• 한국약용작물학회지
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• 제19권5호
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Applied Biological Chemistry
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• 제46권2호
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• pp.107-112
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• 2003

천마를 채취한 그대로 이용하는 데에는 생체보존에 따른 불편, 독성 그리고 자극성 등의 부작용으로 간단한 전처리 과정이 필요하다. 본 연구에서는 천마를 이용한 가공제품의 개발을 위한 전처리 과정 중 증자 조건별로 천마의 항산화적 특성을 반응 표면 분석법으로 모니터링하여 최적 증자 조건을 설정하였다. 총페놀성 화합물의 함량은 증자온도 $94.43^{\circ}C$, 증자시간 42.38min에서 최적이었고 전자 공여능은 증자온도 $101.67^{\circ}C$, 증자시간 41.09min에서 최적조건이었다. 항산화능 및 아질산염 소거능은 $100^{\circ}C$, 40min의 동일조건에서 최적으로 나타났다. 위 항산화적 특성의 증자조건을 종합하여 superimposed contour map으로 최적조건을 예측한 결과, 증자온도 96{\sim}107{\circ}C$, 증자시간 $28{\sim}46min$으로 나타났다. 예측된 임의의 증자조건 $100^{\circ}C$, 40min으로 실제 항산화 관련값을 측정한 결과 예측값의 $95.9%{\sim}115.6%$으로 유효성이 높게 나타났다.

• 한국식품저장유통학회지
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• 제6권4호
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• pp.435-441
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• 1999

찌는 시간을 달리하여 절단한 차는 색과 향이 3분과 5분간을 찐 후 절단하였을 때 우수하였다. 가용성 고형분 함량, 추출 수율이 증가됨에 따라 맛의 기호성은 증진되었고, 탁도와 갈색도, 색도의 증가는 색깔의 기호성을 증진 시켰다. 3분간 찐 후 절단하여 시간별로 볶은차와 5분간 찐 후 절단하여 시간을 다르게 볶은차는 전체적 기호성이 5분간 볶았을 때 우수하였고, 가용성 고형분 함량, 추출수율, 탁도, 갈색도, 전체 색도는 볶는 시간에 비례하여 증가되는 양상이었다. 전처리 과정의 최적화를 찾기 위하여 최적 볶음 시간 5분을 고정시키고 전처리 과정으로 시간별로 찐 후 절단하여 볶은차의 전체적인 기호성은 3분간 쪘을 때 우수하여 볶은차의 기호성은 전처리 과정에 영향을 받는 것으로 사료된다. 결과들을 살펴보면 감잎차는 찐차보다 볶은차의 기호도가 관능검사에서 더 좋은 것으로 나타났으며, 전처리 과정에서 3분간 찐 후 절단하고 볶은시간은 5분동안 볶은 감잎차의 기호성과 품질평가가 가장 좋은 것으로 나타났다.

• Journal of Ginseng Research
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• 제45권6호
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• pp.726-733
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• 2021

Background: Panax notoginseng is a highly valued medicinal herb used widely in China and many Asian countries. Its root and rhizome have long been used for the treatment of cardiovascular and hematological diseases. Imaging the spatial distributions and dynamics of metabolites in heterogeneous plant tissues is significant for characterizing the metabolic networks of Panax notoginseng, and this will also provide a highly informative approach to understand the complex molecular changes in the processing of Panax notoginseng. Methods: Here, a high-sensitive MALDI-MS imaging method was developed and adopted to visualize the spatial distributions and spatiotemporal changes of metabolites in different botanical parts of Panax notoginseng. Results: A wide spectrum of metabolites including notoginsenosides, ginsenosides, amino acids, dencichine, gluconic acid, and low-molecular-weight organic acids were imaged in Panax notoginseng rhizome and root tissues for the first time. Moreover, the spatiotemporal alterations of metabolites during the steaming of Panax notoginseng root were also characterized in this study. And, a series of metabolites such as dencichine, arginine and glutamine that changed with the steaming of Panax notoginseng were successfully screened out and imaged. Conclusion: These spatially-resolved metabolite data not only enhance our understanding of the Panax notoginseng metabolic networks, but also provide direct evidence that a serious of metabolic alterations occurred during the steaming of Panax notoginseng.

• Journal of the Korean Wood Science and Technology
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• 제45권1호
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• pp.116-125
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• 2017

본 연구는 폭쇄처리된 신갈나무로부터 유래된 열수추출물의 안전성 및 항산화성 효과에 대해 검토하였다. 안전성 시험으로는 세포독성실험, 경구투여 독성시험이 실시되었으며, 신갈나무 폭쇄처리 열수추출물의 항산화성 유무를 확인하기 위해서 실험동물은 일본 Air Logistics사의 4주령 B6C3F1 숫컷 생쥐로 다섯 군(1군 10마리)으로 나누어서 실험을 하였다. 신갈나무 폭쇄처리 열수추출물의 세포독성 및 경구투여 독성시험의 결과로 독성은 관찰되지 않았으며, 신갈나무 폭쇄처리 열수추출물의 투여군에서 과산화물분해효소의 활성이 29% 이상 증가하여 과산화물분해효소의 활성이 유의적으로 인정되었다. 따라서 신갈나무 폭쇄처리 열수추출물은 뛰어난 안전성과 항산화성이 있음을 확인하였다.

• 펄프종이기술
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• 제45권1호
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• pp.75-82
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• 2013

The traditional Hanji-making was confronted with lots of industrial disadvantages and economic problems, due to the original hand-made process. Recently, the studies on the automation of overall Hanji manufacturing process is carried out by applying the commercial chemical pulping method in order to expand industrial application or efficiency of non-wood fibrous materials. However, the application of commercial pulping methods to the bast tissues of paper mulberry leads to the chemical and mechanical deterioration of cellulosic fibers. In this study, the optimal cooking method using the bast parts of paper mulberry produced by an auto-scraping device was applied to minimize the damage of fiber strength for the paper yarn manufacture. The pre-steaming treatment and alkaline pulping systems were evaluated in removal efficiency of lignin and pectin materials within the bast tissue of paper mulberry. With the application of pre-steaming treatment and 2 stage pulping system using potassium carbonate and then sodium hydroxide, kappa values were decreased two times more in lignin removal than the single stage of pulping method. It was also identified from SEM images and ATR-FTIR spectra that the pectin components within cellular structure of bast tissue were easily removed and the debarked bast parts by a auto-scraping device were easily defiberized by 2-stage pulping sequence using potassium carbonate/sodium hydroxide pulping system.

• 한국식품영양과학회지
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• 제21권3호
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• pp.270-278
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• 1992

4종의 제빵용 밀가루를 사용하여 스파게티를 통상의 제조법에 따른 경우는 제품의 질적 저하를 막을 수가 없다. 본 연구에서는 건조직전 즉 압출 직후에 스팀증기 처리를 함으로써 스파게티의 질적 향상을 도모하였다. 스팀처리의 시간은 3분이 가장 적절 하였으며, 이를 제조후 건조된 상태에서의 경도 (breaking stress). 삶은 이후의 질적 관찰에서 적정 조리 시간(optimum cooking time). 조리이후의 손실(cooking loss). 견고성(cutting stress) 점착성(stickiness), 전 유기물 정량(total organic matter) 등에서 거의 대부분의 질적 향상이 뚜렷하였다. 그러나 건조후 면의 굵기 (thickness), 조리후의 무게(cooked weight)는 스팀 처리 이후에 감소함을 알 수 있었다. 또 HWW(Hard White Winter) 밀과 듀럼 (Durum) 밀을 주사현미경 (scanning electro microscope)으로 관찰한 결과 전분이 스파게티 표면에서 단백질과 더욱 단단한 결합을 이루고 있음을 보여 주었으며 이는 아마도 전분이 스파게티 표면에 스팀처리에 의한 소수성 막을 형성하며. 높은 노화 작용에 의하여 조리 후 더 낮은 팽윤을 하는 것으로 보여진다.

• Journal of the Korean Wood Science and Technology
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• 제33권6호통권134호
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• pp.17-24
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• 2005

두께 30 mm 잣나무 판재를 증기와 4가지 건조방법으로 처리하였다. 처리된 판재의 변재에서 시편을 떼어내어 Darcy 법칙을 이용한 간단한 방법으로 섬유방향 비투과율을 비교하였다. 잣나무 변재의 섬유방향 수분이동기작을 조사하기 위해 시편을 알코올과 아세톤 추출한 후에 비투과율을 또 측정하였다. 측정된 비투과율은 측정시간에 따라 급격히 감소하는 것이 관찰되었다. 이는 Darcy 법칙에 어긋나는 것으로 음압에 의해 공기방울이 발생하여 이동통로를 막기 때문으로 설명할 수 있다. 처리방법에 따라 미추출 시편의 평균 비투과율은 다르게 나타났으며 용매추출에 의한 비투과율 변화도 처리방법에 따라 달리 나타났다. 처리방법에 따라 수지구내 잔류수지의 성질이 달라지기 때문으로 생각된다. 수지구내 잔류수지 형상을 SEM 사진으로 관찰하였다.

• Journal of the Korean Wood Science and Technology
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• 제18권4호
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• pp.26-40
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• 1990

The plane trees(Platanus occidentalis L.) have been grown in Korea very widely as ornamental garden or street trees but they have not been used as manufacturing materials The proportion of imported wood has been now over 85% of raw materials needed in the wood industry, and therefore, many of studies on the substitution of domestic wood for imported wood and on the increasing the utilization rate of domestic species have been attempted and considered as very important projects to solve. From a this point of view, this study was carried out to investigate solid wood bending properties of plane trees and then to develop their end-uses, and the size of specimens tested was $15\times15\times350mm$ for steaming treatment and they were dried to $15\pm1%$ before bending. The results obtained were as follows: 1. The optimum conditions for solid wood bending processing of Platanus occidentalis are showed in Table 7. 2. The minimum solid-bending radii of Platanus occidentalis were 40mm in steaming treatment. 3. The effect of knots, diagonal grain and decay on the degradation of bending processing properties were very severe. 4. The bending stress was setted successfully through $80^{\circ}C$-15hrs drying after bending and the spring back for 24hr-exposing time was only about 1%.

• 한국식품영양학회지
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• 제30권5호
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.