• 제목/요약/키워드: separation of flesh

검색결과 8건 처리시간 0.028초

산수유 열매의 화학성분과 건조에 따른 과육분리특성 (Chemical Compositions of Corni Fructus and Separating Properties of Its Flesh by drying)

  • 이영철;김영언;이부용;김철진
    • 한국식품과학회지
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    • 제24권5호
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    • pp.447-450
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    • 1992
  • 산수유의 가공식품화를 위한 기초실험으로 산수유의 식품화학적 일부 성분과 산수유 건과류 제조시 건조에 따른 과육분리 특성을 조사하였다. 산수유 과육의 주성분은 수분과 당질로 각각 73.5%와 18.6%였고, 씨의 주성분은 조섬유와 수분으로 각각 40.2%와 29.9%였다. 산수유 과육의 안토시아닌 함량은 건물량으로 183.0mg/100g이며, 산수유 과육의 유리당은 포도당과 과당이 각각 7.9%와 9.0%였고, 사과산으로 환산한 적정산도는 3.6%로, 이중 사과산과 호박산이 각각 1.9%와 0.5%였고, 산수유 착즙액의 pH는 3.19였다. Blanching에 의한 산수유 전처리방법은 부적당하였으며, 과육과 씨를 분리하기 위한 적정 무게감소율은 $30{\sim}35%$로, 이때 적정건조온도는 $60^{\circ}C$였다.

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RNA-Seq data를 이용한 사과 과육색 판별 SNP 분자표지 개발 (Development of SNP markers for the identification of apple flesh color based on RNA-Seq data)

  • 김세희;박서준;조강희;이한찬;이정우;최인명
    • Journal of Plant Biotechnology
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    • 제44권4호
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    • pp.372-378
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    • 2017
  • 과육색이 다르게 발현되는 사과(Malus domestica L.) 품종의 유전자 발현을 비교하기 위해 2개의 cDNA library를 제작하였다. 붉은 색 과육 품종인 'Redfield'와 백색 과육 품종인 'Granny Smith'의 유전자 발현 차이를 보기 위해 차세대 염기서열 분석(NGS) 기술을 사용하였고 두 품종으로부터 얻은 EST의 염기서열을 결정하고 기존에 보고된 유전자와의 상동성을 분석하였다. HRM 기술은 붉은 색 과육 품종 사과와 백색 과육 품종 사과의 짧은 PCR 증폭산물에서 한 개의 서로 다른 염기서열을 구분하여 분리해낼 수 있다. 'Redfield'와 'Granny Smith'의 EST database로부터 103쌍의 단일염기다형성(SNP) 분자표지를 선발하였고, 붉은 색 과육 품종 10개와 백색 과육 품종 11개를 구분할 수 있는 SNP 분자표지를 HRM 방법으로 분석하였다. 본 연구에서는 사과 EST database를 기반으로 HRM 분석 방법을 이용하여 사과 품종의 적육계와 백육계를 구분할 수 있는 효율적인 SNP 분자표지를 개발하였다. 이러한 SNP 분자표지는 사과육종에 유용하게 사용할 수 있으며 사과 품종의 다양한 색 변화에 관한 분자 기작 연구에 좋은 참고자료가 될 수 있을 것이다.

Quantification of Allantoin in Yams (Dioscorea sp.) Using a 1H NMR Spectroscopic Method

  • Thao Quyen Cao;Dongyup Hahn
    • Journal of Microbiology and Biotechnology
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    • 제33권5호
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    • pp.662-667
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    • 2023
  • Allantoin is an abundant component of yams and has been known as a skin protectant due to its pharmacological activities. In previous methods for allantoin determination using high-performance liquid chromatography (HPLC), the separation was unsatisfactory. We herein developed a 1H quantitative nuclear magnetic resonance (qNMR) method for quantification of allantoin in the flesh and peel of yams. The method was carried out based on the relative ratio of signals integration of allantoin to a certain amount of the internal standard dimethyl sulfone (DMSO2) and validated in terms of specificity, linearity (range 62.5-2000 ㎍/ml), sensitivity (limit of detection (LOD) and quantification (LOQ) 4.63 and 14.03 ㎍/ml, respectively), precision (RSD% 0.02-0.26), and recovery (86.35-92.11%). The method was then applied for the evaluation of allantoin in flesh and peel extracts of four different yams cultivated in Korea.

한국산 호박의 Carotenoid 색소 (Carotenoid pigment of Pumpukin Culitivated in Korea)

  • 박용곤
    • 한국식품영양학회지
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    • 제12권5호
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    • pp.508-512
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    • 1999
  • In order to qualify and quantify carotenoid pigment of pumpukin were analyzed by HPLC column chromatography and spectrophotometry. Eightyseven percent of total carotenoids in the pumpkin was in the fiber amounting 65.33mg%. however flesh and skin contained 6.61 and 3.31mg% respectvely. A silica gel column chromatography of the carotenoids produced 2 different peaks. The components eluted in peak II showed blue color when treated with hydrochloric acid. The fact suggested it contained epoxide and the component in peak II was a monol. By the separation with HPLC. $\alpha$ and $\beta$-carotene were the major compounds in the carotenoids. In fiber the total $\beta$-carotene content was 1.6 times higher than in the flesh and skin. The fiber contained less unidentified compounds than other part which contained 27.3~32.8%.

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내부품질 판정을 위한 수박의 음파특성 (Acoustic Characteristics of Watermelon for Internal Quality Evaluation)

  • 최동수;최규홍;이강진;이영희;김만수
    • Journal of Biosystems Engineering
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    • 제27권1호
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    • pp.59-66
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    • 2002
  • The objectives of the study were to analyze the acoustic characteristics related to the internal quality factors of watermelon(Citrulus Vulgaris Schrad). Among the various internal quality factors, only four factors such as ripeness, inside cavity, yellow belt and blood flesh were considered in this study. Relationships between the internal quality factors, the day after fruit set and the day after harvest were also investigated. Test apparatus was the same as the apparatus described in the previous study(Choi et at., 2000). The selected sample was divided into four groups; 69 samples used for ripeness tests 56 samples for ripeness test along the day after fruit set and for yellow belt detection, 60 samples for ripeness along the day after harvest 44 samples fur blood flesh detection. It was shown that the first peak frequencies shifted to the lower range and the energy ratios of the bandwidths between 0∼550 Hz to the bandwidths between 850∼2500 Hz increased as the day after fruit set elapsed. Since the acoustic responses of the watermelon such as frequency and magnitude began to change from 10 days after harvest, the storage period of watermelon in a normal temperature condition seemed to be approximately 10 days after harvest. The ratios of the first peak amplitude to the maximum peak amplitude fur the sound watermelon showed the higher value than that fur watermelon with cavity inside, and the separation between the sound and cavity inside could be accomplished by the ratio value of 0.25. The energy ratios (0∼550 Hz/850∼2,500 Hz) for the watermelon with cavity inside showed the higher value than 2.3. The frequency characteristics of the yellow belt watermelon appeared mostly in the range of 600∼900 Hz frequencies. The yellow belt watermelon showing the energy spectral density function at this frequency range to be over 70 seemed to be not a marketable commodity, The energy ratios(0∼550 Hz/850∼2,500 Hz) for the blood flesh watermelon showed the higher value than 3.5.

호스피스와 종교적 죽음이해

  • 신민선;김문수
    • 호스피스학술지
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    • 제6권1호
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    • pp.1-11
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    • 2006
  • There are various understandings how to define death. In the context of medicine, death is defined as the irreversible change of the tissue according to the cessation of circulation and respiration. According to the psychologists, a person need to accept the finiteness as a human being and remain conscious that the death is not avoidable. And they say if a person doesn't regard death as unavoidable reality of life he or she will not confront the humanistic death and after all will die like animals. In philosophy, death is viewed as an unwelcome reality in the end of the journey of life. Sociologists usually understand that the society is the organization composed with living persons and human beings which construct and transmit the culture from generation to generation between the both ends of life and death. In society, the generation is changed, maintained, and developed through the phenomenon of death. Although death of human being is natural event in society, the death of a specific person brings a sense of loss, crisis, and anxiety to the communities like family, regional society, nation, and the world. In this context, death is not confined to personal dimension and it can be regarded as a social problem. It is valuable to summarize the religious perspectives on the meaning of death for the better hospice care. In shamanism, there are basic idea that although the flesh of human being disappears, soul never die. If human dies, the flesh of human being disappears but soul never disappear and come back to the origin of soul as it is called chaos. So in shamanism, it is said that shaman can solve the mortified feeling, restore the broken harmony, send the soul to comfortable space- the origin, and guarantee the blessing of descendents. Buddhists regard the death as an essential component through the cycles of life. Through this cycle, human being exits as an endlessly transmigrating being and the death is just a restoration to the original status. In Confucianism, the view on the death based on the philosophy of the "Yin and Yang" and "Five elements". In Buddhist tradition, many believers said the philosophy of "Death is the same as life". Unlike usual thoughts that a god governs "life and death" and "fortune and misfortune", Confucianists deny the governance of a god and emphasize the natural orders in which every phenomenon in the world moves according to the principle. Confucianists understand the death as a natural order with this principle. In Confucianists' belief, the essence of human being remains in their own descendent's lives after the death of ancestor, so in Confucianism there is no concept of immortality of the soul. In the history of Christianity, death has been defined generally as the separation of the immortal soul from the mortal body. In the earlier days of Old Testament, the death is regarded as a disappearance of just a flesh and human never disappear and always live in the relationship with God. Later days in Old Testament, we can find the growing concern for the life after the death because of the entrance of the theodicy. In the New Testament, the death is not regarded as the normal process of the human life and regarded as the abnormal status in which death come to human because of sin as a decisive factor and it should be conquered. In fact, the most of us afraid death because not of the fear of death itself but of the sense of the emptiness and regrets. so many people often make the monument hoping to live forever. But Christian usually regard this behavior as a sinful act because human being usually think themselves as a master of their life and attempt to become immortal in this kind of trial mortal. But if we live with God, we cannot confront such a condition because we aware limits as a mortal human being and entrust everything on Him and want to live according to His guidance. Therefore, in the Christian tradition, the death is regarded as accomplishment of life, fruits of life, invitation to the eternal life, and the last stage of human growth. For human being, the death is the great step of maturation as a human in the final stage of life.

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매실 과육 자동 분리기를 이용하여 제조한 매실장아찌의 품질, 안전성 및 관능특성 (Quality, Safety and Sensory Characteristics of Plum Jangachi Produced using Automatic Plum Sarcocarp Separator)

  • 이상윤;박우준;김혁주
    • 한국산학기술학회논문지
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    • 제22권2호
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    • pp.368-377
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    • 2021
  • 매실은 생과로 섭취하기 보다는 가공하여 많이 섭취하는 대표적인 과실이다. 본 연구에서는 매실의 가공식품 중 하나인 장아찌를 제조하였는데 인력에 의존하던 씨 분리 및 과육 절단 작업을 기계화를 적용하여 자동으로 작업이 가능하게 하고 그 과정에서 제조 방법의 변형이 있었다. 이렇게 제조된 매실 장아찌의 미생물 검출 및 착색료와 보존료 검출 분석을 통해 품질과 안전성을 평가하였고 관능평가를 통해 외관, 향, 맛, 식감, 기호도를 알아보았다. 그 결과, 현재 시중에 판매되고 있는 매실 장아찌와 비교하였을 때 2.7±0.1 Log CFU/g으로 일반세균에서 평균보다 다소 높은 수치가 나왔으나 그 차이가 미미하였다. 나머지 대장균, 착색료, 보존료는 모두 불검출되어 품질 및 안전성은 양호하였다. 관능평가에서는 통계적으로 큰 차이가 없었고 외관에서는 시중에 판매되고 있는 제품들 보다 좋은 평가를 받았다. 본 연구결과를 통해 매실 가공식품의 기계화를 적용할 수 있는 기반을 마련하고 주산지의 지역 경제 활성화를 촉진하고 시장 경쟁력 측면에서도 충분하다고 판단된다.

경기도내 유통 수입과실류의 잔류농약 실태조사 (A survey on pesticide residues of imported fruits circulated in Gyeonggido)

  • 조윤식;강정복;김양희;정진아;허정원;이소현;임영식;배호정;강흥규;이정희;정은숙;이병훈;박용복;이정복
    • 농약과학회지
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    • 제16권3호
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    • pp.195-201
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    • 2012
  • 본 연구는 경기도에서 유통 중인 수입과실류에 대한 잔류농약 분석을 수행하였다. 총 22품목 124건의 시료를 구입하여 GC/NPD-ECD, TOF/MS, UPLC/PDA 및 HPLC/FLD, LC/MS/MS를 이용하여 218종 잔류농약을 동시 다성분 분석법으로 분석한 결과 18건의 과실에서 잔류농약이 0.003~0.3 mg/kg 범위로 검출되었으나 기준초과 시료는 없었다. 과실의 부위별 특성에 따른 잔류농약정도를 알아보기 위해 농약이 검출된 과실류 중 14건에 대하여 분리 실험을 실시하였으며, 그 결과 과피 14건에서 0.03~1.5 mg/kg, 과육의 경우 2건에서 검출한계 미만으로 나타났다. 실험결과 모두 잔류농약허용기준 이내에서 검출되어 정상적인 방법으로 섭취할 경우 위해도는 매우 낮은 수준이었다. 그러나 미량이라도 장기간 섭취시 인체에 유해할 수 있으며, 검출빈도가 높은 성분들이 검출되므로 수입과실에 대한 지속적이고 체계적인 모니터링이 필요하겠다.