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Effect of Metal Ions on the Oxidation of Soybean Oil and Its Fried Noodle
최면,김태웅,이양희,Choe, Myen,Kim, Tae-Woong,Lee, Yang-Hee Korean Society of Food Science and Technology 1977 한국식품과학회지 Vol.9 No.2
본(本) 실험(實驗)은 대두유(大豆油)와 그 튀김면(麵)에, 한국(韓國) 상수도(上水道) 기준(基準) 또는 물리적(物理的)으로 정제(精製)한 지하수(地下水)에 함유가능(含有可能)한양(量)과 동일(同一)한 양(量)의 철(鐵) ion과 동(銅) ion을 각각(各各)에 첨가(添加)하여 그들에 의한 산패촉진정도(酸敗促進程度)를 측정(測定)하고, 아울러 일반적(一般的)으로 널리 쓰이고 있는 유지(油脂)의 황산화제(抗酸化劑)로서 BHA (butylated hydroxyanisole) 또는 citric acid가 이들 금속(金屬)에 의(依)한 산패촉진정도(酸敗促進程度)를 어느 정도 감소(減少)시키는 가를 비교(比較) 검토(檢討)하였다. 본(本) 실험(實驗)의 결과(結果), 대두유(大豆油)와 그 튀김면(麵)의 경우 모두, 철(鐵) ion 또는 동(銅) ion의 첨가(添加)는 이들 ion이 첨가(添加)되지 않은 경우와 비교(比較)할때 뚜렷한 산패촉진효과(酸敗促進?果)를 보였다. 특히, 동(銅) ion이 첨가(添加)된 경우에 있어서는 시간(時間)이 경과(經過)함에 따라 철(鐵)ion이 첨가(添加)된 경우보다 3배(倍) 내지 6배(倍)의 강(强)한 산패촉진효과(酸敗促進?果)를 보였다. 항산화제(抗酸化劑)인 BHA와 citric acid의 이들 금속(金屬)에 의(依)한 산패촉진(酸敗促進)에 대(對)한 저해작용도(沮害作用度)는 citric acid가 첨가(添加)된 경우가 BHA첨가(添加) 경우보다 컸으며, BHA가 첨가(添加)된 경우 그 효과(?果)는 극(極)히 미약(微弱)하였다. 또한 이들 항산화제(抗酸化劑)의 저해작용도(溫害作用度)는 동(銅) ion의 경우보다 철(鐵) ion의 경우에 더 효과적(效果的)인 것으로 보여진다. In the present study, the proxidant effect of ferrous and cupric chlorides which added to soybean oil and its fried noodle in the same concentration of the city water and the physically refined underground water were determined. As the inhibitor of metal proxidation, BHA and citric acid which are used widely in oil industry as antioxidants were compared. In both cases of soybean oil and its fried noodle, the addition of cupric chloride and ferrous chloride showed prominent proxidant effect. Especially, cupric chloride marked more proxidant effect than ferrous chloride by 3 to 6 times with the elapse of time. In the inhibition activity of metal proxidation, citric acid was more effective than BHA. The 1ppm of Cu +0.01% of citric acid treated soybean oil showed less proxidant effect than the control at the later stage. The inhibition activity of citric acid on $Fe^{++}$ in soybean oil was more effective than $Cu^{++}$ in soybean oil.
최면,Choe, Myeon 한국식품위생안전성학회 1992 한국식품위생안전성학회지 Vol.7 No.4
Among the nutrients of biological importance, minerals are of particular interest in human nutrition because the range of adequate intake is so narrow. As the results of a series of interaction experiments between dietary fiber sources and minerals, there are many inconsistencies in the experimental data regarding the effect of dietary fibers on mineral bioavailability. the mechanism by which dietary fiber might influence mineral absorption is related to its physicochemical properties. These properties involve the ability of dietary fiber to (1) act as a weak cation exchanger, (2) decrease transit time, (3) dilute mineral concentration by increasing fecal bulk and (4) resist digestion in the large bowel. Regardless of the large number of human and animal studies available, a carful review of these publications dose not provide the answer as to whether the adverse effect of dietary fibers on mineral absorption is the fiber itself or some associated dietary factors( e.g. phytate, oxalate, ascorbate, citrate and protein, mineral-mineral interaction, etc) that are responsible for this action. As a result of the complexity of interaction that may take place between minerals. dietary fiber, and other component of food ; it becomes very difficult to blame fiber alone as a negative factor of mineral nutrition. We absolutely need more research with advanced tools rather than metabolic balance study.