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허담,이원기,이종혁 한국정보과학회 2022 정보과학회논문지 Vol.49 No.7
Quality estimation (QE) is the task of estimating the quality of given machine translations (MTs) without their reference translations. A recent research trend is to apply transfer learning to a pre-training model based on Transformer encoder with a parallel corpus in QE. In this paper, we proposed a dual-encoder architecture that learns a monolingual representation of each respective language in encoders. Thereafter, it learns a cross-lingual representation of each language in cross-attention networks. Thus, it overcomes the limitations of a single-encoder architecture in cross-lingual tasks, such as QE. We proved that the dual-encoder architecture is structurally more advantageous over the single-encoder architecture and furthermore, improved the performance and stability of the dual-encoder model in QE by applying the pre-trained language model to the dual-encoder model. Experiments were conducted on WMT20 QE data for En-De pair. As pre-trained models, our model employs English BERT (Bidirectional Encoder Representations from Transformers) and German BERT to each encoder and achieves the best performance. 기계번역 품질 예측은 기계가 번역 문장의 품질을 주어진 정답 번역 문장이 없이 예측하는 것을 말한다. 최근에 품질 예측 분야의 연구 동향은 다량의 병렬 말뭉치로 학습된 트랜스포머 인코더 기반의 사전학습 모델을 이용하여 전이 학습을 적용한다. 본 논문에서는 품질 예측과 같은 교차 언어 태스크에서 단일 인코더 구조가 가지는 한계를 극복하기 위해 인코더에서 각 언어에 대한 단일 언어 표현을 개별적으로 학습하고 상호 참조망에서 교차 언어 표현을 학습하는 이중 인코더 구조를 제시한다. 이중 인코더 구조가 단일 인코더 구조보다 품질 예측 태스크에서 구조적으로 유리함을 입증하고, 나아가 이중 인코더 모델에 사전학습된 언어 모델을 적용하여 품질 예측 태스크에서 이중 인코더 모델의 성능과 안정성을 높인다. WMT20 품질 예측 영어-독일어 쌍에 대해서 실험을 진행했다. 사전학습 모델로서 영어 Bidirectional Encoder Representations from Transformers (BERT) 언어 모델과 독일어 BERT 언어 모델이 각각의 인코더에 적용되었고 가장 뛰어난 성능을 보여주었다.
천연 색소 고정화 기술을 활용한 오미자와 자소엽 추출물 함유 음료의 항산화 활성 연구
신인순,김성옥,황수정,김미려,허담 대한본초학회 2011 大韓本草學會誌 Vol.26 No.3
Objectives: This study focused on Schisandrae Fructus (SF) and Perilae Folium (PF), traditional medicine herbs and health functional food in Korea, Japan and China. We investigated various pharmacological activities that include a potential source of free radical scavenging, anti-viral, anti-microbial, anti-allergy and anti-inflammatory activities. Methods: We conducted an investigation of total contents of phenolic and flavonoid compounds in these single herbal extraction with/without combined to mixture. We also measured antioxidant activities such as DPPH free radical scavenging, SOD-like scavenging, nitrite scavenging and hydroxyl radical scavenging activities, xanthine oxidase inhibition, linoleic acid peroxidation inhibition, and reducing power. Results: As the results, contents of total phenoilc compounds and flavonoids were higher in those of PF than those of SF. Those of SF+PF mixture showed the synergy effects compared with those of SF and PF single extractions. Activities of DPPH free radical and SOD-like scavenging in 1 mg/mL concentration increased in dose dependent manners. That of SF increased compared with that of PF. That of SF and PF mixture also increased compared with that of BHA as a positive control. The other antioxident activities also showed similar to patten of activity of DPPH free radical scavenging. When combined to SF and PF extractions, there was showed synergic effect compared with those of BHA, excepted activities of xanthine oxidase inhibition and reducing power. Taken together, SF and PF have high phenolic and flavonoid compounds content furthermore, antioxidant activities in SF and PF mixture showed more synergy effect compared with those of BHA. Conclusions: Therefore, these findings suggest that SF and PF mixture may offer functional materials potential for development of functional beverage. But further studies are needed for the identification of the active compounds.
감귤 과피 가수분해물의 플라보노이드 조성 및 기능적 특성
이명희(Myung-Hee Lee),허담(Dam Huh),조덕조(DeokJo Jo),이기동(Gee-Dong Lee),윤성란(Sung-Ran Yoon) 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.11
본 연구에서는 감귤 과피의 Viscozyme L 효소를 첨가하여 가수분해물을 제조하고, 이들의 플라보노이드 조성의 변화를 반응표면분석하여 모니터링하였다. 그 결과 효소처리에 따라 aglycone 형태의 플라노보이드인 hesperetin 및 naringenin 함량이 증가하는 것으로 나타났으며, 가용성 고형분 함량과 aglycone 형태의 플라보노이드 함량이 높은 최적 효소처리 조건은 효소농도 1.5% 및 반응시간 18 hr으로 설정되었다. 일반진피의 경우는 가용성 고형분 함량 48.49% 이고, 플라보노이드는 hesperidin 58.85 ㎎/g만 검출되어졌으나, 최적 효소처리 조건에서는 가용성 고형분 함량은 72.97%로 나타났으며, 플라보노이드 조성은 naringin 1.56㎎/g, hesperidin 31.31 ㎎/g, naringenin 2.58 ㎎/g 및 hesperetin 3.90 ㎎/g으로 각각 나타났다. 일반진피와 효소 처리한 감귤 과피의 전자공여능 및 ACE 저해활성을 측정한 결과 효소 처리한 감귤 과피가 활성이 더 높은 것으로 나타났다. Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 ㎎/g. In the case of optimal enzyme-treated citrus peels (CE), soluble solid content was 72.97% and the contents of naringin, hesperidin, naringenin and hesperetin were 1.56 ㎎/g, 31.31 ㎎/g, 2.58 ㎎/g and 3.90 ㎎/g, respectively. In the results of electron donating ability and angiotensin converting enzyme inhibition activity, the activity of CE was higher than that of CC.
연구논문 : 열수추출 및 효소처리에 따른 감귤 과피 추출물의 기능성성분 수득에 대한 연구
노정은 ( Jung Eun Noh ),윤성란 ( Sung Ran Yoon ),임애경 ( Ae Kyoung Lim ),김혜정 ( Hye Jeong Kim ),허담 ( Dam Huh ),김대익 ( Dae Ik Kim ) 한국식품조리과학회(구.한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.1
This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, 95℃) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at 95℃ after enzyme treatment was optimal.