Study of Food Analysis Research Papers in Food Science related Korean Journals by Content Analysis

한국 식품 관련 학회지(1984 - 1993)에 게재된 '식품성분 분석' 연구논문에 대한 내용 연구

The rapid development of science and technology has brought about a quantitative expansion and a decrease of practical life span of information. Food science, a kind of life science and practical science, can not be an exception. Analysis of food components is the fundamental basis of the Food Science. So I would like this to be of some help to the following researches through the quantitative and qualitative analysis of the contents of the food analysis research papers in food science related Korean journals. Five hundred seventy four research papers published from 1984 to 1993 in the three journals, that is, Korean Journal of Food Science & Technology. The Korean Journal of Nutrition, The Korean Journal of Home Economics, which is three major journals read by people in Home Economics area are analyzed in this study. The method applied in this study is content analysis. Followings are the results of the content analysis : 1) When categorize the material foods into food groups, cereal group is analyzed most often(15.8%), followed by fish and shellfish group(12.4%), oil and fat group(11.8%). The least often analyzed food group is egg group. Among the food soybean is most often analyzed(6.0%), followed by polished rice(3.7%), glutinous rice(2.2%), cabbage(2.1%) and human milk(1.8%). 2) About the analyzed food components, the general components such as moisture, crude protein, crude fat, carbohydrate and ash has been analyzed very often but the trace nutrients such as vitamins and minerals has scarcely been analyzed. 3) The method used in the food components analysis is usually AOAC(Association of Official Analytical Chemist, USA). HPLC was applied to the analysis of many food components like amino acids, fatty acids, vitamin A, thiamin, riboflavin, niacin, vitamin C and vitamin E.