• 패션비즈니스
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• 제22권4호
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• pp.106-117
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• 2018

The present study was conducted to investigate dyeing properties and functionality of silk fabrics dyed with extracts from buckwheat skin. Comparative results of color strength(K/S) values of dyed silk fabrics were studied to quantify the effects of dye concentrations, dyeing temperatures, dyeing time and the pH; the effect of mordants; and color changes. And also evaluated the fastness, antimicrobial property, ultraviolet protection properties of the dyed and mordanted silk fabrics. The color strength(K/S) values of silk generally increased depending on the increasing dye concentration, dyeing temperature, and dyeing time. And the highest color strength values were obtained at a dye concentration of 100%(v/v), a dyeing temperature of $90^{\circ}C$, a dyeing of time 80 minutes, and a dyebath of pH 2. The color fastness to light of dyed and mordanted silk fabrics were found to be good, and the drycleaning and rubbing fastness were excellent. The fade of washing fastness was not good, however, the stain of washing fastness and perspiration fastness showed relatively good grade. The Al, Cu, Fe mordanted silk fabrics(except Fe for Klebsiella pneumoniae) showed 99.9% reduction rate. The ultraviolet protection properties of the mordanted fabrics were generally improved. Moreover, the Cu and Fe mordnared fabrics showed very exceptional ultraviolet protection factors.

• 대한화장품학회지
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• 제40권2호
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• pp.179-186
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• 2014

본 연구는 쓴메밀 추출물(FTE)의 미백 효과를 검증하기 위해 DPPH 라디칼 소거능, ABTS 라디칼 소거능, 타이로시나아제 활성 저해 효과 및 세포내 멜라닌 합성 억제 효과를 측정하였고, 단메밀 추출물(FEE)과 그 효능 비교를 하였다. 그 결과로 쓴메밀 추출물은 단메밀 추출물보다 항산화 효과 및 타이로시나아제 활성 저해, 세포내 멜라닌 합성 억제 효과가 높음을 확인하였다. 또한 인체 적용 실험에서 자외선 조사에 의한 인공 색소침착을 유발한 후, 쓴메밀 추출물을 함유한 크림을 제조하여 도포하였고, 8주 경과 후 피부 밝기를 측정한 결과 통계적으로 유의한 수준의 피부 미백 효과를 나타내었다. 이러한 결과들로 쓴메밀 추출물은 미백 개선을 위한 화장품 소재로 이용 가능성이 높을 것으로 기대된다.

• 복식
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• 제58권9호
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• pp.68-80
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• 2008

The purpose of this study is, as a prior stage to produce manufactured medical goods, to examine literature on the medicinal efficacy of natural dyes that can be used to produce medical goods, and to experiment the possibility of dyeing of some medicinal ingredients that have not been used as natural dyes until now. For this study, 44 types of medicinal ingredients such as Gyomaekchil(buckwheat), Nohoiyeob(aloe), Pogongyounng(dandelion), and Jibooja(broom cypress) were used. First, they were classified by a thermal sensation such as hot, warm, neutral, cool, and cold feeling, and by their characteristics of complex tastes such as sweet, sour, bitter, salty, pungent, astringent, and flat tastes. And then they were dyed with two types of mordant, resulting to a total of 132 types of dyed cloths. The 132 dyed cloths could be classified as five types of colors: 89 types(67.42%) of yellow series, 25 types(18.94%) of yellow-red series, 6 types(4.55%) of green-yellow series, 6 types(4.55%) of purple series, and 6 types(4.55%) of purple-blue series. The results of this study found that there were various medicinal ingredients that had efficacy to cure skin disorders and also could be used as natural dyes.

• 한국식품저장유통학회지
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• 제10권1호
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• pp.94-98
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• 2003

율무, 옥수수, 메밀, 표고버섯, 당귀, 감초 및 대추의 물추출 혼합물(13 : 50 : 15 : 2 : 5 : 5 : 5, v/v) 이 쥐 혈청과 피부의 testosterone(T) 및 dihydrotestosterone(DHT) 함량과 간독성 및 생화학적 및 조직학적 변화에 미치는 영향을 조사하기 위하여 1일 9 mL/kg-BW 씩 음용수에 섞어 SD(Sprague-Dawley)계의 흰쥐에 5주 동안 투여하였으며, 5-a -reductase의 저해제로 알려진 propecia와 비교하였다. GOT, GPT, ALP 및 ${\gamma}$-GTP의 활성도와 total cholesterol 및 total lipid 함량은 무처리, propecia 및 식품소재추출물 투여군 간의 뚜렷한 차이를 보이지 않아 간 손상이 유발되지 않았다. 간의 조직학적 소견에서도 식품소재 추출물의 독 작용은 없는 것으로 판단되었다. 또, 식품소재추출물의 투여로 모낭수가 대조군에 비해 많았다. 혈청 및 피부의 T+DHT 함량은 식품소재추출물 투여군이 대조군에 비하여 유의적으로 감소하여 5-a-reductase의 활성이 저해되는 것으로 나타났다. 그러나 식품소재추출물과 propecia와의 유의적인 차이는 보이지 않았다.

• 대한지역사회영양학회지
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• 제26권5호
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• pp.396-407
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• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• 한국식품과학회지
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• 제26권3호
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• pp.310-316
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• 1994

한국인의 식생활에서 널리 이용되고 있는 식물성 식품 및 민간요법에서 이용되는 비상용식품 45가지를 선택하여 총페놀함량은 Folin-Denis 법으로, 축합형 탄닌의 함량은 vanillin 법과 modified vanillin 법으로, 단백질 침전성 페놀물질의 함량은 단백질 침전법으로 측정하였다. 총페놀 함량(건물기준)은 $0.1{\sim}5.8%$로 감잎, 밤속껍질, 모과, 호두, 해바라기씨, 칡뿌리에서는 2% 이상의 높은 함량을 보였다. 축합형 탄닌함량(건물기준)은 $0{\sim}48%$로 모과 밤속껍질에서 매우 높이 나타났다. 단백질 침전성 페놀성분의 함량(건물 기준)은 $0.4{\sim}2.2%$로 밤속껍질, 호두, 모과에서 매우 높았고 그들의 단백질 침전능은 트립신보다 펩신이나 알부민에서 더 잘 나타났다. 식품중 페놀성물질 함량간의 상관관계를 보면 총페놀 함량과 단백질 침전성 페놀물질 함량(r=0.65)과 축합형 탄닌함량(r=0.56)간에 높은 상관관계를 보였으나, 축합형 탄닌함량과 단백질 침전성 페놀물질 함량간에는 비교적 낮은 상관관계(r=0.39)를 보였다. 축합형 탄닌의 중합도를 예측하는 vanillin/Folin-Denis 비를 살펴본 결과 모과, 밤속껍질, 수수에서 높은 값을 보여 결국 낮은 중합도를 보였다. 메밀, 도토리, 쑥, 칡 등을 이용한 가공식품에서의 페놀물질 함량은 원료상태에서 보다 낮은 함량을 보여 식품단백질의 이용율에는 큰 장애를 주지 않을 것으로 판단되었다.