• 한국식품영양과학회지
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• 제32권7호
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• pp.1039-1045
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• 2003

탈지 홍화씨박 에탄올추출 동결건조분말을 첨가한 기능성 건강음료의 제조와 유용성분을 조사하였다. 수율은 60% 에탄올추출 동결건조분말이 8.42%로 가장 높았고, 당도는 10.6∼ 13.8%, pH는 2.90∼3.68, 적정산도 0.10∼0.83 수준이었다. L값은 DSD-I가 94.82$\pm$2.45, a값과 b값을 DSD-V가 27.15$\pm$2.65와 28.67$\pm$2.69로 높은 값을 보였다. Glucose는 6015.3∼7918.2mg%, sucrose는 1511.4∼2091.0mg% 수준으로 음료의 주된 당으로 확인되었고, 유기산으로는 citric acid가 179.2∼981.3mg% 수준이었다. 총페놀 함량은 60% 에탄올추출 동결건조분말이 99.17mg%와 DSD-II 307.84mg%와 DSD-V에 224.06mg%로 많은 양을 함유하고 있었다. 총플라보노이드 함량은 80% 에탄올추출 동결건조분말에 50.29mg%와 DSD-V에 125.20mg%로 다소 많은 양을 함유하고 있었다. Serotonin-I 함량은 80% 에탄올추출 동결건조 분말에 18.81 ppm과 음료는 2.42∼2.89 ppm 수준으로 함유하고 있었다. Serotonin-II함량 역시 80% 에탄올추출 동결건조분말에 30.17 ppm과 음료는 3.79∼4.59 ppm 수준으로 함유하고 있었다. Acacetin 함량은 amyloglucosidase 가수분해 후 60% 에탄올추출 동결건조분말에 9.83 ppm과 음료는 0.98∼1.26ppm 수준으로 함유하고 있었다. EDA(%)는 amyloglucosidase 가수분해 후 60% 에탄올추출 동결건조분말이 93.97$\pm$2.21%와 음료는 DSD-I이 94.79$\pm$2.26%와 DSD-II가 94.69$\pm$1.37%로 BHA 100 ppm 농도 93.83$\pm$1.49%보다 높은 항산화 활성을 보였다. 음료의 관능평가에서는 1% 인삼추출액과 홍화 황색색소를 첨가하여 제조한 DSD-II가 전반적으로 높은 관능 점수를 얻었다.

• Journal of Ginseng Research
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• 제20권4호
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• pp.501-519
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• 1996

There are two kinds of commercially available ginseng root, red ginseng and white ginseng processed from fresh ginseng root Those ginsengs are primary product from fresh ginseng root and have the characteristic of keeping their original root shape Processed ginseng products are made from either red ginseng or white ginseng by way of complicated process of pulverization. Extraction. Condensation, fettering, sterilization, etc. Among them there are extracts. extract powder, powder, capsules tablets, Candy, drinks, nectar, jelly, gums. chicken soup. tonic. etc. to meet the demand for consumer's pretheronce . The 200 kinds of processed secondary products are approximately produced in the form of 20 kinds of ginseng products by about 60 domestic companies. In spite of about 213.000 million won of domestic market in 1993. it seems like that the ginseng market of the future has not a good prospects The total market sale of white ginseng in Korea has been continuously decreased since 1991 And 963 tons of white ginseng was consumed in domestic market in 1993 The domestic market sales of white ginseng in origina1 root shave. was 90, 000 million won in 1993 and market price of the fine root used as a source of processed products has not been changed in these ten years. The total market sale of red ginseng and its processed products was 58, 000 million won in 1993 9.800 mi11ion won of red ginseng in original root shape and 48.000mi11ion of processed red ginseng product. Ginseng products such as extracts, drinks, teas and tonics etc atre mostly exported to south-east Asia. And the total exports of ginseng pi.oducts (extracts, drinks teas) decreased to 54 million dollars in 1994, compared with 85 million dollars in 1992. Despite of extensive knowledge about ginseng little is still known about the development of new processed ginseng pl.oducts because of "Know-How". Some papars have presented the effects of extracting method(amounts of solvent. time. temperature, equipment. etc.) on the quality and yields of ginseng extr acts. Also. some researchers have carried out a few studies on the poriflcation of the extracts and the amounts of precipitation in the drink at variotas pH during the storage for preventinly drink from precipitation. A fell studies on the preservation of Korean ginseng powder. tea. Extract powder by irradiation and ozone treatment have been reported by some researcher for the improvement hygienic quality of ginseng products There are also some reports about the effects of ginseng components on the acid production by lactic acid bacteria or acetic acid bacteria. and alcohol production by yeast for the development of new ginseng products processed by fermentation. To make ginseng more able to contribute to the health of mankind in the future. consistent and considerable efforts should be focussed on improving the taste of ginseng and developing various new product as a health food or a function food.tion food.

• Journal of Photoscience
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• 제12권3호
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• pp.149-153
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• 2005

A chemiluminescence (CL) method for the determination of ascorbic acid was proposed, which is based on the enhancement of the CL intensity of $Ru(bipy)_3^{2+}$ - Ce (IV) system with the addition of ascorbic acid. The CL intensity is proportional to the concentration of ascorbic acid in the range of $1{\times}10^{-10}\;to\;1{\times}10^{-5}M$ with a correlation coefficient of 0.9985. The detection limit is $3{\times}10^{-11}M$. The relative standard deviation (R.S.D.) of 10 determinations of 0.1 mM ascorbic acid was 1.75%. The proposed method has been successfully applied to the determination of ascorbic acid in the commercia] drinks. The possible mechanism of the CL reaction was studied.

• 한국식품영양과학회지
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• 제19권1호
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• 대한치과의사협회지
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• 제19권11호통권150호
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• pp.949-956
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• 1981

The author collected some acid containing beverages to observe the influence which acid containing beverages affect the tooth surface tissue and the resistance of tooth which was treated with fluoride and counterpart tooth in the acid containing beverages and comparatively observing the erosion of enamel surface, the author came to the following conclusion. 1. Acid containing beverages on the market eroded the tooth surface tissue and the erosion degree was determined by the pH concentration of beverages. 2. the erosion aspect of the tooth surface in terms of acid containing beverages indicated some on the surface and surrounding enamel rod in the beverages which the pH was comparatively high, and the erosion was observed greatly in all enamel including the enamel rod in the beverages which pH was high. 4. When one drinks beverages, if beverges' pH is high, there are no serious harmful, but the author recommended not drinking the beverages which pH is low under the situation lack of the proper preventive dentistry technique.

• 한국식품과학회지
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• 제39권2호
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• pp.228-230
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• 2007

국내의 음료제조회사 4곳의 캔 커피음료를 구입하여 $65^{\circ}C$ 항온기에 온장하면서 시간의 경과에 따른 커피 중 납 함량의 변화를 관찰하였다. 납은 질산으로 산 분해 후 GFAAS로 분석되었다. 그 결과 보존기간 16주까지도 납 함량의 증가는 관찰되지 않았으며 함량 수준도 기준치인 2.0 mg/kg에 훨씬 못 미치는 불검출 -0.033 mg/kg 수준이었다. 이로부터 온장 캔 커피의 음용시 납에 의한 위해성은 없을 것으로 판단된다.

• Applied Biological Chemistry
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• 제48권3호
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• pp.292-295
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• 2005

Branched methyl group을 가지는 아프리카산 난(Aerangis confusa, Aerangis kirkii) 꽃의 천연향기성분인 methyl 3-methyloctanoate를 값싼 미생물 발효산물인 itaconic acid를 출발 물질로 하여 제조한 branched metyl group을 부분구조로 가지는 2-methyl-1,4-butandiol를 중간체로 하여 전 공정 9단계로 합성하였다. 최종 향기성분 metyl 3-methyloctanoate의 methyl ester대신 다양한 알킬 ester 화합물을 합성하여 그 향을 비교한 결과 서로 상이한 향 특성을 나타내므로 화장품이나 식품산업에 있어서 유용한 향료조성물의 첨가소재로 개발 가능하리라 사료된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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• pp.77-81
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• 2002

The scope of the research is investigation of immune-modulating activities of A. rugosa (Baechohyang) extract was preformed through the screening active constituents using in vitro assays and evaluating anti-inflammatory activity and anti-atherosclerotic activity of the extract and active compound (tilianin) in vivo. In addition, various functional foods using the extract and whole plant was developed. The extract showed strong anti-inflammatory activity in carrageenan-induced acute edema mouse model and anti-atherogenic lesion activity in LDLR (low density lipoprotein receptor) deficient mouse model. These activities were thought to be resulted from modulation activity of several pathways of inflammation process. Among the main constituents of Baechohyang, polyunsaturated fatty acids (PUFA), Phytosterols, oleanolic acid and rosmarinic acid showed anticomplement activity, and PUFA, acacetin and tilianin newly showed potent ICAM-1 expression inhibition activity. The processes of extraction, mixing ratio of additives and storage conditions were established for drinks, granule tea, leaf tea, mixed tea and furigake.

• 한국환경과학회지
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• 제17권1호
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• pp.19-27
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• 2008

Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Viet Nam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps, The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3). Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.

• KSBB Journal
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• 제25권2호
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• pp.137-141
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• 2010

신맛이 요구되는 식품에 일반적으로 첨가되는 구연산의 산미 기능과 첨가물로써 물성을 향상시키기 위하여 식물성 유지를 이용하여 코팅 수율이 95%이상이며 코팅물질함량은 총 조성물 중 20~33% 내외인 코팅구연산 제조공정을 개발하였다. 개발된 코팅구연산 (coated citric acid)은 식품에 투입되었을 때 최종제품에서 본 식품의 물성을 변화시키지 않고 구연산 본래의 신맛을 감소시키며, 제품이 입에서 녹을 시점에서 자극적이지 않은 신맛을 서서히 방출 시키는 특징을 기대할 수 있다. 본 연구를 통하여 개발된 코팅 구연산은 식품산업 및 향장품 등 다양한 관련 산업분야적용이 가능함으로써, 고부가가치 제품으로 수입대체 및 해외수출 등 관련 산업 분야로의 파급효과가 클 것으로 기대된다.