근채류와 엽채소류의 종류별 식이섬유함량비교 = A Study of Analytical Methods of Dietary Fiber on Vegetable Foods

다국어 초록 (Multilingual Abstract)

This study was conducted to determined three kinds of analytical methods for the quantitative structural carbohydrate(dietary fiber, DF; neutral detergent fiber, NDF; crude fiber, CF) of two group of vegetable foods(five kinds of root vegetable, four kinds of leaf vegetable). In root vegetables, DF, NDF and CF were 34.01%, 16.06% and 6.95%, respectively. In leaf vegetables, DF, NDF and CF were 46.10%, 23.96% and 9.27%, respectively. The correlationship of root vegetable were Y=2.44+0.73X. r=0.48(P<0.01) between DF and NDF, and Y=23.96+1.55X, r=0.59(P<0.01) between DF and CF. The correlationship of leaf vegetables Were Y=2.45+0.46X, r=0.61(P<0.01) between DF and NDF, and Y=4.26+0.11X, r=0.55(P>0.05) between DF and CF, respectively. DF/CF ratio of 7.36 in root vegetable, DF/CF ratio of 5.15 in leaf vegetables were calculated, respectively.

목차 (Table of Contents)

• I. 서론
• II. 실험 재료 및 방법
• III. 결과 및 고찰
• IV. 결론
• 참고문헌