Preventive Nutrition and Food Science
- 제3권3호
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- Pages.287-291
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- 1998
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Brining Property and Antimutagenic Effects of Organic Chinese Cabbage Kimchi
- Park, Woon-Young (Dept.of Food Science and Nutrition and Kimchi Research Institute Pusan National University) ;
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Park, Kun-Young
(Dept.of Food Science and Nutrition and Kimchi Research Institute , Pusan National University)
- 발행 : 1998.09.01
초록
Brining property and antimutagenic effects of organically cultivaged Chinese cabbage kimchi (OC kimchi) and common Chinese cabbage imchi (CC kimchi) were studied. The salt absorption rate of leaves was faster than that of stems of the Chinese cabbages. Due to the large portion of leaf in organic Chinese cabbage, organic Chinese cabbage(OC) was much faster in terms of salt absorption rate than common Chinese cabbage(CC). The antimutagenic effects of methanol extracts of CC kimchi and OC kimchi were studied against aflatoxin B1(AFB1) using Ames test on Samonella typhimurium TA 100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. Methanol extract from 6 -day fermented OC kimchi at 15