• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.73-73
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• 2018

최근 매실나무를 기주로 한 겨우살이의 인공재배에 성공함에 따라, 식품 소재로 이용하기 위해 일반성분을 분석하였다. 경기도 남양주시에서 매실나무를 기주로 한 인공재배 겨우살이를 채취하여 동결건조한 후 수분, 조단백질, 조지방, 회분, 탄수화물, 베타카로틴, 비타민 B1, 비타민 B2, 비타민 B3, 비타민C, Ca, Fe, K, Na 그리고 P의 함량을 분석하였다. 조단백질, 조지방, 회분, 베타카로틴, Ca, Fe, K, Na 그리고 P은 AOAC 방법을 이용하여 분석하였고, 탄수화물은 탄수화물(%) = 100 - (조단백질% + 조지방% + 회분% + 수분%) 계산식을 활용하여 산출하였다. 수분, 비타민 B1, 비타민 B2, 비타민 B3, 비타민 C는 식품공전에 제시된 방법에 따라 분석하였다. 동결건조한 매실나무겨우살이의 일반성분은 탄수화물 58.90%, 단백질 22.36%, 회분 11.11%, 지방 5.37%, 수분 2.26% 순으로 함유하였다. 비타민의 함량은 비타민 C 4.78mg/100g, 나이아신 1.87mg/100g, 비타민 A 1.42mg/100g, 비타민 B2 0.73mg/100g 그리고 비타민 B1 0.30 mg/100g의 순서로 많이 함유하였다. 무기질은 K 3141.54mg/100g, Ca 977.77mg/100g, P 309.91 mg/100g, Na 20.13mg/100g 그리고 Fe 8,24mg/100g의 순서로 많이 함유하였다.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.492-500
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• 1992

The rate of vitamin K-dependent carboxylation of endogenous liver microsomal proteins and an exogenous peptide substrate for carboxylase were measured to test the effects of excess vitamin A on vitamin K function in rats. In vitro vitamin A incubation in normal rat microsomes of vitamin K-sufficient ras did not influence the carboxylation rates of either endogenous prothrombin precursors or a peptide substrate added, Similarly vitamin A incubation in micro-somes from control and excess vitamin A-fed rats that were on vitamin K-free diet did not change the rate significantly within the respectively groups ; however the rates of endogenous protein carboxylation from excess vitamin A-fed rats tended to be increased by the in vitro vitamin A addition compared to that of control rats. Excess vitamin A-fed rats had 2- to 3- fold higher carboxylase activites of endogenous protein carboxylation either with or without the invitro vitamin A incubation than did control rats. In an in vivo study carboxyalase activites with an added exogenous peptide substrate were not influenced by excess intake of vitamin excess vitamin A-fed rats than for control rats. Carboxylase activites tended to be increased amounts of vitamin A on endogenous protein carboxylation appeareed as early as one week post-initiation of the diet. The results of this study indicate that excess vitamin A produces toxic effect rapidly and that excess dietary vitamin A increase the rate of carboxylation of endogenous protein mainly prothrombin precursors which is an indication of vitamin K defi-ciency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1071-1076
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• 2005

Gamma irradiation treatment brings about biochemical changes that could affect nutritional Quality of food. This study was conducted to examine the content of $\beta-Carotene$ in Jeju orange, vitamin $D_3$ in anchovy and $\alpha-Tocopherol$ in beef. $\beta-Carotene$ content of Jeju orange was not affected by irradiation of 5 and 10kGy. In anchovy, vitamin $D_3$ content was dose-dependently increased to $109.30\%\;and\;125.25\%$ of original content by irradiation of 5 and 10kGy, respectively. $\alpha-Tocopherol$ content in beef with high fat was progressively reduced by $17\%$ of original value with irradiation of 1kGy and by $84\%$ with 10kGy. It could be concluded that $\alpha-tocopherol$ might be most vulnerable to irradiation, while vitamin $D_3$ is very stable against irradiation within 10kGy of gamma irradiation.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.387-396
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• 2004

This experiment was carried out to investigate the effects of dietary vitamin C and E on carcass characteristics of Hanwoo steers. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20 IU/kg feed), vitamin C(vitamin C 0.1%/kg feed and vitamin E 20 IU/kg feed), vitamin E(vitamin E 220 IU/kg feed) and vitamin C plus E(vitamin C 0.1%/kg feed and vitamin E 220 IU/kg feed). Hanwoo steers were fed experimental diets for 3 months of the last finishing period. Animals fed the diet containing vitamin C plus E had higher(P<0.05) yield grade than those fed the other diets but quality grade was not different between animals fed the control diet and vitamin-supplemented diets. Proximate analysis in longissimus dorsi was not different between animals fed the control diet and vitamin-supplemented diets. Vitamin C concentration in longissimus dorsi was higher (P<0.05) in the animals fed the vitamin C diet and the vitamin C plus E diet than in those fed the control diet and the vitamin E diet. Vitamin E concentration in longissimus dorsi was higher(P<0.05) in the animals fed the diet supplemented with vitamin E and the diet supplemented with vitamin C plus E than in those fed the control diet and the vitamin C diet. Animals fed the diet supplemented with vitamin C was higher(P<0.05) in myristic acid, palmitic acid, palmitoleic acid and oleic acid in the longissimus dorsi than those fed the other diets, but linoleic acid in longissimus dorsi was higher(P<0.05) in the animals fed the vitamin E diet than those fed the other diets. However, saturated fatty acid and unsaturated fatty acid were not different between animals fed the control diet and vitamin-supplemented diets.

• Journal of the Korean Chemical Society
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• v.33 no.1
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• pp.46-54
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• 1989

The extraction method and quantitative analysis for the fat-soluble vitamins present in food stuffs and vitamin products have been investigated. The simultaneous separation and analysis of the vitamins by reverse phase high performance liquid chromatographic method was conducted using an isocratic elution with methanol : water (95 : 5) eluent on a Novapak $C_{18}$ column. The detection of vitamins was achieved by a variable wavelength UV detector. To improve the detection sensitivity detection wavelengths were set at the highest absorption bands such as 330, 265, 285, and 290nm for the respective vitamins. The analysis for the fat-soluble vitamins was finished within 40 minutes. Alkaline hydrolysis and enzymatic hydrolysis were investigated for the sample preparation; and liquid-liquid extraction and liquid-solid extraction were attempted for the extraction of vitamins. Both hydrolysis methods were turned out to be appropriate for the analysis for vitamins A, D, and E, while for the analysis of vitamin K the enzymatic hydrolysis method demonstrated better results. Diethyl ether, pentane, and n-hexane were found to give higher recovery for the liquid-liquid extraction and silica cartridge for the liquid-solid extraction.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.39-45
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• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.103-107
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• 2006

Effects of temperature and relative humidity on fat soluble vitamin contents in two commercial vitamin tablets ('Multivitamin Dandelion' and 'vitamin E Yarrow') were investigated. When they stored at different temperature (25, 35, and $45^{\circ}C$) with cap and stored at low relative humidity (11% RH) without cap, all fat soluble vitamins (vitamin A acetate, vitamin E acetate and vitamin E) were stable during 24 weeks of storage period. However, when they stored at high relative humidity (75% RH and 100% RH) without cap, vitamin A acetate and vitamin E acetate dramatically disintegrated at the early stage of storage. On the other hand, vitamin E gradually decreased during storage. Therefore, stability of some fat soluble vitamins, which exist as acetate form, was highly dependent on relative humidity rather than storage temperature. Water may act as a plasticizer and increased the mobility of molecules in vitamin tablet resulting in relatively fast disintegration of some fat soluble vitamins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1467-1476
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• 2014

Recent studies have shown that insufficient or deficient vitamin D status may be linked to increased risk of depressive conditions or depression. The aim of this study was to review all available evidence on vitamin D, depression, and any association between them. Cross-sectional, case-control, and cohort studies have reported contradictory results. Some have reported that low levels of vitamin D may be associated with higher risk of depression or depressive symptoms while others reported that vitamin D status may not be related to depression. Recent clinical trials examining the effects of vitamin D supplementation on depression have also showed discrepant results. However, meta-analysis study results are consistent regarding the beneficial effects of vitamin D. Several mechanisms that account for these beneficial effects of vitamin D on depression have been reported but remain largely speculative. Vitamin D deficiency is very common, and prevalence of depression is increasing in the Asian population, especially females. However, limited literature is available on this population. Considering research results of a potential inverse association between vitamin D level and prevalence of depression, it is important to advance our understanding of the role of vitamin D in depression and conduct well-designed prospective trials in the Asian population.

• Food Science and Preservation
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• v.17 no.4
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• pp.451-456
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• 2010

We investigated changes in the quality of pulp-containing apple juice, during storage, after addition of various amounts of vitamin C, which was stable over time. Neither sugar content nor acidity level varied when vitamin C was added. The pH was slightly lower (pH 4.29-4.30) in juice with added vitamin C than in unsupplemented juice (pH 4.40). The L and b color values fell as vitamin C content rose and the storage period was extended. In sensory evaluation tests, taste and overall acceptability were higher for juice to which vitamin C had been added to 0.02% (w/v) than for unsupplemented juice. Vitamin C levels fell less during storage at $4^{\circ}C$ than at higher temperatures. The alcohol-soluble color (ASC) value fell as the amount of added vitamin C rose, and tended to be lower when juice was stored at $4^{\circ}C$ compared to $37^{\circ}C$. In summary, apple juice containing pulp was optimally stored at $4^{\circ}C$ after addition of 0.02% (w/v) vitamin C

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.274-279
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• 2012

The objective of this study was to develop oral matrix tablets for the sustained release of vitamin C. In this study hydroxypropyl methylcellulose (HPMC) has been utilized as an excipient, as it is one of the most widely used polymers, for use during long periods of time in formations. The vitamin C tablet formulation depends on the molecular weight and concentration of sustained-delivery in HPMC. Anti-oxidants have been added as a dissolution medium in order to prevent vitamin C degradation in water. The dissolution test was carried out in a distilled water medium, and the release model equation was applied to analyze the vitamin C release pattern. The results demonstrated that the release and lasting power of vitamin C tablets, containing HPMC, lasted for more than 12 h.