• 한국수산과학회지
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• 제27권2호
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• pp.133-139
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• 1994

식품의 가공 저장 및 조리 중에 일어나는 식품성분간의 반응 중 대표적인 반응으로 알려져 있는 Maillard 반응생성물의 돌연변이원성에 대한 그 억제 기구를 밝히기 위하여 glucose-arginine계 및 glucose-lysine${\cdot}$HCl계 Maillard 반응 생성물에 일상 생활에서 많이 섭취하고 있는 해조류 및 야채류의 수용성 추출물을 첨가하여 그 억제효과를 조사하였고, 아울러 이들 수용성추출물의 가열($100^{\circ}C$, 10분)에 따른 억제효과의 영향에 대해 조사 검토하였다. 그 결과, 실험에 사용한 해조류 및 야채류 수용성 추출물 전부가 돌연변이원성 억제효과를 나타내었고, 특히 양배추, 파, 산초, 및 청각에 있어서 억제효과가 높게 나타났다. 가열한 경우, 야채류의 돌연변이원성 억제효과는 감소하였으나 해조류는 크게 영향을 받지 않았다. 이 결과로 미루어 보아 당-아미노산계 Maillard 반응생성물의 돌연변이원성 억제에 해조류 및 야채류 추출물에 존재하는 환원성 물질, 고분자 물질 catalase 및 peroxidase와 같은 효소 등이 일조를 하는 것으로 나타났다.

• Archives of Plastic Surgery
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• 제36권1호
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• pp.46-50
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• 2009

Purpose: Finger injury by green onion cutting machine is one of the common hand injuries in the kitchen. It has a unique feature: there are multiple parellel laceration 3 - 5 mm wide. There are two directions of injuries(vertical, oblique). It may involve bone, tendon, nerve, and vessel injuries. We discuss its management and the long - term progress. Methods: We have treated six patients from 2003 to 2007. We carried out low tension approximation with thin suture materials to avoid ischemia and performed the additional operation as nail bed repair, tenorrhaphy, open reduction, vessel anastomosis, and composite graft. We reviewed the record of initial injury and collected the follow - up record. Results: They were all middle aged - women who had worked in the kitchen. Right hand was dominent over left hand. The ratio of the directions was 3 : 3 (vertical : oblique). They were all competely healed although there were three atrophy, four hyperesthesia, and one nail deformity. Conclusion: Finger injury by green onion cutting machine is a unique pattern of laceration with various accompanied injuries. It may look like a severe form of injury, but in most cases have relatively favorable progress. We have to perform careful examination of accompanied injuries and carry out the proper management. First and foremost, the user especially in the middle aged women should be warned to be careful in handling this risky machine.

• 한국식품과학회지
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• 제32권3호
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• pp.544-549
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• 2000

본 연구에서는 분석대상식품인 곡류, 과일류, 채소류, 어류둥 20종 180품목의 식품별에 따른 천연 이산화황의 함유량에 대해 모니어월리암스변법, 개량랭킹법 및 산증류/이온배제크로마토크래피법을 각각 적용하여 분석한 후 다음과 같은 결과를 얻었다. 본 연구에서 사웅한 각 실험방법별 회수율은 모니어월리암스변법은 $74{\sim}91%$, 개량랭킹법법은 $67{\sim}87%$, 산증류/이온배제크로마토그래피법은 $68{\sim}88%$의 회수율을 얻을 수 있었으며 모니어월리암스 변법에 의한 조사대상식품의 이산화황 분석결과는 $1.02{\sim}43.87\; ppm$의 범위를 보였고 마늘, 도라지, 파, 양배추 및 양파가 각각 43.87, 15.37, 11.50, 11.21 및 10.60 ppm의 높은 농도로 검출되었으며, 그 나머지 식품은 모두 10.00 ppm 미만으로 낮은 농도를 보였다. 개량랭킹법에 의한 조사대상식품의 이산화황 분석결과는 파와 마늘이 2.87 ppm과 6.41 ppm으로 높게 나타났고 나머지는 대부분 2.00 ppm미만의 낮은 농도를 보였다. 산증류/이온배제크로마토그래피법에 의한 조사대상식품의 이산화황 분석결과는 마늘, 양배추, 파, 양파, 감자 및 사과가 각각 15.43, 9.82, 5.74, 5.37, 2.14 및 0.49 ppm이 검출되었고, 그 나머지는 불검출이었다. 결론적으로, 20종 180품목을 3가지 분석방법을 적용하여 천연으로 존재하는 이산화황의 함유량을 조사한 결과, 여러 식품중 천연으로 존재하는 이산화황의 함유량을 모니터링하는데는 현행 식품공전의 공정시험법인 모니어월리암스변법이 타당한 방법이라고 생각되나, 건조된 파, 양파, 양배추등의 황화합물을 함유하는 식품의 경우에는 모니어월리암스법(AOAC공정법 990.28)에 규정되어 있는 것과 같이 이산화황이외의 황화합물에서 기인되는 휘발성물질이 이산화황으로 같이 검출되므로 건조된 파, 양파, 양배추등의 황화합물을 함유하는 식품의 경우에는 황화합물에서 기인되는 휘발성물질이 이온크로마토그래프에서 배제되고 이산화황만 검출되는 산중류/이온배제크로마토그래피법을 적용하여 분석하는 것이 타당하다고 사료된다.

• 한국식품영양학회지
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• 제28권2호
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• pp.247-252
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• 2015

본 연구에서는 Allium 속 식물인 달래, 대파, 양파의 물 추출물에 존재하는 항산화 활성과 tyrosinase 및 elastase 저해 효과를 확인하여 화장품 자원으로 이용 가능성을 확인하고자 하였다. DPPH 라디칼 소거능의 실험에 사용한 식물 물 추출물의 $IC_{50}$은 양파($IC_{50}=19.81mg/mL$) < 달래($IC_{50}=21.50mg/mL$) < 대파($IC_{50}=137.87mg/mL$) 순으로 높았다. 그리고 ABTS 라디칼 소거능의 경우에도 양파($IC_{50}=7.67mg/mL$) < 달래($IC_{50}=8.17mg/mL$) < 대파($IC_{50}=11.88mg/mL$) 순으로 DPPH 라디칼 소거능의 결과와 일치하였다. 그리고 달래 물 추출물의 총 폴리페놀 함량을 측정한 결과, 달래 물 추출물(43.03 mg/g)이 가장 높았으며, 그 다음으로 양파(38.27 mg/g), 대파(30.01 mg/g) 순이었다. Tyrosinase의 저해 효과를 측정한 결과, 대파 물 추출물($IC_{50}=36.95mg/mL$) < 양파($IC_{50}=37.31mg/mL$) < 달래($IC_{50}=51.97mg/mL$) 순으로 대파 물 추출물이 가장 높은 저해 활성을 나타냈다. 다음, elastase의 저해 효과를 측정한 결과, 달래 물 추출물($IC_{50}=298.37$ < 대파 $IC_{50}=323.75mg/mL$) < 양파($IC_{50}=367.21mg/mL$) 순으로 달래 물 추출물이 가장 높은 저해 활성을 나타냈다. 마지막으로 가열처리에 의하여 DPPH 라디칼 소거능과 tyrosinase 저해 활성이 일반 실험군보다 더 우수하게 나타났는데, elastase 저해 활성 실험에서는 반대로 가열 처리한 실험군이 일반 실험군보다 현저한 차이로 낮게 나타났다.

• Mycobiology
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• 제38권1호
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• pp.39-45
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• 2010

White rot, which is caused by Sclerotium cepivorum, is a lethal disease affecting green onions. Three different types of nanosilver liquid (WA-CV-WA13B, WA-AT-WB13R, and WA-PR-WB13R) were tested in several different concentrations on three types of media to assess their antifungal activities. Results from in vitro experiments showed that all three of the nano-silver liquids had more than 90% inhibition rates at a concentration of 7 ppm. Greenhouse experiments revealed that all of the nano-silver liquids increased biomass and dry weights, and there were minimal changes in the population of various bacteria and fungi from the soil of greenhouse-cultivated green onions. In addition, a soil chemical analysis showed that there were minimal changes in soil composition.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• 한국응용과학기술학회지
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• 제7권2호
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• pp.75-81
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• 1990

The study was observed that anti oxidation effect of each and mutual relation on BULGOGI seasoning in Fore shank and Ribs. Each antioxidation effect were appeared to higher in suger, pear juice, soya souce, clean wine, sesamed oil, green onion, toeasted sesamed powder, black pepper, garlic im seasoned immidiately. Soya souce was revealed to higher effect anti oxidation in storaged beef among 30 minuit after seasoned. In storaged sample among 9 hour after seasoned was showed to higher effect in soya souce & galic. Mutual relation of two seasoning in BULGOGI seasoning were revealed to higher effect in mixture of green onion & galic.

• Archives of Pharmacal Research
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• 제14권3호
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• pp.255-260
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• 1991

Chitinase was partially purified from Allium fistulosum L (green onion_. Protein fraction precipitated from ammonium sulfate was passed through CM-Sepharose and Sephacryl HR-200. The specific activity of the chitinase was 6.4 units/mg and total recovery was 6.3%. The analysis of the products from the digestion of N-acetychitohexaose indicated that chitinase was endo in action, with oligerms from N-acetylchitobiose to chitotetraose. N-Acetylglucosaminidase from the same species hydrolyzed oligomers obtained from chitinase reaction to lower oligosaccharides. These data demonstrated that chitinolytic system exists in green onion.

• 한국식품영양과학회지
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• 제27권4호
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• pp.633-638
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• 1998

Fibrionolytic activity(FA) of kimchi in rat and FAs of water and methanol extracts of kimchi ingredient were determined using fibrin plate method to see where the active principles for FA are present in kimchi. Nine Sprague-Dawley per each group were fed diet containing 3, 5 or 10% of freeze dried kimchi for 6 weeks. The FA of plasma obtained from 10% kimchi group showed stronger FA than that of control. FAs of 3 and 5% kimchi group were not noticeable. FA from methanol extract of kimchi was approximately 6 times higher than that from water extract assuming that the active material may be present in a fat soluble fraction. From water extract of kimchi ingredients, dropwort, green onion, radish and baechu showed FA in descending order. And from methanol extracts, red pepper powder, radish, green onion and baechu showed FA in decending order. The Fa of methanol extract of red pepper powder was the most noticeable among samples.

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.