• Journal of Nutrition and Health
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• 제18권4호
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• pp.312-317
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• 1985

본 연구는 오이의 추출물에서 Ascorbic acid oxidase 활성의 존재유무를 검토하고 이 효소의 특성을 규명하여 Ascorbic acid의 손실을 최소화하는 과채류의 조리, 가공조건을 설정하는데 도움이 되고저 시도 되었다. 오이에서 Ascorbic acid oxidase를 분리해 내어 그 특성을 연구한 결과 시간의 변화에 따른 Ascorbic acid oxidase의 활성은 처음 10분 동안 Ascorbic acid 감소량이 가장 현저하였으며 Ascorbic acid oxidase의 최저 pH는 6.5로 나타났다. 또한 온도의 변화에 따른 Ascorbic acid oxidase의 활성은 $40^{\circ}C$까지는 계속 증가하다가 최적온도 $40^{\circ}C$를 기점으로 그 이상의 온도에서는 감소하였다. 본 연구에서 고찰한 결과를 실제로 적용시켜 오이 juice를 제조하여 온도 및 pH변화에 따른 Ascorbic acid 함량을 비교한 결과 냉장온도에서 $4^{\circ}C$의 물로 blending한 것이 실온의 물로 blending한 것보다 Ascocbic acid 함량이 높았으며 orang juice (pH 34) 를 첨가하여 blending한 것은 Ascorbic acid 함량이 감소되지 않은 것으로 나타났다. 따라서 야채 juice조제시 저온에서 처리하고 pH 를 3.9 이하로 낮추며 juice 조제후 바로 섭취하는 것이 Ascorbic acid의 파괴를 최소화할 수 있는 바람직한 방법이라고 사려된다.

• 한국식품영양과학회지
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• 제39권6호
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• pp.853-858
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• 2010

은어의 수분 함량은 72.5%, 지방 함량은 5.3%, 회분 함량은 1.1%였다. 은어 지방 중에 단일 불포화지방산은 34.0%였다. 그중 oleic acid가 21.1%, palmitoleic acid가 7.8%였다. 다가 불포화지방산은 28.2%였는데, 그중 DHA가 12.1%, linoleic acid가 8.1%, EPA가 5.7%였다. 통째인 은어를 12일 동안 냉장($2^{\circ}C$) 보관하며 TBA 값과 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군과 비교하여 유의적인 차이가 없었다(p>0.05). FFA는 12일 동안 세 그룹간의 유의적인 차이가 없었다(p>0.05). 잘게 다진 상태의 은어를 12일 동안 냉장($2^{\circ}C$) 보관하면서 TBA와 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군에 비하여 지방산화 정도가 유의적으로 낮았다(p<0.05). 이러한 연구 결과로 볼 때, 은어가 불포화지방산과 DHA와 EPA의 좋은 급원 식품이며, ascorbic acid 처리와 진공포장이 은어 지방의 산화를 억제하는데 도움이 될 것으로 판단된다.

• 한국식생활문화학회지
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• 제28권3호
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• pp.293-302
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• 2013

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.37-40
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• 1996

Kinchi is and important source of various vitamins, minerals, dietary fiber, organic acids and other nutrients. In order to get a basic information for developing vitamins-rich funtional kimchi, we investigated microorganisms which are capable of synthesis of vitamin C in Kimchi system. Microorganisms isolated from aliquots of kimchi were screened and cultured by using MRS or nutrient agar medium. L-Ascorbic acid produced by microorganism in medium was measured with high performance liquid chromatography. As the result, we isolated two bacteria strins N7 and N5202 preducing L-ascorbic acid from the kimchi system. Morphological and Gram staining experiment showed that N7 was Gram positive bacilli, while N5202 was Gram negative. There were also several bacteria that were considered to synthesizs erythorbic acid which is an analog of ascorbic acid. These results suggested that vitamin C-rich functional food could be developed by using the kimchi microorganisms.

• Food Science and Biotechnology
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• 제17권4호
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• pp.883-887
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• 2008

The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1086-1093
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• 1998

The antimicrobial effect of mixed solutions of grapefruit seed extract(250ppm) and ascorbic acid(1%) on the spoilage microorganisms such as Staphylococcus epidermis, Escherichia coli, Pseudomonas syringae, Candida albicans and Corynebacterium xerosis isolated from the spoiled soybean sprouts were investigated. Cell wall and membrane were partially destroyed and the contents of the destroyed cell were exuded after treatment. Packages with 30 m cast polypropylene(CPP), 16 m polyolefin(RD 106) and 10 m high density polyethylene(HDPE) were applied for soybean sprouts dipped in mixed solutions respectively. Oxygen and carbon dioxide concentration inside packages were dependent on the kind of films during storage at 5oC. The antimicrobial activity of mixed solutions was maintained for 5 days at CPP package. Package with HDPE showed a severe browning than the others after 5 days. Ascorbic acid content of mixed solution treatment was higher than that of control for each package.

• Journal of Nutrition and Health
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• 제22권3호
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• pp.159-166
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• 1989

The effect of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetable were blanched for 120 or 180 sec. at three different power setting, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanced at the lower power stettings. Blanching of spinach and yul-moo(small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.

• Journal of Nutrition and Health
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• 제7권1호
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• pp.37-43
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• 1974

Ascorbic acid수용액에 조미료 및 향신료를 단독독 또는 배합 첨가(添加)하였을 때의 ascorbic acid의 함량(含量)을 2,4 Dnitrophenylhydrazine method에 의하여 정량(定量)하였다. 조미료 및 향신료를 단독으로 ascorbic acid 수용액에 첨가(添加)하였을 때의 total ascorbic acid의 잔재율(殘存率)은 식초, 설탕, 소금, 미원, 파, 마늘, 깨, 엿, 간장, 고추, 고추장, 후추, 생강, 계피등이 ascorbic acid단독만의 수용액보다 높은치(値)를 나타냈으며 실백, 참기름, 된장의 첨가(添加)는 적은치(値)를 나타냈다. 또한 ascorbic acid의 자동산화율(自動酸化率)은 회향, 계피, 생강, 후추, 된장, 실백, 카레등이 가장 높은치(値)를 나타냈으며 마늘, 참기름, 미원, 설탕, 꿀, 소금, 새우젓, 고추장, 간장등이 대체적으로 얕은치(値)를 나타냈다. 또한 배합(配合)조미료에 있어서는 모두 ascorbic acid의 함량(含量)은 높은치(値)를 나타냈으며 콩나물, 무나물, 무침등 가장 빈용되는 조미료 배합(配合)인 No. 8,9,10이 높은 치(値)를 나타냈으며 겨자채의 조미료배합이 제일 적은치(値)를 나타냈다.

• 한국식품과학회지
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• 제32권4호
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• pp.792-798
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• 2000

한국산 소맥 가공제품에 대한 첨가제의 탈색효과를 알아보기 위하여 한국산 밀가루에 탈색을 하기 위한 다양한 첨가제를 넣어 반죽하고 반죽의 탈색에 가장 효과적인 두 가지 첨가제, ascorbic acid와 cysteine을 선택하였다. 0.1%의 ascorbic acid와 2%의 ascorbic acid를 첨가하면 생면과 건면의 명도를 개선시키는데는 효과적이나, 조리된 면에서는 0.05% cysteine 이 가장 효과적이었다. 국수의 기계적 물성은 2%의 ascorbic acid를 첨가한 국수가 수입 소맥 국수와 가장 비슷한 물성을 나타내었다. 조리면의 관능적 특성은 0.05%의 cysteine을 첨가한 국수는 가장 적은 황적색도와 회갈색정도를 띄어서 색을 개선하는데 가장 효과 적이며 이러한 국수는 높은 품질 선호도를 보인 반면, 2%의 ascorbic acid를 첨가한 국수는 가장 짙은 황적색을 띠었고 진한 뒷맛이 느껴져, 전체적인 기호도가 가장 나쁘게 평가되었다. 이상의 첨가제 의한 한국산 밀가루로 만든 국수의 탈색효과는 색도 및 기계적 관능적 특성을 종합하였을 때 0.05%의 cysteine이 가장 효과적인 첨가제로 평가되었다.

• Journal of Nutrition and Health
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• 제13권4호
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• pp.195-198
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• 1980

The contents of ascorbic acid in milk and fermented milk, yogurt added with fruits were determined by 2.6-dichlorophenol indophenol method using a Spectrophotometer. Threes sample of fruit milks and three of fruit yogurts were collected from the several markets in Busan City. The amounts of the vitamin as the reduced form were 0.16 mg/100m1 of strawberry milk, 0.31mg/100m1 of orange milk, and 0.08mg/100m1 of banana milk. The vitamin was not detected from the fermented fruit yogurt samples.