• 제목/요약/키워드: Juice

검색결과 2,090건 처리시간 0.031초

역삼투압법에 의한 양파착즙액의 휘발성 성분 변화 (Reverse osmosis causes change in volatile compounds in onion juice)

  • 심재언;전명희;이대희;김영석;이상미;최정민;장은지
    • 한국식품과학회지
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    • 제51권1호
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    • pp.7-11
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    • 2019
  • 비가열 방식의 역삼투압법으로 제조한 양파농축액의 휘발성 성분 변화를 알아보기 위하여 양파착즙액과 역삼투압 양파농축액을 SAFE로 휘발성 성분을 추출하였고, 이를 GC-MS로 분석하였다. 양파착즙액과 양파농축액에서 각각 48종과 62종의 휘발성성분을 동정하였다, 휘발성 성분 중 sulfur-containing compounds를 19종 검출하였고. 양파의 특징적인 향기성분으로 알려진 11종은 약 1.7-1,664배로 증가하였으며, 또한 양파착즙액에서 검출되지 않았던 휘발성 성분이 양파농축액에서 14종이 검출되었다. 이는 역삼투압법을 이용한 양파 농축액이 향미성분의 변성이 적어, 양파 고유의 향미를 갖는 농축액 제조에 응용할 수 있으며, 미량의 휘발성 성분을 분석하는 전처리 방법으로 바람직한 영향을 줄 것으로 생각한다.

참취 즙액 첨가가 메밀국수의 조리 특성에 미치는 영향 (Cooking Properties of Buckwheat Noodles Added Aster scaber $T{HUNB}$ Juice)

  • 이상영;이은영;심태흠;오덕환;강일준;정차권;함승시
    • 한국식품영양과학회지
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    • 제27권3호
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    • pp.501-507
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    • 1998
  • This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.

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블루베리즙 첨가량을 달리한 블루베리편의 품질 및 항산화특성 (Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice)

  • 이동수;박진희;유승석
    • 한국식품조리과학회지
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    • 제31권6호
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    • pp.718-724
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    • 2015
  • In this study, we investigated the quality and antioxidant activity of blueberry-pyun (traditional Korean jelly using blueberry) according to different ratios of blueberry juice (100%, 80%, 60%, 40%, and 20%). Moisture and pH significantly decreased as the content of blueberry juice increased (p<0.05). As the amount of blueberry juice decreased, the lightness (L) decreased. At the same time, the redness (a) and yellowness (b) were significantly higher (p<0.05). DPPH radical scavenging activity and anthocyanin contents increased significantly when the amount of blueberry juice increased (p<0.05). In the texture profile analysis, hardness decreased as the content of blueberry juice increased. There were no significant differences in springiness. 20% blueberry juice showed the highest gumminess and chewiness. During sensory evaluation, 60% blueberry juice showed the highest in the appearance, color, sweetness and overall-acceptability. From these results, we conclude that blueberry-pyun made of 60% blueberry juice is the most desirable.

마늘, 양파, 생강, 고추즙의 항균작용 (The Antibacterial Action of Garlic, Onion, Ginger and Red Pepper Juice)

  • 서화중
    • 한국식품영양과학회지
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    • 제28권1호
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    • pp.94-99
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    • 1999
  • This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

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원반전기 영동법을 이용한 전립선액의 단백분리에 관한 연구 (Analysis of the Proteins in Human Prostatic Juice by Disc Electrophoresis)

  • 이진무;김경환;김원준
    • 대한약리학회지
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    • 제10권2호
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    • pp.39-42
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    • 1974
  • Despite a considerable amount of investigation there continues to be disagreement concerning the proteins present in human seminal plasma. Recently their identification has assumed a greater importance following evidence that infertility in men and women may have an immunological cause (Katsh, 1959; Quinlivan, 1969). Seminal plasma is composed of fluids secreted by the prostate, seminal vesicles, ampullae, ducti deferentes, bulbourethral (Cowper's) glands, urethral(Littre's) glands and the epididymes. Prostatic juice, one of the major components of seminal plasma, has an important role in secretion of acid phosphatase and prostaglandin. A few studies have been reported of human prostatic juice, since, in human subjects, there were some problems in studying prostatic juice due to quite small amount of secretion and possibility of contamination with fluids from the seminal vesicles and ejaculatory ducts. The purpose of the present study was to determine the basic components of proteins in human prostatic juice. Prostatic juice was obtained from normal healthy man of $20{\sim}30\;year-old$ by massage of the prostate, and protein components were separated by means of disc electrophoresis. The results are summarized as follows; 1) Total numbers of protein fractions of normal human serum and prostatic juice are $14{\sim}18$ bands and $9{\sim}12$ bands, respectively. Prostatic juice produces two deeply staining bands which appear similar to those formed by $beta-_1$ globulin and albumin. 2) $Alpha-_1$ globulin area in the fractions of prostatic juice shows 4 bands and one more band is found than that of serum. On the other hand, the fractions of immunoglobulin and $alpha-_2$ globulin areas are eight in serum and it has three bands more than that of prostatic juice. 3) $Alpha-_1$ globulin area in the prostatic juice is more deeply stained than that of serum. In contrast with $alpha-_1$ globulin area, immunoglobulin and $alpha-_2$ globulin areas in the prostatic juice show weaker staining than serum.

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비가열, 재래식 및 통전가열한 오디주스의 품질 평가 (Evaluation on the Quality of Fresh, Conventionally Heated and Ohmically Heated Mulberry Fruit Juice)

  • 양지원;한대석;이창호;박성진;김영언
    • 동아시아식생활학회지
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    • 제24권1호
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    • pp.80-91
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    • 2014
  • The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.

매실(Prunus mume) 착즙액을 첨가한 생국수의 품질 특성 (Quality Characteristics of Wet Noodle with Maesil(Prunus mume) Juice)

  • 이현애;남은숙;박신인
    • 한국식생활문화학회지
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    • 제18권6호
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    • pp.527-535
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    • 2003
  • This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

포도주스의 보충섭취가 흡연성인의 혈장 항산화 영양상태 및 DNA 손상 개선에 미치는 영향 (The Effects of Purple Grape Juice Supplementation on Improvement of Antioxidant Status and Lymphocyte DNA Damage in Korean Smokers)

  • 박은주;김정신;전은재;김혜영;박유경;강명희
    • Journal of Nutrition and Health
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    • 제37권4호
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    • pp.281-290
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    • 2004
  • The purpose of this project was to evaluate whether daily fruit juice consumption could reduce the DNA damage in healthy subjects. The study was performed using 67 healthy volunteers (29 smokers, 38 nonsmokers) who were supple-mented with 480 m1 of grape juice for 8 weeks. Eight weeks of grape juice consumption did not change any anthropometric parameters. Lymphocyte DNA damage before the study was significantly greater (p<0.05) in smoker than nonsmoker, but, grape juice consumption significantly reduced DNA damage in both smoker (26%) and nonsmoker (I7%) to the level where there was no difference remained between the two groups after the intervention trial. This preventive effect of grape juice against DNA damage was not affected by sex of the subjects in non-smokers. Plasma $\alpha$-carotene, Iyco-pene and ${\gamma}$-totopherol was significantly increased after the trial in smokers, while erythrocyte catalase was significan-tly increased in both smokers and nonsmokers. Total radical-trapping antioxidant potential (TRAP) level in all subjects was significantly reduced after the intervention, while GSH-Px activity was increased only in nonsmokers. These results suggests that daily consumption of grape juice may protect DNA damage in peripheral lymphocytes, and supports the hypothesis that grape juice might exert their effect partially via a decrease in oxidative damage to DNA in humans partly by improving their antioxidative defense system.

부추녹즙이 사염화탄소 투여에 의한 흰쥐의 간손상에 미치는 영향 (Inhibitory Effect of Leek Greek Juice on $CCl_{4}$-induced Hepatotoxicity in Rats)

  • 이명렬
    • 한국식품영양과학회지
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    • 제30권1호
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    • pp.102-106
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    • 2001
  • To investigate the effects of leek green juice on the damaged liver of $CCl_{4}$-treated rats, Sprague-Dawley male rats weighing about 100g, were divided into 4 groups ; control group (CON), leek green juice-administered group (LGJ), $CCl_{4}$-treated group (CCL) and leek green juice and $CCl_{4}$-treated group (LCL). After 6 weeks, the activities of sGPT and sGOT, and content of hepatic TBA-reactants, elevated by $CCl_{4}$ treatment, were markedly decreased by administering leek green juice, compared to CCL. It was also observed that activities of hepatic SOD and GSH-Px were elevated by $CCl_{4}$-treatment as compared to CON, but concomitant treatment of leek green juice and $CCl_{4}$ decreased those levels adjacent to CON, whereas catalase activity did not show significant decreasing effects compared to CCL. The hepatic content of glutathione, decreased by $CCl_{4}$, was more abundantly increased by leek green juice administration than by CCL. These results suggest that leek green juice is believed to b a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rat liver.

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중국산 반달곰의 웅담액 생산량에 관한 연구 (Study on the Production of Bile Juice by Chinese Moon Bear S. Y. Baig)

  • 백순용;안덕균
    • 대한한의학회지
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    • 제17권2호
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    • pp.245-250
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    • 1996
  • This study was conducted to investigation into production of bile juice and bile powder by Chinese moon bear. The color of bile juice and bile powder were appeared to bronze and bronze or yellowlish brown. Average production of bile juice(ml) and bile powder(g) per head and the powdered rate(%) of bile juice were 98.4ml, 20.8g and 20.4% during a surgical operation. Production of bile juice(ml) and bile powder(g) per head were appeared to 120.7ml-139.5m1 and 8.5g-10.2g during experimental period(31 days), respectively. Average daily production of bile powder(g) per head and the collectting days of bile juice was decreased; to 6.7g and 52.5 day in summer compared with another season(10.3g and 60 days) The production of bile juice and bile powder was not difference between seven times collection in 7 days and once collection in 7 days.

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