• 한국식품영양과학회지
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• 제28권5호
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• pp.1044-1050
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• 1999

The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

• 식품과학과 산업
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• 제52권4호
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• pp.375-386
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• 2019

식품에서 탄수화물은 우리 몸에 열량을 주는 역할 외에도 맛을 부여하는 중요한 기능을 한다. 그러나 열량의 과잉 섭취로 인한 비만과 그로 인한 질병들로 인하여 저열량 탄수화물 소재에 대한 관심이 높아지고 있다. 폴리덱스트로스와 당알코올은 각각 2.0 kcal/g, 2.4 kcal/g의 열량을 가지므로 식품 내의 다른 탄수화물을 대체하여 사용하면 그만큼 열량을 줄일 수 있는 소재이다. 폴리덱스트로스는 저열량 소재라는 장점 이외에도 식이섬유원으로 널리 사용될 수 있어 열량을 줄임과 동시에 식이섬유를 보충할 수 있다. 당알코올은 설탕을 대체할 수 있는 감미를 가지면서도 당류에서 제외됨으로써 정부의 당류 저감 정책에 부합할 수 있는 소재이다. 또한 폴리덱스트로스와 당알코올은 열이나 산 등에 쉽해 분해되지 않고 안정한 특성이 있어 식품제조공정에 영향을 받지 않고 사용할 수 있다.

• 한국식품위생안전성학회지
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• 제26권1호
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• pp.16-24
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• 2011

본 연구에서는 고속액체크로마토그래프를 이용하여 당알콜 즉, 에리스리톨, 자일리톨, 소르비툴, 이노시툴, 만니톨, 말티톨, 락티툴, 이소말트의 동시분석법을 확립하였다. 당알콜은 p-nitribenzoyl chloride (PNBC)을 사용하여 자외선을 강하게 흡수하는 유도체로 전환되었다. HPLC는 이동상으로는 아세토니트릴 : 물(77:23), UV 검출(260 nm) 및 Imtakt Unison US-$C_18$ 컬럼을 이용하여 수행되었다. 모든 당알콜의 표준곡선은 10~200 mg/L 범위에서 직선성을 보였다. 당알콜 8종을 100 ppm이 되도록 spiking한 3가지 유형의 가공식품에 대해 당알콜의 평균 회수율은 81.2~123.1%(상대표준편자 0.2~4.9%)이었다. 검출한계 (LOD)는 $0.5{\sim}8\;{\mu}g/L$이었으며, 정량한계는(LOQ)는 $2{\sim}17\;{\mu}g/L$이었다. 당알콜의 재현성은 0.28~1.97 %RSD이었다. 국내유통 가공식품 중 당알콜 분석결과 총 130건 중 89건이 검출되었으며, 검출범위는 0.4~693.7 g/kg이었다. 본 연구를 통하여 확립된 식품 중 당알코올 동시분석법은 가공식품에 대한 당알코올의 사전 사후관리 및 식품 제조시 품질관리를 위한 기초자료로 활용될 것으로 본다.

• 식품산업과 영양
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• 제2권1호
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• pp.1-6
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• 1997

• 한국식품위생안전성학회지
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• 제29권3호
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• pp.241-247
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• 2014

In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.

• 한국식품조리과학회지
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• 제9권4호
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• pp.289-292
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• 1993

당알코올의 대체 감미료로서의 유용성을 검토하기 위한 목적으로 LMP jelly들을 제조하여 품질 특성을 비교하였다. 관능검사 결과 LMP jelly의 감미도는 설탕의 50％를 maltitol로 대치하였을때 현저하게 감소하였고, 반면 같은 50％를 3종류의 당알코올로 혼합 사용한 경우에는 제조시 당알코올의 대체 가능성을 높음을 시사하였다.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.154-161
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• 1998

Changes of free sugars and sugar alcohols of fresh shiitake were measured during storage. Shiitake were stored at 1$^{\circ}C$ and -4$^{\circ}C$, with non-packaging, wrapping, 0.03mm polyethylene(PE)film packaging(unpunched and punched, unprecooled and precooled before storage), 0.05mm PE film (vacuum packaging). Chanties of glycerol, arabitol and arabinose contents were not marked during storage. The content chanties of $\beta$-rhamnose, fructose, glucose, mannitol, sucrose and maltose were the smallest until 40days storage and were increased significantly after 40 days and then decreased significantly after 50days. Content of $\beta$-rhamnose during storage when was treated unprecooling, 0.03mm PE film punched and unpunched at -4$^{\circ}C$ was the highest 25.08% and 34.86%, respectively in 50~60days. Content of mannitol was not changed at -4$^{\circ}C$.

• Toxicological Research
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• 제23권2호
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• pp.143-150
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• 2007

Although animal and epidemiological studies have suggested oxidative stress as an etiological factor in pathogenesis including cancer, inflammation, sepsis, fibrosis, cardiovascularlneurodegenerative diseases and aging-related disorders, conflicting results have been obtained in clinical trial with antioxidants. The reason for this discrepancy remains unknown but may be due, in part, to the lack of a validated assay system for evaluating antioxidant capacity. The antioxidant activity of a series of sugar alcohols against peroxyl radicals, hydroxyl radicals and peroxynitrites was determined by the total oxy-radical scavenging capacity (TOSC) assay and cell-based assay using H4IIE cells. Specific TOSC values calculated from the slope of the linear regression for erythritol, xylitol, sorbitol or mannitol against peroxyl radicals was $2.1{\pm}0.2,\;3.7{\pm}0.3,\;9.1{\pm}0.3$ or $8.7{\pm}1.1$ TOSC/mM, respectively. Specific TOSC values for erythritol, xylitol, sorbitol or mannitol against peroxynitrite was $1.9{\pm}0.3,\;3.9{\pm}0.4,\;7.8{\pm}0.7$ or $7.7{\pm}0.5$ TOSC/mM, respectively. These results suggest that oxy-radical scavenging capacity is dependent on the number of aliphatic hydroxyl group in sugar alcohols of monosaccharide. Tert-butylhydroperoxide (t-BHP)-induced cell toxicity determined by MTT assay was marginally attenuated by 10 mM erythritol, but completely inhibited by 10 mM xylitol, 2 mM sorbitol or 0.75 mM maltitol, a disaccharide alcohol. Oxidative stress markers, such as glutathione (GSH) and malondial-dehyde (MDA) levels, were measured in t-BHP-treated cells using HPLC equipped with a fluorescence detector and a reverse phase column. Erythritol did not change the levels of GSH and MDA in H411E cells treated with t-BHP. The t-BHP-induced changes in cellular GSH and MDA levels were ameliorated by 10 mM xylitol and completely blocked by 10 mM sorbitol and maltitol. These results indicate that sugar alcohols protect cells against oxidative stress via scavenging oxy-radical and suggest that TOSC assay in conjunction with cell-based assay is a valid method for evaluating antioxidant capacity of natural and synthetic chemicals.

• 한국가정과학회지
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• 제5권1호
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.

• 한국연초학회지
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• 제25권1호
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• pp.70-79
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• 2003

$\beta$ -Glucosidase-catalysed synthesis of glucosides with aromatic alcohols and monoterpene alcohols as accepters and cellobiose as a donor in the presence of various commercial $\beta$ -glucosidases were described. $\beta$ -Glucosidases from Aspergillus niger spp,. Trichoderma spp., Penicillium sup. and bitter almond have been shown to catalyze synthesis of $\beta$ -glucosides of benzyl alcohol, 2-hydroxybenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenylethyl alcohol, geraniol and citronellol in the presence of cellobiose as sugar donor. Among enzyme preparations tested, each $\beta$ -glucosides prepared from Aspergillus niger were isolated in the pure state by Diaion HP-20 and silica gel column chromatography. The products were identified as $\beta$ -glucosyl products of benzyl alcohol, 2-hydroxyhenzyl alcohol, 4-hydroxybenzyl alcohol, 2-phenyl ethyl alcohol, geraniol and citronellol by spectrometry (UV, IR, $^1$H-NMR, $^{13}$ C-NMR) and enzymatic hydrolysis with $\beta$ - glucosidase. Monoterpene alcohols with a sterically hindered hydroxyl group, such as linalool, $\ell$-menthol and $\alpha$-terpineol were not used as acceptors in transglycosylation reaction.