• 동아시아식생활학회지
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• 제20권1호
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• pp.54-59
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• 2010

Basil is known to contain six types of polyphenols that engage in physiological activation; protocateuic acid, caffeic acid, chlorogenic acid, courmaric acid, rosmarinic acid and quercetin. In this study, the antioxidants in eight types of basil were evaluated. Specifically, the antioxidative activation of basil was evaluated based on the relationship between active oxygen scavenging (DPPH radical-scavenging), which was used as an index showing the content and functionality of the polyphenol compounds in basil, and $Fe^{2+}$/ascorbate (FTC) and 2-thiobarbituric acid (TBA). The total polyphenol content of the different types basil occurred in the following order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The highest content Dark-opal was 173.3 mg, which was about three times greater than the lowest content Holy, which was 49.85 mg. In addition, DPPH radical-scavenging by Dark-opal 51%, which was the highest scavenging activity occurred in the folling order: Dark-opal> Lettuce> Bush> Greek> Lemon> Sweet> Geno> Holy. The antioxidative activation values measured using the FTC and TBA were the same as the value obtained using the DPPH method. Finally, the level of antioxidative activation measured using FTC, TBA and DPPH methods showed that the higher the content of polyphenol substance was, the stronger the antioxidative activation became.

• 생약학회지
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• 제51권3호
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• pp.199-206
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• 2020

The aim of this study was to investigate the potential of Chaenomeles sinensis as a content of protocatechuic acid and physiological activities. The analyzed the content of protocatechuic acid of Chaenomeles sinensis water extract (CSW) according to different extract temperature and time for extraction. It was analyzed as 0.14±0.00 mg/g in the extract at 100℃ for 3 h. Protocatechuic acid content increased as extraction time and temperature increased. The activity of the CSW at 100℃ for 3 h was measured. As a result of measuring DPPH, ABTS radical scavenging activity and SOD activity, antioxidant activity was found and α-glucosidase inhibition activities. Cell viability was shown for RAW 264.7 cells, and NO (nitric oxide) production was also inhibited. Finally, content of protocatechuic acid increased with increasing extraction time and extraction temperature, and exhibited antioxidant activity, inhibition of NO production, and anti-diabetic activity. It is believed that the Chaenomeles sinensis is likely to be developed as a functional material.

• Journal of Ginseng Research
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• 제25권2호
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• pp.89-93
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• 2001

This study was carried out to investigate a point of difference in chemical characteristics between normal and inferior Korean red ginseng (Naeback red ginseng=red ginseng with white part of clear boundary in phloem and/or xylem of ginseng body, saengnaeback red ginseng=red ginseng with white part of indistinct boundary). content of total sugar as chemical components of naeback and saengnaeback part from Korean red ginseng were less than that of normal part, and content of reducing sugar in normal and saengnaebakc part showed higher than that of naeback part. But differences in content of total phenolic compounds was not found. The content of crude saponin in normal part was highest, amounts of ginsneoside were about same. The content of constituent amino acid in normal part was about 2 times as compared with those in naeback and saengnaeback part in red ginseng. Among the various amino acids, the contents of arginine, glutamic acid, aspartic acid, leucine and alanine of normal and naeback part were higher than others, but in saengnaeback proline, glutamic acid, aspartic acid, threonin and glycine etc. were higher. In the total amount of free amino acids, those in normal, naeback and saengnaeback part were about the same one another, and arginine, glutamic acid and aspartic acid were major free amino acids.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.431-437
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• 2011

Transparent liquid crystal gels with high oil content by fatty acid soap were investigated. The solubilization efficiency of the mineral oil was dependent on the process. The process of dropping water part into the solution of oil and surfactant was more efficient than the process of dropping water part into the surfactant solution and after that dropping oil. The fatty acid soap could not solubilize the high oil content, but under the certain range, addition of CDE (Coconut Diethanolamide), Arlacel 165 (Glyceryl Stearate/PEG-100 Stearate) and cetostearyl alcohol helped solubilize the high content oil. Also, the glycerin and water content had influence on the solubilization. Especially, higher oil content gel showed elastic feature.

• Journal of the Korean Wood Science and Technology
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• 제43권6호
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• pp.838-850
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• 2015

본 연구에서는 국산 소경 신갈나무를 이용하여 약산 전처리를 실시하고, 당으로부터 변환된 푸르푸랄 및 레불린산의 함량 변화를 평가하였다. 약산 전처리는 반응온도($140-180^{\circ}C$), 반응시간(10-30분), 황산 촉매 농도(0-2%, w/w)에 따라 수행하였고, 전처리 후 액상 내 글루코오스, XMG (자일로오스 + 만노오스 + 갈락토오스), 푸르푸랄, 레불린산의 함량을 측정/분석하였다. 글루코오스는 반응온도의 상승, 반응시간과 황산 촉매 농도의 증가에 의해 그 함량이 높아져 최대 16.02%까지 나타났으나, 황산 촉매 농도 2% (반응온도 $170^{\circ}C$ 이상, 반응시간 20분 이상)에서 함량이 감소하였다. 한편, XMG 함량은 반응온도의 영향을 크게 받았고, 반응온도와 황산 촉매 농도의 증가에 따라 1.63%까지 감소하 였으며, 반응시간의 증가에 의한 함량변화는 적었다. 푸르푸랄 함량은 반응온도, 반응시간, 황산 촉매 농도 증가에 따라 높아져 초기시료 중량 대비 최대 7.61% (반응온도 $180^{\circ}C$, 반응시간 20분, 1% 황산 촉매 농도)로 나타났으나, 전처리 조건이 최대 푸르푸랄 함량 조건보다 가혹해지면서 감소하는 경향이 발생하였다. 레불린산 함량은 반응온도, 반응시간, 황산 촉매 농도가 증가함에 따라 높아졌고, 특히 반응온도 $170^{\circ}C$ 이상에서 급격한 함량 증가를 확인하였으며, 최대 10.98% (반응온도 $180^{\circ}C$, 반응시간 30분, 2% 황산 촉매 농도)로 나타났다. 반면 황산 촉매를 투입하지 않았을 경우 모든 반응온도, 반응시간 조건에서 푸르푸랄 및 레불린산 함량은 1% 미만으로 나타났다.

• 펄프종이기술
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• 제42권2호
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• pp.35-40
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• 2010

Variations in hexeneuronic acid content in hardwood alkaline pulps were investigated to evaluate their contribution to kappa number. Out of diverse chemical pulps the highest hexeneuronic acid content were measured in yellow poplar kraft pulping, which was assumed to enhance ca. 7.0 of kappa number determined by acid permanganate consumption. In yellow poplar soda-anthraquinone pulping, hexeneuornic acid was contributed to increment of 5.0-6.0 kappa number. In eucalyptus alkaline pulping, hexeneuronic acid content was not significantly different from soda-anthraquinone pulping. Increment of Kappa number by hexeneuronic acid was 4.5-5.6 depending on pulping method and pulping time at target temperature.

• 동아시아식생활학회지
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• 제4권2호
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• 농업과학연구
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• 제37권2호
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• pp.261-266
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• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.

• Applied Biological Chemistry
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• 제39권1호
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• pp.32-38
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• 1996

대두에 함유된 영양저해인자의 하나인 phytic acid를 감소시키기 위해 일정시간 침지시킨 대두를 microwave로 가열처리하여 phytic acid 및 phosphorus의 함량 변화를 관찰하였다. 단원콩, 만리콩 및 Amsoy의 phytic acid 함량은 각각 탈지대두 1 g중에 19.19 mg, 18.38 mg 및 16.73 mg 함유되어 있었다. 가열시간이 길어짐에 따라 콩에 함유된 phytic acid 및 phytate phosphorus 함량은 감소하는 경향을 보여서, 5분 가열시에 단원콩, 만리콩 및 Amsoy의 phytic acid 감소율은 각각 26.29%, 24.85%, 23.72%이었다. 단원콩을 12에서 30분간 autoclaving 처리하였을때 phytic acid 및 phytate phosphorus의 감소율은 18.62%와 16.95%로 microwave로 5분 처리하였을 때가 훨씬 효과적이었다. 대두의 수분함량과 microwave 가열효과와의 관계는 수분함량이 낮을수록 phytic acid의 감소 효과가 컸다. 몇가지 염용액에 12시간 침지시킨후 4분간 가열처리시 phytic acid의 감소율은 2.5% NaCl에서 24.52%, 2% $NaHCO_3$에서 26.62%, 혼합 염용액(M.S.S.)에서 28.47%로 증류수의 21.53%보다 약간 높게 나타났으며, phytate phosphorus 감소율 또한 위의 세가지 염용액에서 26.17%, 24.64% 및 26.60%로서 증류수의 19.73%보다 약간 더 효과가 있는 것으로 나타났다.

• 농업과학연구
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• 제36권2호
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• pp.211-217
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• 2009

대덕구 관내 학교주변 분식점과 길거리 노점, 소규모 제과점에서 수거한 시료들의 조지방과 총 트랜스, 포화, 불포화 지방산의 함량 조사결과 어린이들이 선호하는 식품 중의 하나인 수입 비스켓류에서 100 g 당 트랜스지방산 함량이 0.05~0.83 g으로 나타났으며, 또한 포화지방산은 전체 구성 지방산 중에서 42.25~66.24%를 차지하였고 이때 100 g 당 포화지방산의 함량은 3.18~6.06 g으로 나타났다.