• 한국연초학회지
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• 제8권2호
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• pp.51-66
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• 1986

Volatile aroma components, non-volatile organic acids in lamina and stems of flue-cured(NC 2326) and burley ( Burley 21) were analyzed by gas chromatography and mass spectrometry, respectively. Then compositional differences of these components between lamina and stems were discussed. The contents of volatile components were higher in flue-cured than in burley tobacco, and it was also higher in lamina then in stem. The major aroma components in lamina were neophytadiene , nicotine, solanone and benzyl alcohol but those in stems were palmitic acid, neophytadiene, nicotine, solanone and phenyl ethyl acetate. On the other hand, the contents of non-volatile organic acids were higher in burley than in flue-cured tobacco, and these values of burley tobacco were higher in lamina than in stem but flue-cured tobacco were higher in stem than in lamina. The major acids in all the above four tabacco samples were malic, citric, oxalic and linolenic acid.

• 환경생물
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• 제18권1호
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• pp.105-111
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• 2000

1998년 11월부터 1999년 12월까지 13개월 동안 대형 수생식물인 애기부들의 분해와 분해 과정에 따른 각 기관별 영양염류 함량의 변화를 조사하였다. 13개월 후 잎, 줄기, 지하경의 잔존량은 각각 34.7%, 59.2%, 7.2%로 줄기의 분해가 가장 느렸고 지하경의 분해가 빠른 것으로 나타났다. 분해상수는 잎, 줄기, 지하경이 각각 1.06, 0.52, 42.63yr^{-1}$이었다. 잎, 줄기, 지하경의 초기 영양염류 함량은 질소 11.5, 9.0, 14.5 mg/g, 인 0.30, 0.27, 0.47 mg/g, 칼륨 20.7, 26.9, 26.6 mg/g, 칼슘 14.50, 4.77, 3.25 mg/g, 그리고 마그네슘이 1.99, 1.32, 2.07 mg/g이었다. 애기부들 각 기관의 분해과정 중 부동화 기간은 없었으며, 각 영양염류의 60% 이상이 5개월 이내에 물 속으로 방출되는 것으로 나타났다.

• 한국식품영양학회지
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• 제26권2호
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• pp.258-265
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• 2013

Home-made soy sauces with or without Hovenia dulcis Thunb (Hutgae) originated from different parts such as fruits, stems, and twigs were prepared according to the Korean traditional procedure. Soy sauces supplemented with Hutgae were evaluated for their activities of 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) and alcohol dehydrogenase (ADH), free amino acid profiles, and sensory quality. All soy sauce types containing Hutgae had a strong DPPH activity as compared to the general type of soy sauce without Hutgae (GSC). Among Hutgae groups, DPPH activities of soy sauce supplemented with Hutgae stems was higher than that of soy sauces with either Hutgae fruits or twigs. ADH activities of soy sauces with Hutgae ranged from 14% to 55%, thus indicating that the functional activity of Hutgae was not altered during soy sauce preparations. Total free amino acid content of GSC was 295.5 mg%, and that of soy sauce with Hutgae fruits (346.8 mg%) was the highest when compared to Hutgae stems (272.3 mg%) and Hutgae twigs (225.6 mg%). In amino acid profiles, aspartate, arginine, histidine, and lysine levels were higher in soy sauces with Hutgae compared to GSC, whereas isoleucine, leucine, and phenylalanine levels were lower. Particularly, high levels of aspartate, glutamate, threonine, and lysine were presented in Hutgae twigs, whereas for Hutgae fruits and Hutgae stems, the levels of serine, glycine and arginine, and proline and methionine were high, respectively. According to sensory evaluations, Hutgae stems were preferred than GSC, due to the lower offensive smell and higher umami tastes. These findings demonstrate that soy sauce with Hutgae stems has potential protective effects against hangovers, improves the taste, and implies a possible functional ingredient.

• 한국작물학회지
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• 제47권2호
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• pp.75-79
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• 2002

This study conducted to elucidate the change of the cation content (Na$^{+}$, $K^{+}$, and $Ca^{2+}$), the L-proline content, and the sugar and starch content in the stems, roots, and leaves of three cultivars of the 30 days old seedling soybeans (Glycine max L. cv. Danwonkong, Hwang-keumkong, and Kwangankong) after 100 mM NaCl stress containing 1/2 Hoaglands nutrient solution in the sand culture. The reduction of the dry matter weight after 100 mM NaCl treatment among cultivars was higher in the order of Kwangankong, Danwonkong, and Hwang-keumkong. The highest reduction of the dry matter weight was occurred at the roots among three parts of plant. The Na$^{+}$ content increased with NaCl treatment in overall and specially greatly increased in roots and stems. The $K^{+}$ and $Ca^{2+}$ content decreased with NaCl treatment at the roots and stems. The $K^{+}$ content, however, at the leaves increased in all three cultivars with the NaCl treatment. The L-proline content with NaCl stress increased greatly. The increment of the L-proline content at the stems and roots of Hwangkeumkong was lower than that of other two cultivars, K wangankong and Danwonkong. The sugar content decreased with NaCl treatment at the stems and leaves. The starch content also decreased at the stems and leaves with NaCl treatment.aCl treatment.

• 한국식생활문화학회지
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• 제22권4호
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• pp.441-448
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• 2007

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were $7.80{\times}10^{3}$ CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were $2.5{\times}10^{2}$ CFU/g and $5.5{\times}10^{2}$ CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of $2.2{\times}10^{2}$ CFU/g and $10.0{\times}10$ CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

• 한국식품영양과학회지
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• 제37권8호
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• pp.972-978
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• 2008

마늘의 재배 부산물인 마늘종을 산지별로 나누어 항산화 관련 물질을 측정하고 용매 추출물의 항산화력 및 아질산염 소거능을 조사하여 마늘종의 소비 확대를 장려할 수 있는 기초자료를 마련하고자 하였다. 항산화 성분 중 클로로필, 카로티노이드, 페놀화합물, allicin 함량은 한지형 마늘종이 많았고, 비타민 C 함량은 난지형 마늘종이 조금 많았다. 마늘은 마늘종에 비해 클로로필, 카로티노이드, 비타민 C 함량은 유의적으로 크게 낮았으나 페놀화합물과 allicin 함량은 유의적으로 높았다. 항산화 효능은 추출용매나 재배지역의 기후에 따라 영향을 받는 것으로 ethanol 추출물보다 methanol 추출물이, 난지형 마늘종보다 한지형 마늘종이 더 높았다. 마늘종은 마늘에 비해서 전자공여능, linoleic acid system에서의 항산화능, 아질산염 소거능이 낮았지만 마늘 항산화 효능의 50% 이상을 보였으며, SOD 유사활성은 마늘보다 유의적으로 높게 나타났다. 본 연구결과들로 마늘종도 마늘과 마찬가지로 항산화 효능이 있고 한지형이 난지형보다 더 높은 항산화 효능을 가지는 것으로 밝혀졌다. 따라서 마늘종도 기능성 식품소재로서 충분히 활용가치가 있다고 보이므로 이를 다양한 제품 개발에 이용할 수 있는 방법들도 추후 연구되어야 할 것이다.

• 한국식품과학회지
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• 제45권6호
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• pp.708-713
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• 2013

국내 가공 및 생식용으로 육성된 신품종 포도와 캠벨얼리, MBA 품종의 부위별 레스베라트롤, 카테킨, 에피카테킨, 퀘르세틴, 총 폴리페놀 및 총 안토시아닌 함량을 분석한 결과 품종과 부위에 따라 매우 다양하게 나타났다. 레스베라트롤 함량은 과피에서는 나르샤와 흑보석 품종이, 잎에서는 나르샤 품종이, 송이줄기에서는 MBA 품종이, 전정가지에서는 캠벨얼리, 흑보석 품종이 높았다. 카테킨 함량은 종자와 송이줄기에서 함량이 높았고, 포도 품종 중 종자에서는 MBA 품종이, 송이줄기에서는 MBA, 흑보석 품종이 높은 함량을 나타내었다. 에피카테킨 함량은 종자와 송이줄기, 전정가지에서만 분석되었으며, 포도 품종 중 종자에서는 MBA 품종이, 송이줄기에서는 캠벨얼리, 나르샤 품종이, 전정가지에서는 캠벨얼리 품종에서 높은 함량을 나타내었다. 퀘르세틴 함량은 잎에서만 분석되었으며 포도 품종 중 흑보석과 나르샤 품종에서 높은 함량을 나타내었다. 총 폴리페놀 함량은 과육을 제외한 나머지 부위에서 높은 함량을 나타내었으며, 총 안토시아닌 함량은 유색계 포도 중 캠벨얼리를 제외한 나머지 품종에서 높은 함량을 나태었다. 특히 포도 부위별 생리활성 물질을 분석한 결과 가식부위보다 비과식부위에서 높은 함량을 나타내었다.

• 약학회지
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• 제30권3호
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• pp.139-142
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• 1986

From the stems of Echinosophora koreensis Nakai (Leguminosae) acetyloleanolic acid, oleanolic acid, $\Delta^5$-sterols and scopoletin were isolated and characterized by spectral data. $\Delta^5$-Sterols were identfied as campestrol, stigmasterol and $\beta$-sitosterol in a ratio of 12%, 20% and 68% by GC/MS analysis.

• 약학회지
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• 제37권4호
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• pp.365-369
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• 1993

Five phenolic compounds have been isolated from the stems and leaves of Rosa rugosa Thunb. (Rosaceae) in Korea. They were methyl gallate and catechin from the stems, and quercetin, methyl gallate and hyperin from the leaves respectively. The structures were established by spectroscopic and chemical methods.

• 대한한방내과학회지
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• 제30권2호
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• pp.317-326
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• 2009

Objectives : This study investigated the correlation between the incidence by the climate of the day and the Stems and Branches(干支) of stroke patients. Methods : From January in 2000 to March in 2008, we studied 370 stroke patients hospitalized at Dongguk University Bundang Hospital. Each participant was investigated for the day's average temperature, the day's average air humidity, the day's average wind speed, and the day's Stems and Branches (干支) in oriental medical theory. Results: Concerning the day's average temperature, the group at a temperature under 18 $^{\circ}C$ had the highest risk. For the day's average air humidity, the group at over 60 % humidity showed a higher ratio of stroke. In respect of the day's average wind speed, the group at speeds under 2.26 $^m/s^2$ (the last 5 years average wind speed in Gyeonggi-do) had a higher risk. In the aspect of Stems and Branches (干支), stroke occurred more in Yin day(陰日) than in Yang day(陽日). In the view of the Five Circuits (五運), the Wood (木) was most common followed by Fire(火). Using the relation between Stems and Branches (干支), the mutuality cooperate pattern was more common than the mutuality control group and same characteristic group. Using the Theory of Five Circuits (五運) and Six Qi (六氣), the Fire group (火) showed the highest risk. The Wood group (木) came next. Conclusions : We could suggest that stroke attack might have some significant relationship with climate, stems, and branches in oriental medical theory.