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Inductively Coupled Plasma Optical Emission Spectrometry를 이용한 조제분유의 9종 무기질 분석법의 유효성 검증
황진봉 ( Jin Bong Hwang ),남궁배 ( Gung Bae Nam ),오미라 ( Mi Ra Oh ),김소영 ( So Young Kim ),심유신 ( You Shin Shim ),김세나 ( Se Na Kim ),최용민 ( Young Min Choi ),남진식 ( Jin Sik Nam ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.3
The analytical method for the determination of minerals (sodium, calcium, potassium, phosphorus, magnesium, iron, copper, manganese, and zinc) in both infant and adult nutritional formulas, using inductively coupled plasma optical emission spectrometry, was validated in terms of precision, accuracy, and linearity. Certified reference material 1849a, purchased from national institute of standards & technology, was used for the infant and adult nutritional formula. All calibration curves exhibited strong correlation linearity (r 2=0.9999) within the tested ranges. The recovery values of mineral compounds ranged from 90.35 to 110.63%, and the limit of detection and of quantification was less than 0.1005 mg/kg and 0.3351 mg/kg, respectively. The inter-day precision (n=12) values ranged from 1.19 to 18.19%, and intra-day precision (n=3) values ranged from 0.09 to 4.80%. Therefore, microwave digestion and inductively coupled plasma optical emission spectrometry were useful analytical methods for 9 types of minerals in food. The analytical methods verified in this study may be used to build up a food composition database for national health promotion.
단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교
김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.
국내 외식식품 중 중식과 분식의 주식류 및 후식류에 대한 당 성분 분석에 관한 연구
이진원 ( Jin Won Lee ),황진봉 ( Jin Bong Hwang ),남궁배 ( Bae Nahmgung ),박장우 ( Jang Woo Park ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.2
The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis. Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon- do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-based dishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content of Tangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346 g/100 g, 2.409 g/100 g, 1.589 g/100 g, and 1.988 g/ 100 g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the other Chinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and many sauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteokmanduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194 g/100 g. Also, desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinous doughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum total sugar content of 19.602 g/100 g from Gyeongsang-do and 30.339 g/100 g from Seoul respectively.