• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.20-29
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• 1998

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid, hemoglobin, some lipids levels) and health condition in Taejon. The study was conducted with 250 subjects (male 130, female120) who visited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. Results were summerized s follow : mean of Broca Index were 110.0 $\pm$13.7% in male, 110.6$\pm$16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 130.9$\pm$17.6mmHg, 76.2$\pm$12.6mmHg, respectively. The systolic blood pressure was significantly higher in man than woman, Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8$\pm$40.2, 121.1$\pm$35.5, 50.3$\pm$12.9, 157.1$\pm$112.6mg/dl, respectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly lower in man than woman. And also, the value of LPH and AI were higher in man. So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7$\pm$1.36mg/dl and 14.1$\pm$1.56g/dl were higher in man than woman except blood sugar. Food habit of woman were better than it of man. The levels of education and income did not affect to food habit score. The most problem of habits were intake of salty food and lack of exercise. The intake of nutrients were higher as food habit score was higher. Intakes of energy, Ca, vitamin A and vitamin $B^1$ were lower than RDA's of nutrients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and young people. The education of food habits will include the real methods of weight control, low intake of salt and exercise to bad food habit group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1347-1355
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• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.96-104
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• 2017

To obtain the immunomodulating polysaccharide from chaga mushroom (Inonotus obliquus sclerotia, IO), crude polysac- charide fractions (IO-M-CP and IO-CP, respectively) prepared from hot-water extract (IO-W) of I. obliquus by EtOH precipitation after MeOH reflux or not. After IO-W was re-dissolved in water followed by EtOH addition in the case without MeOH reflux, EtOH mixture was fractionated into EtOH-soluble (IO-E) and crude polysaccharide (IO-CP). In the meanwhile, MeOH-soluble fraction (IO-M) was separated from IO-W after MeOH reflux. The residue was dissolved in water and was added by EtOH, and then EtOH mixture was also fractionation into EtOH-soluble (IO-M-E) and crude polysaccharide (IO-M-CP). As a result of the macrophage stimulating activity of these fractions, IO-CP and IO-M-CP showed significantly increased cell proliferation and cytokines production than IO-W. Particularly, IO-M-CP promotes the production of IL-12 more than IO-CP. In the splenocytes proliferating activity and intestinal immune system modulating activity through Peyer's patch, both of 2 crude polysaccharide fractions were significantly promoted in cell proliferation and cytokines production than IO-W, and IO-M-CP was more potent than IO-CP in IL-2 production from splenocytes and GM-CSF production ($10{\mu}g/mL$) in Peyer's patch cells. In addition, immunomodulating polysaccharide fractions (IO-M-CP and IO-CP) prepared from IO-W by EtOH precipitation with or without EtOH reflux showed no significant difference in the chemical composition and component sugar. These results suggested that MeOH reflux might exclude low-molecular weight materials from IO-W and consequently increase the immunomodulating activity of IO-M-CP. Therefore, it was confirmed that immunomodulation of polysaccharide prepared from hot-water extract of chaga mushroom was enhanced by fractionation including MeOH reflux and EtOH precipitation.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.183-190
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• 1998

This study was conducted to analyze chemical components in flue-cured tobacco using near infrared spectroscopy(NIRS). Samples were collected in '96 and '97 crop year and were scanned in the wavelengths of 400 ～ 2500 nm by near infrared analyzer(NIRSystem Co., Model 6500). Calibration equations were developed and then analyzed flue-cured samples by NIRS. The standard error of calibration(SEC) and performance (SEP) of '96 crop year samples between NIRS and standard laboratory analysis(SLA) were 0.18% and 0.24% for nicotine, 1.60% and 1.77% for total sugar, 0.13% and 0.15% for total nitrogen, 0.58% and 0.68% for crude ash, 0.23% and 0.28% for ether extracts, and 0.09% and 0.08% for chlorine, respectively. The coefficient of determination($R^2$) of calibration and prediction samples between NIRS and SLA of '96 crop year samples was 0.94～0.99 and 0.83～0.97 depending on chemical components, respectively. The SEC and SEP of '97 crop year samples were similar to those of '96 crop year samples. The SEP of '97 crop year samples which were analyzed using '96 calibration equation was 0.32 % for nicotine, 2.72% for total sugar, 0.14 % for total nitrogen, 1.00 % for crude ash, 0.48 for ether extracts and 0.17% for chlorine, respectively. The prediction result was more accurate when calibration and prediction samples were produced in the same crop year than those of the different crop year. The SEP of '96 and '97 crop year samples using calibration equation which was developed '96 plus '97 crop year samples was similar to that of '96 crop year samples using 96 calibration equation and that of '97 crop year samples using '97 calibration equation, respectively. The SEP of '97 crop year samples using calibration equation which was developed '96 plus '97 crop year samples was lower than that of '97 crop year samples analyzed by '96 calibration equation. To improve the analytical inaccuracy caused by the difference of crop year between calibration and prediction samples, we need to include the prediction sample spectra which are different from calibration sample spectra in recalibration sample spectra, and then develop recalibration equation. Although the analytical result using NIR is not as good as SLA, the chemical component analysis using NIR can apply to tobacco leaves, leaf process or tobacco manufacturing process which demand the rapid analytical result.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.304-308
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• 1996

The major color component of a Korean pigmented rice (Oeyza sativa var. Suwon 415) was purified with Amberlite XAD-7 column and preparative paper chromatography. The purified pigment was determined as anthocyanin by paper chromatography, UV/Vis and NMR spectroscopy. The $\lambda_{max}$ of the Purified anthocyanin on UV/Vis spectrum were 529 nm and 281 nm. The $A_{440}/A_{529}$ value of the purified anthocyanin was 23% suggesting the presence of 3-glycosidic structure. The aglycone from acid hydrolysis showed bathochromic shift (18 nm) in the presence of $AlCl_3$ indicating that the anthocyanidin contained free adjacent hydroxyl groups such as cyanidin, delphinidin, petunidin or luteolinidin. The sugar moiety obtained from acid hydrolysis was determined as glucose by paper chromatography. The NMR spectra showed that the aglycone was cyanidin and the sugar was ${\beta}-D-glucopyranose$. Thus, the chemical structure of the purified anthocyanin was identified as cyanidin $3-O-{\beta}-D-glucopyranoside$.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.136-140
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• 2009

The verification of irradiation treatments, using dried garlic and cabbage treated at 0-20 kGy, was investigated by analyzing the photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence (TL) characteristics of the samples. The PSL results showed that the photon counts/60 sec of the non-irradiated dried garlic and cabbage were 287-337, corresponding to negative, while those of the irradiated samples were 7511-54063 photon counts/ 60 sec, corresponding to positive, making it possible to discriminate the non-irradiated from the irradiated samples. In ESR analysis, the dried garlic irradiated at 20 kGy exhibited cellulose radicals, whereas the irradiated dried cabbage showed crystalline sugar-induced multi-component signals, which were not found in the non-irradiated samples. The ESR signal intensity significantly increased as the irradiation dose increase ($R^2$= 0.9369 - 0.9926). The TL glow curves of the irradiated samples appeared at a temperature interval of 150-250, which were significantly different from those of non-irradiated samples, showing a significant increase in TL signal intensity with irradiation dose ($R^2$= 0.9670 - 0.9768). To enhance the reliability of the results, the first glow curve ($TL_1$) was compared with the second glow curve ($TL_2$) obtained after a re-irradiation step at 1 kGy. The TL ratio ($TL_1/TL_2$) was in good agreement with the reported TL threshold values for both the non-irradiated (<0.1) and irradiated (> 0.1) samples.

• Herbal Formula Science
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• v.15 no.1
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• pp.21-35
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• 2007

Objectives : The aim of this study is to find the therapeutic meaning of the Portulacea in herbal medication. Methods : About the origin, the component, the processing the drug, the properties and tastes of drugs, the meridian tropism, the effects, the treating disease, the contraindication and the method of administration, I have researched thirty literatures to mention the Portulacea in time sequence. Results : 1. The Portulacea belongs to the Portulacaceae herbs and it consists of noradrenaline, potassium sometimes containing small amounts of dopamine, dopa, malic acid, citric acid, glutamine acid, asparagin acid, alanine, cane sugar, grape sugar, fruit sugar. 2. The processing of drug is wash of water clealy, and remove the foreign substance. Then the drug is cutting to use. The method of burnt to ashes is used, too. 3. The properties and tastes of drugs is acid, cold, nontoxic. The meridian tropism is mainly liver and the large intestine meridian. 4. From old times, Portulacea has come into general use to treat eczema, the rose erysipelas, an acne, hemorrhoids, discharge from the womb etc. because it is effective on neutralizing poison, reduce a swelling, a tumor, an abscess and stopping of bleeding 5. Portulacea must be stoped When person have a weak digestive organ becase it is cold herba. And don't take use with Fish and shellfish. 6. Portulacea is useful method to external care. To use the herba, pulverize amount of property and then apply to the the affected part Conclusions : This study showed that the Portulacea is useful herb to treat of skin disease and useful method to external care.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.2 s.52
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• pp.93-101
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• 2004

This study was conducted to investigate the relationship between weather factors during the growing season and chemical components of flue-cured tobacco. Chemical components used in this study was from 'Farm Leaf Tobacco Test' conducted at KT&G Central Research Institute from 1986 through 2003. Data of weather factors during growing season(April to July) were collected in 10 districts measured at Korea Meteorological Adminstration(KMA). Nicotine and total sugar contents, and total sugar to nicotine(TS/Nic.) ratio were increased, whereas total nitrogen to nicotine(TN/Nic.) ratio and chloride content were decreased from 1986 through 2003. Year to year variation of rainfall was the largest, followed by that of sunshine hour. Month to month variation of rainfall also was the largest, followed by that of mean daily air temperature(MDAT). Rainfall was correlated positively with relative humidity(RH), but negatively with sunshine hour. Nicotine content was correlated positively with MDAT(in July, June$\~$July, May$\~$July and average), but negatively with rainfall(in May$\~$July) and with RH(in June, July, May $\~$June, June $\~$July, April$\~$June, May $\~$July and average). Total sugar content was correlated positively with MDAT(in May), but negatively with sunshine hour(average) and RH(in June, July, June$\~$July, April$\~$June, May$\~$July and average). The positive correlation was found between total nitrogen content and sunshine hour(in April, May, April$\~$May, May$\~$July, April$\~$June and average). The negative correlation was found between TS/Nic. ratio and sunshine hour(in May$\~$July and average). TN/Nic. ratio was correlated positively with sunshine hour(in May and April$\~$May) and with RH(in July and June$\~$July), but negatively with MDAT(in July, June$\~$July, May$\~$July and average). Ether extraction content was correlated positively with MDAT(in July, June$\~$July, May$\~$July and average) and with sunshine hour(in July and June$\~$July), but negatively with rainfall(in April, July, May­July and average). Chloride content was correlated positively with sunshine hour(in April, July, April$\~$May, June$\~$July, April$\~$June, May$\~$July and average), but negatively with rainfall(in April, April$\~$June and average).

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1527-1527
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• 2001

Glucose, fructose and sucrose being the main sugars that can be found in natural fruit juice. Many instrumental methods, such as GC, LC, electrochemical or spectrometric methods provide information about both the total content of sugars and the specific concentration of each carbohydrate[1]. The simplicity of sample handling and measurement in the near IR(NIR) wavelength region, which allows the use of long pathlength, optical glass cells and optical fibers, makes NIR a good alternative for sugar determination [2]. In the present study, six varieties of persian grapes were harvested at intervals through august to october and analysed for sugars by NIR. The results were processed by principal component regression (PCR) and partial least squares (PLS) analysis. Sample juice was prepared by squeezing through gauze from crashed grape. This solution was treated by zinc ferrocyanide prior to analysis in order to eliminate colored compounds and all optically active nonsugar substances. For glucose and fructose the most characteristic wavelengths were 1456nm corresponding to the first harmonic O-H stretching and the second at 2062nm corresponding to O-H stretching and deformation; secondary characteristic combination bands were also seen at 2265 nm (O-H and C-C stretching) and at 2240 nm (C-H and C-C stretching). However these spectra were taken over a wavelength range from 1100-2500nm at room temperature of 25-$30^{\circ}C$. To test the accuracy of the described procedure, samples of six varieties of grape were analysed by the proposed NIR and a standard method[2]. Good agreement were found between these two sets of the results. To perform the recovery studies , samples of grape juices previously analysed by the proposed method, were spiked with known amounts of each individual sugars and then analysed again. Relative standard deviations varied from 1.4 to 1.8% for six independent measurements of individual and total sugar concentration. In the analysis of real and synthetic samples, precise and accurate results were obtained , providing accuracy errors lower than 1.9% in all cases. Average recoveries of ${97}{\pm}{4%}$ for total sugar and between ${95}{\pm}{5%}$ and ${99}{\pm}{2%}$ for sing1e sugars demonstrate the applicability of the methodology developed to the direct analysis of grape Juice.