• 한국식품과학회지
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• 제26권6호
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• pp.709-712
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• 1994

유자과즙 이용성 확대 방안의 일환으로 착즙방식에 따른 유자과즙의 향기성분을 비교 분석하기 위해 회전식 마쇄착즙, 압착식 및 벨트식 착즙방법을 사용하여 유자과즙을 착즙하였으며 이들 시료를 GC/MS로 향기성분을 분석한 결과, 벨트식 착즙방법에서 보다 많은 향기성분 peak가 확인되었고, 향기성분에 대한 회수함량도 벨트식에서 가장 많아 회전식 마쇄 착즙방식의 약 1.36배, 압착식의 약 1.59배 정도로 나타났다. 그 조성은 주로 limonene이 76.87%로 가장 높고 그 외에 ${\gamma}-terpinene$ 및 ${\alpha}-terpinene$과 같은 탄화수소류가 주종을 이루고 있으며, linalool의 비율도 타 착즙방식에 비하여 벨트식 착즙방식이 높게 나타났다.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.297-300
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• 2010

여러 가지 한약재의 추출물의 항알러지 활성을 증진시키기 위하여 장수상황버섯의 고체발효 중 시너지 효과를 확인하여 보았다. 그 결과 마황이 좋은 활성을 나타내어 DNFB (dinitrochlorobenzene)에 의해 유발된 접촉성 피부염 알러지 질환 동물모델에서 피부상피조직의 비후정도를 약 50%정도의 수준으로 완화시키며, 이는 면역조직화학적인 방법으로 확인하였다. 이 결과로, 마황 추출액의 장수상황버섯 고체발효의 최적 조건을 확립한다면 향장소재 또는 이의 조성물로 유용하게 이용될 수 있다고 판단된다.

• 한국지역사회생활과학회지
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• 제12권2호
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• pp.119-135
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• 2001

This study was conducted to compare the composition table of Korean food with that of foreign food. Analysis was made for Korean food composition table($5^{th}$ revision), Korean food composition table in Appendix of Recommended Dietary Allowances for Korean(6$^{th}$ th/ edition), Standard tables of food composition in Japan($5^{th}$ revised edition) and USDA Composition of Foods - Raw, Processed, Prepared. The method of content analysis was applied for this study and such differences were pointed out as the classification of food items, food items enlisted, the content unit of food and food components presented etc. To improve Korean food composition table, new food items and components should be added and old food items be eliminated based on the change of people's food consumption pattern. Also analysis for the domestic foods consumed by local people should be accomplished rather than borrowing foreign country's data.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.327-331
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• 2002

Tea is a pleasant, popular and safe beverage in the world. During the past decade, epidemiological studies have shown that tea catechins intake is associated with lower risk of cardiovascular disease. Tea provides a dietary source of health-promoting components to help humans reduce a wide variety of cancer risks and chronic diseases. The antioxidative activity of tea-derived catchins has been extensively studied. The antioxidant effect is a synergistic action between catechins e.g. EGCG, EGC, ECG, EC, pheophytins a and b, and other components in tea leaves, which aye more bioavailable for human body. Green tea has a Higher content of catechins than other kinds of tea. Green tea extract with hot water has high potential and more efficiency to reduce cancer risk than any other tea products or pure EGCG. Protein, iyon, and other food components may interfere with the bioavailability of ten catechins. Interaction of catechins with drug affects the cancer-preventive activity of some cancer-fighting medication. Further studies are required to determine the bioavailability of tea catechins and cancer-preventive functionality.

• 한국식품과학회지
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• 제28권3호
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• pp.433-439
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• 1996

Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions.　The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• 한국식품저장유통학회지
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• 제7권3호
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• pp.303-307
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• 2000

본 연구에서는 보리등겨, 보리메주 및 시금장의 향기성분 조성차이를 규명하였다. 보리등겨, 보리메주 및 시금장에서 동정된 향기성분은 각각 46, 67 및 61종이었다. 시금장의 향기성분은 tetramethylpyrazine > 2-furancarboxaldehyde > ethyl palmitate > 4-ethylphenol의 순으로 많았다. 보리등겨, 보리메주 및 시금장에서 공통적으로 검출된 성분은 13종이며, 이 중 butanoic acid, hexanoic acid, heptanoic acid, octanoic acid 및 2-보리메주와 시금장으로 진행될수록 그 함량이 점차 감소하였다. 반면, nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde 및 tetramethylpyrazine은 보리등겨에서 보리메주와 시금장으로 진행될수록 그 함량이 증가하였다.

• Journal of Radiation Protection and Research
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• 제45권1호
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• pp.26-34
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• 2020

Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

• 한국식품과학회지
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• 제25권6호
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• pp.593-595
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• 1993

마늘의 건조방법에 따른 향기성분의 비교를 위하여 마쇄-열풍건조, 세절-열풍건조, 세절-동결건조후 Soxhlet를 이용하여 용매 추출하였으며 이들 시료를 GC/MS로 향기성분을 비교 분석한 결과, 열풍건조법 보다는 동결건조법에서, 마쇄한것 보다는 세절하여 건조한 경우가 더 많은 마늘 향기성분의 종류가 확인되었다. 즉, 세절하여 동결건조한 시료에서는 allyl propyl disulfide, 2-vinyl-1,3-dithian 3-vinyl-〔4H〕-1,2-dithiin, 1,2-Bis(allyl)disulfane 등이, 세절하여 열풍건조한 시료에서는 methyl allyl trisulfide, 2,4-dimethylfuran 등이, 마쇄하여 열풍건조한 시료에서는 disulfide 등이 확인되었다.

• 한국식품영양학회지
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• 제24권1호
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• pp.94-100
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• 2011

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.