• Applied Biological Chemistry
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• 제23권3호
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• pp.141-149
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• 1980

경남지방의 일원에서 1978년도에 생산된 밀양계통의 미곡중에 함유되어 있는 일할성분과 중금속의 함량을 부위별로 분석한 결과는 다음과 같다. 1. 미곡중 조단백, 조지방, 조섬유, 회분은 대부분 현미층, 7분도층, 9분도층에 분포되어 있으나 백미에서는 그 함량이 급격히 줄어 조단백 9.22%, 조지방 1.16%, 조섬유 1.01% 그리고 회분이 0.38%로 감소하는 반면 가용성무질소물은 미곡의 심부로 갈수록 많은 양을 함유하여 백미에서는 75.54%이었다. 2. 납, 아연, 니켈, 카드뮴, 비소는 9분도층>7분도층>현미층>백미 순으로 그 함량이 감소하였으며, 백미에서는 납 0.258ppm$(0.054{\sim}0.610)$, 아연 14.209ppm$(9.830{\sim}19.063)$, 니켈 0.838ppm$(trace{\sim}1.776)$, 카드뮴 0.019ppm$(trace{\sim}0.036)$, 비소 0.072ppm$(ND{\sim}0.170)$으로 함량이 급격히 줄었다. 3. 구리의 함량은 9분도층$(0.851{\sim}1.476ppm)$, 철은 현미층$(27.971{\sim}66.569ppm)$, 수은$(0.006{\sim}0.027)$, 크롬$(1.538{\sim}7.822ppm)$및 망간$(57.371{\sim}179.252ppm)$은 7분도층에서 각각 가장 많았으며, 백미에는 구리 0.504ppm$(0.218{\sim}0.858)$, 수은 0.011ppm$(0.006{\sim}0.027)$, 크롬 0.558ppm$(ND{\sim}1.520)$, 철 5.125ppm$(1.480{\sim}9.573)$이었다.

• 한국토양비료학회지
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• 제49권5호
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• pp.584-588
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• 2016

The current study was carried out to investigate total and inorganic arsenic (As) concentrations in 112 rice samples (husked rice and polished rice) grown around the abandoned mining areas and to estimate the potential health risk through dietary intake of rice in Korea. Mean concentrations of total As in husked rice and polished rice were 0.23 and $0.13mg\;kg^{-1}$, respectively. Also, average inorganic As concentrations in husked rice and polished rice were 0.09 and $0.05mg\;kg^{-1}$, respectively. These levels are lower than the standard guideline value ($0.2mg\;kg^{-1}$) for inorganic As in polished rice recommended by Korea Ministry of Food and Drug Safety and Codex. For health risk assessment, the average values of cancer risk probability was $5.7{\times}10^{-5}$ which was less than the acceptable cancer risk of $10^{-6}{\sim}10^{-4}$ for regulatory purpose. Also, hazard quotient values were lower than 1.0. Therefore, these results demonstrated that human exposure to inorganic As through dietary intake of rice collected from abandoned mining areas might not cause adverse health effects.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.9-16
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• 1999

Effect of storage temperature, washing, and cooking on postharvest-treated pesticide residues in polished rice was investigated. After being treated with each 500 mg/kg of captan, carbaryl, phenthoate, fenthion, fenitrothion, chlorpyriphos-methyl, pirimiphos-methyl, the polished rice was stored for 8 weeks at 4 and 3$0^{\circ}C$, respectively. The penetation rate of carbaryl was the highest as 27.5% and the others, 13 to 18%. The half lives of pesticide residues were estimated as 30 to 230 weeks at 4$^{\circ}C$, but 1 to 12 weeks at 3$0^{\circ}C$. The residues were reduced faster at 3$0^{\circ}C$ than at 4$^{\circ}C$. The half lives of pesticide residues by water washing were estimated as 0.7 to 4.6 trials and the removed with the washing trials. The residues of captan and carbaryl in cooked rice were removed 100 and 98%, respectively, comparing to initial residues concentration in treated rice but those of other 5 pesticides were removed 80%.

• Mycobiology
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• 제36권3호
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• pp.183-189
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• 2008

The production of aerial conidia of Lecanicillium lecanii 41185, a highly virulent fungus, by solid-state fermentation was studied for use as a biocontrol agent against aphids. Among several agro-industrial solid media, steamed polished rice was found to produce the highest amount of aerial conidia. The optimal conditions for aerial conidia production were determined to be a 28.5% moisture content in the rice, 25$^{\circ}C$ culture temperature, rice pH of 6.0, 75% ambient relative humidity, 4-dold seeding culture, 0.6% $KNO_3$, and 12 d of culture time. The conidia yield increased from $5.7\times10^9$ conidia/g polished rice to 18.2 $18.2\times10^9$ conidia/g polished rice following application of these optimized conditions.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.301-303
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• 1997

To elucidate the contents of phytic acid and minerals in rice produced in Korea, samples of 68 verieties of brown rice and 9 varieties of polished rice were analyzed for phytic acid by colorimetric method, and Ca, Fe, Mg and Zn contents by the atomic absorption spectrophytometer. Selenium was measured by fluorometry. Averages of phytic acid content of the 68 brown rice were 12.6 g/kg, whereas that of the 8 polished rice were 1.83 g/kg on dry matter. Averages of Ca, Fe, Mg and Zn contents on the 68 brown rice were 111, 7.4, 1,068 and 19.1 mg/kg, and those of the polished rice were 45.6, 2.1, 250 and 14 mg/kg, respectively. A averge of selenium content of the brown rice was 38.3 $\mu\textrm{g}$/kg.

• 한국식품과학회지
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• 제9권2호
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• pp.170-174
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• 1977

세미(洗米)로 인한 미곡(米穀)의 주요(主要) 영양성분 손실을 품종별(品種別) 도정도별(搗精度別)로 분석한 결과는 다음과 같았다. 1) 세미(洗米)에 의한 각영양소 평균손실율의 범위는 총고형분 $1{\sim}2%$, 단백질 $5{\sim}7%$, 칼슘 $18{\sim}26%$, 철분 $19{\sim}47%$, $vitamin\;B_1\;22{\sim}40%$, $B_2\;11{\sim}24%$ 그리고 niacin이 $36{\sim}45%$이었다. 2) 일반미인 아끼바레(Japonica type)보다 통일미(Indica type)에서 vitamin 성분을 제외한 총고형분, 단백질, 칼슘 및 철분의 손실율은 더 높았다. 3) 백미(白米)의 도정도가 높을수록 총고형분, 가용성무질소물 및 vitamin의 손실율은 높아지는 경향이었다. 그러나 단백질, 칼슘 및 철분들의 손실율은 도정도에 따른 일정한 경향은 없었으나, 손실되는 절대량은 도정도가 낮은 5분도미에서 더 많았다. 4) 세미(洗米)중 구성 amino acid의 손실율은 Iysine이 가장 높았고, 다음 histidine, glycine 및 alanine등이었다.

• 한국작물학회지
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• 제51권5호
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• pp.451-457
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• 2006

분쇄하지 않은 정조상태에서 현미와 백미의 성분을 측정 할 목적으로 수확 후 정조로부터 스펙트럼을 획득하였고(투과법 : 850-1050 nm, 반사법 : 400-2500 nm) 현미와 백미의 단백질, 아밀로스, 지방산, 수분함량, 식미값의 예측모델을 개발하여 그 정밀도를 비교 검토하기 위해서 일련의 시험을 실시한 결과는 다음과 같다. 투과법으로 정조의 스펙트럼을 수집한 후 현미의 단백질, 아밀로스, 지방산, 수분함량의 검량식을 작성한 결과 0.9001, 0.8321, 0.8077, 0.9553의 결정계수를 나타냈다. 백미의 단백질, 아밀로스, 수분함량, 식미값의 검량식을 작성한 결과 0.8255, 0.8559, 0.8226, 0.3421의 결정계수를 나타냈다. 반사법으로 정조의 스펙트럼을 수집한 후 현미의 단백질, 아밀로스, 지방산, 수분함량의 검량식을 작성한 결과 0.8286, 0.7705, 0.9094, 0.9694의 결정계수를 나타냈다. 백미의 단백질, 아밀로스, 수분함량, 식미값의 검량식을 작성한 결과 0.7904, 0.7679, 0.8435, 0.4881의 결정계수를 나타냈다. 이상의 결과에 의해서 단백질, 아밀로스, 지방산, 수분함량은 실용적인 결정계수를 얻었으나, 식미값은 결정계수가 너무 낮아 계속적인 연구가 필요하다고 판단하였다.

• Preventive Nutrition and Food Science
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• 제11권1호
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• pp.36-41
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• 2006

Dongchunghacho rice, produced by cultivating Dongchunghacho fungus on rice, could be an effective functional food because it offers added value to rice and thus increases rice consumption. However, the physiological effect of Dongchunghacho rice has not been reported yet although there is increasing consumers demand. Therefore, we investigated the effect of Dongchunghacho rice (unpolished rice cultivated with Cordyceps militaris) on lipid metabolism in hyperlipidemic rats. Forty of 8 wk-old male Sprague-Dawley rats were divided into four groups after a 1 week of adaptation period and fed either a normal diet (66% polished rice diet, NC), high fat (12 g/100 g)-high cholesterol (1 g/100 g) diet with 53% polished rice (HC), or high fat-high cholesterol diets supplemented with 30% of the total rice as either unpolished rice (DR) or Dongchunghacho rice (DR). After 4 weeks, rats fed the Dongchunghacho rice diet with high fat and cholesterol had dramatically lower plasma LDL cholesterol concentrations and atherogenic indexes and higher plasma HDL cholesterol levels compared with the rats consuming polished rice or unpolished rice with high fat and cholesterol diet. Dongchunghacho rice led to less total lipid and total cholesterol accumulation in liver. However, these significant reductions in plasma or hepatic lipid profiles were not closely correlated with fecal total lipid or total cholesterol excretion. The plasma concentration of total cholesterol and triglycerides were not affected by Dongchunghacho rice. This hypolipidemic effect of Dongchunghacho rice seemed to be unrelated to unpolished rice itself, because the plasma and hepatic lipid profiles of DR group were not different from that of the HC group. These results suggest that unpolished rice containing cultivated Cordyceps militaris can improve plasma and hepatic lipid profiles in rats fed with high fat-high cholesterol diet.

• 한국지하수토양환경학회지:지하수토양환경
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• 제23권1호
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• pp.63-73
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• 2018

Rice is a staple food source in Asian countries. In paddy field, rice plant can take up toxic elements through its roots from contaminated soils, and its leaves and grain can absorb the toxic elements deposited on the soil surface. A totla of 40 soil and polished rice samples were collected around four abandoned metal mines in Korea and analyzed for As, Cd, Cu, Pb and Zn by atomic absorption spectrophotometer (AAS). The average contents of As, Cd, Cu, Pb and Zn in rice grain grown on the contaminated soils were 0.247, 0.174, 4.694, 0.804 and 16.78 mg/kg, respectively. These levels are higher than worldwide average concentrations. Assuming the rice consumption of 169 g/day by overall households in Korea, the estimated daily intakes from the rices were found to be 33, 48, and 63% for As, Cd, and Pb, respectively, of the acceptable daily intake (ADI) suggested by the FAO/WHO Joint Food Additive and Contaminants Committee.

• 미생물학회지
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• 제13권3호
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• pp.116-122
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• 1975

Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38