http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
정하열(Ha-Yull Chung),윤수정(Soo-Jung Yoon) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.5
포도종실 에탄올 추출물의 항산화효과를 조사하기 위하여 각각 100, 500, 1000 ppm의 농도로 리놀산에 첨가한 후 60℃ 항온기에 저장하면서 항산화지수와 과산화물가를 측정한 결과 AI는 각각 1.4, 2.25, 3.39, POV는 71, 57, 43 meq/kg oil로서 첨가량이 500 ppm 이상인 경우에는 BHT 200 ppm 첨가구(AI: 1.21, POV: 58 meq/kg oil)와 대등하거나 보다 우수한 산화 억제 효과를 확인할 수 있었다. 포도종실 에탄올 추출물 500 ppm에 아스코르빅 산 500 ppm을 혼합하여 병용한 첨가구의 AI는 6.21, 12일 저장 후 POV는 14 meq/kg oil로서 포도종실 에탄올 추출물 500 ppm이나 1000 ppm만을 첨가한 시료에 비하여 항산화 효과가 상승됨을 확인할 수 있었다. 볶은 땅콩이나 라면에 포도종실 에탄올 추출물 1000 ppm을 단독으로 혹은 아스코르빅 산과 500 ppm씩 병용하여 처리하고 60℃에서 18일간 저장하며 시료로부터 추출한 조지방질의 POV를 측정한 결과, 볶은 땅콩이나 라면의 산화안정성이 향상되는 것을 확인할 수 있어서 포도종실 에탄올 추출물은 지방질 함유 가공식품의 산화안정성 향상을 위한 천연 항산화제로서 사용될 수 있음을 알 수 있었다. To examine the antioxidant activity of grape seed ethanol extract, the antioxidative index (AI) by the active oxygen method (AOM) and peroxide value (POV) of linoleic acids containing the extract at levels of 100, 500, 1000 ppm was measured during storage at 60℃ for 12 days. When comparing with BHT, the extract at levels of 500 ppm showed similar or better antioxidant activity (AI: 2.25, POV: 57 meq/kg oil) than that (AI: 1.21, POV: 58 meq/kg oil) of BHT at 200 ppm level. The mixture of 500 ppm of the extract and 500 ppm of ascorbic acid showed intense synergistic antioxidant activity (AI: 6.21, POV: 14 meq/kg oil) compared with using 1000 ppm of the extract only (AI: 3.39, POV: 43 meq/kg oil). Also to determine the feasibility of using the extract for natural antioxidant, the oxidative stability of roasted peanut and Ramyon was investigated by measuring the POV of crude oils from the samples stored at 60℃ for 18 days. The oxidative stability of roasted peanut and Ramyon seemed to be enhanced by treatment with the extract at level of 1000 ppm, especially with the 1 : 1 mixture of extract and ascorbic acid. This study suggested that grape seed ethanol extract could be used as the natural antioxidant for the improvement of overall oxidation stability of fat containing foods.
정하열 ( Ha Yull Chung ),이형진 ( Hyung Jin Lee ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.2
The taste properties of enzyme hydrolysates of rice protein residue were investigated, and then their taste enhancing effects were evaluated by examining the changes in total taste pattern after their addition to a yeast extract. While enzyme hydrolysates of rice protein residue showed different taste properties according to the enzyme that was used for hydrolysis, the Flavourzyme treated sample expressed the strongest umami and bitter taste among the enzyme treated samples. On the other hand, the Protamax treated sample showed considerable umami with a slight bitter taste so that it is expected to be suitable as a taste enhancing ingredient. Furthermore, by LC-MS/MS analysis, the effective fraction isolated from the Protamax treated sample was found to contain peptide fractions such as Ile-Gly- Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg (Mw: 1175); therefore, it is expected that the peptide fractions contained in Protamax hydrolysates of rice protein residue could be applied for preparing a natural taste enhancing ingredient.
발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE_2 생성에 미치는 영향
정하열 ( Ha Yull Chung ),박승용 ( Seung Yong Park ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.1
Ginger is popular worldwide as a folk medicine with many claims of its biological effects. Nevertheless, there are some limitations for using it as a food ingredient due to the pungent odor that originates from gingerol and its derivatives. In this study, gingers were fermented with lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactobacillus acidophilus to increase the sensory property of ginger. The prepared fermented ginger extracts showed electron donating ability and cyclooxygenase-2 inhibitory effect in vitro. The fermentation also inhibited the production of nitrogen oxide. Among the fermented ginger extracts GLpe and GLme which were obtained by fermentation with lactic acid bacteria from kimchi, showed an over 60% inhibitory effect on the production of prostaglandin-E2 in RAW 264.7 macrophages. In addition, GLpe and GLme showed a slight inhibitions on 15-lipoxygenase. We would expect that fermented ginger extracts like GLpe and GLme could be used as a health food ingredient for relieving uncomfortable symptoms caused by inflammation or allergy.
정하열 ( Ha-yull Chung ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
Recently, polycosanol products have been actively introduced into the domestic market based on their potential biological activity. The analytical procedures of polycosanol, which determine the TMS derivatives of each polycosanol with GC-FID, were presented for inspection of standards. However, the conventional procedures are not readily applicable to polycosanol emulsion which is prepared by mixing polycosanol and water together with emulsifiers because of their interferences. Therefore, the quantitative analytical procedure of polycosanol emulsion with GC-MS at selected ion monitoring mode was proposed and its validity was inspected for standardization. The analysis of polycosanol standards according to the proposed procedure showed the following values: 90.5% for reproducibility; 0.48-5.83% for the RSD; 0.000479-0.001314 μg/μL for the LOD; 0.001452-0.003983 μg/μL for the LOQ; 80.38-108.98% for accuracy; and 0.01-4.88% for the coefficients of variation. The average reproducibilities of polycosanol emulsions according to the current procedure were 87.43±4.48% and 88±2.2%, respectively, which were within the 80-120% range of the designated amounts. Therefore, it was found that the proposed analytical procedure with GC-MS at SIM mode in this study would be promising for the accurate quantitative analysis of polycosanol emulsion.
정하열(Ha-Yull Chung),박동규(Dong-Kyu Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1
포도종실 에탄올 추출물의 각 검정 균주에 대한 생육 억제 효과를 페이퍼디스크법 및 액체배양법에 의해 조사한 결과, B. subtilis ATCC 9372 혹은 S. aureus ATCC 6538에 대하여는 농도 의존적인 증식억제 효과를 나타냈으며 P. aeruginosa IFO 3080 및 Sal. enteritidis IFO3313에 대해서는 제한적인 증식억제 효과를 나타내기도 하였으나 E. coli ATCC 25922에 대해서는 뚜렷한 항균 효과를 확인하기 어려웠다. 또한 포도종실 에탄올 추출물의 순차 용매 분획물 중에서 에틸아세테이트 분획과 부탄올 분획물만이 각각 35.7 mg/g과 20.2mg/g의 카테킨을 함유하고 있었는데 에틸아세테이트 분획에 비하여 부탄올 분획물이 각 검정 균주에 대해 뚜렷한 항균활성을 나타내었다. 부탄올 분획물은 에틸아세테이트 분획물에 비하여 카테킨의 절대 함량은 적었지만 C18 카트리지로 소분획하였을 때 고분자체 중심의 폴리페놀 화합물로 구성되어 있음을 알 수 있었다. 따라서 포도종실 에탄올 추출물의 항균 활성은 카테킨과 같은 플라반-3-올 화합물의 절대 함량과 더불어 플라반-3-올 화합물의 중합도가 관계하는 것으로 예측되었다. Antimicrobial activities of grape seed ethanol extract and its serial solvent fractions were investigated against various food poisoning microorganisms. The grape seed ethanol extract showed dose dependant antimicrobial activity against Bacillus subtilis ATCC 9372 or Staphylococcus aureus ATCC 6538, whereas had limited effect on Pseudomonas aeruginosa IFO 3080, Salmonella enteritidis IFO3313 and Escherichia coli ATCC 25922. Ethylacetate and butanol fractions among the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively. Nevertheless, the butanol fraction of grape seed ethanol extract showed intense antimicrobial activity compared with the ethylacetate fraction on all microorganisms tested. It was found that the butanol fraction was mainly composed of oligomeric or polymeric polyphenols such as condensed tannins by the fractionation on C18 cartridge according to the difference in the degree of polymerization. Therefore, it seems that the antimicrobial activity of grape seed ethanol extract is related to the degree of polymerization of proanthocyanidin as well as the total content of flavan-3-ol composing the proanthocyanidin.