• 한국임상약학회지
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• 제11권1호
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• pp.13-18
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• 2001

Omeprazole is usually administered as encapsulated enteric-coated granules and enteric-coated tablets because of its acid-labile nature. For children and patients who can not swallow, it can be mixed with water or other liquid after a capsule is opened or a tablet is crushed. This study was performed to compare omeprazole liquid formulations of tablet and capsule Omeprazole 20 mg capsule containing enteric coated granules was opened and 20 mg entric-coated tablet was ground to be mixed with sodium bicarbonate solution, orange juice or water. Each liquid formulation was poured into dissolution tester, mixed with first solution (artificial gastric juice; pH 1.2) for two hours, then with second solution (artifical enteric juice; pH 6.8) for thirty minutes. pH was measured periodically for two and half hours. Samples were drawn periodically, mixed with lansoprazole as an internal standard, and injected to HPLC. As results, pH of sodium bicarbonate solution of omeprazole was significantly higher than that of orange juice or water in first solution (6.2-7.4 vs. 1.2, p<0.005). At 150 min, concentrations of omeprazole in three diluents with granules and in sodium bicarbonate solution of tablet powder sustained significantly higher than in other solution of tablet powder (p<0.001). In conclusion, enteric-coated granules from capsule with three diluents and powder from tablet in sodium bicarbonate solution was stable during dissolution test, which would be appropriate and recommended for patient who can not swallow solid preparations.

• 대한약침학회지
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• 제26권3호
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• pp.265-275
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• 2023

Objectives: The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Methods: Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Results: Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. Conclusion: The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

• Food Quality and Culture
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• 제2권1호
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• pp.37-42
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• 2008

This research examined the quality characteristics of orange sauce samples prepared with different sugar contents in order to create a standardized recipe.In the foodservice industry, attempts have been made to make superior sauces, often resulting in error. In this study, different sugar contents were examined for orange sauce to determine why varied results occur during its preparation as well as the best methodology for preparing orange sauce. Quality characteristics such as color differences, spreadability, and pH were analyzed, as well as sensory evaluations of taste, texture, color and overall acceptability. The pH values of the orange sauce samples ranged from 3.6 to 3.63 and after the initial simmering of ingredients, the weight reduction rates of the sauces were 88, 75, 64, 63, and 64% for sugar contents of 200, 300, 400, 500, and 600 g respectively. Hunter's color L, a, and b values of the samples changed according to the sugar contents after simmering (1st sauce). The L and b values showed similar patterns, where increasing sugar content resulted in higher values; however, in the 2nd sauce, the pattern was reversed. This indicates that the color of the sauce was affected by sugar caramelization during the reduction process; however, the final color was modified by the additions of mayonnaise and butter as well as by aeration. In the sensory evaluation the sample containing 30% sugar (500 g) had significantly higher acceptability scores (p<0.05) for color, mouth feel, appearance, taste, and overall acceptability. Finally, the optimal ingredient ratios of the standardized orange sauce recipe were determine as: 48% total liquid consisting of orange juice and mandarin and orange fruit; 30% sugar; 10% mayonnaise and 11% butter.

• 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.

• 한국치위생학회지
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• 제8권3호
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• pp.13-22
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• 2008

Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

• 한국식생활문화학회지
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• 제15권3호
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• pp.189-194
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• 2000

Freshly squeezed juices were prepared using the domestic Chunggyun, Hanrabong, and imported oranges and physicochemical and sensory characteristics of the juices were investigated. The Chunggyun had significantly the lowest pH value of 3.35, and imported and Hanrabong showed the pH values of 3.82 and 3.93, respectively(p<0.05). The refractive index of Hanrabong showed significantly the highest values of $14.7^{\circ}Bx$ (p<0.05), and the samples of imported and Chunggyun did not show significant differences with indices of 12.5 and 12.2, respectively. The quantitative descriptive analysis(QDA) showed imported sample had significantly the highest values of sweet and sour aroma with values of 11.57 and 11.08, respectively. However, Hanrabong showed significantly the highest value of sweet flavor with value of 12.31. Consumer acceptance test represented the Chunggyun was the most accepted one but did not show any great differences in overall, appearances, and flavor among the samples.

• 대한소아치과학회지
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• 제24권4호
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• pp.719-726
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• 1997

The aim of this study was to evaluate the in vitro effects of exposure to acidic beverages on microhardness of enamel and dentin. Thirty enamel specimens and thirty dentin specimens were obtained from extracted bovine maxillay incisiors. Enamel and dentin specimens were divided into three groups and treated with acidic beverages as follows; Group 1 : cola(pH 2.52), Group 2 : plain soda water(pH 2.93) and Group 3 : orange juice(pH 3.75). Erosive treatment was performed by storing each specimens for 5 min in 50ml solution of cola, soda water and orange juice. Average microhardness values(VHN) were determined before and after erosive treatment. All beverages produced significant loss of microhardness of enamel and dentin. Microhardness of enamel was reduced in the following order: Group 1 : $42.71{\pm}4.36(%)$, Group 2 : $37.09{\pm}6.25(%)$, Group 3 : $35.46{\pm}4.98(%)$. Microhardness of dentin was reduced in the following order: Group 1 : $17.14{\pm}3.42(%)$, Group 2 : $13.89{\pm}3.18(%)$, Group 3 : $13.82{\pm}3.50(%)$. The differences between group 1 and group 2, 3 were statistically significant(p< 0.05).

• Bulletin of the Korean Chemical Society
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• 제26권10호
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• pp.1533-1538
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• 2005

We have determined the contents of monosaccharides in the hydrolysates of some yogurt and orange juice products by derivatizing monosaccharides with p-aminobenzoic acid ethyl ester (ABEE). The separation of the ABEE-derivatized monosaccharides was efficiently carried out by HPLC using a microcolumn packed with the Alltima $C_{18}$ stationary phase. The concentrations of monosaccharides were determined based on the measured peak area/height counts. ABEE derivatization of fructose and its detection have never been successfully carried out before this work. In this study, two peaks were observed in a fixed ratio for ABEE-fructose, and the ratio was maintained over a wide range of fructose concentration. In order to prove the validity of the above method, we compared the concentrations of glucose, galactose and fructose determined by ABEE derivatization and UVD (ultraviolet detector) chromatography with those determined by RID (refractive index detector) chromatography without derivatization. The determined concentrations of monosaccharides obtained from the two chromatographic methods were found close to each other within acceptable error ranges.

• Clinical Nutrition Research
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• 제13권2호
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• pp.89-95
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• 2024

Thickened beverages or swallowing aid jelly (SAJ), commonly used as tablet-swallowing aids for dysphagic patients, may influence the disintegration of orally administered tablets. With this in mind, we evaluated the disintegration times of therapeutic tablets immersed in thickened beverages or SAJ compared to immersion in ones without them. Thickened beverages and SAJs were prepared with various beverages (water, orange juice, and milk) using food thickeners and SAJ powders marketed in Korea. The tablet disintegration times were the same in thickened beverages and SAJs, and there was no statistically significant difference associated with the thickness levels of the thickened beverages. The disintegration times of Tylenol immersed in orange juice or milk were slightly higher compared to those immersed in water. Moreover, there was no difference in disintegration time when using the thickened beverages and SAJs. The disintegration times of Aspirin were similar in all of the thickened beverages or SAJs, and there were no differences between non-immersed and immersed tablets. These results demonstrate that the disintegration of Tylenol and Aspirin is not greatly affected by immersion in any of the thickened beverages and SAJs.

• 치위생과학회지
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• 제13권2호
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• pp.191-196
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• 2013

본 연구는 미백치약의 효능을 확인하고 미백치약으로 미백된 치아의 식음음료에 따른 재착색의 정도를 확인하고자 실시되었다. 30개의 치아를 두 그룹으로 나누어 미백치약의 효능을 평가하였고 평가된 치아는 다시 착색음료에 담가 색변화를 관찰하였다. 그 결과, 미백치약은 사용한지 21일부터 일반치약을 사용한 치아와의 색변화에서 유의한 차이를 확인할 수 있었다(p>0.05). 미백된 치아의 재착색에서는 오렌지주스에 담군 치아가 가장 색변화가 크고 분명하였으나 일반치약을 사용한 치아와 유의한 차이를 보이지는 않았다(p>0.05). 커피와 녹차에 담근 치아는 각각 15일, 5일부터 유의한 차이를 보였으며 (p>0.05), 녹차에 담근 치아가 음의 색변화가 더 높은 것으로 나타났다. 따라서, 본 실험에 사용된 대표적인 3개의 식음음료 중 커피와 녹차에서 미백된 치아에서 더 착색이 잘 일어나는 것을 확인하였다.