http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
마이크로웨이브 진공건조로 생산된 마늘, 고추 분말의 품질특성
김다인(Dain Kim),여성순(Seoungsoon Yeo),신의철(Euicheol Shin),송혁환(Hyukhwan Song),김기화(Kihwa Kim),이형용(Hyoungyong Lee),정윤화(Yoonhwa Jeong),김미숙(Misook Kim),이영승(Youngseung Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.10
이 연구는 열풍, 동결, 마이크로웨이브 진공 건조방법으로 생산한 마늘, 고추 분말의 품질을 비교하고 특성을 알아보는 것이 목적이었다. 일반성분에서는 건조방법에 따른 유의적인 차이를 보이지 않았다. 열풍 건조한 마늘, 고추 분말의 pH가 유의적으로 낮은 값을 보였고 동결건조 한 마늘, 고추분말의 용해도가 유의적으로 높은 값을 보였고 원물의 색상을 가장 잘 나타냈다. 수용성비타민은 마늘, 고추 분말 모두 열풍건조에서 비타민 B₁, B₂의 값이 유의적으로 낮게 나왔고 마이크로웨이브 진공건조에서 비타민 B₃, C의 값이 유의적으로 낮게 나타났다. 마늘 분말은 건조방법에 따른 무기질 함량의 차이가 없었으나 고추 분말은 동결건조 분말의 P, Mg, Mn, Cu, Zn 값이 유의적으로 낮게 나타났다. 물성은 마늘 분말에서는 열풍건조 분말의 응집성이 유의적으로 높은 값을 보였고 고추 분말에서는 마이크로웨이브 진공건조 분말의 응집성이 유의적으로 높게 나타났다. 소비자 조사결과 건조방법에 따른 분말의 외관 및 향 강도의 차이는 나타났으나 분말을 조리식품에 적용했을 때에는 소비자 기호도에 영향을 미치지 않았다. This study was conducted to compare and characterize the quality of garlic and chili pepper powders prepared by hot air drying (HD), freezing drying (FD), and microwave vacuum drying (MVD) methods. There was no significant difference in proximate analysis according to drying methods. The pH of HD dried garlic and chili pepper powder was 6.30 and 5.02 respectively, which were significantly lower than that of the MVD. The solubility of garlic powder was highest for FD, while the FD and MVD showed higher solubility of chill pepper powder. Both samples showed significantly lower values of vitamin B₁ and B₂ for HD and significantly lower values of vitamin C for MVD. There was no difference in the mineral contents of garlic powder according to the drying methods and the P, Mg, Mn, Cu, and Zn values of chili pepper powder were lowest for FD. The cohesiveness of HD powder was significantly higher in garlic powder, while the cohesiveness of MVD powder was significantly higher in chili pepper powder. Sensory evaluation showed no significant difference in characteristics when dry powder was applied to cooked food.
HPLC를 이용한 배추, 사과, 감귤, 고추 중 살균제 Fenhexamid의 정밀 분석법 확립
이혜리(Hyeri Lee),류명주(Myoungjoo Riu),박희원(Heewon Park),나예림(Yerim Na),송혁환(Hyukhwan Song),금영수(Young Soo Keum),Yongzhe Zhu,김정한(Jeong-Han Kim) 한국농약과학회 2009 농약과학회지 Vol.13 No.4
This study was performed to develop a precise single residue analytical method of fungicide fenhexamid in representative crops for general residue analytical method which could be applied to most of crops. Korean cabbage, mandarin, apple and green pepper were selected, macerated, extracted with acetone, concentrated and partitioned with dichloromethane. Then the extracts were concentrated and cleaned-up through Florisil column with ethyl acetate/0.1% acetic acid in hexane [15:85, (v/v)] before concentration and analysis with HPLC. LOQ (Limit of Quantitation) of fenhexamid was 1 ng (S/N>10) and MQL (Method Quantitative Limit) was 0.01 ㎎/㎏. Recoveries were measured at two fortification levels (10 MQL and 50 MQL) on crop samples and ranged from 85.2% to 94.8% (mean recoveries) and coefficients of variation were <10% regardless of sample type.