• 생명과학회지
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• 제14권5호
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• pp.829-833
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• 2004

표고버섯(IfHDHHS efodes)조미료 중의 조성물질의 성분을 규명하고자 무기질, 구성아미노산, 유리아미노산, 비타민 등을 분석 검토한 결과는 다음과 같았다. 무기질은 Na가 5.04g%로 가장 많이 함유되어 있고, K, Ca, p, Mg, fe, Zn, Mn, Cu의 순으로 함유되어 있었다. 구성 아미노산을 분석한 결과 총 19종의 아미노산을 함유하고 있었고 인체에 필수한 9종의 아미노산을 모두 함유하고 있었으며, glutamic acid가 4.62%로 가장 많았었고 그 다음으로 glysine, leucine, alanine, aspartic acid, lysine, valine, proline 등의 순으로 함유되어 있으며 그 중 필수아미노산의 총함량은 41.78%였다. 또한 유리 아미노산은 20종으로 분석되었으며 glycine, glutamic acid, asparamine, proline, taurine과 aspartic acid, arginine, leucine, threonine과 serine phenylalanine 등의 순으로 함유되어 있으며 총 함유량은 71.9 mg%이었으며 인체 필수아미노산의 총 함유량은 12.80%이었다. 비타민의 경우 괴혈병의 치료제로 많이 알려져 있는 vitamin C가 224.78 mg%로 가장 많고 판토텐산은 159.09 mg%, vitamin B6 15.08 mg%, 나이아신 3.19 mg%, vitamin E 1.51 mg%, 엽산 1.14 mg%, vitamin B$_{l}$ 1.10 mg%, vitamin B$_{2}$ 0.44 mg%, vitamin D$_{3}$ 0.28 mg%, vitamin A 0.15 mg%, vitamin B$_{12}$ 0.04 mg%, vitamin $K_{l}$ 이 0.02 mg%으로 비타민의 총 함유량은 506.82mg%이었다.다.

• 생명과학회지
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• 제10권2호
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• pp.202-209
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• 2000

The factors affecting chemical composition of green tea (Camellia sinensis L.) during extraction process were temperatures and times. The optimum extraction conditions were measured in relation to the changes of chemical compositions from water extracts of green tea (Camellia sinensis L.) under different extraction temperatures (50, 70, 9$0^{\circ}C$) and extraction times (1, 3, 5 minute). The change of color intensity during browning reaction, flavonoid components, contents of total phenols and hydrogen donating activity (reducing activity for $\alpha$, $\alpha$'-diphenyl-$\beta$ -picryhydrazyl) of water extracts form green tea increased as extraction temperatures increased from 50 to 9$0^{\circ}C$ and extraction times prolonged from 1 to 5 min. The contents of important free sugars such as sucrose and glucose slightly increased as the extraction time was prolonged, while little difference in the content of fructose with the prolonged extraction time. Catechins contents extracted from the commercial steamed green tea were increased at higher temperature and longer extraction time. Epigallocatechin (EGC) extracted from 9$0^{\circ}C$ (extraction time 5 min). presented 99.9 mg/g in highest composition of catechin followed by epigallocatechin gallate (EGCg), epicatechin (EC), epicatechin gallate (ECg). The content of vitamin C extracted from green tea was increased about 2 times as the extraction temperature increased from 50 to 9$0^{\circ}C$ and as the extraction time increased from 1 to 5 min. with exception at 9$0^{\circ}C$(extraction time:5 min) which showed less vitamin C content than 7$0^{\circ}C$(extraction time : 3 min) probably due to possible destruction of vitamin C by high temperature.

• 한국식품영양학회지
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• 제28권5호
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• pp.871-879
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• 2015

24-hour recall is the dietary assessment method most frequently used to evaluate dietary intake; however, accuracy is an issue when using this method, especially in large-scale studies. The purpose of this study was to assess the validity of dietary intake estimation using one serving size. Estimates of energy and nutrients taken in over a 24-hr period based on actual intake amount (24HRAI) and based on estimates of one serving size (24HRSS) were compared. Data were analyzed using a paired t-test, Pearson's correlation coefficients, and a cross-classification method. In male subjects, intake levels of energy, fat, vitamin C, vitamin $B_1$, Zn, and total food measured using 24HRAI were significantly higher than those measured using 24HRSS. In female subjects, intake of carbohydrates, fiber, fat, vitamin A, vitamin C, vitamin B complexes, various minerals, and total food measured using 24HRAI were significantly lower than those measured using 24HRSS. Energy-adjusted Pearson's correlation coefficients revealed that intake of all nutrients showed a significant positive relationship between the two measurement methods in both males and females. Cross-classification analysis revealed that 50.5~67.6% of women and 40.3~71% of men were classified in the same quartile of intake of each nutrient when comparing data from 24HRAI and 24HRSS. We conclude that using one serving size in 24-hr recall analysis was valid and therefore may be used in studies to assess food consumption in the general adult population. Also, this method can be used to classify energy and nutrient intake into quartile, which is useful in examining the association between diet and chronic diseases.

• 한국식품영양학회지
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• 제31권1호
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• pp.33-42
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• 2018

The aim of this study was to examine the association between egg consumption and the risk of chronic disease in Korean adult females using the 2013 Korea National Health and Nutrition Examination Survey. A total of 1,230 subjects aged 40~64 were classified into the 4 groups according to the number of egg consumed per week: <1, 1~2.9, 3~5, ${\geq}5.1$ As egg consumption increased, the intake of energy, protein, fiber, cholesterol, calcium, potassium, riboflavin, and vitamin C increased. The percentage of the subjects with lower intake of energy, protein, calcium, iron, vitamin A, riboflavin, niacin, and vitamin C than the estimated average requirement in the <1 group were the highest among the groups. The blood lipid profile including total cholesterol and LDL-cholesterol was not significantly different among the 4 egg groups. The higher egg consumption was inversely related to a lower odds ratio of metabolic syndrome, hypertriglycemia, hyperglycemia, hypoHDL-cholesterolemia, and hypertension. This result indicates that egg consumption does not elevate the plasma cholesterol level and has a beneficial effect of decreasing the risk of chronic disease. (175)

• Journal of Nutrition and Health
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• 제46권5호
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• pp.447-460
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• 2013

본 연구는 전국의 1,407명의 청소년 중 일반의약품과 또는 건강기능식품 비타민 무기질 보충제를 섭취한다고 응답한 청소년 921명 중 조사지 기입과 상시 면담이 가능한 남녀 각각 30명씩 총 60명 (15~18세)을 선정해, 조사지 작성 및 직접면담을 통해 일반의약품 및 건강기능식품 비타민 무기질 보충제, 3일간의 식사, 간식 섭취 실태를 조사함으로써 비타민과 무기질 최대섭취량을 파악하고 위해도를 평가하였다. 일상식사, 일반의약품과 건강기능식품 비타민 무기질 보충제 및 강화식품 섭취를 통한 비타민과 무기질 섭취량을 산출해 평균, 97.5 백분위수 (최대섭취량) 등을 구하고 권장섭취량 및 상한섭취량과 비교하였다. 일상식사를 통한 비타민과 무기질 섭취량은 권장섭취량의 0.3~4.4배이었다. 각각의 급원에서 상한섭취량 이상을 섭취한 대상자가 있는 영양소는 식사로는 비타민 A (1.7%)와 니아신 (5.0%), 일반의약품 비타민 무기질 보충제로는 비타민 C (9.1%)와 철 (5.6%), 건강기능식품 비타민 무기질 보충제로는 니아신 (8.6%), 비타민 $B_6$ (7.5%), 엽산 (2.9%), 비타민 C (2.3%)이었다. 식사, 일반의약품과 또는 건강기능식품 비타민 무기질 보충제, 강화식품을 통한 총섭취량이 상한섭취량 이상인 대상자가 가장 많은 영양소는 니코틴산 (33.3%)이었으며, 그 다음 비타민 C (26.6%) > 비타민 A (13.3%), 철 (13.3%) > 아연 (11.7%) > 칼슘 (5.0%) > 비타민 E (1.7%), 비타민 $B_6$ (1.7%)이었다. 이런 연구 결과로 볼 때, 한국 청소년 중 일상식사를 통해 충분한 비타민과 무기질을 섭취하는 경우 비타민 무기질 보충제와 강화식품을 섭취하면 비타민과 무기질 과잉섭취로 인한 부작용이 나타날 가능성이 클 것으로 여겨진다. 앞으로 더 큰 표본을 대상으로 정확한 섭취량 평가가 이루어져 비타민과 무기질의 상한섭취량 설정 및 바른 비타민 무기질 보충제와 강화식품 섭취에 대한 근거를 마련해야 할 것이다.

• 한국식품과학회지
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• 제19권3호
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• pp.250-256
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• 1987

김치숙성도를 객관적으로 평가하기 위하여 배추김치, 깍두기, 오이김치 및 호남식 매운김치를 시료로 $25^{\circ}C$와 $4^{\circ}C$ 에서 저장하면서 pH, total acidity, volatile acidity, resazurin value, sensory value, volatile basic nitrogen, Vitamin C와 NaCl를 분석하고 임상용 test봉을 이용하여 glucose와 Nitrite를 정성분석 하였다. 김치숙성도에 따라 pH, Vit.C와 glucose는 감소하고 total 및 volatil acidity, resazurin value와 sensory sauer value는 증가하고 NaCl은 변함이 없었다. Nitrite는 산도가 높아질수록 감소하거나 사라지는 경향으로 나타났다. 김치숙성도에 따라 가장 뚜렷하게 변하는 인자는 pH, total acidity와 resazurin value로서 sensory value와 상관성이 모두 높았다. Resazurin test value는 김치 저장온도와 시료검액 회석농도에 따라 차이가 있었으므로 시료 검액을 2%와 4%로 고정하고 적숙기 핑가기준을 냉장저장 김치에선 각각 2점과 4점, 실온저장 김치에선 2% 검액으로 4점을 기준으로 하면 resazurin test 방법이 김치숙성도 신속검사법으로 활용할 수 있음을 확인할 수 있었다.

• 동아시아식생활학회지
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• 제17권4호
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• pp.483-489
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• 2007

This study was performed to investigate dietary habits, and to evaluate the relationship between nutritional status and certain blood parameters in premenopausal and postmenopausal women living in Daejeon. Adult Korean females(n=110) that had visited the Health Promotion Center of Eulji University Hospital were analyzed. We examined blood parameters, body composition, and life style factors such as food habits and physical activity in pre- and post-menopausal women. The collected data were then analyzed to evaluate the various items. Overall, there were no differences between the pre- and post-menopausal women for food habit score, or for intakes of energy, protein, Int, iron, vitamin A, vitamin $B_1$, vitamin $B_2$, niacin, vitamin C, and calcium. However, carbohydrate intake was significantly higher in the postmenopausal women than in the premenopausal women. The Dietary Reference Intakes for Koreans(KDRIs), in terms of energy, fat, calcium, vitamin A and vitamin $B_1$, were less than 100% in both the premenopausal women and postmenopausal women. All intakes of protein, iron, vitamin $B_2$, niacin, and vitamin C satisfied the KDRIs in both groups. Finally, the postmenopausal women had higher serum fasting blood glucose, total cholesterol, LDL-cholesterol and alkaline phosphatase levels than the premenopausal women.

• 한국환경보건학회지
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• 제6권1호
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• pp.57-63
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• 1979

A study on consecutive changes of milk was carried out to determine the changes of milk components and microorganisms by different containers. The containers included in this study were glass bottles, polyethylene packs, polystyrene bottles and aluminum foils. The number of total microorganisms and coliforms, contents of milk fat and vitamin A were tested. The results obtained were as follows: 1) The number of total microorganisms exceeded the legal criteria within 2-3 days at 4$\circ$C, 24 hours at room temperature (20-23$\circ$C) and 3 hours at 35$\circ$C. 2) The number of coliforms in milk contained in glass bottles exceeded the legal criteria within 3 days at 4$\circ$C, that of glass bottles and polyethylene packs within 12 hours at room temperature (20-23$\circ$C), that of polyethylene packs and polystyrene bottles within 6 hours at 35$\circ$C, and that of glass bottles within 9 hours at 35$\circ$C respectively. 3) The milk fat contents by di'fferent containers were not changed at all. 4) Vitamin A contents were reduced by a slight exposure to sunlight. The destruction rates of all containers were the highest in an hour after exposure to sunlight. The rates by different containers were 50.1% in glass bottles, 47.6% in polyethylene packs, 30.4% in polystyrene bottles in an hour after exposure respectively. After an hour exposure, the destruction rates gradually decreased. The vitamin A destruction rate of glass bottles were the highest, and that of polyethylene packs were next, and that of polystyrene bottles were the lowest 5) The changes of pH of milk were high in the following order: the milk in glass bottles, polyethylene packs, and polystyrene bottles. pH of milk in aluminum foils were not changed.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.484-488
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• 2014

Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

• 한국식품조리과학회지
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• 제20권2호
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• pp.219-226
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• 2004

This study was performed to investigate the change of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. For chemical composition, the contents of minerals (K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins (vitamin C, ${\beta}$-carotene and ${\alpha}$-tocopherol) and total polyphenol were analyzed. The antioxidant activity was determined through free radicals (DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of all minerals, vitamin C and total polyphenol decreased. However ${\beta}$-carotene and ${\beta}$-tocopherol were not affected by the blanching time. In addition antioxidant activities decreased with increasing blanching time.