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심락기,원도연,차인덕,하진영 강원대학교 정보통신연구소 2009 정보통신논문지 Vol.13 No.-
Information systems are used to manage book information for the libraries and book stores. It is very difficult, however, to extract book information from the bookshelf images automatically without using bar codes or something else. There may be discrepancy between the information system and the real bookshelves if there is no proper management. In this paper, we proposed an effective method to extract book information from book cover images. After segmenting individual book cover image, title and authors information can be recognized using OCR (Optical Character Recognition) technology. Those informations are matched to book database to verify the recognition results. In our system, title, authors and publisher information are effectively extracted using OCR and database search.
Analysis of Biogenic Amines in Commercial Fish Sauces by HPLC
Jin Ha Sim,Jin Hyeon Kim,Eunsong Cha,Seungmin Moon,Yong-Jun Cha,Daeung Yu 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Fish sauce, having a unique flavor, is one of the traditional condiment used in Korea. In aspect of food hygiene, fish sauce have high amount of biogenic amines that can cause food borne disease. In particular, histamine can cause allergic reaction in human body. In this study, biogenic amines including tryptamine, putrescine, cadaverine, histamine, and tyramine were analyzed with standard method by HPLC and quantified of processing stage (preprocessed sauce, normal, and premium grade) in fish sauce for commercial. In the validation of the analysis method using HPLC, standard compounds showed high linearity with the R² values in range of 0.9896∼0.9983. Llimit of detection (LOD) and limit of quantitation (LOQ) values were range from 12.10 to 51.55 and 36.65∼156.21 mg/kg depending on the standard compounds. Histamine contents in fish sauces were 1129.69 (preprocessed sauce), 600.62 (premium grade), and 415.27 mg/kg (normal grade), respectively. According to the KFDA, the histamine content in seafoods is limited to 200 mg/kg or less, and the FDA and EU limit it to 50 and 100 mg/kg or less, respectively. Since histamine content is above the standard, research to reduce it is needed.
Jin Ha Sim,Eunsong Cha,Jin Hyeon Kim,Changheon Lee,Yong-Jun Cha,Daeung Yu 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Biogenic amines are nitrogenous compounds formed by amino acid decarboxylation, that might effect allergic reactions, headaches, and vomiting. Even though fish sauce has high amount biogenic amines, fish sauce is still used as condiment in Korea. So in this study, the pH of fish sauce was adjusted to 3.0∼7.0 with 1 N HCl (or NaOH) and citric acid (or NaHCO₃) as organic/inorganic acids/bases to reduce biogenic amines in fish sauces fermented over 1 year (pH 5.3). The contents of biogenic amines in fish sauces with pH adjusting and heating for 2 hour at 92℃ were analyzed by HPLC. Among the biogenic amines, histamine content was decreased with increasing pH. The fish sauces adjusted pH by organic base at 6.0 and 7.0 smelled like dried shrimp, roasted shrimp, and nutty. However, an ammonia odor was generated at pH 7.0. In spite of showing second highest reduction rate, the pH 6.0 was selected as the optimal condition. Although there was an effect of organic and inorganic base on reducing histamine content in fermented fish sauce, additional studies are needed for further reduction.
고온가열처리에 의한 바다방석고둥 ( Omphalius pfeifferi capenteri ) 의 식품성분 변화
하진환(Jin Hwan Ha),송대진(Dae Jin Song),김풍호(Poong Ho Kim),허민수(Min Soo Heu),조문래(Moon Lae Cho),심효도(Hyo Do Sim),김혜숙(Hey Suk Kim),김진수(Jin Soo Kim) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.2
바다방석고둥을 원료로 한 신제품 개발에 관한 일련의 기초 연구로 저장성 부여를 위하여 시도하는 고온가열처리 조건 (F_0 5분, F_0 10분, F_0 15분 및 F_0 20분)에 따른 바다방석고둥의 성분변화에 대하여 살펴보았다. 바다방석고둥 통조림은 살균을 5분 이상 처리하는 경우 저장 중 팽창관이 발생하지 않았고, 또한 생균수가 검출되지 않아 저장성이 있었다. 고온가열처리 정도가 증가할수록 바다방석고둥의 일반성분 중 수분함량은 감소하였고, 조단백질 함량은 증가하였으며, 조지방 및 조회분 함량은 거의 변화가 없었다. 또한 바다방석 통조림은 고온가열처리 정도가 증가할수록 이취에 관여하는 휘발성염기질소 함량, pH와 색조에 관여하는 갈변도는 증가하였고, 영양에 관여하는 구성아미노산, 무기질과 맛에 관여하는 유리아미노산, TMAO, total creatinine 및 수율 둥은 감소하였다. 이들을 색조, 조직감 및 맛에 대하여 관능검사한 결과 자숙 처리한 시료에 비하여 모든 항목에서 F_0 10분까지는 차이가 없었으나, 그 이상 가열처리한 경우 품질이 저하하였다고 인지되었다. 이상의 결과로 미루어 보아 바다방석고둥을 고온가열처리하여 신제품을 개발하고자 하는 경우 F_0 값이 10분 이상이면 바람직하지 않은 것으로 판단되었다. The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter× height, 74.1 ㎜ × 50.7 ㎜) were heated at 115℃ up to F_0 values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37℃ and 55℃, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115℃ with F_0 value of 5 min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of F_0 value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino add, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing. In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at F_0 value of 10 min and below. But, in the canned meats heated at F_0 value of over 15 min, its sensory scores decreased with the increase of F_0 value. From these results, the reasonable F_0 value for preparation of the heat-treated top shell meats was in the range of 5∼10 min.
Sim, Yun-Beom,Park, Soo-Hyun,Kang, Yu-Jung,Kim, Sung-Su,Kim, Chea-Ha,Kim, Su-Jin,Jung, Jun-Sub,Ryu, Ohk-Hyun,Choi, Moon-Gi,Suh, Hong-Won Kluwer Academic/Plenum Publishers 2013 Neurochem Res Vol.38 No.5
<P>The possible roles of gamma-amino butyric acid (GABA) receptors located in the spinal cord for the regulation of the blood glucose level were studied in ICR mice. We found in the present study that intrathecal (i.t.) injection with baclofen (a GABAB receptor agonist; 1-10 μg/5 μl) or bicuculline (a GABAA receptor antagonist; 1-10 μg/5 μl) caused an elevation of the blood glucose level in a dose-dependent manner. The hyperglycemic effect induced by baclofen was more pronounced than that induced by bicuculline. However, muscimol (a GABAA receptor agonist; 1-5 μg/5 μl) or phaclofen (a GABAB receptor antagonist; 5-10 μg/5 μl) administered i.t. did not affect the blood glucose level. Baclofen-induced elevation of the blood glucose was dose-dependently attenuated by phaclofen. Furthermore, i.t. pretreatment with pertussis toxin (PTX; 0.05 or 0.1 μg/5 μl) for 6 days dose-dependently reduced the hyperglycemic effect induced by baclofen. Our results suggest that GABAB receptors located in the spinal cord play important roles for the elevation of the blood glucose level. Spinally located PTX-sensitive G-proteins appear to be involved in hyperglycemic effect induced by baclofen. Furthermore, inactivation of GABAA receptors located in the spinal cord appears to be responsible for tonic up-regulation of the blood glucose level.</P>
Ha Seon Sim,Ui Jeong Woo,Won Jun Jo,Hye Jin Lee,Yu Hyun Moon,Soo Bin Jung,Su Ran Ahn,Jung Su Jo,Sung Kyeom Kim 한국원예학회 2021 한국원예학회 학술발표요지 Vol.2021 No.10
Physiological disorder (calcium deficiency) of Kimchi cabbage occurred by high temperature and frequent precipitation, which leads to unexpected price fluctuations of commodities. This purpose of this study was to profile on soluble sugars, glucosinolates, and ABA catabolites contents of Kimchi cabbage leaves under extreme and moderate high temperature treatments and chitosan foliar application. At April 6, 2020, the ‘Chungwang’ Kimchi cabbage were transplanted into 625L plastic boxes filled with commercial and general soil at open-field in Wanju. Experiments were combined with three day/night temperature levels, 36/32°C (E; extreme high), 28/24°C (M; moderate high), and 20/16°C (C; control), and two chitosan foliar application (200g/L; and non chitosan foliar application). Temperature and chitosan foliar application were performed at 42 days after transplanting, and temperature treatments were maintained during 8 days in extreme weather growth simulators. The samples were collected in 4 and 8 days after commencing high temperature treatments. After 4 days of chitosan foliar application, the glucose and fructose contents of E treatment were 67.5 and 59.4 μg·g<SUP>-1</SUP>, respectively, which were higher than non application. In the chitosan foliar application treatment, the aliphatic (gluconapin and glucobrassicanapin) and indole (glucobrassicin, 4-methoxyglucobrassicin, and neoglucobrassicin) glucosinolate contents of E treatment were 151.1, 342.2, 533.1, 1627, and 1807 μg·g<SUP>-1</SUP>, respectively, which were greater than non application. The ABA, DPA, and PA contents of E treatment under chitosan foliar application were 0.0114, 1.7, and 1.0 μg·g<SUP>-1</SUP>, respectively, higher than non application. After 8 days of chitosan folir application, the gluconapin, glucobrassicin, 4-methoxyglucobrassicin, and DPA contents of E treatment were 332.0, 445.8, 2037, 2.4 μg·g<SUP>-1</SUP>, respectively, which were greater than non application. There were no effects of chitosan foliar application in M and C treatments. Results indicated that the effect of chitosan foliar application is estimated to be approximately 4 days after commencing high tempearture treatment. The application of chitosan foliar increased ABA catabolites that relieve abiotic stress, it is considered to be effective in alleviating the high temperature damage of Kimchi cabbage.