• 한국식품과학회지
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• 제31권3호
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• pp.802-808
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• 1999

본 실험에서는 aspartate, arginine, glutamate가 에탄올로 처리한 간세포에 대한 lipid peroxidation의 변화를 비교분석하고 예로부터 숙취제거 식품으로 잘 알려진 콩나물, 북어 및 영지버섯 추출액의 in vitro 실험을 통하여 에탄올로 처리된 간세포에 대한 lipid peroxidation 변화를 보았다. 또한 에탄올처리에 대한 숙취제거 식품의 처리순서에 따른 lipid peroxidation의 변화를 보았다. S9분획(간세포)에 에탄올(0.56 M)을 $50\;{\mu}L$씩 처리한 후 아미노산용액과 식품추출물을 6.25, 12.5, 25, 50 mg/mL 농도로 처리하였다. 이 실험의 결과는 다음과 같다. Aspartate, arginine, glutamate중 arginine이 가장 큰 간 보호 효과를 나타내었다. 콩나물, 북어, 영지의 단백질 함량은 콩나물이 $8.916\;{\mu}g/mL$으로 가장 많았다. 콩나물, 북어, 영지중에서 콩나물 추출물이 가장 큰 간 보호 효과를 나타내었다. 각각의 식품추출물을 에탄올 다음에 처리하였을 경우 전처리보다 간 보호 효과가 더욱 증가하는 경향을 나타내었다.

• 한국작물학회지
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• 제61권1호
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• pp.57-63
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• 2016

콩 재배 및 이용확대를 위한 기초자료를 얻기 위해 발아과정 중 기능성 성분인 soyasaponin의 함량 변화를 조사하였다. 1. Soyasaponin I과 soyasaponin II의 함량은 품종에 따라 차이가 있었으나 발아과정 중 떡잎부위에서 함량이 10배 이상 증가하였고, soyasaponin I은 배축에서도 종자 당 이 $140{\sim}360{\mu}g$ 수준의 함량을 나타내었다. 2. Soyasaponin III 및 soyasaponin V의 함량은 발아를 통해 증가하는 경향이었고, soyasaponin V의 경우 배축에서 그 함량이 급격히 증가하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제15권4호
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• pp.338-352
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• 1999

This research was carried to investigate the food preference of students, from elementary school, middle school, high school, university and industrial workers on Jinju, Sacheon and Jinyang by age and sex. The results were obtained as follows. In case of rice as the stationary food, plain white boiled rice showed the highest preference among all the groups. Most of groups liked most of one-dish meals such as kimbab, fried rice with kimchi, dumplings and bibimbab, especially the elementary school students and middle school students. On the other hand, high percentage of industrial workers disliked the western food such as pizza, hamburger and sphagetti. Most of subjects liked jajangmun, nangmun and bibimgooksu as noodles. As the side dishes generally they prefer the soup to stew. Male prefer the soup with beef and female prefer soup with vegetables. Stew with kimchi and stew with soybean paste showed high preference among most of groups. Most of broil food showed high preference, and students prefer meat to fish as broil cooking materials especially younger students. As a general they liked soybean sprout, spinach and wild sesame leaf as namul cooking method and they liked korean cabbage kimchi, chonggak kimchi, kackdoogi and dongchimi as kimchi. As a dessert subjects liked most of fruits and they liked yoghurt, fruit juice, milk, sikhae and soda as drinks generally. On the other hand snacks such as cooky, candy, cake, corn, rice cake, sweet potato have the lowest percentage preferance as a dessert, but students from elementary schools showed the highest preferance to sweet such as cooky, cake and candy than any other group. These food preferance results showed some nutritional problems especially young age students. They should eat more green-yellow vegetables, liver food and dried small sardine and they should reduce snacks such as candy and cooky and soda drinks. Therefore it is necessary to conduct nutrition education by parents, teachers and dietician together to improve their food habits and their health.