• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1195-1204
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• 2017

This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

• Proceedings of the KSEEG Conference
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• 2002.04a
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• pp.426-428
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• 2002

• Proceedings of the KSEEG Conference
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• 2002.04a
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• pp.429-431
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• 2002

• Food Industry And Nutrition
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• v.9 no.1
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• pp.53-57
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• 2004

홍경천(Rhodiola sachalinensis)의 성분을 분석하여 식품학적 특성을 검토하고 식품소재로서의 기초자료로 활용할수 있도록 건조된 홍경천을 분쇄, 분말화한 후 일반성분 및 무기성분, 유리당, 구성아미노산, 유리지방산, 그리고 향기성분을 분석하였다. 홍경천 건조분말의 수분은 10.14%, 조단백 3.90%, 조지방 1.33%, 총당 41.17%, 환원당 11.40% 회분은 3.05%로 분석되었고, 무기성분은 Ca, K, Kg이 높은 함량으로 나타났다. 유리당으로는 glucose, fructose, sucrose 등으로 특히 glucose와 fructose가 높게 함유되어있었다. 주된 구성아미노산은 glutmic acid, cystine arginine, proline, aspartic acid, isoleucine, histidine 등의 함량 순으로 나타났으며, 특히 glutamic acid, cystine, arginine 함량이 각각 176.24, 168.60, 159.90 mg%로 높은 함량 수준을 보였다. 유리지방산은 linoleic acid가 32.46%로 함량이 가장 높았으며 그 다음으로 palmitic acid가 21.42%, lignoceric acid 14.83%, oleic acid 13.09% behenic acid가 5.80% 순으로 나타났다. 향기성분은 GC-MS로 분석한 결과 2-cinnamic aldehyde 함량이 가장 높았으며 geraniol, myrtenol, octanol 등의 함량이 높게 나타났다. 이러한 결과로 볼 때 홍경천 뿌리는 다양한 일반성분 조성과, 필수아미노산, 불포화지방산, 필수 무기질 등이 균형있게 함유된 식품학적 성분 가치가 충분한 소재임이 확인되었다. 따라서 향후 홍경천 뿌리에서 유효성분을 추출하여 생리활성 및 동물실험을 통해 이들 식품학적 성분들의 유용성을 탐색하는 작업이 필요하리라 사료된다.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.629-638
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• 2016

In this study, the effect of inorganic constituents on the physicochemical properties of pyrolytic products produced from empty fruit bunch (EFB) by fast pyrolysis were investigated. Inorganic constituents were removed from the EFB by means of washing treatment with hydrofluoric acid (HF) and distilled water (D.I water). Ash content decreased from 6.2 wt% (EFB) to 2.4 wt% (HF-EFB) and 3.5 wt% (D.I-EFB), respectively. As a result of the inorganic component, a quantity of potassium in EFB has showed the highest removal efficiency in both HF and D.I water (HF: 80.3%, D.I water: 72.8%). Fast pyrolysis was performed with demineralized EFB in the fluidized bed reactor under the temperature of $500^{\circ}C$ at the residence time of 1.3 sec. The yield of bio-oil was determined to 57.3 wt% for HF-EFB and 52.1 wt% for D.I-EFB, respectively. Biochar yield decreased whereas yield of non-condensable gas increased with decreasing inorganic content of EFB. Water content decreased from 26.9% (EFB) to 9.9% (HF-EFB) and viscosity increased from 16.1 cSt (EFB) to 334 cSt (HF-EFB).

• Korean Journal of Medicinal Crop Science
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• v.14 no.3
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• pp.173-177
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• 2006

Terminal buds and young leaves of Kalopanax pictus are in a great demand as a edible vegetable. Its bark of stems and roots have been used as the resources of folk medicine in Korea. Recently, attempts to cultivate the plant have being tried in farms and mountain villages. This study was conducted to determine effect of inorganic elements on seedlings growth of K. pictus. Levels of inorganic elements in the leaves were variable based on macro and micro inorganic elements. Among the inorganic elements in the leaves of K. pictus seedlings, level of N was high, while other ions were low in the order of K, Ca, P, Mg, Mn, Fe and Zn. A highly significant correlations between the seedling growth and the level of N, P, K, and Na in the leaves, while a low positive significant correlations between the growth and the level of either Mg or Mn and no significant correlations between the growth and the level of Ca, Fe, Cu, and Zn. The most affecting inorganic ion on the seedling growth was N, and followed by the order of K, P, Mg, Mn and Na.

• Proceedings of the Korean Society of Crop Science Conference
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• 1985.10a
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• pp.8-8
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• 1985

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.87-87
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• 2003

본 연구는 각종 무기 성분과 단백질이 풍부한 식품인 김의 조리방법(구이, 무침, 부각)에 따른 품질특성 변화를 살펴보고자 일반성분, 무기성분, 색도, 관능검사 등을 실시하였다. 그 결과를 요약하면 다음과 같다. 건조김에는 단백질이 35.1%로 가장 많이 함유되어 있었고 수분이 10.6%, 회분이 9.7%, 지방이 0.8%였다. 무기질 함량은 K함량이 2268.0mg으로 가장 높게 나타났고 Na이 945.4mg, Ca이 591.4mg, P이 539.0mg, Mg이 495.1mg, Fe이 13.5mg이었고 Ca와 P의 비율은 1:1로서 대체로 우수한 비율로서 함유하고 있었다.(중략)

• Proceedings of the Ginseng society Conference
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• 1998.05a
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• pp.30-30
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• 1998

• Korean Journal of Agricultural and Forest Meteorology
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• v.7 no.3
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• pp.192-200
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• 2005

This study was conducted to investigate inorganic nutrient contents in spur leaf and shoot leaf of 'Niitaka' pear during the growing season and leaf inorganic nutrient contents as influenced by meteorological elements. The contents of N, P, K, and Mg were decreased in spur leaf during their vegetative growth, while Ca and Mn increased. The contents of N, P, K, Mg, and Fe showed no differences between spur leaf and shoot leaf. However Ca, Mn, Zn, and Cu contents were higher in spur leaf than those in shoot leaf, but B content was lower in spur leaf than those in shoot leaf. The content of N in shoot leaf was positively correlated with mean temperature, whereas negatively correlated with maximum temperature. The content of P in spur leaf was negatively correlated with maximum temperature. The content of Ca in spur leaf was negatively correlated with mean temperature, whereas positively correlated with maximum and minimum temperature. The contents of Mg and B in shoot and spur leaf were positively correlated with mean temperature, whereas negatively correlated with maximum and minimum temperature. The contents of Ca and Mn showed significant differences between spur leaf and shoot leaf at mid-July to early August. These results suggest that sampling is important to distinguish between spur leaf and shoot leaf for diagnosis of nutrient conditions in pear trees.