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飮水中 銅의 水準에 따른 흰쥐臟器內 銅, 鐵 및 亞鉛의 濃度에 미치는 영향
고진복(Jin-Bog Koh),정복미(Bok-Mi Jeung),김재영(Jae-Young Kim),최도점(Do-Jeom Choi),양차범(Cha-Bum Yang) 한국식품영양과학회 1987 한국식품영양과학회지 Vol.16 No.2
The effects of various levels of copper(Cu) intake on the concentrations of copper, iron (Fe) and zinc(Zn) in rat tissues were studied in growing rats. For different groups the drinking water was supplemented with O(control). 25. 50. 100 and 200ppm Cu(as copper sulphate) for 1 day respectively. All animal groups were fed with the control diet (Cu contents, 12.8r㎎/㎏ diet) during the experiment.<br/> At the end of the 4 week experiment, body weight gain was slightly lower in the Cu supply groups than in control group. Liver and serum Cu were significantly higher in 50, 100 and 200ppm Cu of male and in 200ppm Cu of female than in control groups. Spleen Cu was significantly increased by the supplementation of Cu.<br/> Liver and heart Fe of male and heart Fe of female were increased by incresing supplementary Cu levels. In 50ppm Cu group, liver, spleen and kidney Fe of female increased but the others did not. Fe of tissues was different in male and female rats according to Cu levels supplied.<br/> Serum Zn of male and female was significantly lower in 50, 100 and 200ppm Cu groups than in control and 25ppm Cu groups. When supplemented with Cu levels there were no significant differences among groups for liver, kidney, spleen and heart Zn as well as heart and kidney Cu.
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안창범,정복미,김정환 여수대학교 1999 論文集 Vol.14 No.2
본 연구는 single crew extruder를 이용하여 적절한 조건 (15.76% feed moisture, 160℃ process temperature, 170 rpm screw speed)에서 오징어를 첨가한 스낵과 첨가하지 않은 스낵을 제품화하여 두 제품의 물성과 영양적 특성을 비교하고자 하였다. 두 제품의 shear force, expansion ratio및 bulk density를 측정한 결과 두 제품사이에 유의적 차이는 나타나지 않았으며, hunter color의 측정에서 L value(명도)는 오징어를 첨가하지 않은 제품이 첨가한 제품에 비해 유의적으로(P<0.05)높게 나타난 반면, a value(적색도)는 오징어를 첨가한 제품이 첨가하지 않은 제품에 비해 유의적으로 (P<0.05)높게 나타났다. 두제품의 일반성분을 비교 분석한 결과 수분,단백질 지방, 회분 모두 거의 차이가 없었으며, 특히 지방함량이 0.2%로 아주 낮았다. 아미노산 조성을 측정한 결과, 총 아미노산 함량은 오징어를 첨가한 제품에서 약간 높게 나타났으며, Aspartic acid, Valine, Isoleucine, Phenylalanine, Histidine를 제외한 구성 아미노산 역시 오징어를 첨가한 제품이 첨가하지 않은 제품에 비해 약간 높은 경향은 보였다. Raw squid (additive or non-additive), defatted soy flour and rice flour mixtures were extruded in a single-screw extruder. Physical properties of the two products were measure and also proximate analyses were performed. Shear force, expansion ratio, bulk density and hunter color value were not significantly different between th two products. Hunter color L value of squid non-additive snacks was significantly higher than squid additive snacks and on the other hand a value of squid additive snacks was significantly higher than squid non-additive snacks. Water, protein, lipid and ash content of two extrudates were similar. Amino acid composition was showed a high tendency in squid additive snacks compared with squid non-additive snacks.
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