• 한국식생활문화학회지
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• 제27권2호
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• 한국광학회지
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• 제33권6호
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• pp.324-330
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• 2022

포토레지스트의 노광 및 현상 특성을 각각 결정하는 Dill 및 Mack 모델 파라미터들을 측정하였다. 먼저, 노광량을 변화시켜가며 포토레지스트 샘플을 준비하였고, 노광량에 따른 투과율 변화를 측정하였다. 이 결과를 바탕으로 Dill 모델의 A, B, C 파라미터를 결정하였는데, 특히 C 파라미터를 결정하기 위하여 Dill 모델 방정식의 완전해를 사용하였다. 또한, 노광량별로 현상 시간에 따른 포토레지스트의 두께 변화를 측정하였고, 이 결과를 사용하여 Mack 모델의 R_min, R_max, a, n 파라미터를 결정하였다. 모델 파라미터 R_min, R_max, n만을 사용하는 간략화된 Mack 모델에 대해서도 파라미터값들을 결정해 보았는데, 네 개의 파라미터를 사용하는 본래 Mack 모델의 경우와 비교했을 때 측정결과와의 오차가 다소 커짐을 알 수 있었다.

• Applied Biological Chemistry
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• 제39권3호
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• pp.222-226
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• 1996

제조과정, 과산화물 및 저장기간에 따른 냉장 Dill 피클과 brine에 함유된 lipoxygenase, peroxidase, catalase 효소의 활성 변화를 조사하였다. 오이를 Dill 피클용 brine에 1일 저장시의 lipoxygenase는 거의 비활성화 되었으나, 1일 이후에는 lipoxygenase의 활성은 서서히 감소하였다. 반면, 오이 tissue에 존재하는 peroxidase의 활성은 피클 제조후 4일 저장기간 동안 서서히 감소 현상을 나타내었다. 신선한 오이 tissue에서 추출된 catalase는 높은 활성을 가지나, 오이를 피클용 brine에 담갔을 경우에는 소량의 catalase 활성만 보였다. Brine에 과산화물을 첨가시, tissue에서 추출된 lipoxygenase, peroxidase, catalase 활성은 저장 기간과 과산화물 농도에 따라 지속적인 감소를 보였다.

• 생명과학회지
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• 제23권11호
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• pp.1305-1310
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• 2013

딜(Anethum graveolens L.)은 세계적으로 중요한 초본으로 양념과 약용뿐만 아니라 소화제, 진정제, 마취제, 활력제로 오래 전부터 사용되어왔다. 딜은 지중해, 서아시아, 중국과 한국 등에서 분포한다. 20개국 100계통 간 rps16-trnK3 서열을 이용하여 유전적 다양성과 유연관계를 조사하였다. 배당된 서열은 747에서 779 염기쌍으로 삽입과 결실이 있었다. 비록 일부 삽입과 결실이 발견되었지만 서열 변이는 염기 치환에 기인하였다. 동아시아 계통이 중앙아시아와 유럽보다 북미에 근연하였다. 딜의 일부 계통은 지리적 분포와 계통도에서 위치가 일치하지 않았지만 rps16-trnK로 잘 분리되었다.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.300-305
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• 2004

Antioxidative and antimicrobial activities of essential oils of cassia (Cinnamomum cassia) and dill (Anethum graveolens L.) were investigated. Essential oils used in this study were added to soybean oil and stored at $65^{\circ}C$ for 9 days to examine their antioxidant activities using peroxide value (POV). The results showed that dill essential oil possessed a higher antioxidant activity than cassia essential oil. Strong antimicrobial activity was observed in cassia essential oil, whereas low activity was observed in dill essential oil against the test microorganisms. Heat stability and cell growth inhibitions were investigated with different concentrations of cassia oil. Results showed that cassia oil had thermal stability in a wide range of $70-160^{\circ}C$. Cassia inhibited cell growth of Bacillus cereus KCTC 1022, Micrococcus luteus A TCC 9341 and Escherichia coli ATCC 25922, but not great on Salmonella typhimurium ATCC 14028 at level of 200 ppm. In conclusion, the results indicate that dill essential oil could be a potential candidate for an antioxidative agent, while cassia essential oil could be suitable for use as an antimicrobial agent in the food industry.

• 대한한방내과학회지
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• 제30권1호
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• pp.249-255
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• 2009

Currently, drug-induced liver injury (DILl) has been reported to be common cause of acute hepatitis, and oriental medicine and folk remedies are no exception. However, because many studies about DILl have been reported by western medical society. they has taken the initiative of DILl not only for western drugs but also herbs. So, academia of oriental medicine should make an effort to progress herb-related DILl studies. We describe a patient of acute liver injury which had been caused by comfrey, albizzia julibrissin, ulmus davidiana var. japonica, red ginseng. We hope that this report helps for studying the diagnosis and management of herb-derived DILl. and for establishing a standard of oriental therapy to DILL.

• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 1997년도 봄 심포지움 및 학술논문발표요지
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• pp.28-30
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• 1997

식생활 수준의 향상과 함께 맛과 향을 추구하는 소비자의 수요가 늘어남에 따라 고품질 향신채의 재배 및 이응에 관심이 높아지고 있다. 그러나 양액재배에 의한 향신채 생산은 비교적 최근에 시작된 것으로 각각의 향신채에 대한 최적 배양액 개발은 아직 시작단계에 불과하다. 따라서 본 실험은 각종 샐러드, 피클 및 생선요리에 이용되는 dill(소회향)의 생육 및 품질에 적합한 최적의 배양액을 개발하고자 수행하였다. (중략)

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.319-319
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• 2022

Dill(Anethum graveolens L.) is a buttercup family, and flowers, leaves, stems, and seeds are all mainly used as spices. This study was carried out to discover and propagate genetic resources for the development of plant-derived medicinal fragrance materials, and to establish a database. In order to investigate the genetic characteristics of dill and to extract natural essential oils, 50 resources were parceled out the genetic resource center, sown, germinated, and then formally cultivated in the test research field. After sowing and propagation of 50 dill resources, the characteristics of each individual such as plant height, the diameter of polychasium during flowering, and the number of small inflorescences were investigated. The flowering period of dill was around May 31 to June 17, and about 10% of the proliferating population flowered around May 31. The plant length of dill was 32-14 lcm, and the length of petiole was 1~16cm, showing an average of 5cm. The color of the stem and leaf color was referred to the RHS Color chart, and the colors were classified as 44S, 19 V, and 75DI. Uses as many resources as possible with 35 resources equivalent to 19V. Inflorescences are lateral and opposite, polychasium inflorescences are somewhat flat at the upper part and have a diameter of 4.5~20cm, and divergent inflorescences are irradiated with 5~86 multiple flowers. The number of pedicels is 16-74, and the length of the pedicel is 1-18cm spread sideways or the length is different from each other.

• Food Quality and Culture
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• 제3권2호
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• 생물환경조절학회지
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• 제6권4호
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• pp.299-309
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• 1997

본 실험은 수경재배에서 딜의 양수분 흡수 패턴을 밝히고 생육과 환경특성에 적합한 배양액을 개발하여 실제 재배에 응용하고자 수행하였다. 이를 위해 딜의 양분 홉수율에 의한 배양액을 조성하였으며 그 적합성을 검정하기 위해 기존배양액과 비교실험을 실시하였다. 딜의 NFT재배에 적합한 배양액을 개발하기 위해서 일본야채시험장 표준액을 1/4배액, 1/2배액 및 1배액으로 조성하여 재배한 결과, 1/2배액에서 생육과 수량이 가장 높았으며 근권내 pH와 EC의 변화도 안정되었고, 식물체내 무기이온 합량도 적정치로 나타나 딜의 양분흡수특성에 적합할 것으로 판단되었다. 따라서 일본야채시험장 1/2 배액의 양수분 흡수율(n/w)을 기준으로 새로운 배양액을 조성하였으며, 이온의 조성은 NO$_3$―N 8.85, NH$_4$―N 0.55, P 2.1, K 6.2, Ca 2.8, Mg 1.7 me.L$^{-1}$였다. 딜의 순환식 NFT 재배용으로 개발한 배양액의 적합성 검정실험 결과, 근권내 pH와 EC는 저농도인 SCU 1/2배액을 제외하고는 변화폭이 크게 나타나지 않았다. 본 실험에서 개발된 SCU 1배액은 기존에 허브 배양액으로 사용된 일본 야채 시험장 배양액과 비교할 때 생육과 수량면에서 우수하였으며, 엽내 무기성분 함량도 적정수준을 나타내었다. 따라서, 본 실험에서 개발된 SCU 배양액은 딜의 NFT재배에 적합한 배양액이라 할 수 있다.