• 동아시아식생활학회지
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• 제7권1호
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• 한국농림기상학회지
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• 제6권3호
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• pp.190-195
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• 2004

본 연구는 환경이 다른 두 지역의 잣나무 잎과 수피를 채취하여 비교 분석, 자동차 배기가스와 수목의 관계연구를 위한 기초 자료를 제공하는데 그 목적이 있다. 매월 경춘가도변의 청평과 강원대학교 학술림에서 잣나무 잎과 수피를 채취. 잣나무의 엽중수분함량, 엽중산도, 수피산도, 엽중수용성황함량을 측정하여 다음과 같은 결과를 얻었다. 1. 두 지역의 엽중수분함량을 비교해 보았을 때 학술림 잣나무 잎의 수분 함량이 다소 높게 나타났으나, 그 차이는 현저하지 않았다. 2. 엽중산도와 수피산도에 있어서는 경춘가도 잣나무림의 잎과 수피에서 산도가 다소 높은 것을 알 수 있었는데, 엽중산도는 pH 4.8과 pH 4.9, 수피산도는 pH 5.3과 pH 5.4로 현저한 차이는 보이지 않았다. 3. 엽중수용성황함량은 가장 뚜렷한 지역간 차이를 보였으며, 평균적으로 청평(경춘가도변)지역은 0.133%를 학술림은 0.053%의 수용성황함량을 나타냈다.

• 기술사
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• 제18권4호
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• pp.12-22
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• 1985

This investigation was attempted to determine changes in chlorophyll. Pheophytin content PH and titratable acidity during young redish Kim chi fermentation. Young redishes divied in to leaf and vein and fermented in dark room for 35 days at 10$^{\circ}C$ after pickling each group. Samples were collected at 5 days interval for the chemical analysis. The following results were obtained. 1. Chlorophyll content in young redish was decreased by decreasing PH during fermentation periods. Chlorophyll content decreased from 11.60mg/g to 7.62mg/g in leaf, from 0.48mg/g to 0.33mg/g in vein respectively during 35 days fermentation periods. In contrast to chlorophyll. pheophytin content increased as chlorophyll content decreased during the period. The ratio of chlorophyll a and b content in young redish about 3 : 1 in leaf and vein and decreased nearly the same ratio during fermentation periods. In case of pheophytin a and b it was increased without any relation with the ratio chlorophyll a and b. In generally, the optimum PH for eating was known 4.3 to 5.0. Young redish Kim chi was reached the optimun PH at 15 to 25 days of fermentation at 10$^{\circ}C$. At this periods. Chlorophyll content varied from 11.32mg/g to 9.30mg/g for leaf and from 0.43mg/g to 3.37mg/g for vein, respectively. 2. Titratable acidity(as lactic acid) was increased to 0.54% in leaf at 20 days fermentation period during Kim chi fermentation. and nearly unchanged until 30days. At the end of fermentation period the titratable acidity was about 0.30％. Titratable acidity was increased as decreasing pH. and the correlation coefficients was -0.92 in leaf and -0.77 in Vien. 3. Correlation between titratable acidity and chlorophll, pheophytin content was not significant statistically.

• 한국농림기상학회지
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• 제4권4호
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• pp.219-223
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• 2002

우리나라의 가로수 중 왕벚나무와 쥐똥나무를 공시하여 SO$_2$의 처리농도를 달리했을 때 각 수준에 의한 수피산도, 엽중산도 및 엽내 수용성 황 함량의 변화를 측정하여 SO$_2$가 수목에 미치는 영향을 분석한 결과는 다음과 같다. 왕벚나무와 쥐똥나무의 각 농도별 수피산도는 전체적으로 SO$_2$의 농도가 높아질수록 pH는 낮아지는 경향을 보였으며, SO$_2$ 농도별 처리에 따른 수피산도 증가율 변화에 있어서는 왕벚나무가 큰 폭의 증가율을 보였고, 4.0 ppm의 농도로 처리하였을 때 쥐똥나무에 비해 수피산도에 대한 상대적 감수성이 큰 것으로 사료된다. 농도별 엽중산도는 수피산도와 마찬가지로 전체적으로 SO$_2$의 농도가 높아질수록 엽중산도는 높아지는 경향을 보였으며, 대조구의 경우 공시목의 엽내 수용성황 함량 분석결과는 쥐똥나무(0.0105%)가 왕벚나무(0.0056%)보다 높게 나타났으며, 공시목 2개 수종 모두 SO$_2$ 가스 농도가 높아짐에 따라 엽내 수용성 황 함량이 증가하였다.

• 동아시아식생활학회지
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• 제10권1호
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• 한국식품영양과학회지
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• 제27권5호
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• 한국식품영양과학회지
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• 제30권2호
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• 한국산림과학회지
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• 제77권2호
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• pp.223-228
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• 1988

$SO_2$에 대한 내성수종(耐性樹種)을 선발(選拔)하기 위하여, 6수종(樹種)(등나무, 일본목련, 찔레, 튜울립나무, 아까시, 단풍나무)의 엽조직(葉組織)(직경(直徑) 6mm, 50개(個))을 $H_2SO_4$, $H_2SO_3$ 및 $Na_2SO_4$를 증류수로 묽혀 농도별(濃度別)(0, 25, 50, 100 및 250 ppm stoichiometric $SO_2$ concentration) 용액(溶液) 25ml에 띄워 실온(室温)에서 1,500 Lux(fluorescent lamp)하에서 20시간 처리한 후 엽록소함량(葉綠素含量)과 처리용액(處理溶液)의 산도변화(酸度變化)를 측정(測定)하였다. 총엽록소함량(總葉綠素含量)은 처리전(處理前)에 비해 처리후(處理后)에 감소했으며, 급원(給源)$H_2SO_3$에서 가장 심하고 다음으로 $H_2SO_4$, $Na_2SO_4$의 순이었다. 엽록소함량(葉綠素含量)의 감소율(減少率)은 대체로 단풍나무, 일본목련 및 등나무에서는 크게 나타났고, 찔레, 튜울립나무 및 아까시에서는 상대적으로 작았다. 엽록소함량의 감소율은 잎의 $SO_2$에 대한 감수성(感受性)을 나타내는 지표(指標)로 이용할 수 있을 것으로 보인다. 처리용액(處理溶液)의 산도(酸度)는 대체로 처리후(處理后)에 낮아졌으며, 이는 처리중(處理中)에 세포질누출이 있었음을 나타낸다. 처리전후(處理前后)의 용액(溶液)의 산도변화(酸度變化)는 수종별(樹種別)로 엽육발달정도(葉肉發達程度), 조직내(組織內) 산도유지기작(酸度維持機作) 및 완충능(緩衝能)이 상이하므로 $SO_2$에 대한 감수성(感受性)을 나타내는 지표(指標)로 이용(利用)하기는 부적당하다고 보여 진다.

• 한국식품저장유통학회지
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• 제10권4호
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• pp.517-521
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• 2003

콩잎김치의 발효숙성시 키토산에 의한 품질유지 효과를 보기 위하여 무첨가구를 대조로 하여 분자량2천, 3만, 30만의 키토산을 첨가한 후 숙성효과를 시기별로 조사하였다. 그 결과 숙성이 진행됨에 따라 키토산 분자량별로 pH의 변화를 보면 전 숙성기간중 키토산분자량 30만, 2천, 3만, 무처리순으로 pH가 낮았다. 총산함량은 분자량 3만 되는 키토산을 첨가할 경우에 가장 높은 총산함량을 보였으며 그 다음 분자량 2천의 키토산, 무처리 순이었다. 콩잎김치의 숙성동안의 국물중의 Vitamin C 함량은 대조구인 무첨가구와 키토산 분자량 2천을 첨가한 김치는 발효숙성 후반기에 Vitamin C의 함량이 감소하였는 반면, 분자량 3만, 30만의 키토산을 첨가한 김치에서는 Vitamin C의 함량이 계속적으로 약간씩 증가하거나 안정적인 추세를 유지하였다. 젖산균 수 조사에서 분자량 3만의 키토산을 첨가한 콩잎김치에서 다른 처리에 비하여 젖산균수가 적었다. 따라서 분자량 3만의 키토산이 콩잎김치의 품질을 장기보존에 효과적인 것으로 조사한 키토산 중에는 가장 효과적이었다.