• 한국식품과학회지
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• 제24권5호
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• pp.497-503
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• 1992

영지 추출액의 항산화 활성을 thiocyanate method, TBA method, weighing method를 이용하여 검색한 결과 n-hexane 추출물, methanol 추출물에서 항산화활성이 나타났으며 그 중에서 n-hexane 추출물의 fraction V와 methanol 추출물의 methanol 불용성 fraction II에서 강한 활성을 나타내었다. 이들 항산화 활성을 나타내는 fraction 5와 fraction II를 rat의 간 균질액을 이용한 항산화 활성 검색에서 과산화 지질 생성억제를 TBA값으로 나타내어 inhibition ratio(I.R.)를 산출하였으며 그 결과 n-hexane 추출물의 fraction V는 l5%, methanol 추출물의 methanol 불용성 fraction II는 54.6%의 억제율을 나타내었다 이는 rat의 간 mitochondria에서 과산화지질 생성 억제율이 영지의 물 추출물은 16%, acetone 추출물은 23%인 것에 비하여 약간 높았으나, microsome에서 과산화지질 생성 억제율이 물 추출물은 44%, acetone 추출물은 75%인 것에 비하여 다소 낮은 활성을 보여주었다.

• 한국응용과학기술학회지
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• 제12권1호
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• pp.43-46
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• 1995

The antioxidative effect of ethanol extract of ginger on mackerel pike(Colorabis saira) flesh was investigated by periodically measuring TBA value and perioxide value(POV) during storage. The ethanol extract of ginger was added to minced mackerel pike flesh and the fish oil by concentration(2%, 4%, 6%, 8%). Then the minced flesh was storaged at $-5^{\circ}C$ and the fish oil was incubated at $40^{\circ}C$. The TBA values of minced flesh were approximately increased in inverse proportion to concentration of ginger extract. Peroxide values were attended with the same effect as TBA value in the aggregate. In addition, The relationship between $TBA_{37^{\circ}C-2hrs}$ of the minced flesh and their lipid oxidation during storage at -$5^{\circ}C$ for 4 weeks was observed(r=O.98). $TBA_{37^{\circ}C-2hrs}$ can be expressed as the susceptibility to lipid oxidation of minced mackerel pike flesh during storage. In the results, the antioxidative effect of alcohol extract of ginger on mackerel pike flesh was observed.

• 대한가정학회지
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• 제24권1호
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• pp.43-51
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• 1986

In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

• 한국재료학회지
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• 제26권2호
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• pp.61-66
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• 2016

In order to fabricate porous mullite ceramics with controlled pore structure and improved mechanical strength, a freeze casting route has been processed using camphene mixed with tertiary-butyl alcohol (TBA) and coal fly ash/alumina as the solvent and the ceramic material, respectively. After sintering, the solidification characteristics of camphene and TBA solvent were evident in the pore morphology, i.e., dendritic and straight pore channels formed along the solidification directions of camphene and TBA ice, respectively, after sublimation. Also, the presence of microcracks was observed in the bodies sintered at $1500^{\circ}C$, mainly due to the difference in solidification volume change between camphene and TBA. The compressive strength of the sintered bodies was found generally to be dependent, in an inverse manner, on the porosity, which was mainly determined by the processing conditions. After sintering at $1300{\sim}1500^{\circ}C$ with 30~50 wt% solid loading, the resulting mullite ceramics showed porosity and compressive strength values in ranges of 83.8~43.1% and 3.7~206.8 MPa, respectively.

• 한국식품조리과학회지
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• 제11권5호
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• 한국식품조리과학회지
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• 제12권4호
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• 한국작물학회지
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• 제51권6호
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• pp.544-553
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• 2006

In order to assess antioxidant capacity in relation to seed traits of rice (Oryza sativa L.), ninety-six varieties were examined for antioxidative activity of brown rice grain using superoxide dismutase (SOD), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and thiobarbituric acid (TBA) assays. Overall, average total activities measured by the three methods were of very wide range between 64% and 13%. Significant differences were noted depending on the variety and evaluation method. Rice varieties with foreign origin, middle maturity, colored hulls, and colorless awn exhibited statistically significant higher total activity. As for the measurements, total activity was significantly correlated with SOD (r=0.29***), DPPH (r=0.80***) and TBA (r=0.76***). Between the three activities, SOD was not positively correlated with DPPH (r=0.15*), while TBA was significantly correlated with DPPH value (r=0.51***). DPPH (55.20%) and TBA (50.36%) were significantly higher in foreign rice, while SOD activity (44.29%) was significantly higher in domestic rice. However, an average total activity was significantly higher in foreign rice (47.31%) than in domestic rice (35.92%). SOD, DPPH and TBA activities of middle maturity in maturity time were the highest total activity (44.96%) and significantly differed from the other two groups. Total activity was significantly higher in rice with a colorless awn (42.18%) than with a colored awn (35.87%).

• 한국식품영양과학회지
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• 제21권4호
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• pp.367-371
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• 1992

양파와 마늘이 산화적 DNA 손상에 미치는 영향을 시험관내에서 $Cu^{2+}$와 phenanthroline에 의해 유리된 TBA반응물을 측정하여 관찰한 결과 양파가 마늘보다 더 강한 TBA반응물 억제효과를 나타냈으며, 양파의 효과는 시료를 가열하여도 변화가 적엇다. 항산화효소인 SOD활성은 마늘에서, catalase와 glutathione peroxidase 활성도는 양파에서 더 높았고, -SH 기는 마늘에서 더 많았다. $Cu^{2+}$와 phenanthroline에 의한 산화적 DNA 손상에 대해 SOD와 catalase는 영향이 적고, glutathione은 영향이 비교적 큰것으로 나타나 양파의 마늘보다 더 큰 DNA손상 억제효과는 항산화 효소나, -SH 기에 의한것이 아니며, 특히 양파에 열을 가해도 DNA손상 억제 효과의 감소가 적은점으로 보아 비교적 고온에서 안정된 물질이 $Cu^{2+}$와 phenanthroline에 의한 DNA손상 억제효과를 나타내는 것으로 사료된다.

• Bulletin of the Korean Chemical Society
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• 제30권12호
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• pp.3049-3052
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• 2009

Methyl tert-butyl ether (MTBE) is added to gasoline to enhance the octane number of gasoline, tert-butyl alcohol (TBA) is major degradation intermediate of MTBE in environment, and benzene, toluene, ethyl benzene and xylene (BTEX) are also major constituents of gasoline. In this study, a simplified headspace analysis method was adapted for simultaneous determination of MTBE, TBA and BTEX in ground water samples. The sample 5.0 mL and 2 g NaCl were placed in a 10 mL vial and the solution was spiked with fluorobenzene as an internal standard and sealed with a cap. The vial was placed in a heating block at 85 $^{\circ}C$ for 30 min. The detection limits of the assay were 0.01 ${\mu}$g/L for MTBE and BTEX, and 0.02 ${\mu}$g/L for TBA. The method was used to analyze 110 ground water samples from various regions in Korea, and to survey the their background concentration in ground water in Korea. The samples revealed MTBE concentrations in the range of 0.01 - 0.45 ${\mu}$g/L (detection frequency of 57.3%), TBA concentrations in the range of 0.02 - 0.08 ${\mu}$g/L (detection frequency of 5.5%), and total BTEX concentrations in the range of 0.01 - 2.09 ${\mu}$g/L (detection frequency of 87.3%). The developed method may be used when simultaneously determining the amount of MTBE, TBA and BTEX in water.

• 한국식품과학회지
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• 제15권2호
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• pp.150-154
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• 1983

몇가지 대표적인 유기용매를 사용하여 열풍건조(풍속 : 2.0m/sec, $50^{\circ}C$)한 표고버섯으로부터 추출한 성분의 식용대두유에 대한 항산화효과를 POV와 TBA-가(價)의 변화로 측정하여 이들 버섯에서의 추출물들의 대두유에 대한 산패억제효과를 보고자 하였다. 그 결과는 아래와 같다. 1. 건조온도 $50^{\circ}C$, 건조공기의 속도 2.0m/sec로 일정하게 유지(維持)된 열풍건조기안에서 20시간 건조 후의 표고버섯의 수분함량은 15.12%(wet basis)였었다. 2. Control 및 각 시료구의 시료의 POV는 저장일수가 14일 후에 각각 $1.36{\pm}0.37,\;1.02{\pm}0.06,\;1.07{\pm}0.06,\;1.27{\pm}0.22$와 $1.43{\pm}0.01$로서 서로 비슷하였으나 저장일수 56일 경과 후에는 각각 $98.49{\pm}9.49,\;6.38{\pm}0.36,\;3.92{\pm}0.03,\;29.19{\pm}3.58$와 $65.62{\pm}3.36$으로서 control와 기타 시료구 시료의 POV 사이에는 큰 차이가 있었다. 특히 sample4, control보다 유지의 산패억제효과가 컸음은 주목할만 하다. 3. Control 및 각 시료구 시료의 TBA-가(價)의 변화는 POV와 비슷한 경향을 보여 주었다. 즉 저장일수 14일 경과후의 TBA-가(價)는 $0.153{\pm}0.03,\;0.112{\pm}0.01,\;0.180{\pm}0.05,\;0.165{\pm}0.91$와 $0.201{\pm}0.01$로서 큰 차이가 없었으나 56일 경과후에는 각각 $0.678{\pm}0.13,\;0.303{\pm}0.06,\;0.410{\pm}0.03,\;0.341{\pm}0.03$와 $0.302{\pm}0.05$로서 Control와 기타 시료구 시료의 TBA-가(價) 사이에 큰 차이를 보였었다. 한편, POV의 경우와 마찬가지로 ethanol추출물을 혼입(混入)한 시료의 TBA-가(價)는 다른 시료의 TBA-가(價)보다 약간 낮았었다. 4. 결론적으로 표고버섯의 용매추출물을 혼입(混入)한 시료는 저장중의 POV나 TBA-가(價) 증가추세로 볼 때 control보다 산패에 대해서 더 안정성을 보여주었다.