• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1447-1452
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• 1999

Lipid-related components were comparatively investigated for white ginseng when exposed to both phosphine fumigation and gamma irradiation at 5 kGy or less, which were found effective for improving its biological quality. Fumigation resulted in the increase in pH of the sample, and thereafter it showed a decreasing tendency in all samples during storage for 6 months at ambient $(20^{circ}C/70%\;RH)$ and accelerated $(40^{\circ}C/90%\;RH)$ conditions. The severe conditions led to an apparent browning of the stored samples without significant differences among them, while the sample stored at ambient condition showed negligible changes in its color up to 6 months. The development of browning in the stored sample was in proportional to hydrogen donating ability of the corresponding sample extract. TBA value increased by gamma irradiation gradually decreased with storage time, showing similar values to that of other samples, whereas carbonyl value gradually increased in all samples. Both fumigation and gamma irradiation caused negligible changes in fatty acid composition; however, a partial increase in saturated fatty acid composition and some decrease in polyunsaturated ones were observed with the storage time.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.182-187
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• 1979

Six commercial ginseng products, red ginseng, white ginseng I and II, red ginseng extract, white ginseng extract I and II were extracted with ethyl ether. Total fatty acid composition of the extracted free lipids was analyzed by gas liquid chromatography and digital integrator was used to measure the area of each peak. Crude lipid contents of red and white ginsengs were similiar. Those of red ginseng extract, white ginseng extract I and II were 1.10, 1.13 and 0.40%, respectively. It was found that 22 kinds of fatty acids existed in red and white ginsengs. Among them, 16 kinds of even numbered fatty acids were identified. Linoleic acid in red and white ginsengs was the most abundant. The contents of that in red ginseng, white ginseng I and II were 63.33, 45.55 and 41.06%, respectively. The next most abundant acid was palmitic acid, the contents of which were 11.30, 14.4 and 18.10% for red ginseng, white ginseng I and II, respectively. Major fatty acids for red ginseng extract and white ginseng extract I were linoleic and palmitic acids in the same order of magnitude. Linoleic and palmitic acids for red ginseng extract were 15.93 and 15.71 %, respectively, while linoleic and palmitic acids for white ginseng extract I were 21.94 and 19.15%, respectively. However, white ginseng extract II contained only 9.21% of linoleic acid and 16.13% of palmitic acid which was the major fatty acid.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.291-297
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• 1979

The experimentally cultivated potatoes of 4 varieties, Irish Cobbler, Warba, Shimabara, and Saco were dried in a frozen state, powdered subsequently and subjected to the extraction of free and bound lipids. Constituents of the prepared lipids were fractionated, quantified, and compared by the methods of column and gas-liquid chromatographies. The results were summarized as follows : 1. The total crude lipid content in potato on a dry weight basis was 0.57 % of which 0.2 % was free lipid and 0.37 % was bound lipid. 2. The neutral lipid content in the free lipid was 14.9 %, approximately 3 times as much as the 4.5 % contained in the bound lipid, whereas the glycolipid content in the free lipid was 15.1 %, slightly less than 22.2 % contained in the bound lipid. However, the phospholipid content was 33.9 % in the bound lipid, approximately 4.5 times as much as the 7.2 % contained in the free lipid. This fact revealed that the bound lipid consisted mainly of polar lipid, while the free lipid consisted of neutral lipids, glycolipids and phospholipids in about the same proportion. 3. The main fatty acids constituting more than 90 % in the free and bound lipids were linoleic, palmitic and linolenic acids. The content of the saturated fatty acid was slightly less in the free lipid than in the bound lipid, whereas the unsaturated fatty acids were more abundant in the free lipid.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.245-248
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• 1986

The seasonal variation in lipid contents and fatty acid composition in the muscle of sardine, Sardinops melanosticta, caught between April, 1985 and March, 1986 was studied. The lipid contents in the muscle varied remarkably from 5.2 to 17.2% for the whole muscle, from 1.6 to 8.4% for the white muscle and from 8.8 to 20.8% for the dark muscle through the sampling periods. The lipid contents in the sardine muscle showed the lowest value in January, and the highest value in July, and the major fatty acids in the muscle were 16:0, 18:1, 20:5 and 22:6. The seasonal variation in fatty acids of sardine showed a tendency of high levels of polyenes such as 20:5 and 22:6 and low levels of saturates and monoenes such as 16:0 and 18:1 during the season of low lipid, while that showed the high levels of saturates and monoenes, and the low levels of polyenes during the season of high lipid.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.361-365
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• 1978

Physico-chemical characteristics of crude oil extracted from Korean Hazel nut were determined and its proximate composition was also analyzed. The proximate composition of Hazel nut was shown to be moisture 4.0%, crude protein 15.5%, crude fat 64%, nitrogen free extractive 11.7%, crude fiber 2.0% and crude ash 2.5%. The content of crude fat in Corylus sieboldiana was about 3% higher than in Corylus mandshurica.. Physico-chemical characteristics of crude oil found were: specific gravity, $0.916(15/15^{\circ}C)$; refractive index, $1.468(15^{\circ}C)$; saponification value, 184; iodine value, 94.5: acid value, 0.2; and unsaponifiable content, 0.25%. The lipid fractions in the crude oil obtained by silicic acid column chromatography were found to be composed of about 97% neutral lipids and about 3% compound lipids. Among the neutral lipids by TLC, triglycerides were 98% as the major components, free fatty acids and free strols were 0.5% and 1.3%, respectively. Esterified sterols were not found. The predominant fatty acids were oleic $(76{\sim}80%)$, linoleic (15%) and palmitic (5.0%), and the P/S ratio was $1.8{\sim}2.8$.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.9-12
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• 1990

Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. A substance that inhibited the lipolytic action of toxohormone-L was isolated from white ginseng powder. This substance was an acidic polysaccharides It inhibited toxohormone-L-induced lipolysis in a dose dependent manner at concentrations higher than 100g/ml.

• Monthly Korean Chicken
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• v.16 no.10
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• pp.82-83
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• 2010

흔히 닭똥집이라고 불리우는 근위(닭모래집)는 무슨 영양가가 있을까 싶지만 지방질이 거의 없고 단백질 함유율이 높으며, 비타민 B와 철분이 많이 들어있어 다이어트에도 좋습니다. 2004년 말 매운맛 열풍이 프랜차이즈 업계를 강타하면서 닭발의 인기는 닭발전문점이 생길 정도로 높아졌습니다. 과거에는 모양이 흉측해 먹기를 꺼려했지만 최근에는 닭발 애호가까지 생길 정도로 닭발의 인기는 여전합니다. 찬바람이 옷깃을 여미게 하는 가을에는 닭 근위와 닭발 구이를 안주 삼아 가족 간 이야기 꽃을 피워보는 건 어떨까요?

• The Korean Journal of Food And Nutrition
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• v.2 no.2
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• pp.27-30
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• 1989

This study was devised to observe an inhibitory reaction toward an lipolytic action of toxohormone-L from KEUMSUNYEON powder. Toxohormone-L is known to be a lipolytic factor that was purified from the ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. KEUMSUNYEON powder was found to inhibit toxohormone-L induced lipolysis at its concentration of 0.5 mg/ml.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1986.08a
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• pp.89-94
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• 1986

1. 밀가루 반죽 내에서 유지류는 gluten의 수화를 감소시키고 따라서 glu1en의 망상 구조형성을 방해함으로써 연화작용을 하게 된다. 이 결과 pastry와 biscuit, cracker 류의 crispness를 증가시키고, shortened cake에 tenderness를 부여한다.2. 유지류의 shortening power는 가소성이 커서 밀가루에 잘 분산될수록, 유지의 사용량이 많을수록, 반죽 정도가 적당할 대, 반죽을 섞는 과정에서 액체 성분 첨가 후의 젓는 정도가 적을수록 커진다. 3. Yeast-raised baked food에서 shortening등 유지류의 역할은 빵의 용적, 탄성 및 기계적 내성을 증가시키고 노화를 지연시키며 질감을 좋게한다. 이러한 shortening의 기능은 밀가루 자체의 지방질과도 밀접한 상관 관계가 있다.

• Journal of Ginseng Research
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• v.14 no.1
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• pp.67-73
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• 1990

Toxohormone-L is a lipolytlc factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma. A substance that inhibited the lipolytic action of Toxohormone-L was isolated from Korean red ginseng powder. This substance had a pectin-like a-1,4-polygalacturonan backbone with some acetoxyl groups, and so was an acidic polysaccharide. Acidic polysaccharide was found to inhibit significantly toxohormone-L-induced lipolysis at its concentration of 10$\mu\textrm{g}$/ml.