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이종원(Jong Won Lee),이재곤(Jae Gon Lee),도재호(Jae Ho Do),성현순(Hyun Soon Sung) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
An attempt was made to determine the volatile flavor components of Aurlcularia polytricha mushroom. Essential oils from the dried mushroom were isolated by a simultaneous steam distillation-extraction(SDE) method using diethyl ether as a solvent. Total 30 components were identified bt GC-MS from the in essential oils including 11 acids, 10 alcohols, 5 aldehydes, 3 ketons, 1 other components. The major volatile components were heaxadecanoic acid(16.74%), benzeneethanol(7.77%), pentadecanoic acid(7.59%), dihydro-5-penhtyl-2-(3H)-furanone acid(4.28%), tetradecanoic acid(3.37%), pentanoic acid(3.38%) and 1-octen-3-ol(1.26%).
수용계의 Linoleic Acid와 LDL에 대한 한국산 홍삼의 산화방지효과
이형옥,이종원,이성계,도재호,성현순 ( H . O . Lee,J . W . Lee,S . K . Lee,J . H . Do,H . S . Sung ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4
The antioxidant activities of Korean Red Ginseng Extract(RGE) and α-tocopherol, as reference compound, were tested with HPLC and fluorometry which measure the MDA after reacting an aqueous 1% linoleic acid buffer solution, and LDL(1 ㎎ protein/㎖) buffer solution with H₂O₂ and FeCl₂. The generation of conjugated-dime in LDL(0.25 ㎎ protein/㎖) was also measured by spectrometry. MDA determination showed the antioxidant effect on linoleic acid oxidation with oxidation inhibition ratio of 71.8% and 76.1%, respectively, by addition of 1000 ppm RGE and 100 ppm α-tocopherol. LDL(1 ㎎ protein/㎖) oxidation was inhibited by 25.2% and 21.2%, respectively, by addition of 200 ppm REG and 100 ppm α-tocopherol. The generation of conjugated diene in LDL(0.25 ㎎ protein/㎖) was also inhibited by 44.2%, by addition of 50 ppm RGE.
이종원,이재곤,되재호,성현순 ( Jong Won Lee,Jae Gon Lee,Jae Ho Do,Hyun Soon Sung ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.). Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not in fresh garlic.
人蔘의 加工方法에 따른 Vitamin B 群의 安定性에 관한 硏究
최진호(Jin Ho Choi),박길동(Kil Dong park),성현순(Hyun Soon Sung),이광승(Kwang Sung Lee),오성기(Sung Ki Oh) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.2
人蔘의 非사포닌成分인 vitamin 중 生體內에서 補酵素로서 各種代謝 및 生理作用과 關係가 깊은 vitamin B群의 含量變化를 HPLC法으로 定量하여 人蔘加工方法에 따른 vitamin B群의 安定性을 檢討한 結果는 다음과 같다.<br/> 1. 人蔘類중의 vitamin B群의 定量은 逆相 column인 μ Bondapak C_(18)을 사용한 HPLC 方法이 效果的이었다.<br/> 2. UV 檢出器의 適正波長은 移動相의 液性을 pH3.5로 調整하였을 때 niacin, niacin amide, riboflavin 및 thiamine은 254㎚, pyridoxine은 280㎚, cobalamine은 365㎚에서 分析함이 效果的이었다.<br/> 3. 移動相은 PIC B-6을 사용한 water/methanol system을 利用하여 混合比와 流速은 78/22, 1.2mι/min으로 하여 niacin, niacin amide, 및 cobalamine을, 또 74/26, 0.9mι/min으로 하여 riboflavin 및 thiamine을 分析함이 效果的이었다.<br/> 4. 人蔘加工方法에 따른 vitamin B群의 含量變化를 보면 niacin 및 niacin amide는 55.9~61.5r/g 및 13.2~14.5r/g이고 cobalamine은 4.9~5.4mr/g이며 riboflavin 및 thiamine 은 3.9~4.8r/g 및 6.9~8.2 r/g으로서, 含量變化의 폭이 크지 않았다. 따라서 vitamin B群의 安定性은 대체로 높은 傾向을 나타내고 있었다. B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng.<br/> It is found that the contents of B-vitamins somewhat decreased according to processing-methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by 6~9%. Therefore, it is approved that B-vitamins were stable in processing methods.