• 한국연초학회지
• /
• 제16권2호
• /
• pp.144-151
• /
• 1994

Using a flue-cured tobacco variety, BU 109, effect of growth regulators(Fatty Alcohol and C-MH) on the change of invertase activity and sugar metabolites were investigated. Invertase activity in untreated leaf tissue was decreased along with maturation of leaf, However, a momentary increase of the activity was observed in leaves by the dual treatment of fatty alcohol and C-MH regardless of leaf position while sole C-MH treatment resulted in activity increase by 14 days after the treatment. Similar tendency was observed in stalk. Sugar content in leaf was increased immediately after the treatment but no significant increase at large resulted until 14 days after treatment. After harvest, reducing sugar was increased by the growth regulators. Nevertheless, in case of dual treatment, the total sugar content was not different with that of untreated control. R/T ratio was gradually increased after topping stage and reached maximum at 14 days after treatment of growth regulators. It decreased a little after harvest but the RR ratio was relatively higher due to increase of reducing sugar resulted by the treatment of the chemicals. Upon treatment of growth regulators, reducing sugar content was increased in lugs and leaves compared to untreated control and the content of sugar metabolites was increased by the use of the chemicals either at lower or higher than recommended dose. Key words : MH, FA, invertase activity, total sugar, reducing sugar

• 한국연초학회지
• /
• 제10권1호
• /
• pp.11-19
• /
• 1988

This study was conducted to relate among growth characteristics, quality, and chemical components for flue-cored tobacco. The results are summarized as follows : 1. Starch content in harvested green leaf was correlated negatively with leaf length, leaf width, leaf area, and leaf weight of harvested green leaf, respectively, while positively with total sugar content in cured leaf, and the ratio of leaf length to leaf width of harvested green leaf. 2. Organic matter and total nitrogen contents in the soil were correlated positively with nicotine content in cured leaf, respectively, and total nitrogen in the soil negatively with total sugar content in cured leaf. 3, Amount of fertilizer, application date of MH, priod of harvesting, and yield were correlated positively with nicotine content in cured leaf, respectively , while negatively with total sugar content. Application amount of MH was correlated positively with total sugar content, but negatively with nicotine content in cured leaf. Also amount of compost was correlated negatively with nicotine content in cured leaf. 4. The ratio of total sugar to nicotine (TS/N) per plant was correlated positively with price (Won/kg) and specific leaf area, but negatively with leaf length. leaf width, leaf area, harvested leaves, and leaf weight in cured leaves, respectively. Yield was correlated negatively with TS/N per plant. 5. TS/N of the best quality tobacco per plant was 12.0. Those of the best quality tobacco in each stalk position were 42.1 for first~third leaf, 28.4 for 4th~6th leaf , 23.7 for 7th~9th leaf, 7.7 for l0th~12th leaf , and 7.8 for over 13th leaf from bottom, respectively. 6, When TS/N was 12.0, optimum values of growth characteristics per plant were 100.5 $\pm$ 10.3g for leaf dry weight, 755.1$\pm$53.2cm for leaf length, 294.4$\pm$25.1cm for leaf width, 8, 892$\pm$111cm2 for leaf area, 16.0$\pm$0.6 leaves for harvested leaves, and 7.32$\pm$0.44mg/cm2 for specific leaf area, respectively. 7. When TS/N was 12.0, optimum values of chemical components per plant were 1.92$\pm$0.28% for nicotine content, and 20.4$\pm$ 1.4 % for total sugar content, and that of yield was 238.3$\pm$ 9.8kg/10a.

• 한국연초학회지
• /
• 제23권1호
• /
• pp.45-52
• /
• 2001

This study was carried out to evaluate the uncertainty in the analysis of total alkaloids and reducing sugar content in flue-cured tobacco. The sources of uncertainty associated with the analysis of total alkaloids and reducing sugar were the weighing of sample, the preparation of extracting solution, the addition of extracting solution into the sample, the preparation of standard solution, the precision of calibration curve for standard solution, the reproducibility of analysis, and the determination of water content in tobacco, etc. For the calculating uncertainties, Type A of uncertainty was evaluated by the statistical analysis of a series of observation, and Type B by the information based on supplier’s catalogue and/or certificated of calibration. It was shown that the main source of uncertainty was caused by the calibration curve of standard solution, the reproducibility of analysis, the volume measurement of 1$m\ell$, and the purity of nicotine reference material in the preparation of standard solution. The uncertainty in the addition of extracting solution, the sample weighing, the volume measurement of 100$m\ell$, and the determination of water content of tobacco contributed relatively little to the overall uncertainty. The expanded uncertainty of total alkaloids and reducing sugar in flue-cured tobacco at 95% level of confidence was $\pm$0.12% and $\pm$0.54%, respectively.

• 한국식품영양과학회지
• /
• 제23권1호
• /
• pp.73-77
• /
• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• 한국환경농학회지
• /
• 제24권1호
• /
• pp.61-65
• /
• 2005

This study was to evaluate whether ionizing gamma radiation could be applied to break the dormancy of a potato minituber. The respiration rate of the minitubers was significantly affected by the storage temperature and a low dose gamma radiation. Ionizing radiation of 8 Gy enhanced the respiration rate of the potato tuber stored at $10^{\circ}C$ for 20 days. The potato tuber subjected to 4 and 8 Gy after 40 days storage at 10 and $20^{\circ}C$ exhibited higher respiration rates compared to the control (non-irradiated), but not at st. However, the ionizing radiation did not exhibit on significant effect on the respiration rate of the potato tuber stored for 60 days. It was observed that minitubers stored for 20 days had significant response to the storage temperature in terms of the total sugar content the higher the storage temperature, the lower the total sugar content. It was measured that the reducing sugar content was increased under the storage conditions both 5 and $10^{\circ}C$ for 40 days, but not to $20^{\circ}C$. The total sugar contents in the minituber stored for 60 days were similar to those stored for 40 days. The data was discussed on the relationships among the storage duration, temperature and ionizing radiation.

• 한국식품영양과학회지
• /
• 제26권6호
• /
• pp.1147-1151
• /
• 1997

To develop an onion sauce, reaction conditions of celluclast 1.5L and pectinex on onion were investigated and organoleptic evaluations were carried out. Degree of hydrolysis(D.H) of hydrolysate by a mixture of celluclast 1.5L and pectinex was a higher than that by each enzyme. Hydrolysate by a mixture of celluclast 1.5L and pectinex(1:3v/v) showed 86% of D.H. and total sugar content of the hydrolysate was 54mg/ml. Hydrolysates showed 83~86% of D.H. at reaction temperature of $25^{\circ}C$ to 45$^{\circ}C$. Total sugar content of the hydrolysate was increased with increasing temperature. D.H. and total sugar content of hydrolysate was 76~86% and 51~63mg/ml, respectively, under acidic conditions. D.H. and total sugar content of hydrolysate were also increased with increasing time. Bitterness, sweetness and ordor of roasted pork prepared by adding onion and onion hydrolysate were significantly different(p<0.05), but color and preference between two groups were not significantly different(p<0.05) between two groups. There was no significant difference(p<0.05) in sweetness and bitterness of the roasted pork prepared by adding different amounts of onion hydrolysate, although ordor and preference of the roasted pork were significantly different(p<0.05).

• 한국조리학회지
• /
• 제23권8호
• /
• pp.98-105
• /
• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• 한국식품저장유통학회지
• /
• 제20권1호
• /
• pp.62-68
• /
• 2013

동결건조 로얄제리를 이용하여 세립차를 제조하고자 가공특성을 조사하였다. 동결건조 로얄제리를 이용하여 총당에 대한 포도당 함량($X_1$, 0~100%), 에탄올 농도($X_2$, 75~95%) 및 에탄올 용액 분무량($X_3$, 8~12%)의 비율로 혼합하여 세립형성에 따른 수율, 교반에 의한 분쇄율 및 관능적 특성의 최적조건을 반응표면분석을 통하여 조사하였다. 최대 수율은 총당에 대한 포도당 함량 59.30%, 알콜 농도 88,64% 및 알콜 용액 분무량 11.83%일 때 89.99%로 높게 나타내었다. 교반에 의한 최소 분쇄율은 총당에 대한 포도당 함량 22.35%, 알콜 농도 77.21% 및 알콜 용액 분무량 10.59%에서 0.82%로 낮게 나타내었다. 전반적인 기호도에 대한 최대 관능평점은 총당에 대한 포도당 함량 31.81%, 알콜 농도 93.96% 및 알콜 용액 분무량 10.51%에서 7.45로 나타났다.

• 한국식품영양과학회지
• /
• 제16권4호
• /
• pp.323-327
• /
• 1987

돌외를 채취해서 잎과 줄기로 나누고 각각 실험실에서 차로 제조한 것과 제품으로 시판되고 있는 국산품과 일본산 제품 및 국산품 란은 것에 대해 총당, 환원당 및 유리당 함량을 측정하고 비교하였다. 제조된 돌외차의 총당과 환원당 함량은 줄기가 잎의 2배 많았으며 한국산 제품과 일본산 계품의 함량은 비슷하였으나 볶은 것은 볶지 않은 한국산보다 총당이 17.2% 감소하였으며, 환원당은 40.9% 감소하였다. 돌외차에 함유된 유리당은 rhamnose, fructose, glucose및 sucrose등이 확인되었다. 그 비율은 부위에 따라 차이가 많았으나 일반적으로 glucose> fructose> sucrose> rhamnose순으로 조성되었고 일본산 제품의 rhamnose 함량이 한국산 제품보다 6배 많았으며 볶은 것은 전체적으로 유리당 량이 낮았다.

• 한국식품조리과학회지
• /
• 제7권1호
• /
• pp.27-34
• /
• 1991

This study attempted to set up reasonable extraction time of Omija that was put in water for the various components to soak out. Changes of free sugars, organic acids, reducing sugar, total acid and tannin in Omija with various extraction times were investigated (together with the analysis of each components in Omija fruit). 1. High Performance Liquid Chromatography showed fructose, glucose, and sucrose to be the major free sugars of the Omija fruit. Free sugars and reducing sugar value in Omija beverage increased gradually in according with the extraction time, and marked 75.6% per total free sugars and 82.1% per total reducing sugar at 12 hours. 2. Gas Chromatography showed lactic acid, oxalic acid, fumaric acid, levulinic acid, succinic acid, malic acid, citric acid and pyroglutamic acid to be the major organic acids of the Omija fruit. Organic acids and total acids value in Omija beverage increased gradually on proportion to extraction time, and marked 97.0% per total organic acids at 9 hours and 79.0% per total acids at 12 hours. 3. Tannin content in Omija beverage was increased when extraction time was longer but it showed a low percentage as compared with the reducing sugar and total acid. Tannin content marked 48.8% per total tannin at 12 hours. 4. Sensory evaluation revealed that !1 hours of extraction produced the best quality products based in taste, flavor, color and over-all acceptability, considering the data, it seems possible to conclude that the optimum of time for extraction of Omija to water is 9 hours.