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HPLC-UVD를 이용한 건강기능식품에서 클로로겐산과 카페인 동시분석법 최적화 및 적용성 검증
정희선,이세윤,김규헌,이미영,최정호,안정선,오재명,권광일,이혜영,Hee-Sun Jeong,Se-Yun Lee,Kyu-Heon Kim,Mi-Young Lee,Jung-Ho Choi,Jeong-Sun Ahn,Jae-Myoung Oh,Kwang-Il Kwon,Hye-Young Lee 한국식품위생안전성학회 2024 한국식품위생안전성학회지 Vol.39 No.2
본 연구는 그린커피빈추출물이 「건강기능식품의 기준 및 규격」에 추가로 등재될 경우를 대비하여 표준화된 클로로겐산 시험법을 설정하고, 카페인이 동시 분석되도록 최적화하는 연구를 진행하였다. 최적화된 시험법을 마련하기 위해 기기분석 및 전처리 조건을 비교·분석하여 클로로겐산과 카페인을 30% 메탄올 추출하여 인산용액과 인산 함유 아세토니트릴으로 액체크로마토그래프를 통해 330 nm, 280 nm에서 분석하도록 시험법을 설정하였다. 시험법 밸리데이션 결과, 직선성 정량범위 내에서 상관계수(R<sup>2</sup>) 0.999 이상의 유의수준을 보였고, 클로로겐산과 카페인 검출한계는 0.5와 0.2 ㎍/mL, 정량한계는 1.4와 0.4 ㎍/mL로 나타났다. 정밀도와 정확도 결과는 AOAC 밸리데이션 가이드라인를 통해 적합함을 확인하였고, 클로로겐산 및 카페인 동시분석법을 최종적으로 마련하였다. 또한, 시제품과 유통제품을 통해 제형별 적용성 검토하여 클로로겐산과 카페인을 동시에 정량 가능한 시험법임을 재확인하였다. 최적화된 시험법은 클로로겐산을 함유한 건강기능식품 품질관리에 대한 신뢰성을 더 높일 것으로 본다. In this study, we analyzed chlorogenic acid indicator components in preparation for the additional listing of green coffee bean extract in the Health Functional Food Code and optimized caffeine for simultaneous analysis. We extracted chlorogenic acid and caffeine using 30% methanol, phosphoric acid solution, and acetonitrile-containing phosphoric acid and analyzed them at 330 and 280 nm, respectively, using liquid chromatography. Our analysis validation results yielded a correlation coefficient (R<sup>2</sup>) revealing a significance level of at least 0.999 within the linear quantitative range. The chlorogenic acid and caffeine detection and quantification limits were 0.5 and 0.2 ㎍/mL and 1.4, and 0.4 ㎍/mL, respectively. We confirmed that the precision and accuracy results were suitable using the AOAC validation guidelines. Finally, we developed a simultaneous chlorogenic acid and caffeine analysis approach. In addition, we confirmed that our analysis approach could simultaneously quantify chlorogenic acid and caffeine by examining the applicability of each formulation through prototypes and distribution products. In conclusion, the results of this study demonstrated that the standardized analysis would expectably increase chlorogenic acidcontaining health functional food quality control reliability.
외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발
정희선,주나미,윤지영,Jeong, Hee-Sun,Joo, Nami,Yoon, Ji-Young 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.4
The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.
여성결혼이민자의 개인특성 및 푸드네오포비아 정도에 따른 한식에 대한 정보인지 수준 및 인식, 친밀도에 관한 차이 연구
정희선,윤지영,Jeong, Hee-sun,Yoon, Ji-young 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.2
Purpose: This study aims to investigate and explain the influence of personal characteristics on female immigrants' perception and attitude towards the Korean food culture. Methods: Exploratory research was performed by conducting a self-administered survey. A purposive sampling method was used to recruit 289 participants to determine their level of information awareness, perception and familiarity with Korean food culture. Results: Female immigrants' mean FNS score was 3.70. FNS score decreased in women from Northeast Asia, women who received higher education, and in urban women. The level of information awareness of Korean Food culture was 3.47, which was above average. Women from Southeast Asia had a higher level of awareness about cooking methods and table setting. Females living in the countryside and those who had lived for more than 7 years in Korea had higher levels of information awareness than other groups. Women from Southeast Asia perceived that Korean food is spicy; on the other hand, women from Northeast Asia discerned that Korean food is pungent and is prepared scientifically. The neophilic group more positively recognized Korean foods based on taste and nutritional value than did the neophobic group. Subjects living in the countryside were more likely to evaluate nutritional value, scientific aspects and artistry higher. The research also found that the neophilic group and immigrants who had lived for more than 7 years in Korea were significantly correlated with the familiarity with Korean food culture. Conclusion: The findings provide an initial step towards developing a customized education program for female marriage immigrants to adapt and to become familiar with Korean food culture with a comprehensive understanding of personal traits for accepting a new food culture.
학교급식의 한우 이용실태 조사 및 저지방 한우 부위를 이용한 학교급식 메뉴 개발
정희선,이태남,윤지영,Jeong, Hee Sun,Lee, Tae Nam,Yoon, Ji Young 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.4
The purpose of this study is to analyze Hanwoo usage in school foodservices and to develop menus of lean cut Hanwoo. As a result, satisfaction of students, parents and teachers all increased regardless of school type after using Hanwoo. The high price compared to other meats (3.98) was the biggest difficulty for using lean cut Hanwoo followed by reduced taste preferences (2.84), lack of parent awareness (2.67) and lack of appropriate cooking facilities (2.13). According to the survey on how to increase the usage of lean cut Hanwoo, improvement of meat tenderness (3.80), development of various sauces (3.74) and development of seasoning for existing menu (3.61) were identified as major necessities. This analysis of Hanwoo utilization in school foodservice was used to develop menus of lean cut Hanwoo. The menu was particularly developed to overcome the supply-demand imbalance of different cuts. For the menu development process, potential Hanwoo utilization in school foodservice, cooking method, and diverse taste were considered. In order to evaluate the applicability in school foodservice, JARS was used and the final eight menus were selected. For the selected menu, a nutrition analysis was conducted. Further, systematic recipes with a mixing ratio;product process description and a simplified product process were also developed.
Polyethyleneimine-응축 BMP-2 발현 유전자를 이용한 골형성 효과
정희선,김경화,박윤정,김태일,이용무,구영,류인철,이동수,이승진,정종평,한수부,설양조,Cheong, Hee-Sun,Kim, Kyoung-Hwa,Park, Yoon-Jeong,Kim, Tae-Il,Lee, Yong-Moo,Ku, Young,Rhyu, In-Chul,Lee, Dong-Soo,Lee, Seung-Jin,Chung, Chong-Pyoung,Han, 대한치주과학회 2007 Journal of Periodontal & Implant Science Vol.37 No.4
Naked DNA and standard vectors have been previously used for gene delivery. Among these, PEI can efficiently condense DNA and has high intrinsic endosomal activities. The aim of this study is to investigate whether the cationic polycation PEI could increase the transfection efficiency of BMP expressing DNA using a vector-loaded collagen sponge model. BMP-2/pcDNA3.1 plasmid was constructed by subcloning human BMP-2 cDNA into the pcDNA3.1 plasmid vector. PEI/DNA complexes were prepared by mixing PEI and BMP-2/pcDNA3.1 and the constructed complexes were loaded into the collagen sponges. In vitro studies, BMSCs were transfected with the PEI/BMP-2/pcDNA3.1 complexes from collgen sponge. The level of secreted BMP-2 and alkaline phosphatase activities of transfected BMSCs were significantly higher in PEI/BMP-2/pcDNA3.1 group than in BMP-2/pcDNA3.1 group (p<0.05). Transfected BMSCs were cultured and mineralization was observed only in cells treated with PEI/BMP-2/pcDNA3.1 complexes. In vivo studies, PEI/BMP-2/pcDNA3.1/collagen, BMP-2/pcDNA3.1/collagen and blank collagen were grafted in skeletal muscle of nude mice. Ectopic bone formation was shown in PEI/BMP-2/pcDNA3.1/collagen grafted mouse 4 weeks postimplantation, while not in BMP-2/pcDNA3.1 grafted tissue. This study suggests that PEI-condensed DNA encoding for BMP-2 is capable of inducing bone formation in ectopic site and might increase the transfection rate of BMP-2/pcDNA3.1. As a non-viral vector, PEI offers the potential in gene therapy for bone engineering.
온라인 쇼핑몰의 관계마케팅전략이 고객만족을 매개로 관계지속의도에 미치는 영향
정희선 ( Jeong Hee-seon ),배상욱 ( Bae Sang-wook ),염창선 ( Yum Chang-sun ) 한국경영공학회 2018 한국경영공학회지 Vol.23 No.2
In this study, we analyzed the effects of preferential treatment benefits, personalization, and communication, which are the relationship marketing factors of online shopping mall, on the relationship continuity intention through customer satisfaction. The results of the analysis are as follows. First, the preferential treatment benefits and communication of the relationship marketing strategy factors showed a positive(+) influence on the customer satisfaction. Second, customer satisfaction due to the relationship marketing strategy affects positively(+) on relationship continuity intention. Based on these results, we discussed the implications of this study.