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Inductively Coupled Plasma Optical Emission Spectrometry를 이용한 조제분유의 9종 무기질 분석법의 유효성 검증
황진봉 ( Jin Bong Hwang ),남궁배 ( Gung Bae Nam ),오미라 ( Mi Ra Oh ),김소영 ( So Young Kim ),심유신 ( You Shin Shim ),김세나 ( Se Na Kim ),최용민 ( Young Min Choi ),남진식 ( Jin Sik Nam ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3
The analytical method for the determination of minerals (sodium, calcium, potassium, phosphorus, magnesium, iron, copper, manganese, and zinc) in both infant and adult nutritional formulas, using inductively coupled plasma optical emission spectrometry, was validated in terms of precision, accuracy, and linearity. Certified reference material 1849a, purchased from national institute of standards & technology, was used for the infant and adult nutritional formula. All calibration curves exhibited strong correlation linearity (r 2=0.9999) within the tested ranges. The recovery values of mineral compounds ranged from 90.35 to 110.63%, and the limit of detection and of quantification was less than 0.1005 mg/kg and 0.3351 mg/kg, respectively. The inter-day precision (n=12) values ranged from 1.19 to 18.19%, and intra-day precision (n=3) values ranged from 0.09 to 4.80%. Therefore, microwave digestion and inductively coupled plasma optical emission spectrometry were useful analytical methods for 9 types of minerals in food. The analytical methods verified in this study may be used to build up a food composition database for national health promotion.
국내 외식 식품 중 밥류 및 찬류의 당 함량 분석에 관한 연구
이진원 ( Jin Won Lee ),황진봉 ( Jin Bong Hwang ),남궁배 ( Bae Nahmgung ),박장우 ( Jang Woo Park ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.2
국가 식품 영양성분 자료구축을 위하여 국내에서 유통되고 있는 외식식품의 총당 함량을 조사하였다. 서울, 경기도, 충청도, 강원도, 전라도 및 경상도의 6개 권역별에서 수거한 밥류(28종)와 찬류(15종)을 대상으로 조사하였다. 밥류의 경우 비빔밥, 장어덮밥 및 샐러드김밥의 경우 최대 각각 8.537 g/100 g, 3.207 g/100 g 및 2.394 g/100 g 수준의 당 함량이 분석되었으며, 일반 밥류 보다 양념을 비롯한 소스가 첨가된 밥류의 경우 당 함량이 다소 높게 나타났다. 찬류 중 하나인 찌개의 경우에서는 전라권의 된장찌개가 1.805 g/100 g으로 가장 높은 당 함량을 나타내었으며, 그 이외의 찌개종류와 권역별 당 함량은 크게 차이를 나타내지는 않았다. 조사한 김치의 경우에서는 단맛, 짠맛 및 매운맛이 강한 경상권과 전라권의 김치에 대하여 전체적으로 당 함량이 높게 나타났으며, 특히, 고들빼기김치의 경우 최대 8.188 g/100 g의 당 함량을 나타내었다. 또한, 찬류 중 대표적인 절임 식품인 장아찌의 경우 전체적인 권역에서 모두 조사한 장아찌 종류에 대하여 당 함량이 높게 나타났으며, 특히 매실장아찌의 경우 32.865-41.846 g/100 g의 범위를 나타내면서 장아찌 종류 중 가장 높은 당 함량을 나타내었다. The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap, Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo). In cooked rice, the total sugar content in Bibimbap (8.537 g/100 g), Jangeo-deopbap (3.207 g/100 g), and Saladgimbap (2.394 g/100 g) was higher than that of other cooked rice. Also the analysis results showed that the total sugar content of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. From the analysis of Jjigae, it was shown that Doenjang-jjigae (1.805 g/100 g) from the Jeonla-do region had the highest total sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi, that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higher than that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegikimchi with a value of 8.188 g/100 g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes, was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865 g/100 g to 41.846 g/100 g being found in Maesil-jangajji.
단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교
김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.