• Korean Chemical Engineering Research
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• 제55권4호
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• pp.514-519
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• 2017

활성탄을 사용하여 흡착제의 양, pH, 초기농도, 접촉시간과 온도를 흡착변수로 acid green 27 염료의 흡착특성을 조사하였다. 흡착평형자료는 Freundlich와 Langmuir 등온식을 사용하여 해석하였는데, Freundlich 식이 더 좋은 일치도를 나타냈다. 평가된 Freundlich 분리계수(1/n=0.293~0.387)로부터 활성탄에 의한 acid green 27의 흡착조작이 효과적인 처리방법이 될 수 있음을 알았다. 흡착속도실험 결과는 유사이차 반응속도식에 잘 맞았으며, 유사이차속도상수($k_2$)값은 acid green 27 초기농도가 증가할수록 감소하였다. 활성화에너지값(10.457 kJ/mol)과 표준엔탈피변화값(76.946 kJ/mol)으로 흡착공정이 물리흡착이고 흡열반응임을 알았다. 298~318 K 범위에서 Gibbs 자유에너지값은 온도가 올라갈수록 감소하였기 때문에 흡착반응은 온도가 올라갈수록 더 자발적으로 일어났다.

• 한국식품저장유통학회지
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• 제17권3호
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• pp.328-333
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• 2010

녹차가 계란의 품질 특성에 미치는 영향을 조사하기 위해 녹차 분말을 기존 산란계 사료(대조군)에 4%(A), 8%(B) 첨가하여 10주간 식이하게 한 후 생산된 계란의 이화학적 특성을 분석하여 나타낸 결과는 다음과 같다. Ca, K, P, Fe, Mg 등의 주요 무기질 함량은 계란의 부위(흰자, 노른자)에 관계없이 녹차 함량에 비려하여 증가하는 경향을 보였으나 무기질의 절대 양은 Mg 함량을 제외하면 흰자에서 보다는 노른자에 많았다. 무기질 원소의 증가 비가 가장 큰 원소는 흰자에서는 Ca이온으로 41.0 mg%에서 119.8 mg%로 2.9배 증가하였고, 노른자에서는 Fe이온으로 3.7 mg%에서 12.6 mg%로 3.4배 증가하였다. 계란의 평균 중량은 녹차 식이 양에 비례하여 감소(68.8 g에서 64.4 g)하는 경향이었고, 난황의 총 콜레스테롤 함량은 1899.1 mg%∼2011.3 mg% 으로서 녹차 식이와는 유의 차이가 없었다. 흰자는 녹차 식이와 관계없이 떫은맛을 내고 옅은 회색을 나타내나, 노른자는 녹차 식이를 증가시킴에 따라서 약간 검붉은 색으로, 그리고 비린내가 적은 경향이었다. 계란의 수소이온농도 값은 녹차 식이 양의 증가와 더불어 감소하는 경향이었는데 B 처리군의 흰자, 노른자 및 전체의 값은 각각 8.45, 5.96 및 7.66이었다. 계란 노른자의 주요 지방산은 palmitic acid, stearic acid, oleic acid, linoleic acid 으로서 전체 지방산의 90% 이상을 차지하였고, 녹차 식이 양을 증가시킴에 따라서 포화지방산은 32.0%에서 27.4% 으로 감소하고, 불포화지방산은 68.0%에서 72.6% 으로 증가하는 경향으로 나타났다.

• 한국조리학회지
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• 제22권6호
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Journal of Nutrition and Health
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• 제6권3호
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• pp.17-20
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• 1973

Quantitative analysis was achieved by gas-liquid chromatographic method (GLC) with a single column system of OV-17 for 16 of free amino acids in Korean green tea and the contents of mineral in it was determined by atomic absorption flame emission. The results are summarized as follows: 1) Korean green tea contained Mn 1% or over out of the total ash content and $0.05{\sim}0.20%$ in the water extraction, as the major mineral. 2) Ba, Cr, Ni, Pb and V were analyzed also by small quantities relatively and Co, Tin and Ywere not detected in the water extraction. 3) GLC indicated the presence of 16 components in free ammo acids. 4) The quantities of free amino acids in Korean green tea were determined $2.96{\sim}6.61%$ Alanine, $1.01{\sim}l.89mg%$ Glycine, $2.07{\sim}7.81mg%$ Valine, $1.27{\sim}8.76mg%$ Leucine and Isoleucine, $94.31{\sim}316.27mg%$ Threonine, $9.10{\sim}39.91mg%$ Serine, $2.18{\sim}36.76mg%$ Hydroxyproline, $2.72{\sim}5.90mg%$ Proline, $39.64{\sim}70.02mg%$ Aspartic Acid, $25.93{\sim}101.28mg%$ Glutamic Acid and Lysine, $8.32{\sim}18.30mg%$ Phenylalanine and Tyrosine in trace amount. 5) The total free amino acid contents in Korean green tea ranged from 207.24mg% to 516.06mg% and Moo-Deoung tea contained outstandingly high, 516 mg% or over.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• 한국식품영양과학회지
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• 제12권1호
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• pp.27-30
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• 1983

전촌(田村)가 개량(改良)한 DNP법(法)에 의(依)하여 녹차(錄茶)의 침출조건(浸出條件)에 따른 ascorbic acid용출량(溶出量)에 대(對)하여 검토(檢討)를 하였다. (1) 녹차(錄茶)는 양질(良質)의 것 일수록 ascorbic acid의 용출율(溶出率)이 높고 저온(低溫)에서도 잘 용출되었다. (2) 녹차(錄茶)는 물의 온도가 높을수록 ascorbic acid의 용출율(溶出率)이 높고 $80^{\circ}C$의 온탕(溫湯)을 사용(使用)했을 때 제 1 회의 3 분(分)간 침출(浸出)에서 85%가 용출되었다. (3) 증류수의 비등시간(沸騰時間)과 ascorbic acid용출량(溶出量)과의 관계(關係)에 있어서는 비등시간(沸騰時間)이 길수록 용출량(溶出量)이 증가(增加)하였다.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.97-103
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• 2016

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice$^{(R)}$ (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR. The weights of 1,000 kernels of Chuchung GR dramatically increased until 27 days after heading (DAH). The yields of Chuchung GR declined after 27 DAH and significantly declined to 0.0% after 45 DAH. The caloric value and total mineral contents were higher in the GR than in the full ripe stage, the brown rice (BR). In the GR, the contents of bioactive compounds, such as ${\gamma}$-aminobutyric acid, ${\gamma}$-oryzanol, and ${\alpha}$-tocopherol, were much higher (P<0.05) than those in the BR, specifically during 24~27 DAH. Therefore, bioactive Chuchung GR can be produced with a reasonable yield at 24~27 DAH and it could be useful for applications in various nutritive and functional food products.

• Bulletin of the Korean Chemical Society
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• 제27권1호
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• pp.150-152
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• 2006

• 한국식품영양과학회지
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• 제27권6호
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• 동아시아식생활학회지
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• 제24권2호
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• pp.183-189
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• 2014

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.