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전형주(Jeon, Hyeong-Ju),차윤환(Cha, Yun-Hwan),장혜륜(Jang, Hye-Rroon) 한국웰니스학회 2016 한국웰니스학회지 Vol.11 No.4
본 연구는 명월초 추출물의 항산화성분 분리 및 루틴의 정량분석을 평가하기 위한 것이다. 항산화성분의 함량을 가장 많이 함유한 명월초 잎 에탄올추출물(Leaf-E)에서 기능성 소재로서의 연구를 수행하였다. Flavonol 배당체의 분리 및 동정과 LDL-antioxidant 활성분석결과 80% MeOH 수용액을 여과, 감압 농축하여 MeOH 추출물을 얻었다. 이를 EtOAc 분획, n-BuOH 분획, H2O 분획으로 나누었으며, EtOAc 분획에 대해 silica gel column chromatography를 실시하여 4종의 Flavonol 배당체를 분리 및 정제하였다. 1H-NMR, 13C-NMR, DEPT spectrum 및 Mass spectrum 등을 통하여 화합물 1-Astrgalin, 화합물 2-Isoquercitin, 화합물 3-Kaempferol, 화합물 4-Rutin의 구조를 결정하였고, Rutin 함량 분석을 통해 명월초의 기능성 소재 및 융합소재로의 가능성을 평가하였다. This study is to evaluate the antioxidant activity and functionality of the Gynura Procumbens. The content of most commonly contains the content of the antioxidant patients early leaf ethanol was studied as a functional material in the extract (Leaf-E). Flavonol glycosides and Identification and separation of the LDL-antioxidant extracted by the activity analysis of 80% MeOH aqueous solution was filtered and concentrated under reduced pressure to obtain a MeOH extract. In EtOAc fraction, n-BuOH fraction, fractions were divided into H2O, the four kinds of Flavonol glycosides isolated and purified by silica gel column chromatography performed for the EtOAc fraction. 1H-NMR, 13C-NMR, DEPT spectrum and Mass spectrum, such as through the 1-Astrgalin compound, the compound 2-Isoquercitin, compound 3-kaempferol, to determine the structure of the compound 4-Rutin. Rutin substance containing a name beginning with a variety of activities that will be enough the value of a functional food material and fused material.
동결분쇄에 따른 아로니아, 자몽, 서리태, 발아현미의 이화학적 특성
전형주 ( Hyeong-ju Jeon ),이일남 ( Il-nam Lee ),한예은 ( Ye-eun Han ),정호준 ( Ho-jun Jeong ),박하은 ( Ha-eun Park ),정주영 ( Ju-yeong Jung ),이진규 ( Jin-kyu Rhee ) 한국미생물생명공학회(구 한국산업미생물학회) 2017 한국미생물·생명공학회지 Vol.45 No.4
식품중의 영양성분을 잘 보존하고 섭취가 용이하며 소화가 잘 될 수 있는 가공방법의 최적화를 위하여 식품원료의 동결분쇄물과 일반분쇄물을 비교하였다. 단백질의 공급원으로 알려진 서리태는 동결분쇄한 것이 일반분쇄한 것에 비해 미세하나 에너지원으로서 영양성분 보존율(이하보존율)이 4.57% 높고, 미네랄은 큰 차이가 없었다. 특히, β-carotene의 경우, 동결분쇄가공분말에서 11.54% 높게 포함되어 있어 비타민 A의 전구물질인 공급에 유리함을 보였다. 아로니아의 총 안토시아닌은 동결분쇄가 453.49 mg으로 일반분쇄 158.98mg 보다 보존율이 높았다. 자몽에서 열에 약한 베타카로틴은 동결분쇄가 129.47%, 니아신은 439.39%로 동결분쇄가 보존율이 높았다. 발아현미는 동결분쇄에서 단백질, 탄수화물, 니아신이 107.74%, 103.87%, 156.52%로 각각 높았다. Protease에 의한 단백질 소화율은 일반분쇄에 비하여 아로니아가 120.5%, 서리태가 101.14%로 동결분쇄방법이 단백질 소화율이 높았다. 그러나, 자몽과 발아현미는 동결분쇄에서 94.06%와 93.14%로 소화율이 떨어졌다. We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of β-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of β-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, car-bohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.
이현진,이상원,전형주,정혜정,Lee, Hyun-Jin,Lee, Sang-won,Jeon, Hyeong-ju,Chung, Hea-jung 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.5
The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ("Soowoonjabbang", "Jusiksiui", "Eumsikbangmunnira", "Siuejunsuh", "Banchandeungsok", and "Buinpilji") were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans' cultures via their recipes for kimchi.