• 제목/요약/키워드: barley tea

검색결과 52건 처리시간 0.025초

사상체질과 음식 혈청 IgG 반응의 상관관계 분석 (Correlation between Sasang Institution and Reaction of Food IgG Serum)

  • 금나래;유재희;송재승;권영은;장원희;배효상
    • 사상체질의학회지
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    • 제30권4호
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    • pp.23-31
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    • 2018
  • Objectives The purpose of this study was to find correlation between food IgG serum and food classification for Sasangin match. Methods We recruited 10 Soeumin, 10 Soyangin, 10 Taeumin. We did a survey about food intake and obtained their blood samples. We detected IgG antigen reaction of 66 different foods using IgG exclusive Microarray assay. Results We found that IgG value of foods were correlated with Sasangin. Pork, shrimp and black tea has showed significant differences by constitution. The IgG response of the food according to the constitution and frequency of intake was found to be significantly correlated with those of banana, chestnut, citrus, milk, mushroom, cucumber, barley, corn, pineapple, honey and abalone. Conclusions The result of this study was partially matched to food classification for Sasangin.

논토양에서 경운방법이 메탄발생과 쌀수량에 미치는 영향 (Effect of Tillage Depths on Methane Emission and Rice Yield in Paddy Soil during Rice Cultivation)

  • 조현숙;서명철;박태선;강항원
    • 한국작물학회지
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    • 제60권2호
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    • pp.167-173
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    • 2015
  • 농경지의 볏짚 수거량이 증가하면서 부족한 유기물을 공급하기 위하여 녹비작물을 이용하고 있다. 녹비작물은 유기물공급과 화학비료 대체가 가능한 우수한 유기물원이다. 그러나 농경지에서 분해되는 과정에 메탄을 발생시키기 때문에 메탄발생량을 줄이기 위한 노력이 요구된다. 따라서 논토양에서 녹비작물을 이용할 때 메탄발생량을 줄이기 위하여 경운깊이를 달리하여 시험하였다. 벼 생육기간 중 메탄 발생량은 이앙 후 63일, 74일에 가장 많았고 이앙 후 74일 이후부터 감소되었으며 이앙 후 106일에는 거의 발생되지 않았다. 녹비종류에 따른 메탄발생량은 보리환원구에서 가장 많았고, 그 다음은 헤어리베치, 화학비료 순이었다. 경운 깊이에 따른 메탄발생량은 10cm경운보다 20 cm로 경운함으로써 화학비료는 22.5%, 헤어리베치 환원구는 12.4%, 보리환원구는 11.7% 감소되었다. 벼 재배기간 동안 대기온도는 $30{\sim}40^{\circ}C$였고, 지온은 대기온도보다 약 $2{\sim}10^{\circ}C$정도 낮았다. 산화환원전위(Eh)는 이앙 전 관개를 시작하면서 급격히 토양이 환원되어 (-)값을 나타냈다. 작물 재배기간 동안 산화환원전위차는 -300~-500 mV으로 낮았으며 관개가 중단된 이앙 후 106일 이후에는 다시 급격하게 증가되었다. 쌀 수량은 경운깊이에 따른 차이는 없었으나 녹비작물중에서는 헤어리베치 환원구에서 가장 많았다. 논토양에서 헤어리베치를 이용할 때 20cm로 경운하여 메탄발생을 효과적으로 줄일 수 있었다.

한국인 상용 식품의 콜린 함량 (Choline Contents of Korean Common Foods)

  • 조효정;나진석;정한옥;정영진
    • Journal of Nutrition and Health
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    • 제41권5호
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    • pp.428-438
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    • 2008
  • 본 연구는 한국인 상용 식품의 콜린 함량을 분석하기 위하여 2001년도 국민건강영양조사의 다소비 식품과 다빈도 식품 185종에 대하여 choline oxidase 효소법을 사용하여 식품의 총 콜린함량을 분석하여 다음과 같은 결과를 얻었다. 식품 100 g당 총 콜린 함량이 높은 식품은 메추리알 476.04mg, 마른 오징어가 452.42 mg, 소고기간 427.16 mg, 돼지고기간 424.92 mg, 참치통조림 414.44 mg, 멸치 381.30mg, 북어 378.88 mg, 달걀 309.88 mg, 닭고기간 259.38mg, 대두 238.62 mg로 건조어류, 동물의 간, 난류와 두류가 고콜린 식품으로 분류될 수 있겠고, 그 뒤를 이어 마늘빵이 193.18 mg, 쌀보리가 182.73 mg으로 곡류도 상당한 콜린 급원식품인 것으로 나타났다. 채소류와 과일류에서 낮은 콜린 함량을 보였으며, 또한 유자차, 녹차에서도 1 mg 이하의 낮은 콜린 함량을 보였다. 고춧가루, 맥주, 소주, 콩기름, 옥수수 기름 등에서는 콜린이 검출되지 않았다. 채소류, 과일류, 조미료류와 식물성 유지류가 저 콜린식품임을 알 수 있었다. 이상의 결과에서 볼 때 건조어류, 어류 가공품과 간, 난류, 두류, 곡류가 고콜린군 식품이며, 식물성 식품에서는 두류와 곡류 및 그 제품이, 동물성 식품에서는 어패류, 난류, 육류가 콜린의 주요 급원식품임을 알 수 있었다. 앞으로 Zeisel의 결과에 비해 크게 상이한 결과를 보인 쌀이나 밀가 루 등 일부 식품에 대한 보다 정확한 분석절차에 대한 연구가 뒤따라야 하리라고 본다.

"임원십육지(林園十六誌)”의 초류(麨類) 조리 가공에 관한 문헌 연구 (A Study on the Literature of the Cooking Product of Cho(Misutkaru) in Imwonshibyukji)

  • 김귀영;이춘자
    • 동아시아식생활학회지
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    • 제16권4호
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    • pp.377-386
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    • 2006
  • Imwonshibyukji(1827) is an important and stupendous ancient scientific book, which is much like an encyclopedia, that can discern the dietary life of the latter period of Choseon. This article is assorted, which is mentioned in this book, as Cho(Misutkaru-in parched grain that is weed out into powder) to the main material of grain Youmicho, Wandoocho, Youcho, also the medicinal plant as the main material Youkhangcho, Backyupcho, Chungumcho, Unyoungcho, and Naecho, Haengcho, Eicho, Imgumcho, Joyou, Bokbunjacho, made by fruit. The results of inquiring the property by the assortment is as you see in the following. Youmicho, Wandoocho, Youcho, Youkhyangcho, Backyupcho, and Chungumcho, which consist of glutinous rice, nonclutinous rice, barley, buckwheat, pea, and black soybean are among 13 kinds of methods to make Cho. The manufacturing process is similar to that of Misutkaru, but in the case of Unyoungcho 6 different medicinal powders are mixed with Chundang and Sookmill to form a hard portable taffy substance, which is quite unique. Naecho, Haengcho, Eicho, Imgumcho, Joyou, and Bokbunjacho are extracted from pulp and processed in a powder form like Misutkaru, which can also be considered as a fruit tea. Youcho is unique in its sense, since it is fermented by maggots that are bred in order to obtain the juice. Cho is known to calm thirst and empty stomachs, and has various medicinal materials to act as food to aid virility. It is also known to have multiple functions as an alternative staple, refreshment to aid virility, portable food, and preferable beverage. There are ten references on Cho, 37% are Korean in Ongheejobji and 63% Chinese in Jaeminyosool, Bonchogangmok, Chungmoonbobang, Nongjungchunsuh, Wangshinongsuh, Shikgyung, Sukmyung, Bonchoseupyou, and Wisaengbogam. The citations are in the general introduction and 13 types of Cho are cited 19 times overall, but citations based on Chinese references are non existe.

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대학생의 음식 기호 조사 (Food Preferences of College Students)

  • 정영진
    • Journal of Nutrition and Health
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    • 제17권1호
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    • pp.10-19
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    • 1984
  • The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

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Strategies of Functional Food for Cancer Prevention in Human Beings

  • Zeng, Ya-Wen;Yang, Jia-Zheng;Pu, Xiao-Ying;Du, Juan;Yang, Tao;Yang, Shu-Ming;Zhu, Wei-Hua
    • Asian Pacific Journal of Cancer Prevention
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    • 제14권3호
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    • pp.1585-1592
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    • 2013
  • Functional food for prevention of chronic diseases is one of this century's key global challenges. Cancer is not only the first or second leading cause of death in China and other countries across the world, but also has diet as one of the most important modifiable risk factors. Major dietary factors now known to promote cancer development are polished grain foods and low intake of fresh vegetables, with general importance for an unhealthy lifestyle and obesity. The strategies of cancer prevention in human being are increased consumption of functional foods like whole grains (brown rice, barley, and buckwheat) and by-products, as well some vegetables (bitter melon, garlic, onions, broccoli, and cabbage) and mushrooms (boletes and Tricholoma matsutake). In addition some beverages (green tea and coffee) may be protective. Southwest China (especially Yunnan Province) is a geographical area where functional crop production is closely related to the origins of human evolution with implications for anticancer influence.

서울 및 경기지역 가정에서의 얼음 사용 실태에 관한 연구 (The Utilization of Ice at Home in Seoul and Kyunggi-Do Area)

  • 장정옥;이영미
    • 동아시아식생활학회지
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    • 제7권3호
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    • pp.355-363
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    • 1997
  • This study was designed to investigate development points for automatic ice maker which met consumer's demand. Basic data about using ices in Korean's dietary life, were collected from Seoul and Kyunggi-do residences and analyzed by SPSS program. The results were as follows; 93.7% of respondents had 3 major domestic brands' refrigerator and 41.4% of them had medium-large capacity(400-519L). 65% of respondents had a refrigerator that was purchased less than five years. 15.5% of respondents had one more refrigerator. Among of them, major refrigerator was located in kitchen(67.7%) and minor was in kitchen(29.8%) and in veranda or multi-purpose room(26.3%). 66.2% of respondents always prepared ices in ice container, and 85% of them used ice only in summer. Boiling water with barley or corn was used as drinking water (45.6%) and boiled or purified tap water was used to make ice (38.6%) commonly. In cooking, ice was used especially in cold soup with cucumber and seaweed(89.9%), ice-tea or ice-coffee(81%), and fruit punch(64%). The next commonly using ice was adding in alcoholic beverage such as whiskey(57.4%), in Koreans traditional drink(Misugaru) (45.2%) and juice. The purpose of using ice was to cool in soft drink (58.6%), to cool in cooking food(19.9%), to eat ice itself(14.0%), and to enjoy more fantastic taste and mood(3.8%). In whiskey, the purpose of using ices was to control alcoholic content (52.9%). There was no significant difference between sex in the purpose of using ice, but there was significant differences between age(p<0.05). Seasonal variations in using ice, there were significant differences according to sex, age, roles in family, amount of preparation of ice, socio-economic level and brand and capacity of refrigerator in respondent's home.

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고추가 정상인의 혈장 gastrin 농도에 미치는 영향 (Effect of Red Popper on Plasma Gastrin Concentration in Normal Human Subjects)

  • 김명석;권경옥;이윤렬;김정진;최현
    • The Korean Journal of Physiology
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    • 제16권1호
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    • pp.57-61
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    • 1982
  • This study was conducted to investigate the effect of ingestion of rice meal with red pepper(Capsicum annuum) as a seasoning upon the plasma gastrin concentration of normal human subjects in Korea. Thirteen normal human subjects including male and female(mean age: 21 years, range: $20{\sim}24\;years$) were studied. After an overnight(about 15 hrs) fast each subject ingested a test meal and a control meal on different days. The test meal consisted of 250 g toiled rice, 250 ml radish soup containing red pepper(dried powder, 3 g), 50 g vegetables and 200 ml barley tea, corresponding to 7.0 g protein, 9.0 g fat and 82 g carbohydrate and the control meal consisted of the same amount as the test meal except that the radish soup was supplied without red pepper. The venous blood samples were drawn before and after the ingestion of meals at the following times: -30, 0, 15, 30, 45, 60, 90, and 120 min for the measurement of plasma gastrin concentration by means of radioimmunoassay. 1) Plasma gastrin concentration in response to the ingestion of control meal without red pepper increased significantly compared with the concentration in fasting state. 2) The increase of plasma gastrin concentration after the ingestion of test meal(containing red pepper) was significantly higher than that after the control meal. It is inferred from the above mentioned results that the ingestion of red pepper as a seasoning has a stimulatory influence on gastrin release in normal human subjects.

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LC-MS/MS를 이용한 곡류가공품의 제랄레논 분석과 측정불확도 추정 (Analysis and Uncertainty Estimation of Zearalenone in Cereal-Based Products by LC-MS/MS)

  • 최은정;강성태;정소영;신재민;장민수;이상미;김정헌;채영주
    • 한국식품과학회지
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    • 제44권6호
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    • pp.658-665
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    • 2012
  • 본 연구는 시중 유통되고 있는 곡류가공품 중 zearalenone을 immunoaffinity column 및 LC-MS/MS를 이용해 분석하였다. 표준용액의 검량선은 1, 10, 50, 100, 250 ng/mL농도 범위에서 상관계수($r^2$) 0.999 이상으로 양호한 직선성을 보였고, 검출한계 및 정량한계는 각각 0.3, $1.0{\mu}g/kg$이었다. 회수율은 77.2-107.8%였고, RSD는 1.5-12.8이었다. Product ion 283 m/z으로 정량하여 분석한 결과 과자류 21건 중 1건(4.8%) $2.3{\mu}g/kg$, 옥수수가공품 9건 중 2건(22.2%) $1.6-8.5{\mu}g/kg$, 기타곡류가공품 14건 중 선식 1건(7.1%)에서 $3.4{\mu}g/kg$이 검출되었다. 미숫가루가 19건 중 6건(31.6%)이 검출되어, 최고 검출율을 나타냈으며, $1.1-29.7{\mu}g/kg$의 검출농도를 나타내어 다른 곡류가공품에 비해 높은 수준이었다. 총 시료 89건 중 10건에서 제랄레논이 검출되어 11.2%의 검출율을 보였고, 오염수준은 $1.1-29.7{\mu}g/kg$이었다. 검출시료 12건은 product ion 187 m/z으로 모두 제랄레논임을 확인하였다. 제랄레논을 측정하는 과정 중 불확도 인자를 파악하여 측정 불확도를 추정 한 결과 41.7, $166.7{\mu}g/kg$일때 보리차는 각각 $44.9{\pm}5.0{\mu}g/kg$(95% 신뢰수준 약 k=2), $128.7{\pm}7.9{\mu}g/kg$(95% 신뢰수준 약 k=2), 미숫가루는 각각 $30.7{\pm}5.8{\mu}g/kg$(95% 신뢰수준 약 k=2), $173.7{\pm}14.9{\mu}g/kg$(95% 신뢰수준 k=2.26), 과자는 $37.2{\pm}7.4{\mu}g/kg$(95% 신뢰수준 k=2.31), $151.0{\pm}10.4{\mu}g/kg$(95% 신뢰수준 약 k=2)를 나타내었다.

조리시 가열에 따른 수돗물 중 염소소독부산물의 농도 변화와 인체 섭취 노출 (Changes in the Concentrations of the Tap Water Chlorination By-Products by Heating during Cooking, and Human Ingestion Exposure)

  • 김희갑;이수형
    • Environmental Analysis Health and Toxicology
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    • 제14권1_2호
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    • pp.35-43
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    • 1999
  • A number of disinfection by-products (DBPs) are formed as a result of the addition of chlorine into the public water supply and some of them have been suggested to cause adverse health effects on humans. However, the estimation of human ingestion exposure to each DBP has been performed simply by multiplying the concentration of a chemical in the cold tap water by the volume of water consumed during a given period of time. However, a questionnaire concerning water consumptions administered to sixty people residing in Chunchon showed that the volume of tap water consumed accounted for approximately 70% of the total volume of water consumed and that of heated water represented approximately 94% of tap water ingested. Heating durations for water-containing foods (e. g., soups and pot stews) and heated beverages (e. g., barley tea) were grouped into 10, 20, 30, and 35 minutes. Based on these time frames, an aluminum pot containing one liter of tap water was heated for the above respective time periods using a gas range to determine the variations of the concentrations of individual DBPs by heating. The pH and total residual chlorine were measured before and after heating. Collected water samples were carried to the laboratory and analyzed for eight DBPs and total organic carbon. Chloroform, bromodichloromethane, chloral hydrate, 1, 2-dichloro-2-propanone, 1, 1, 1-trichloropropanone, and dichloroacetonitrile were not detected following heating for 10 minutes and longer. The concentration of dichloroacetic acid (DCAA) was elevated with heating duration, resulting in the averages of 2.0, 3.1, 4.7, and 12 times the initial concentration, respectively, for 10, 20, 30, and 35 minute heating periods. On the other hand, the concentration of trichloroacetic acid (TCAA) decreased with heating duration, with 0.65, 0.40, 0.34, and 0.19 times lower than the initial concentration. Therefore, it is suggested that ingestion exposure to DCAA increases with heating duration but that ingestion exposure to TCAA decreases. In addition, while the amount of DCAA was elevated at the initial time periods (10 or 20 minutes) and then slowly decreased, that of TCAA was rapidly decreased. In conclusion, water-heating processes during cooking influence the concentrations of individual DBPs in the tap water, with lower levels for volatile DBPs and TCAA, and higher levels for DCAA. Therefore, concentration change needs to be taken into consideration in the estimation of human ingestion exposure to DBPs.

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