한국조리학회지 (Culinary science and hospitality research)
- 제12권4호
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- Pages.247-258
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
부위 및 조리방법에 따른 가지의 Glycoalkaloid와 Ascorbic Acid 함량 변화
The Changes on Ascorbic Acid and Glycoalkaloid Contents of Eggplant by Parts and Cooking Methods
- 소궤신행 (위덕대학교 외식산업학부) ;
- 한재숙 (위덕대학교) ;
- 최수근 (경희대학교 조리과학과) ;
- 변광인 (영남대학교 식품외식학부) ;
- 서봉순 (위덕대학교 외식산업학부) ;
- 최석현 (경동정보대학 식음료조리과) ;
- 박미란 (영남대학교 식품외식학부)
- Nobuyuki, Kozukue (Dept. of Foodservice Industry, Uiduk University) ;
- Han, Jae-Sook (President, Uiduk University) ;
- Choi, Soo-Keun (Dept. of Culinary Science and Arts, Kyung Hee University) ;
- Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
- Suh, Bong-Soon (Dept. of Foodservice Industry, Uiduk University) ;
- Choi, Suk-Hyun (Dept. of Food & Beverage Culinary, Kyungdong College of Techno-Information) ;
- Park, Mi-Lan (Dept. of Food Technology & Food Service Industry, Yeungnam University)
- 발행 : 2006.12.30
초록
최근 건강에 대한 관심이 고조되고 있는 시점에서, 항암작용 등의 기능성을 지닌 가지의 부위별, 조리 방법에 따른 glycoalkaloid와 ascorbic acid의 함량을 측정한 결과는 다음과 같다. 1. 가지의 부위별 glycoalkaloid의 함량은 solamargine의 함량은 꼭지부분인 (A)가
This study was carried out to identify the change of glycoalkaloid contents and ascorbic acid in eggplant by parts and cooking methods. Content of glycoalkaloid by part of eggplant was the most in step part(A) as