• 한국식품위생안전성학회지
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• 제22권2호
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• pp.82-87
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• 2007

2006년 1월부터 12월까지 인천관내에 유통 중인 식육부산물을 이용한 복합즉석조리 제품 총 51건을 대상으로 안전성을 검사하였다. 주재료인 식육부산물은 납, 카드뮴, 수은 등 유해중금속 3종의 함량과 발생빈도가 높은 식중독균 9종의 오염여부를 조사하였다. 곱창전골의 주재료인 곱창의 경우는 잔류 ABS도 검사하였다. 복합즉석조리 식품에 포함되어있는 소스류는 대장균군을, 야채류는 잔류농약을 검사하였다. 유해중금속 검사 결과 제품 유형별로 납 $0.073{\sim}0.112ppm$, 카드뮴 $0.006{\sim}0.013ppm$, 수은 $0.746{\sim}0.978ppb$로 조사되어 외국이나 우리나라의 일반식품에 대한 허용기준 보다는 낮은 수준으로 나타났다. 곱창에 대하여 잔류 ABS를 검사한 결과 $0.8ppm{\sim}57.6ppm$(평균 10.3 ppm)이 검출되었다. 식품에 대한 ABS의 허용기준이 정해진 것은 없으나 먹는 물의 허용기준이 0.5ppm인 것과 비교하면 곱창에서 검출되는 ABS의 평균값은 먹는물의 20배를 초과한 수치이다. 식중독균의 오염여부를 조사한 결과 Staphylococcus aureus가 전체 51건 중에서 11건이 분리되어 21.6%의 높은 검출율을 나타냈다. Salmonella spp.는 1건(2.0%)이 검출되었고, Clostridium perfringens는 3건(5.9%)이었다. 제품 유형별로는 곱착전골에 들어있는 곱창 34건 중 12건에서 식중독균이 분리되어 35.3%의 가장 높은 검출율을 보였으며, 부대찌개의 주재료인 햄과 소시지는 25%(2/8), 기타 식육부산물 재료는 20%(1/5)의 검출율을 나타냈다. 선지찌개 중의 선지에서는 식중독균이 검출되지 않았다. 소스류에서 검출된 대장균군은 28.4%(27/95)의 높은 검출율을 보였다. 부재료인 야채류의 잔류농약 검사 결과 총 45건의 시료중 4건에서 농약이 검출되었는데, 클로로타로닐 2.8 ppm, EPN 10.3 ppm, 클로로피리포스 0.4 ppm, 인독사카브 0.7 ppm이었다. 콩나물 33건에서 켑탄과 카벤다짐을 분석한 결과 모두 검출되지 않았다. 연구결과 시판되고 있는 식육부산물을 이용한 복합즉석 조리 식품은 위생상 많은 문제점을 가지고 있었다. 이러한 문제점온 해결하기 위해 현재보다 폭넓고 광범위한 검사가 필요할 것이며, 국민이 안심하고 선택해서 먹을 수 있는 식육부산물을 이용한 복합즉석조리 식품의 생산을 위한 기준과 규격의 보완이 시급한 실정이다.

• 공업화학
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• 제29권5호
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• pp.620-625
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• 2018

SLES를 주성분으로 사용한 액체세정제는 공기 중에 노출하여 방치하는 경우 표면에 피막이 형성되는 경우가 있다. 이는 제형 중의 수분이 증발하면서 세정제 주성분인 계면활성제의 농도변화로 인한 미셀의 상변화로 판단된다. SLES는 30~60% 영역에서 강한 육방정계 액정상이 나타나고, 60% 이상에서는 라멜라 액정상을 보인다. 본 연구에서는 SLES 주성분으로 사용된 액체세정제의 표면 겔링 현상은 내용물에서 수분 증발로 인하여 발생하는 현상이다. 액체세정제에서 수분이 증발되면서 계면활성제의 농도가 높아지는 결과였다. 표면 겔링 상태는 편광현미경으로 관찰한 결과 혼합 계면활성제 시스템의 액정상으로 확인되었다. 결론적으로 SLES를 주성분으로 사용하는 처방에서 겔링 필름 형성을 방지하기 위하여 수용성이 좋은 AOS를 증량하고 액정형성을 방지할 수 있는 이차 계면활성제인 SAS를 도입하고, 하이드로트로프로 SXS와 PEG1500을 적용하였다. 이와 같이 개선된 액체세정제 처방4와 5는 공기 중에 노출되어도 표면에 피막이 형성되는 겔링현상을 방지할 수 있었다.

• 생약학회지
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• 제43권1호
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• pp.46-53
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• 2012

This study was conducted to investigate the change of antioxidant activity and ingredient in 4 species medicinal plant by processing. As a result, EtOAc extract and n-BuOH extract obtained from Cistanche deserticola Y. C. Ma and processed Cistanche deserticola Y. C. Ma showed difference on the experiment of antioxidant activity by DPPH method. Change of ingredient also was confirmed by TLC and HPLC analyses. Two main compounds of antioxidant activity change were isolated by column chromatography from the EtOAc extract and n-BuOH extract of Cistanche deserticola Y. C. Ma. The chemical structure of the compound 1 isolated from EtOAc extract of Cistanche deserticola Y. C. Ma was elucidated as 2'-acetylacteoside by means of IR and NMR analyses. Also, the chemical structure of the compound 2 isolated from n-BuOH extract of Cistanche deserticola Y. C. Ma was confirmed as acteoside. The antioxidant activity of processed Cistanche deserticola Y. C. Ma. was declined by 3 time decrements of 2'-acetylacteoside such as 1.89 mg/g to 0.62 mg/g and 2 time decrements of acteoside such as 5.81 mg/g to 2.67 mg/g by processing.

• 대한한의학방제학회지
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• 제15권1호
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• pp.1-19
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• 2007

This study was investigated to make sure the range of Gypsum treatment, the nature of disease, the pathology and the dosage of it in Dongeuybogam. The following conclusions were reached through investigations on the prescriptions that use Gypsum as a key ingredient. The Gypsum blended prescriptions are utilized in 23 fields of treatment such as cold, head. ect. Prescriptions that use Gypsum as the main ingredient are used commonly in the treatment of cold, head disease, fever, skin disease, diabetes, stroke, ophthalmic disease, jaundice, ENT disease and dental disease. The Gypsum is used for nature of disease which of cold, heat(fever), summer heat, phlegm, malfunction of liver, malfunction of liver and kidney, heat of stomach, malfunction of spleen and fever of stomach. The clinical dosage of Gypsum has ranged at a wide variety of amount from 1.6g to 16g per dose with 4g ${\sim}$ 8g being the typical dose for most treatment. The Gypsum is applied as a fundamental prescription with several herb remedies for the pathology.

• 대한영양사협회학술지
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• 제15권2호
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• pp.113-127
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• 2009

This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.

• 대한영양사협회학술지
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• 제14권4호
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• pp.382-395
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• 2008

This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• 대한한의학회지
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• 제30권5호
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• pp.50-60
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• 2009

Objectives: To elucidate the antitumor activities of Hang-Am-Dan (HAD), we investigated the anti-proliferative effects and related mechanisms of HAD, the main ingredients such as Cordyceps Militaris and Santisigu Tuber, and its main effective components cordycepin and colchicin, respectively. Methods: We cultivated Calu6 and MCF-7 cells and gave them phosphate-buffered saline extracts of HAD, each ingredient of HAD, and the main effective components of each ingredient. After these processes, we performed MTT assay, BrdU assay, TUNEL assay, SDS-PAGE and Western blot analysis and observed the results. Results: The survival rate of these two cancer cells in HAD were 34-38%. The survival rate in extract of Cordyceps militaris (ECM) and extract of Santisigu tuber (EST) were both about 50%. Cordycepin showed decreased survival rate in both cancer cells, 32% and 89%. Colchicin also showed decreased survival rate, 30% and 16%. We observed that all of the cancer cells got apoptotic bodies after adding the extracts and they have more apoptotic bodies when they were exposed to more extracts. The expression of caspase-3 was increased in Calu6 cell lines treated with the ECM, cordycepin and colchicin. The expression of p53 and p21 were increased in the MCF-7 cell lines treated with the ECM and cordycepin. Conclusions: HAD showed cytotoxic activities on the two kinds of human cancer cell lines, Calu6 and MCF-7. Additionally, HAD and its main ingredients caused a dose-dependent inhibition of cell proliferation and induced the apoptotic cell death.

• 대한한의학원전학회지
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• 제32권2호
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• pp.93-110
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• 2019

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in "Sikryochanyo". Methods : Texts concerning dermatological conditions in "Sikryochanyo" were selected, followed by identifying each condition's pattern and treatment through examining each food ingredient's nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.

• 대한한의학방제학회지
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• 제12권2호
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• pp.57-76
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• 2004

This report describes the remedial fields, symptoms, pathology, dosage, prescriptional constitution of 69 studies related to the use of Radix Asari main blended prescriptions from Dongeubogam. The following conclusions were reached through investigations on the prescriptions that use Radix Asari as a key ingredient. Radix Asari blended prescriptions are utilized for 14 therapeutic purposes, for example, in symptoms of tooth, eye, paralysis, ear-nose, skin infection and carbuncle. In particular, 14.49% of the prescriptions appear in the chapter of tooth, and 10.14% of those appear in the chapter of eye. Prescriptions that utilize Radix Asari as the main ingredient are used in the treatment of dental disease, othalmology, nose and ear disease, throat disease, common cold, dermothology, paralysis, musculoskeletal disease, disease of the head, asthma, genital disease, the injury of the cuts and they are also used for treating 50 different types of diseases. Radix Asari is used in Six pathogenic factors such as wind, wind-cold, wind-heat, wind-dampness heat, wind-dampness, dampness, paralysis, cold-chill, cold, dryness, in visceral pathogenic factors such as stomach, kidney, liver-kidney, liver and in chi-blood pathogenic factors such as chi-blood deficiency, chi-blood stagnation and in extravasated blood pathogenic factors such as impact injury, an injury such as cuts, blood accumulation as well as weakness-cold and parasites. The actual amount of Radix Asari blended has ranged at a wide variety of amounts from 2.5pun(about 0.94gram) to 3don(about 11.25gram). 26.09% of the prescriptions used 1don(about 3.75gram). The function of Radix Asari is to calm down, to get the consciousness back, to bore through, to warm up the meridians and to run it smoothly, to discharge of phlegm from the combination of drugs and prescriptions.