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외식업체에서 제공되는 김치류와 채소절임류의 삭카린나트륨 함량에 관한 연구
홍완수(Hong, Wan-Soo),이여림(Lee, Yeu lim),고정아(Ko, Jong A),이진실(Lee, Jin-Sil) 한국생활과학회 2011 한국생활과학회지 Vol.20 No.6
This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.