The hardness of the fresh Kimchi added sausage was less increased than that of the reference group as the preservation period passed.

        • 담배의 Nicotine이 白鼠 舌粘膜에 미치는 影響에 關한 硏究

          韓榮實 숙명여자대학교 대학원원우회 1984 원우논총 Vol.2 No.-

          The purpose of this study is to observe the effect of tobacco nicotine extract on the lingual mucosa of the white rats. According to the nicotine painting percentage and periods, two groups are made as control groups of 4 rats and experimentals of 42. Experimentals are divided into 4 groups as 1%, 25%, 50% and 100% nicotine painting percentage 9, 9, 12 and 12 numbers respectively observed at the intervals of 3, 10 and 30 days. The tissues were examined by light microscope and electronmicroscope. Observation results were as follows: 1. In the groups of 50% 30 days and 100% 30 days, lingual mucosa showed mild acanthosis and according to the position, an increased keratohyaline granule was found in the granular layer. Also, intercellular space was extended. 2. A for 50% 10 days and 100% 10 days after drying, the lingual mucosa groups showed thickening of cornified layer and showed prominent acantosis. An increased concentration of tonofilaments in the posterior surface and keratohyaline granules in the anterior surface was found. The desmosome were increased in prickle layer. Also, the tonofilament and the nucleas invagination were increased in the prickle cell and Mast cells increased in the lamina propria. From the above results it was found that the effect of nicotine may cause the hyperkeratinization of the lingual mucosa and acanthosis.

        • KCI등재

          쑥으로부터 항균성화합물의 분리 및 동정

          한영실,김순임,박혜진 한국조리과학회 1997 한국식품조리과학회지 Vol.13 No.2

          The antimicrobial activity of Mugwort (Artemisia asiatica Nakai) was investigated. The methanol extract of dried Mugwort was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. The hexane fraction among these fractions showed the highest inhibitory effect on the growth of microorganisms such as Bacillus subtilis, Eschericha coli, and Staphylococcus aureus and Lactobacillus plantarum. Bacillus subtilis, Eschericha coli, and Staphylococcus aureus were completely inhibited at a concentration of 250, 500, and 750㎍/㎖ respectively. The hexane fraction was further fractionated into 16 subfractions by silica gel column and thin layer chromatography (TLC). The subfraction No. 8, 9, and 10 on TLC exhibited high antimicrbial activity. At 3rd fractionation, subfraction No. 2 inhibited the growth of microorganisms at 500㎍/㎖. Heptadecane, (E,E)-2,4-Decadienal, Dodecamethyl pentasiloxane, Coumarin, Neophytadiene, Bis(2-ethylhexyl) Phthalate were identified from this antimicrobial fraction by GC-MS.

        • KCI등재

          저지방 치즈와 치즈 유사제품의 개발현황

          한영실,위르겐루카스,벤노쿤쯔 한국조리과학회 1993 한국식품조리과학회지 Vol.9 No.1

          최근 대부분의 구미지역 소비자들은 저칼로리, 저지방식품을 선호하고 있으며 이들 식품의 소비는 날로 증가하고 있는 추세이다. 특히 치즈 등 유제품에 있어서는 더욱 이러한 경향이 두드러지고 있다. 우리나라에서도 가까운 장래에 저칼로리, 저지방식품이 대중화 될 것으로 생각되어 저지방 치즈 및 식물성 지방이나 단백질 등의 non-dairy ingredients를 대체 원료로 이용한 치즈 유사제품에 대하여 제조시 문제점과 해결방법, 시장성 및 식품에의 이용에 대한 최근 경향을 알아보았다.

        • KCI등재

          청소년 비만에 영향을 미치는 요인분석

          한영실,주나미 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

          This study was carried out to investigate the information concerning dietary patterns and analysis of the various factors that influence obesity. The subjects of this study were 1,020 middle and high school students in Seoul. Subjects were classified into under weight, normal weight and over weight group by body mass index. We investigated eating habits, life habits, food behavior and food consumption. Data were collected by questionnair and analysed with the SAS program. The results of this study way are summarized and concluded as follows; In the case of dietary pattern, over weight group showed significantly higher in skipping a meal than the other group. Also over weight group tend to eat fast. There were significant differences of food intake frequency score by body mass index. From the results of factor analysis of variable related to obesity, 4 factors were generated and the factors were named 'Food behavior related to obesity', 'Snack consumption pattern', 'Life habit', 'Family environment related to food habit'. These factors were associated with obesity. To maintain nutritional balance and health, we should implement to ensure good dietary patterns.

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