• 한국식품저장유통학회지
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• 제3권2호
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• pp.137-143
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• 1996

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE

• 한국자원식물학회지
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• 제17권2호
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• pp.116-121
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• 2004

고려 인삼중 폐포와 4등급 이하를 유발시키는 90％이상이 적변삼이라고 불리는 인삼의 표피 색택이 붉은 삼이 그 원인이다. 이러한 적변삼은 미국삼보다는 고려 인삼에 서 다량 발견되는 바, 적변은 유전적 요인이 있다고 사료된다. 그러므로 이 연구의 목적은 RT-PCR을 이용하여 인삼적병에 내성을 가지는 유전자를 탐색하기 위하여 실시되었다. 고려인삼 3년근 1개체 중에서 적변이 발생된 부위와 건전 부위의 RNA를 추출하여 형성된 cDNA를 여러개의 random primer를 사용하여 PCR 증폭을 한 결과 정상 부위의 cDNA에서 발견되지 않는 band가 적변삼의 부위에서 발견되었다. 따라서 band가 형성된 부위의 유전자가 적변과 관련될 가능성이 있는 것으로 사료되고 이러한 유전자는 향후 염기서열을 분석하여 어떠한 유전자인지 판명을 하여야 하며 적변관련 유전자이면 선발마커로서 사용되고 또한 형질전환을 통한 적변내성 인삼계통을 육성할 수 있으며, 만약 적변과 관련이 없는 유전자로 판명된다면 더 많은 primer를 사용하여 적변관련 유전자를 탐색해야 할 것이다.

• 생물환경조절학회지
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• 제31권1호
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• pp.60-66
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• 2022

본 연구는 파프리카 육묘 시 다양한 LED 광질(red:blue = 10:0, 8:2, 2:8, white)에 따른 생육변화에 대하여 구명하여 수경재배용 묘 생산을 위한 전용육묘장의 기반기술로 활용하고자 수행하였다. 초장과 줄기직경의 생육은 red 비율이 높을수록 유의하게 길거나 굵었고, 엽면적은 LED red:blue = 8:2에서 가장 넓었다. 건물 중량도 엽면적과 동일한 경향이었다. LED white에서는 모든 묘의 소질에서 다른 처리들보다 뚜렷하게 저조하였다. 상대생장률은 red 비율이 높을수록 높은 경향을 나타내었고 순동화율은 blue 비율이 높을수록 높은 경향을 나타내었다. 따라서 본 시험에서 LED를 활용한 파프리카 육묘 시 초장, 엽면적, 단위엽면적당 건물생산능력 등을 고려하였을 때 혼합광을 이용하는 것이 적합하고 특히, LED red:blue = 8:2가 가장 적합한 것으로 생각된다. 그리고 red와 blue 파장의 적절한 혼합 비율을 통해 파프리카 묘의 초장 및 절간장을 제어할 수 있을 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1605-1610
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• 2012

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of $300{\mu}m$, 0.8% red pepper powder processed as a super fine powder with a vibrational mill ($44{\mu}m$) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% $Na_2CO_3$ either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.

• 천문학회보
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• 제40권1호
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• pp.72.1-72.1
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• 2015

We investigate black hole (BH) activities of 16 red active galactic nuclei (AGNs). The 16 red AGNs selected by red colors in optical through near-infrared (NIR) and radio detection. In order to derive BH activities of the red AGNs, we use $P{\beta}$ line with NIR spectra obtained by the SpeX on the IRTF. The $P{\beta}$ line suffers from dust extinction less than UV/optical BH mass estimators. We compared Eddington ratios of the red AGNs and "normal" AGNs, and the Eddington ratios of red AGNs are significantly higher than those of "normal" AGNs. The result is consistent with a scenario that red AGNs are the intermediate population between star forming galaxies and "normal" AGNs, and BHs of red AGNs are very active and grow rapidly in such a stage.

• International Journal of Internet, Broadcasting and Communication
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• 제12권3호
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• pp.139-148
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• 2020

Red rose petals are usually disposed but they are an abundant source of phenolics and traditionally used as food supplement and as herbal medicine. Of the Various phenolics, they are known to have anticancer, antioxidant, and anti-inflammatory properties. In this study, we investigated the anti-inflammatory effects of red rose ethanolic extracts (GRP) on lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results demonstrated that pretreatment of GRP (500㎍/mL) significantly reduced NO production by suppressing iNOS protein expression in LPS-stimulated cells. Anti-inflammatory effects by red rose petals were observed in the following. Red rose petals inhibited the translocation of NF-κB from the cytosol to the nucleus via the suppression of IκB-α phosphorylation and also inhibited LPS-stimulated NF-κB transcriptional activity. These findings suggest that red rose petals exert anti-inflammatory actions and help to elucidate the mechanisms underlying the potential therapeutic values of red rose petals. Therefore, red rose petals could be regarded as a potential source of natural anti-inflammatory agents.

• 생약학회지
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• 제46권3호
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• pp.223-228
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• 2015

This mass balance study about ginsenoside Rg1 and Re in Red ginseng processed from Fresh ginseng is useful to understand that herbal material sources of ginseng and raw material consumption in Red ginseng preparations. In our results, total molar amounts of ginsenoside Rg1, Re and their converts in Fresh ginseng, Red ginseng, and Red ginseng extract are substantially the same. The molar amounts of ginsenoside Rg1, Re (4.324, 2.880 μmol/g) as starting materials in Fresh ginseng are kept constant as total molar amounts (sum of starting and converts) in Red ginseng (4.264, 2.596 μmol/g) and Red ginseng extract (3.389, 3.129 μmol/g). This result means that protopanaxtriol type ginsenosides and their characteristic converts are not destroyed or inflowing in Red ginseng process. Therefore, it is important for quality assurance of Red ginseng preparations that the ratio between ginsenosides Rg1, Re and these converts is kept constant.

• Journal of Ginseng Research
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• 제14권2호
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• pp.117-121
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• 1990

Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.

• 한국식품영양학회지
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• 제11권5호
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• pp.570-575
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• 1998

This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.

• 수산해양기술연구
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• 제41권2호
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• pp.140-146
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• 2005

The aim of our study understands the influence of meteorological factors relating to the formation of the red tide, and monitors the red tide by satellite remote sensing. The meteorological factors have directly influenced on red tide formation. Thus, it was possible to predict and apply to red tide formation from statistical analyses on the realtionships between red tide formation and meteorological factors, and also to realize the near real time monitoring for red tide by satellite remote sensing.