• 한국양봉학회지
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• 제33권4호
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• pp.297-301
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• 2018

Hawthorn is widely distributed in Korea and has been used as herbal medicine for treating various cardiovascular disease, arteriosclerosis and hypertension in Korea. In order to select superior honey tree plant from Korea, the free sugar and organic acid in hawthorn fruits, including five Korean clones and four Chinese cultivars, were evaluated. We also compared these hawthorn fruits of five clones (selected from different area of Korea) with Chinese hawthorn cultivars. Glucose, galactose, fructose and sucrose were the major sugar components of hawthorn. In this study, we observed that sucrose, glucose and fructose content. The highest sucrose content of hawthorn fruit was 188.12g/100g in Daegeumseong cultivar. The sweetness index, which plays important role of taste, was also calculated from the content of sucrose, glucose and fructose. The contribution of each carbohydrate was calculated, based on the fact that fructose is 2.30 and sucrose 1.35 times sweeter than glucose. The highest sweetness of hawthorn fruit was 579.52 in Pocheon clone. Main organic acid detected in hawthorn fruit were citric acid, malic acid and shikimic acid. The highest citric acid and malic acid content in hawthorn fruit were 157.50g/100g (Pocheon 3) and 34.12g/100g (Daegeumseong), respectively. The results of this study would be helpful for using food and functional food products, due to the beneficial effects of free sugar and organic acid for human health such as antioxidants and anticarcinogenic properties.

• 한국작물학회지
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• 제43권2호
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• 한국식품조리과학회지
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• 제24권2호
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권2호
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• pp.121-126
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• 2006

Saikosaponin productivity was examined in a Bupleurum falcatum L. BFHR2 hairy root culture in response to changes in the sucrose content $(2{\sim}8%)$, nitrogen content $(0{\sim}250mM\;NH_4NO_3)$, phosphate content $(0{\sim}12mM\;NaH_2PO_4)$, and the potassium content $(0{\sim}87.2 mM\; KCl)$ of the culture media. We found that the conditions for maximal saikosaponin production differed from those for optimal root growth. Highest saikosaponin yield was achieved for 8% sucrose, 62mM $NH_4NO_3$ 1.2 mM $NaH_2PO_4$, and 0.5mM KCl.

• 한국식생활문화학회지
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• 제23권4호
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• 한국작물학회지
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• 제40권6호
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• pp.768-774
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• 1995

옥수수 종자 발아시 배아의 전분이 분해되어 배로 이동하는 과정에서 일어나는 당류의 조성 변화 및 대사를 구명하고져 감미중 Golden cross bantom 70과 마치종 수원 19호를 시용하여 발아중의 식물 전체 및 배아를 경시적으로 HPLC로 분석하여 옥수수 종자 발아생리에 관한 기초결과를 얻고자 행한 본 실험의 결과는 다음과 같다. 1. 옥수수 종자중의 momo-oligosaccharides에서 감미종은 mono-saccharide가, 마치종은 sucrose가 많았고, 발아 초의 높은 mono-saccharid 함량은 발아를 촉진시켰다. 2. 발아중 옥수수 종자 식물체에서 생성되는 주요당은 sucrose, glucose, fructose 등 3종이었다. 3. 수원19호와 Golden cross bantam 70 두 품종 모두 발아가 진행됨에 따라 sucrose의 조성함율은 급속하게 감소되고 glucose와 fructose의 함율은 증가하는 경향을 보였다. 4. 발아 유식물 전체와 배아 부위간에 있어 수원19호 및 Golden cross bantam 70 모두 발아 초기에는 mono saccharide의 glucose가 배아에는 적고 배아를 포함한 전체에는 많았으나, 발아 후기에는 큰 차이를 인정할 수 없었다.

• 한국작물학회지
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• 제40권1호
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• pp.113-119
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• 1995

본 실험은 벼종실의 휴면성 관련성분과 휴면성 및 수발아성성과의 관계를 구명하고자 시행되었으며 실험 결과를 요약하면 다음과 같다. 1. 출수후 20일과 40일에 수확한 종실의 현미 중 Sucrose 함량은 모두 자포니카형 품종이 샤레형, 통일형 및 인디카형 품종들보다 높았고, 자포니카형 품종에서는 모두 시기간에 그 함량의 변이도 작았다. 출수후 20일 및 40일의 현미 Sucrose의 함량과 수발아율은 정의 상관이 확정었다. 2. 출수 후 20일 및 40일에 수확한 종실의 현미에 함유한 지방산 조성은 자포니카 형이나 샤레형 품종들 보다 통일형 및 인티카형 품종들에서 Oleic acid의 비율이 높은 반면 Linoleic acid의 비율이 낮았으며, 종실의 수발아성은 Oleic acid의 조성비와 부의 상관, 그리고 Linoleic acid 비율과는 정의 상관관계가 있었다. 3. 출수 후 40일에 수확한 종실의 주야 25/15$^{\circ}C$ 변온 조건과 4$^{\circ}C$의 저온 조건에 각각 30일간 저장한 후 왕겨에 함유된 ABA함 량을 조사한 것보다 그 함량이 낮았으며, 수발아성성이 높은 자포니카형 품종들이 수발아성이 낮은 통일형이나 인디카형 품종들 보다 ABA 함량이 크게 낮았다.

• 한국식품위생안전성학회지
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• 제38권3호
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• pp.164-169
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• 2023

채소는 여러 건강상의 이점을 주는 식이섬유를 다량 함유하고 있다. 채소는 국내에서 다양한 형태로 섭취되고 있으며, 특히 생으로 먹거나 나물의 형태로 가장 많이 섭취되고 있다. 나물은 여러 조리 방법이 있는데, 가장 흔한 방법은 데치고 무치는 형식이다. 한국에서 나물로 흔히 섭취되는 국내산 참나물, 깻잎, 곰취, 우엉, 마늘쫑을 데친 후, 데친 채소와 생 채소를 한국 식품공전에 따라서 식이섬유와 유리당을 분석하고 비교하였다. 참나물, 우엉뿌리와 깻잎은 데친 후에 총 식이섬유가 감소하였으나, 곰취와 마늘쫑은 각각 6.09±0.49에서 6.43±0.01 g/100 g 과 4.52±0.35 에서 5.09±0.04 g/100 g으로 증가하였다. 유리당 분석 결과, 깻잎을 제외한 채소들에서 sucrose, glucose와 fructose가 검출되었으며, 깻잎은 sucrose가 검출되지 않았다. 분석한 채소들 중에서 sucrose 함량이 가장 높은 채소는 우엉 뿌리 (1.71±0.07 g/100 g) 였으며, glucose와 fructose는 각각 1.65±0.02 와1.73±0.02 g/100 g로 마늘쫑이 가장 높게 나타났다. 채소를 데친 후, 곰취 (0.10±0.01에서 0.14±0.01 g/100 g)와 마늘쫑 (0.76±0.00 에서0.83±0.01 g/100 g)에 함유된 sucrose를 제외한 다른 유리당 함량은 전부 감소하였다. 이 연구를 통해 채소를 데치면 채소에 함유된 유리당과 식이섬유의 함량이 증가하거나 감소할 수 있다는 것을 나타낼 수 있다. 또한, 이러한 영양 정보를 통해 소비자들에게 어떠한 조리 상태의 채소를 섭취할지 선택할 때에 도움을 줄 수 있을 것이다.

• 한국잡초학회지
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• 제11권1호
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• pp.68-73
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• 1991

담배 잎으로 부터 광독립영양세포(光獨立營養細胞) 육성방법(育成方法)을 확립(確立)하고자 식물생장조절제(植物生長調節劑) 및 sucrose 농도(濃度)와 빛이 담배의 세포(細胞) 배양(培養)과 배양(培養) 세포(細胞)의 엽록소(葉綠素) 생성에 미치는 영향(影響)을 조사하여 얻어진 결과(結果)를 요약(要約)하면 다음과 같다. 1. 담배 잎으로부터 callus 유도(誘導)에는 LS 기본(基本) 배지(培地)에 NAA $10^{-5}$M과 BA $10^{-6}$ M 을 혼합(混合) 처리(處理)하였을때 치상(置床) 후 30일째 3.08g으로 가장 높았다. 2. Callus의 엽록소(葉綠素) 함량(含量)도 LS 기본(基本) 배지(培地)에 NAA $10^{-5}$ M과 BA $10^{-6}$ M을 혼합(混合) 처리(處理)한 조합(組合)에서 28.42${\mu}g/g$.(FW)의 가장 높은 함량(含量)을 얻었다. 3. 광(光) 및 암조건(暗條件) 하(下)에서 sucrose 농도(濃度)가 0.5%에서 3.0%까지 증가(增加)할수록 callus 유도량(誘導量)이 증가(增加)되었으나 특히 광조건하(光條件下)에서는 sucrose 농도(濃度) 2.0%에서 가장 높았고 반면에 엽록소(葉綠素) 함량(含量)은 sucrose 농도(濃度) 0.5%에 가장 높았으며 암조건(暗條件) 하(下)에서는 엽록소(葉綠素)가 거의 형성(形成)되지 않았다. 4. 엽록소(葉綠素) 함량(含量)에 관(關)한 한 sucrose 농도(濃度)를 0.75%까지 낮추어도 sucrose 농도(濃度) 1.0%와 유사(類似)한 경향(傾向)을 보였다.

• The Korean Journal of Ceramics
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• 제5권1호
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• pp.25-29
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• 1999

Complex viscosities of dense alumina slurries over 45% volume density measured with the oscillating method were correlated well with Casson model. Among several monosaccharides and disaccharides studied here, fructose and sucrose showed good rheological properties in making dense alumina slurry plastic compared to other monosaccharides and disaccharides like glucose, galactose, arabinose, xylose and maltose. Sucrose content or additional water content in dense alumina slurry with sucrose contributed to the plasticity of the slurries.