• 동의신경정신과학회지
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• 제6권1호
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• pp.19-39
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• 1995

In order to compare the anti-stress effect of Guibitang with that of ascorbic acid, after these medicines were administered to guinea pigs induced by heating and swimming stress, the changes of the weight of body and organ, and content of plasma catecholamines, serum total cholesterol, free cholesterol, triglyceride, protein, glucose and cortisol were measured. The results were as follows : 1. The weight of the body was increased with statistical significance in the groups administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on both heating and swimming stress. 2. The weight of spleen decreased with statistical significance in the groups administered ascorbic acid, Guibitang and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on heating stress, but in case of swimming stress, the weight of spleen decreased with statistical significance in the groups administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid. The weight of adrenal decreased with statistical significance in the groups administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on heating stress alone. 3. Plasma norepinephrine content decreased with statistical significance not only in the groups administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid but in the group administered ascorbic acid with Guibitang as compared with in the group administered ascorbic acid on heating stress. In case of swimming stress, norepinephrine decreased with statistical significance in the groups administered ascorbic acid, Guibitang and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid. 4. Plasma dopamine content decreased with statistical significance only in the group administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on both heating and swimming stress. 5. Serum total cholesterol content decreased with statistical significance in the groups administered ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on heating stress, but in case of swimming stress, it decreased with statistiscal significance only in the group administered ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid. 6. Serum triglyceride content decreased with statistical significance not only in the groups administered ascorbic acid, Guibitang and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid but in the group administered ascorbic acid with Guibitang as compared with in the group adminstered ascorbic acid on heating stress. In case of swimming stress, triglyceride decrease with statistical significance only in the group administered ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid. 7. Serum glucose content increased with statistical significance in the groups administered Guibitang and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on both heating and swimming stress, particulaly in case of swimming stress, in the group administered ascorbic acid with Guibitang, it increased with statistical significance as compared with in the group administered ascorbic acid. 8. Serum cortisol content decreased with statistical significance only in the group administered ascorbic acid and ascorbic acid with Guibitang as compared with in the group administered non ascorbic acid on heating stress.

• 동아시아식생활학회지
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• 제16권5호
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• pp.578-584
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• 2006

This research analyzed the contents of ascorbic acid according to cultivating season, regions and cooking method. The ascorbic acid content was steadily increased from 40.08 mg per 100 g on the 5th days after blooming to 90 mg on the 30th day, an increase of 2.25-fold. The ascorbic acid content of the peppers was highest for (C) region at 100.9 mg per 100 g, followed by (B) region at 90 mg and (A), region at 23.35 mg. it increased by ascending downward from the stem. If examining species' and regional ascorbic acid change of marketing peppers, it was contained in flesh most and placenta, seed in order in four species. The ascorbic acid content of the peppers was affected by the cooking method and decreased greatly in the order of blank>microwave>$saut{\acute{e}}ing$> boiling> steaming.

• Journal of Nutrition and Health
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• 제9권4호
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• pp.54-58
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• 1976

Vitamin C의 변화는 식품의 가치를 판단하는데 중요한 인자가 된다. 이의 변화는 산소의 존재하에서 일차반응 속도로 분해된다고 알려져 있다. 그러나 제한된 량의 산소 속에서는 이차반응 내지 일차반응으로 설명되기도 한다. 이에 제한된 산소속에서 철, 구리 이온의 존재하에서 관찰한 바 용존산소와는 크게 관계없이 일차 반응속도로 분해되었고 이때 빛의 조사는 촉진적인 인자였었다.

• 한국식품영양과학회지
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• 제28권4호
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• pp.954-957
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• 1999

The changes in L ascorbic acid content by processing treatments; gamma irradiation, heating and microwave were investigated using high performance liquid chromatography. The content of L ascorbic acid in standard solutions and citrus fruits decreased from 27.4 to 44.9% and from 6.9 to 21.9%, re spectively, by gamma irradiation doses in the range of 1 to 10 kGy. By heating treatments, L ascorbic acids in standard solutions and citrus fruits were destroyed 22.5 to 36.8% and 4.5 to 18.1%, respectively. By microwave treatment, L ascorbic acid content also decreased from 23.1 to 47.4% and from 6.5 to 22.6%, respectively.

• 대한가정학회지
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• 제32권1호
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• pp.181-188
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• 1994

The purpose of this study is to evaluate nutritional status of ascorbic acid in 96 Korean female college students. Dietary intake level was estimated with three day diet records. Serum ascorbic acid were analyzed with fasting blood. Nutrient intakes was calculated using three different food composition databases ; analysis data of cooked food items ; analysis data of raw foods ; published food composition table. Ascorbic acid intake levels calculated with different food composition databases differed by 15% Using analysis data of cooked foods resulted in the lowest intake level 49.26 mg per day. Main sources of ascorbic acid investigated were Cheju mandarin orange juice and hard persimmon orange juice and Kimchi. Mean value of serum ascorbic acid level was 1.04 mg/dl and 4.2% of subjects were in marginal risk or deficient range. It was found to significantly correlate asscorbic acid intake with serum ascorbic acid content. Correlation coefficient with results calculated using analyzed data was higher than that using published data. Serum levels and mean daily intake levels of ascorbic acid in the subjects were significantly correlated. From these results it is concluded that ascorbic acid content of cooked foods should be included in the Food Composition Tables in Korea. Korean female college students were in lower risk of ascorbic acid deficiency.

• 한국식품저장유통학회지
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• 제17권1호
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• pp.84-90
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• 2010

본 연구에서는 국내산 사과의 주스 가공과정에서 patulin 함량 최소 방법을 모니터링 하였다. 중심합성계획법으로 ascorbic acid 첨가량(100, 200, 300 및 400 ppm)과 활성탄 사용량(50, 100, 150 및 200 ppm)을 독립변수로 설정하고 각각의 조건에서 사과주스를 제조한 결과 patulin 잔류량은 ascorbic acid 함량 237.77 ppm, 활성탄 함량 106.58 ppm에서 최소점을 나타내었다가 점차 증가하는 경향을 나타내었다. 당도는 활성탄 사용량보다는 ascorbic acid 첨가량에 영향을 더 많이 받는 것으로 나타났으며, 총 페놀성 물질 함량의 정상점은 안장점으로 나타났다. 또한, 총 플라보노이드 함량의 예측된 정상점은 최대점으로 나타나 ascorbic acid와 활성탄 함량이 증가할수록 높은 함량을 나타내었다. 이상의 결과 사과주스 가공시 patulin 잔류량은 ascorbic acid 246~274 ppm (v/v), 활성탄 93~122 ppm (v/v)에서 최소화 되는 것으로 나타났으며 사과주스 가공 품질인자의 $R^2$는 모든 구간에서 1~10% 수준에서 유의성이 인정되었다.

• 한국식품영양과학회지
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• 제26권4호
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• pp.595-600
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• 1997

본 연구에서는 고추장의 저장 중 이화학적 및 관능적 변화를 통해 효과적인 항갈색화제, 유기산을 선별하며 유통기간 연장에 대해 알아보고자 하였다. 45$^{\circ}C$와 55$^{\circ}C$에서 항갈색화제 0.5% ascorbic acid일 때 control과 유의적 차이가 있었기에 ascorbic acid를 갈변 억제제로 선정했다 또한, 45$^{\circ}C$와 55$^{\circ}C$에서 0.03% ascorbic acid일 때 control과 유의적 차이가 있어, 갈변 억제제로 선정했다. 45$^{\circ}C$와 55$^{\circ}C$에서 유기산 0.5% citric acid 일 때 control과 유의적 차이가 있었기에 citric acid를 갈변 억제제로 선정했다. 또한, 45$^{\circ}C$와 55$^{\circ}C$에서 0.03% ascorbic acid에 0.06% citric acid일 때 control과 유의적 차이가 있어, 효과적인 갈변억제 농도로 선정했다. 0.03% ascorbic acid와 0.06% citric acid를 첨가한 고추장 유통기간을 알아보기 위하여 고추장의 아미노태 질소, pH, 적정산도 및 표면색도 등을 실험한 결과에서 아미노태 질소가 관능적 변화와 상관관계(r=-0.8987)가 높았기에, 고추장의 유통기간 설정 하는 품질특성으로 삼았다. 저 장기간에 따른 아미노태 질소값의 변화율은 1차 반응식으로 해석되었으며, 0.03% ascorbic acid와 0.06% citric acid 첨가물이 유통기간 예측에서 고추장 대조구 보다 45$^{\circ}C$일 때 69%, 55$^{\circ}C$일 때 56% 연장 할 수 있었다.

• 대한화장품학회지
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• 제47권4호
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• pp.333-340
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• 2021

본 연구에서 찔레꽃을 추출, 농축 및 동결 등을 통하여 시료화 하였다. 찔레꽃추출물과 ascorbic acid의 복합물과 단일 ascorbic acid의 항산화 효능을 비교하였다. 본 연구의 목적은 찔레꽃추출물과 ascorbic acid의 시너지 효과를 통한 항산화 효능을 분석하는 것이었다. 실험은 전자공여능, ABTS⁺ radical 소거능, SOD 유사활성, xanthine oxidase 저해 활성, 환원력, FRAP, 폴리페놀 함량 및 플라보노이드 함량을 측정하였다. 그 결과, 전자공여능 실험과 xanthine oxidase 저해 활성 실험에서 복합물이 대조군(ascorbic acid)보다 높은 항산화 활성을 보였다. 플라보노이드 함량 분석 실험의 경우, 100 ㎍/mL의 농도에서 RMW+A (272.1 mg QE/g), RME+A (90.6 mg QE/g), RMW+A (79.4 mg QE/g)이 대조군(19.0 mg QE/g)보다 함량이 더 높았다. 따라서 찔레꽃추출물과 ascorbic acid 복합물은 단독 사용한 경우에 비하여 시너지 효과를 발휘했다. 따라서 이 복합물은 항산화 화장품에 사용할 경우 제품의 안정화 및 피부노화 억제에 기여할 것으로 사료된다.

• Journal of Nutrition and Health
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• 제29권9호
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• pp.1042-1048
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• 1996

In order to investigate heating rate of commercial milk products in korean market, lactulose content and availability of calcium and ascorbic acid were measured. The pH range for raw and commercial milk was 6.5-6.75, and protein content was 2.5-3.13%. The acid degree value (。SH)showed between 5.3 and 7.1. There were no differences in pH, protein and acid degree among 3 types of milk. The portion ionic Ca content in UHT-milk(32.4%) and pasteurized milk (27%) increased significantly in comparison with raw milk (4.6%). Pasteurization led to loss of 20% ascorbic acid, and losses of UHT-treatment are approximately twice as high. Significant differences of lactulose content between UHT milk and pasteurized milk were observed. Some of UHT milk products showed very high value of lactulose content like sterilized milk. It is well known that the stress caused by indirect UHT treatment is slightly higher compared with the direct process. The results in this experiment suggested that most of UHT milk in korean market may be treated by indirect UHT method. In oder to keep the adventages of milk component, the heating methods of milk have to be reconsidered.

• 한국식생활문화학회지
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• 제28권3호
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.