핑거루트(Boesenbergia pandura)와 생강(Zingiber oficinale Rosecoe)의 항산화 및 항균 활성 비교

이경행,신은수,심은주,배윤정,Lee, Kyung-Haeng,Shin, Eun-Su,Sim, Eun-Joo,Bae, Yun-Jung 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.1

In this study, fingerroot (Boesenbergia pandurata) and ginger (Zingiber officinale Roscoe) were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids and ascorbic acid, antioxidant and antimicrobial activities of these extracts were measured. With respect to the polyphenol compound content, both fingerroot and ginger extract showed the highest in 70% ethanol extract, and the fingerroot extract showed a generally higher content than the ginger extract. The content of flavonoids, fingerroot and ginger extracts showed values of 1,247.14~1,259.93 ㎍%, and there was no big difference between extracts. The content of ascorbic acid was the highest in 100% ethanol extract in both fingerroot and ginger. Fingerroot extract was slightly higher than ginger extract in all extracts. The DPPH radical scavenging activity of fingerroot and ginger extracts showed the highest antioxidant activity in 100% ethanol extract, and fingerroot showed a slightly higher activity than ginger. The ABTS radical scavenging activity was high in 70% and 100% ethanol extracts of both fingerroot and ginger. In the activity between fingerroot and ginger extracts, ginger was higher in water extract and fingerroot was slightly higher in ethanol extract. Fingerroot and ginger extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus cereus.

OMS/MP 기반의 RAM 목표값 설정방안

이경행,임세한,오경원 한국방위산업학회 2016 韓國防衛産業學會誌 Vol.23 No.2

OMS/MP는 CONOPS를 기반으로 작성되며, ORD의 부속서로 RAM 목표값 산출의 기초자료로 제공된다. 유사장비 야전운용제원은 OMS/MP에 반영되어 RAM 목표값이 소요군의 관점에서 설정되는데 활용되어야 한다. 그러나 표준화된 OMS/MP 템플릿이 정립되지 않아 정량화된 자료획득이 제한되어 소요군 중심의 신뢰성 있는 무기체계획득이 미흡한 실정이다. 이러한 관점에서 본 연구는 무기체계에 일반적으로 적용될 수 있는 표준화된 OMS/MP 템플릿을 제시하였다. 이를 기반으로 RAM 목표값 도출과 전산도구를 활용한 RAM 목표값 검증 프로세스를 도출하였다. An OMS/MP is made based on the CONOPS as an appendix of the ORD, providing the baseline data of RAM goal figure calculations. Field operational data of similar equipment is reflected in the OMS/MP and should be used to fix RAM goal figure from the point of the user. But since a standard OMS/MP template has not been established, acquirement of quantificational data has also been restricted. Considering the circumstances where the acquirement of reliable user-based weapon systems is limited, the research seen from this viewpoint has presented a standardized OMS/MP template that can be applied to the weapon systems in general. Based on this, the RAM goal and RAM goal verification process has been deducted

서방출형 이산화염소 가스 젤팩 첨가가 닭가슴육 저장 중 지질산패 및 정미성분의 변화

이경행,권혜원,윤예지,김홍길,Lee, Kyung-Haeng,Kwon, Hye-Won,Yoon, Ye-Ji,Kim, Hong-Gil 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.4

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

멀티 유화 기술 이용 수분산성의 항산화 효능을 함유한 커큐민의 개발

이경행,이은현 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.6

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

재래종 병풀과 개량종 병풀의 품질 비교

이경행,유광원,배유정,주가영,김채영,배윤정 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

병풀 품종별 품질 특성 및 추출 용매별 항산화 활성

이경행,유광원,배윤정,김채영,주가영,윤지혜,Lee, Kyung-Haeng,Yu, Kwang-Won,Bae, Yun-Jung,Kim, Chae-Young,Joo, Ga-Young,Yun, Ji-Hye 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

오존 및 방사선 조사기술 이용 원부재료의 위생화 후 제조한 김치의 저장기간에 따른 변화

이경행,변명우,Lee, Kyong-Haeng,Byun, Myung-Woo 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.2

원부재료에 부착된 미생물을 김치제조 전에 오존 및 방사선 조사를 실시하여 미생물을 감균시키고 위생화된 재료로 김치를 제조하였을 때의 미생물학적, 화학적 및 관능적 변화를 측정하였다. 대조군 맛김치의 미생물 변화는 총균수의 경우, 저장기간이 증가할수록 빠른 속도로 증가한 후 저장 10일 이후부터는 서서히 감소하였다. 그러나 오존 및 방사선 처리군의 경우에서는 대조군에 비하여 서서히 증가하는 경향이었다. 젖산균수의 경우에는 대조군은 오존 및 방사선 처리군에 비하여 다소 낮은 변화를 보이는 것으로 나타났다. 효모 및 곰팡이수의 변화는 대조군이 가장 높은 균수를 저장기간 내내 유지하였으나 오존 및 방사선 처리군은 대조군보다 낮은 균수를 보였으며 그 변화는 3 kGy와 5 kGy가 가장 적은 것으로 나타났다. pH 및 산도의 변화에서도 대조군은 빠른 속도로 변화되었으나 오존 및 방사선 처리군의 경우는 서서히 변화되었으며 오존 및 방사선 처리군 중에서는 3 kGy와 5 kGy 처리군이 가장 변화가 적었다. 저장기간에 따른 관능검사 결과는 발효가 진행됨에 따라 대조군은 빠른 품질변화를 보였지만 오존 및 방사선 처리군은 발효의 진행이 서서히 일어나 품질 유지기간을 연장시키는 것으로 나타났다. Microbiological, chemical and sensorial quality changes of kimchi, which was manufactured with sanitized materials by ozone and gamma irradiation, were investigated during storage. The number of total aerobic bacteria in control was increased rapidly by storage and decreased after 10 days of storage. However, the kimchi which was manufactured with materials treated with ozone or gamma irradiation showed a lower rate of increase. The number of lactic acid bacteria was lower in control than in treatments. Gamma irradiation of 3 or 5 kGy showed the lowest change of microbial population in kimchi during storage. pH, acidity and sensory quality were also rapidly changed in control whereas those of ozone or irradiation treated sample was slower. Therefore, cold pasteurization of materials before kimchi manufacturing provide a slower fermentation, resulting into the extension of storage quality for kimchi.

효소처리한 미선나무 잎의 용매 추출 후 이화학적 품질 변화

이경행,장다빈,이재준,한기정,배경아,이원종,권순영,이호진 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.1

To enhance the efficacy of Abeliophyllum distichum leaves, extracts were prepared using different solvents for hydrolytic enzyme-treated Abeliophyllum distichum leaves. Physicochemical quality and antioxidant activity were measured. Soluble solids, reducing sugar, ascorbic acid, flavonoids, and polyphenols contents showed the lowest values in the control without enzyme treatment. However, they showed high contents in ethanol extract. In the case of enzyme treatment, their values were higher than those of the control. In particular, verbascoside content increased about 220 times more than that of the control group when treated with enzymes and extracted with 50% ethanol. pH was lowered upon enzymatic treatment. Regarding DPPH radical scavenging activity, for enzyme-free, 25% ethanol extract showed the highest activity among extracts with different solvents. For cellulase and pectinase-treated leaves, water extract showed the highest DPPH radical scavenging activity among extracts with different solvents. For leaves treated with enzyme combination, 50% ethanol extract showed the highest DPPH radical scavenging activity among extracts with different solvents. Regarding ABTS radical scavenging activity, it was generally higher in the 50% ethanol extract than in the water extract and 25% ethanol extract. In particular, verbascoside content was increased when the extract was prepared by co-treatment with enzymes and 50% ethanol.

[P4-05] 오존살균기술을 이용한 배추 및 절임배추의 위생화

이경행,조재민 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

BaO-V₂O5유리系에서 鐵이온에 관한 Mossbauer效果

李敬行 尙志大學校 1985 論文集 Vol.6 No.-

BaO-V₂O?-Fe₂O₃glasses were studied by the Mossbauer spectroscopy for which Co? doped in Rhodium was used at the source. The base composition of Barium-Vanadium glasses containing ferric oxide as follow; X BaO-(1-X) V₂O?-Y Fe₂O₃,where X is 10, 20 30 and 40 mol ratio and Y is 3, 5, 7, 9 and 15 mol ratio. The mixtures were melted in furnace at 900 ℃ for 2 hours under air circumstance. We have computed the resonance absorption ratio, isomer shift, quadrupole splitting, intensity ratio and the valence states of ferric oxide in our specimens. We found that the isomer shift values and quadrupole splitting values increased gradually with addition of ferric oxide and valence 3 for iron in these glasses. The isomer shift values of glasses were found to be good agreement with that octahedral coordination.