http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
김영언(Young Eon Kim),김인환(In Hwan Kim),이영철(Young Chul Lee),정숙영(Sook Young Jung),조개선(Jae Sun Jo) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.5
The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at 210℃ for 30 min was 55 days. The electron donating ability(EDA) on DPPH by perilla oils increased as the roasting temperature and time increased. EDA of the unroasted perilla oil was 24% but that of the perilla oil roasted at 210℃ for 30 min was 64%. These results suggested that the reducing compounds were formed during the roasting process. The fluorescence intensity in perilla oil increased as the roasting temperature and time were increased. This result indicated that Maillard reaction has occurred during the roasting process and the reaction products seemed to provide stability to perilla oil.