http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이근종,김미리 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.2
The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 20℃. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%+sorbitor 20%) or maltitol (sucrose 30%+maltitol 20%). Final sweetness of each pumpkin jam was 64° Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
이근종,정혜정 한국식품저장유통학회 2020 한국식품저장유통학회지 Vol.27 No.3
Proximate components and mineral contents of Daucus carota L. were investigated following cooking using 5 different methods (i.e., boiling, pan-roasting, stir-frying, deep-fat frying, and steaming), and their retention rates were also evaluated. Weight loss was evaluated in all cooked carrot samples, and significant difference in (p<0.05) proximate components and mineral contents were found upon variation in the cooking method. The highest protein, fat, and ash contents were detected in deep-fried carrots, while a high content was found in raw, boiled, and steamed carrots. In retention rates of carrot by cooking method, frying sifnificantly lowered 40.89%. Mineral (Na, Fe, Cu) retention rates were significantly lowered by boiling and steaming, resulting in rates of 70%. Carrots were cooked by using different methods and the retention rates of β-carotene and vitamin E according to cooking methods of carrots were investigated., In amino acid retention rates, deep-frying was lowest examined (Arg: 61.64%, Cys: 93.97%). Therefore, these data can be used as a basis for the processing of carrots.
청겨자채 추출물의 뇌조직 내 Oxidative Stree 억제활성물질의 동정
이근종,김미리,심재석,황재관 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.5
마우스 뇌조직에서 지질과산화를 막아주는 것으로 알려진 청겨자채에 대해서 50%MeOH 추출물(2mg/mL)을 사용하여 소 뇌조직의 산화적스트레스를 유발한 ascorbate/Fe$^{3+}$ system에서 항산화 활성을 조사하였다. 청겨자채 추출물의 용매순차추출 후 TBARS 활성을 각각 용매 분획(100)$\mu\textrm{g}$/mL)별로 확인한 결과 각각의 용매 분획 중 n-BiOH 분획 (49%)이 가장 높았고, EtOAc(40%), H$_{2}$O(9%) 및 n-hexane (0%) 순이었다. n-BuOH 분획을 silica gel column chroma-tography를 반복하였으며, CE, TLC를 통해서 sinapic acid와 ferulic acid를 확인하였다. CE를 통하여 그 함량을 정량한 결과, 건조중량(g)당 sinapic acid는 24.3 ppm 이었고 ferulic acid는 42.8 ppm으로 나타났다. 최종 정제활성물질을 $^{1}$J-NMR(CDCL$_{3}$)와 $^{13}$C-NMR(CDCL$_{3}$)로 확인하였으며 sinapic acid methyl ester, ferulic acid acid와 ferulic acid와 RF치가 일치하는지 여부를 TLC상에서 비교하였다. 동일한 50$\mu\textrm{g}$/mL 농도에서 sinapic acid methyl ester는 40%, ferulic acid methyl ester 는 35%의 항산화 활성을 나타내었으며 이것은 시판되는 표준물질은 sinapic acid(22%)와 ferulic acid (18%)에 비해 약간 높게 나타났다. 이것은이 화합물에 라디칼을 소거하는 작용기와 관계가 있는 것으로 여겨진다. 청겨자채 추출물 중에도 항산화 활성이 비교적 널리 분포된 것으로 보아 이 성분들은 체내에서 단독으로 또는 상호작용으로 항산화 작용을 나타낼 것으로 예상된다. Green mustard leves were found to effectively prevent lipid peroxidation of bovine-brain tissue by ascor-bate/Fe system, The 50% methanol extracts mustard leaves were separated into four solvent faction using n-hexane,. EtOAc, n-BiOH and water. Then n-BiOH fraction exclusively exhibited the antioxidative activities at concentration above 100 $\mu\textrm{g}$/mL/ The n-BuOH fraction was further isolated to a single compound using TLC analysis and silica gel chromatography. The active antiodidative compounds were identified as sinapic acid methyl ester and ferulic acid methyl ester by $^{1}$H-NMR and $^{13}$ C-NMR, The sinapic acid methyl ester and ferulic acid methyl ester were prepared by methylating of sinapic acid and ferulic acid with diazomethane. The results strongly suggested that sinapic acid and ferulic acid could be emplyed as a potential antioxiative agents for preventing the bovine brain lipid peroxidation. lipid peroxidation.
커먼레일 차량의 센서 이상이 인젝터 파형에 미치는 영향
이근종,김철수 한국기계기술학회 2017 한국기계기술학회지 Vol.19 No.4
In this paper, we investigate the trend of injector waveform change due to failure of air flow sensor and intake air temperature sensor of CRDI engine. Changes in the injector opening time can be detected by the failure of the associated sensor, and the extension of the reaction time is closely related to fuel consumption. Thus, the proper maintenance time of the vehicle will affect the fuel economy and reduce the exhaust gas.
이근종,이호선 한국외식산업학회 2023 한국외식산업학회지 Vol.19 No.6
In this study, we wanted to compare the quality characteristics of K(commercial gochujang) and S(Gangwon-do farm house gochujang) to find out the difference between the sensual characteristics of gochujang. Method The gochujang used four types of S group(S01∼S04) and six types of K group(K01∼K06). physico-chemistry quality characteristics (moisture, pH, acidity, sugar content, reducing sugar, chromaticity, ASTA value, total phenol content, amino nitogen), mechanical texture and sensuality evaluation were conducted, and main components analysis(PCA) was conducted. Result In the analysis of physico-chemistry, S(01) and K(01) were shown to have similar characteristics of ASTA value and color, and in the analysis of mechanical texture and sensual characteristics, hardness, adhesion, and chewiness and meju flavor were similar characteristics. In the physico-chemistry quality characteristics, S(04) and K(03) and K(02) showed similar characteristics of pH, reducing sugar, sugar content and amino nitrogen, and mechanical texture characteristics, adhesion and springiness were similar characteristics. Comparing the physico-chemistry quality characteristics(acidity, moisture, and salinity) and sensual properties(meju aroma, sour aroma, sour flavor, sour meju flavor), K group showing characteristics distinct from S was K (05), K (06), and K(04). Conclusion S group was found to have excellent quality characteristics of sweet taste, color, fineness and texture, while K group had excellent quality characteristics of sour flavor, salt flavor, savory meju flavor and meju aroma. These results supposed to be provided for commercialization of the traditional fermentation industry in Gangwon-do.
GDI 엔진의 인젝터 이상이 점화코일 2차 파형과 배출가스에 미치는 영향
이근종,김철수 한국기계기술학회 2017 한국기계기술학회지 Vol.19 No.5
In this paper, the influence of the injector failure of the GDI engine on the air- fuel ratio inside the combustion chamber can be analyzed through time and shape analysis of the damping process of the ignition coil secondary waveform at 800rpm, 1500rpm, 2000rpm, 3000rpm. In particular, there is a correlation that affects air pollution associated with global warming, such as HC and NOx. To prevent this, periodic injector inspections can improve the fuel efficiency of the vehicle and reduce exhaust pollutants.