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허남칠,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
There have been many informations about the characteristics and trends of analytical techniques of several food preservatives used widely and frequently in food industry nowadays. According to the invetigations, the essential conditions of ideal food preservatives are to have effects on inhibiting the growth of microorganism, and non-toxic or harmless, easily metabolizable, water soluble and cheap in price. Mostly food preservatives have been reported about their low toxicities through many animal experiments. But because most of them are xenobiotics as organic synthesized products, if they were used continuously, excessively and abusedly, their harmful effects are no doubt on human body. So, the adequate use of ideal and safe food preservatives in food processing procedure is essential and through variable biotechnological studies of the more safe natural preservatives must be dvelopeded rapidly. In this paper we reviewed the properties of many allowed preservatives and comparrd the effectiveness and accuracy of the analytical methods used currently.
허남칠,김선민,박은령,박평심,김경수,이명렬 조선대학교 기초과학연구소 1998 自然科學硏究 Vol.21 No.1
This study was designed to investigate the free amino acid compositions of salt-fermented fish products in the markets of Chonnam area. The results were as follows : The free amino acid compositions of salt-fermented fish products had varying figures according to the species of raw materials, that is, lysine and leucine were relatively abundant in Myul-chi jeot (salt-fermented anchovy), arginine inSae-woo jeot (salt-fermented small shrimp), glutamic acid inJa-oi jeot (salt-fermented small shrimp). lysine, arginine, alanine and phenylalanine in To-h jeot (salt-fermented trout), etc. Essential amino acid contents were contained 31.02%∼83.46% of total amino acids in all sample, and lysine and leucine were most abundant among essential amino acids. Especially tryptophan was the richest in Cham-jo-gae jeot, phenylalanine in To-ha jeot, Kal-chi-nae-jang jeot and Song-eo jeot in other essential amino acids. because the degree of protein degradation wouldl be influenced on fermentation periods, salt-concentration, fermentation temperature, etc, we expected more systemic research by some varied conditions and the developed analytical techniques on the salt-fermented fish products should be followed.
허남칠(Nam-Chil Heo),김충모(Choong-Mo Kim),최경철(Gyeong-Chul Choi),나환식(Hwan-Sik Na) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3
국내에서 생산되는 농산물 통조림 중 황도, 백도, 파인애플, 밀감, 포도, 후르츠칵테일, 김치 통조림을 선택하여 실온에서 1년 동안 저장하면서 3개월 간격으로 개봉하여 pH를 비롯하여 주석, 납 함량을 조사하여 다음과 같은 결과를 얻었다. pH는 김치통조림을 제외한 모든 통조림에서 저장기간의 증가에 따른 변화가 거의 없었다. 통조림 검사항목 중 중금속에 해당하는 납과 주석의 경우 저장기간 증가에 따라 함량이 증가하였으며, pH가 비교적 낮은 통조림의 경우 그 용출 정도가 다소 높았으며 pH가 4이상인 김치 통조림에서는 타 시료에 비해 주석 함량이 비교적 낮았다. 저장기간이 12개월 경과 후에도 납, 주석 함량은 모두 기준치에 비해 상당히 낮아 식품으로서 안전한 것으로 생각된다. Heavy metal contents (Pb, Sn) and pH changes of canned agricultural foods produced in Korea during the storage periods were investigated. Samples were stored at room temperature and then analyzed at 3 months intervals, respectively. First, the pH was not affected notably by storage periods except that of kimchi. The change of lead (Pb) contents was increased. Tin (Sn) contents was remarkably affected by storage period. After 12 months, tin (Sn) contents increased by 2.1~10.5 times and lead (Pb) contents showed similar changes during the storage periods.
韓國 西海岸에서 漁獲된 魚類中의 有害性 重金屬 含量에 관한 硏究
朴圓記,車月石,許南七 조선대학교 환경연구소 1988 環境公害硏究 Vol.5 No.-
Hazardous metal contens of Fishes such as Stephanolepis cirrhifer, Psudosciaena manchurica, Sardinia melanosticta, Scomber japonicus, and Pleuronectidae produced in the west Coast, Korea were analysed, the results were as follows. 1. Contents of hazardous metals of fishes mentioned about were Zn 2.249-8.456ppm, As 1.113-6.584ppm, Cu 0.301-2.003ppm, Mn 0.327-0.803ppm, Hg 0.049-0.111ppm, Pb 0.001-0.271ppm, and Cd 0.001-0.015ppm. 2. The highst contents of the hazardous metal of the fishes were 8.456ppm of Zn in Sardinia melanosticta, 0.271ppm of Pb in Scomber japonicus, 6.584ppm of As in Stephanolepis cirrhifer and 0.111ppm of Hg in Pseudosciaena manchurica. 3. The months in which the fishes had the highst heavy metal contents were June and July and the lowst one was September.
양호철(Ho-Cheol Yang),허남칠(Nam-Chil Heo),최경철(Kyeong-Cheol Choi),안양준(Yang-Jun Ahn) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.1
전남도내에서 자생하고 있는 무안의 백련과 나주의 홍련을 대상으로 부위별 이화학적 성분을 분석한 결과 품종별로 큰 차이는 발견할 수 없었으며 두 품종 모두 무기영양성분 중 세포 내액의 산ㆍ알칼리평형에 가장 중요한 mineral인 potassium이 월등히 높은 함량을 보였고 다음으로 sodium, calcium, magnesium이 주요 무기영양성분으로 나타났다. 특이한 것은 뿌리에서의 철분 함유량이 무안의 백련에서 14.70㎎%, 나주 홍련에서 9.26㎎%로 다른 농산물에 비해 높게 나타나 철 결핍성 빈혈환자나 임신, 출산 등으로 철분의 균형을 잃게 될 수 있는 여성에게 연근이 좋은 영양식이 될 수 있을 것으로 사료된다. 유리당 함유량은 부위 별로 큰 차이를 보여 뿌리의 경우 sucrose가 월등히 많은 반면 잎의 경우는 glucose와 fructose가 대부분을 차지하였고 종자의 경우 sucrose raffinose 및 stachyose가 대부분을 차지하는 것으로 나타났는데 종자의 경우 oligosaccharide를 이용한 기능성 식품으로의 개발 가능성도 있다고 판단된다. 구성아미노산 함유량 또한 부위별로 큰 차이를 보여 종자와 잎에서는 glutamic acid가 가장 많이 함유되어 있는 반면 연근의 경우 간 기능 회복과 숙취제거에 효과가 있는 aspartic acid가 월등히 높은 함유량을 보여 각각 이를 이용한 기능성 식품으로의 이용 가능성도 있을 것으로 사료된다. The nutritional compositions of different parts (roots, leaves, and seeds) of two lotus species (Nelumbo nucifera Gaertner), Muan’s white-flowered and Naju’s pink-flowered, are as follows; crude protein content in the seed was four times higher and the carbohydrate content was three times higher than those in the root and leaf. Comparing between the species, the crude protein content of the white lotus was the higher than that of the pink lotus, but the carbohydrate content was comparatively lower. The potassium content of the minerals in all samples was much higher than those in others. Additionally, the iron content of the root was much higher than those in the leaf and seed. In both species, the major tree sugar in the root was sucrose; the main sugars in the leaf were fructose and glucose, and those in the seed were stachyose, raffinose, and sucrose. Among amino acids, glutamic acid showed the highest level in the leaf and seed, while aspartic acid was the highest in the root.