• Journal of Ginseng Research
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• 제13권1호
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• pp.56-59
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• 1989

인삼 추출농축액 제조용 생건삼 원료를 에탄올 농도별로 추출한 후 그 추출물들을 각각 보온온도 및 시간을 달리하여 유리당 조성변화를 조사하였다. 1. 생건삼 추출농축액중에는 유리당 함량이 13.82~26.29%이고 에톤올 농도가 높을수록 그 함량이 증가하는 경향을 보였다. 또 sucrose, glucose, xylose는 에탄올 농도가 높을수록 증가한 반면 maltose는 감소하였다. 2. 인삼정중의 sucrose, glucose, xylose 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량은 가열시간이 길거나 처리온도가 높을수록 그 함량이 감소하였으냐 Xylose와 Fructose는 증가하였다.

• 한국염색가공학회지
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• 제28권4호
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• pp.299-307
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• 2016

In order to clarify the availability of heat treatment for catechu dyeing, effect of color developing by heating process on cotton fabrics dyed with catechu extract was investigated. Dyed fabrics were heated various time(min) at $150^{\circ}C$. The cases of non-mordanting and mordanting were compared, and examined the effect of sodium acetate as an agent to promote the color developing to fabrics. Experiments with after-mordanting method showed that various colors can be obtained using catechu. K/S values of dyed fabrics with Al, Cu, Fe mordant were higher than the case of no mordant. The fabric by Cu mordanting showed 3 times to the case of no mordant. Fabrics dyed with catechu by mordanting lowered $L^*$ value while there was little change in $a^*$, $b^*$ value as the heating process progressed. Therefore, K/S values were increased due to heating process. The effects of adding sodium acetate in dyeing bath on dyed fabrics were shown higher K/S values, and the $L^*$ values were lower than those without sodium acetate according to heating time increase. The result show sodium acetate had a promoting effect on the color developing to the fabrics by heating process, it was very effective.

• 생약학회지
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• 제34권1호통권132호
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• pp.45-54
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• 2003

We have conducted to characterize the physico-chemical change and pharmacological transformation of traditional herbal medicines by means of processing. Processed Gardeniae Fructus was prepared by heating of fruit of Gardenia jasminoides(GF) for $30{\sim}50\;minute$ in the roster designed for herb processing. The contents of drying loss, water extract, diluted ethanol extract, ether extract and geniposide in non-processed GF and processed GF were examined. The contents of drying loss, water extract and geniposide in processed GF showed a decrease as compared with those of non-processed GF, however the contents of dilute ethanol and ether extract showed a increase as compared with those of non-processed GF. The rate of decrease/increase of those index were in proportion to heating time. And, biological activities of methanol extract of non-processed GF and processed GF were investigated. DPPH scavenging effects and inhibitory effect of xanthine oxidate and hemolysis of processed GF exhibited more effective than those of non-processed GF in vitro. Accelerating effect of large intestinal transport and purgative action of non- processed GF were discriminated by processing of GF. Methanol extracts of non-pro- cessed GF and processed GF showed the protective effects against the hepatotoxicity induced by ${\alpha}-naphthylisothiocyanate$ in rats. These results suggested that the transformation of biological activities of GF by means of processing may be due to the physico-chemical change of the constituents in GF by heating.

• 한국의류산업학회지
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• 제13권6호
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• pp.972-982
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• 2011

The purpose of this study is to improve the method of color developing with alkali solution as a promotor of color developing for feasible use. Cotton fabric was dyed with persimmon extract ranged with 0~3% alkali component with 5 types of strong to mild alkali solution. Heat treatment for color developing was applied to fabric dyed with persimmon extract and alkali mixing solution. Tests were carried out to analyze the change of surface color, ${\Delta},Ea^*b^*$, and water repellent of the dyed cotton fabric. The alkali mixing sample showed higher ${\Delta},Ea^*b^*$ value than control one without alkali mixing on the base of dyed fabric due to high color developing by alkali in the initial step of dyeing process. As alkali concentration increased, deeper dark color appeared on the fabric. The fabric color was changed to more dark in the application of sodium hydroxide, sodium carbonate, potassium carbonate in the initial step of dyeing process but color was not changed by increased heating time. However, the fabric showed a slight dark color with sodium acetate and more color change than that of the fabric dyed with persimmon extract without alkali. Therefore, sodium acetate seemed to a suitable promotor for color developing in persimmon extract dyeing. Property of water repellent was showed after color developing by heating with low concentration of alkali treatment.

• 한국수산과학회지
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• 제19권2호
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• pp.141-146
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• 1986

엑스성분에 대하여 비교적 알려진 것이 적은 담수어 중 가물치를 시료로 하여 가열 시간별로 육액스분중의 아미노산 및 그 관련화합물의 함량변화를 분석 검토하였다. 가물치의 생육중에는 glycine, taurine, glutamic acid, histidine이 특히 많은 함량을 보였고, 요소가 많이 함유되어 있는 것도 특기할 점이었다. 전술한 4 가지 성분이 전체아미노산 및 그 관련화합물중 약$53\%$를 차지하였다. 가열시간에 따른 전질소엑스분의 양적 변화를 측정한 결과, 대체로 가열 120분까지는 대폭 증가하였으나 그 이후부터는 감소하는 관계를 보였다. 120분간의 가열에서 특히 현저한 증가를 보인 성분은 요소를 비롯하여 taurine, glycine, alanine, hydroxyproline, ${\beta}$-aminoisobutyric acid 등이었다. 엑스분을 가수분해한 결과, 일부의 성분은 증가하였으며, ethanolamine, lysine, 1-methylhistidine, phenylalanine, glutamic acid, taurine 등은 현저한 증가경향을 보였다.

• 한국식품영양과학회지
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• 제28권5호
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• pp.997-1002
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• 1999

The aim of the present study was to investigate effects of food preservative addition and changes in composition of herb extract product on the growth of spoilage yeast, Zygosaccharomyces sp. Herbs such as Panax ginseng, Cinnamomum cassia, Lycium chinense, Zyzyphus juiuba and Jingiber officinale were altogether put into water and essence was extracted at 80oC, and then the extract was concentrated at 75oC. The herb extract product was made by adding vitamins, amino acids and honey to the concentrated herb extract. The amount of gas produced from the herb extract product was increased as inoculated cell number increased but decreased as Brix concentration increased. Gases were produced in small amount when incubation was made at 4oC but large amounts of gases were produced at 25 or 40oC of incubation. The gas production and growth of Zygosaccharomyces sp. were measured after browning reaction was induced by heating at 85oC for 12 hours. It appeared that heating treatment did not induce any significant change in the gas production and growth of the cell. The effects of addition of various sugar to the herb extract produce were also invesigated. Amounts of gas production were in the order of glucose>sucrose>oligosaccharide>stevioside. The viable cell count was measured as 6.0$\times$107 CFU/g when glucose was added to the herb extract product. The viable cell counts were 5.0$\times$106, 3.0$\times$103, and 3.0$\times$102 CFU/g in sucrose, oligosaccharide and stevioside added herb extract product, respectively. The amount of gas production from the herb extract product was remarkably reduced by addition of such food preservatives as sodium benzoate and DF 100. TLC(thin layer chromatography) chromatogram of the herb extract showed stability of the herb extract in the above treatments.

• 한국가금학회지
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• 제46권3호
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• pp.137-154
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• 2019

본 연구는 닭발의 사전가열 전처리를 통해 만든 추출액과 이를 이용하여 제조한 최종 삼계탕 육수의 이화학적 및 풍미특성을 비교구명하기 위해 실시되었다. 사전 전처리 방법으로 생닭발, $70^{\circ}C$에서 12시간 건조가열시킨 닭발, $180^{\circ}C$ 오븐에서 1시간 가열시킨 닭발을 각각 $121^{\circ}C$에서 1, 2시간동안 추출하였다. 추출액을 통닭($470{\pm}10g$)과 함께 파우치(pouch)에 넣고 산업적 방법($121.0^{\circ}C$, $1.5kgf/cm^2$에서 20분과 $122.0^{\circ}C$, $1.7kgf/cm^2$에서 95분간 가열)으로 레토르트 삼계탕을 제조하였다. 전처리 방법에 따른 추출액의 pH는 닭발을 사전가열한 추출액이 생닭발 추출액에 비해 낮았고, 육수의 pH는 닭발로 추출한 육수구가 닭발없이 제조된 육수구(대조구)보다 낮게 나타났다(P<0.05). 닭발을 사전가열한 추출액의 TBARS값은 생닭발 추출액보다 유의적으로 높았으며(P<0.05), 육수에서는 또한 건조가열 처리구와 오븐가열 1시간 추출 처리구의 육수에서 높은 값을 보였다. 추출시간이 1시간에서 2시간으로 길어질수록 추출액의 pH와 TBARS는 감소하였으나 반면 육수에서는 증가하였다(P<0.05). 추출액의 관능검사 점수를 보면 건조가열후 1시간 추출액이 다른 처리구에 비해 겉모습, 향기, 종합기호도에서 유의적으로 높았다(P<0.05). 정량적 묘사분석에서 건조가열 후 1시간 추출액이 견과류향, 구운냄새, 닭고기향이 가장 강했고(P<0.05), GC-MS 결과 고기향 및 견과류향을 낸다고 알려진 benzaldehyde와 benzothiazole, 그리고 total volatile compound가 많이 검출되었다(P<0.05). 추출물을 이용하여 제조한 삼계탕 육수의 관능검사 결과를 보면 역시 건조가열 후 1시간 추출액이 종합기호도에서 유의적으로 높았다. 육수의 정량적 묘사분석에 의하면 닭발로 추출한 육수들은 닭발없이 제조된 육수(대조구)보다 강한 구운냄새를 나타냈으며, 특히 건조가열후 추출한 육수에서 높은 강도를 보였다. 이와 같은 결과를 종합해보면 산업체에서 육수의 풍미와 기호도 증진을 위해 열풍 건조 닭발 1시간 추출액 이용시 풍미가 증진된 삼계탕 제조가 가능하다.

• 한국식품조리과학회지
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• 제28권5호
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• pp.605-612
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• 2012

In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.

• 생약학회지
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• 제36권3호통권142호
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• pp.209-219
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• 2005

In this study, we carried out the preparing standardization and regulation of processed Glycyrrhizae Radix (PGR) which have been widely used in oriental medicines. Glycyrrhizae Radix(GR) have been generally prepared by the stir-frying, or mix-frying with honey for the purpose of decreasing sweetness and augmenting vitality. Firstly, we tried to standardize PGR prepared by the stir-frying. We purchased 14 kinds of PGR and non-processed GR(NPGR) at oriental physician's offices and oriental pharmacies on a nation scale, respectively. The amounts of dry on loss, water extract, diluted ethanol extract, ether extract, total ash, acid insoluble ash, glycyrrhizin(GL), glycyrrhetic acid(GA) and liquiritin(LQ) of them were examined. The amounts of dry on loss, GL and LQ in commercial PGRs showed remarkable decrease, while GA showed increased as compared with NPGR. In order to standardize preparing method of PGR, the effect of heating time on physico-chemical parameters and biological activities were examined. Physico-chemical parameters such as dry on loss, extract amount, GL and LQ contents in PGRs showed decrease, however, GA was increased with heating time as compared with NPGR. Also, GA, obtained from heat-treated GR, was found as an artifact in PGRs. PGR was more effective than NPGA in vitro test of DPPH scavenging effect and TBA-Rs reducing effect. PGR and NPGR showed potent hepatoprotective effect on $CCl_4-intoxicated$ rats. Especially, PGR prepared by 80 min of heating was the most effective. Considering these results, the optimal condition for PGR preparation was $150^{\circ}C$ for 80 min.

• Food Science and Biotechnology
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• 제18권3호
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.