• 한국식품영양학회지
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• 제12권2호
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• pp.119-123
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• 1999

Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate $\beta$-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.195-200
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• 2000

Yields of various solvent extracts for Zanthoxylum schinifolium and Z. piperitum leaves were higher in ethanol extract layer. Ethanol Extract in sancho and chopi leaves was fractionated with different solvents, such as hexane, chloroform, ethyl acetate, butanol and water, yields of hexane fraction was higher. In the solvent extracts using methanol, ethanol, hexane, chloroform, and water, ethanol extract showed the most effective antimicrobial activities. Ethanol extract in sancho and chopi leaves was fractionated, the most antimicrobial activities of sancho leaf were ethyl acetate fraction, and chopi leaf were chloroform fraction.

• Nutritional Sciences
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• 제9권3호
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• pp.159-166
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• 2006

This study was performed to investigate antioxidative and anti-aging action of extracts from Sancho (Zanthoxylum schinifolium) leaves. Two extracts were obtained by 80% methanol extraction followed by subsequent fractionation with methylene chloride (MC) and n-butanol (B) and fed at one or three levels to rats on normal level (5%) of fat (control) and high fat(20%) in diets. Male Sprague-Dawley rats weighing about 100 g were divided into ten groups such as control diet group(C), control diet+0.50%B group (CB), control diet+0.50%MC group (CMC), high-fat diet group (HF), high-fat diet+0.25%B group (HBL), high-fat diet+0.50%B group (HBM), high-fat diet+0.75%B group (HBH), high-fat diet+0.25%MC group (HMCL), high-fat diet+0.50%MC group (HMCM) and high-fat diet+ 0.75%MC group (HMCH) and fed each diet for four weeks. The effects of the extracts on antioxidant enzyme activities and indices of lipid peroxidation and aging were seen only in high fat diet groups. Hepatic superoxide dismutase and aryleaterase activities were not changed by Sancho extracts. But glutathione peroxidase, catalase and paraxonase activities were significantly restored by both MC and B at the level of 0.75% lipid peroxide which was increased by high fat diet was significantly reduced by B and MC at the level of 0.25% and over. Lipofuscin fluorescence and cabonyl value were increased by high fat diet were reduced by B and MC at the level of 0.5% and over. It is concluded that the Sancho extracts can be utilized as functional ingredients of health foods for reducing oxidative stress.

• 동아시아식생활학회지
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• 제13권4호
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Journal of Nutrition and Health
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• 제38권5호
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• pp.386-394
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• 2005

Effects of root, stem and leaf extract of sancho (Zanthoxylum schinifolium) on the inhibition of lipid peroxidation in the hepatic microsome of rat, DPPH radical scavenging activity and activated partial thromboplastin times (APTT) were examined in vitro. The highest inhibition of hepatic microsomal lipid peroxidation was observed by ethyl acetate fraction than that of methylene chloride fraction of the root and stem extracts. The high inhibition of lipid peroxidation was determined in the leaf, the root and the stem in order. The DPPH radical scavenging activity of ethyl acetate fraction was higher than that of n-butanol fraction and it was similar to the root and the steam extract. It was similar to the inhibition of hepatic microsomal lipid peroxidation. The DPPH radical scavenging activity was the highest in 2.500mg/mL of ethyl acetate fraction and it was 4.4 fold higher than that of $\alpha-tocopherol$, as an antioxidant standard. The DPPH radical scavenging activity was dependent on the extract concentration in the range of 0.125-5.000 mg/mL. The throm-boplastin times were higher than that of n-butanol fraction and it was similar to the root and the steam extracts. The leaf extract showed the highest antithrombogenic effect followed by the stem and then the root extract. The activated partial thromboplastin times were ependent on the extract concentration in the range of 0.100-2.000 mg/mL. Consequently, the effects of antioxidative, DPPH radical scavenging activity and antithrombogenic of Z. schinifolium was observed due to the inhibition of lipid peroxidation and the DPPH radical scavenging activity by methylene chloride, n-butanol and ethyl acetate fraction of the leaf extract. (Korean J Nutrition 38(5): 386 - 394, 2005)

• 생명과학회지
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• 제18권7호
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• pp.974-979
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• 2008

흰가루병은 거의 모든 식물재배에서 나타나며, 다양한 곰팡이에 의해 발병한다. 본 연구에서는 천연물 추출물을 이용한 식물병원성 곰팡이 제어가능성을 검토하기 위해, 보리 흰가루병에서 분리된 Fusarium graminearum을 대상으로 900여종의 천연물 추출물의 항진균 활성을 평가하였다. 먼저 포자 발아억제 활성평가 결과 산초, 당귀, 미국가막사리, 까마중, 오수유, 윤판나물, 미치광이풀, 때죽나무, 백선, 방기, 정향, 멍석딸기, 호장근, 천황련, 작약, 대황, 모란, 달맞이꽃, 대극, 개박하 추출물을 1차 선별하였으며, 균사 생육억제 활성 원재료 확보 용이성 및 실제 적용 가능성 등을 고려하여 산초 추출물을 최종 선정하였다. 산초 추출물 조제 시 methanol 추출이 효율적이며, 순차적 유기용매 분획물의 경우 물 잔류물에서 항진균 활성이 나타났다. 그러나 methanol 추출물에 비해 분획물의 활성이 다소 감소하여 다양한 물질이 보완적으로 항진균 활성을 나타냄을 추측할 수 있으며, 미약하지만 methanol 추출물 및 분획물에서 항진균 활성도 확인하였다. 토마토 묘목을 이용한 산초 추출물의 활성 분획물의 약해평가 결과 $1,000\;{\mu}g/ml$ 농도 처리 시에도 특이한 약해는 나타나지 않았다. 본 연구결과는 F. graminearum에 의해 나타나는 흰가루병 제어에 산초 추출물이 유용함을 제시하고 있다.

• 한국식품과학회지
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• 제40권1호
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• pp.96-100
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• 2008

향신성 식용유는 에너지원이나 대사조절물질로서뿐 아니라 식품의 맛이나 향 또는 포만감을 결정하는 지방이다. 본 연구는 0.12% 콜레스테롤 식이를 한 흰쥐에서 대두유를 대조로 하여 향신성 식용유(고추종실유, 산초유)에 의한 지질농도의 조절효과를 평가하였다. 사료중 n-6/n-3 지방산의 비는 8.8:1.2:70.1 (대두유:산초유:고추종실유)로 큰 차이가 있었다. 혈청콜레스테롤 농도는 고추종실유 섭취군에서 다른 군보다 높았으나, HDL-cholesterol/totalcholesterol 비는 고추종실유 섭취군에서 낮았다. 혈청중성지질 농도는 다른 군에 비하여 산초유 섭취군에서 낮았다. 반면에 간장 콜레스테롤 농도는 고추종실유 섭취군보다 산초유 섭취군에서 높았다. 이러한 응답은 식이지방에 의한 혈청 콜레스테롤 농도의 응답은 조직간 콜레스테롤 분배의 차이에 기인되는 듯하다. 결론적으로 본 연구는 콜레스테롤 함유식이를 한 흰쥐에서 고추종실유는 대두유에 비하여 콜레스테롤상승효과를 보여준 반면, 산초유는 중간적 효과를 보여주었다.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2000년도 제29회 국제학술심포지움 및 추계학술대회
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• pp.55-55
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• 2000

• 비교문화연구
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• 제50권
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• pp.371-394
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• 2018

황금세기 스페인 연극의 대표적 걸작으로 평가되는 "세비야의 별"은 17세기의 대표적인 극작가인 로뻬의 비극작품이다. 그러나 이 연극은 뛰어난 작품성에도 불구하고 로뻬의 창작 진위 여부를 둘러싼 여러 논란들로 인해 스페인에서도 작품 자체에 대한 본격적인 연구는 그리 많이 이루어지지 않았다. 이에 본 연구에서는 이 연극이 가지고 있는 비극성을 크게 아리스토텔레스적 관점과 셰익스피어적 관점으로 나누어 구체적으로 살펴보고자 한다. 이 연극은 주인공들의 고귀한 사회적 신분이나 남자주인공 산초 오르띠스의 고뇌하는 적절한 대사 등 덕분에 아리스토텔레스가 말하는 카타르시스적 기능을 수행하는 데에는 별 문제가 없어 보인다. 그러나 아리스토텔레스적 비극의 핵심적 본질인 '절대적 운명에 저항하는 주인공의 자유의지'의 측면에서는 다소 문제점이 발견된다. 이 연극에는 절대적 운명을 형성하는 핵심적 장치인 하마르티아가 부재하고, 이에 따라 절대적 운명이나 운명의 불가항력성이 설정되어있지 않기 때문이다. 오히려 이 연극이 지닌 비극성은 셰익스피어적 관점에서 좀 더 온전하게 규명되어질 수 있다. 아리스토텔레스와 달리 셰익스피어는 비극성을 주인공의 성격으로부터 비롯된 것이라고 여긴다. 즉 절대적 운명과 같은 외부적 요인이 아닌 주인공 자신의 가치관과 성격으로부터 비극이 시작된다는 것이다. 실제로 이 연극의 두 가지 비극적 사건인 부스또의 죽음과 산초 오르띠스와 에스뜨레야의 이별은 불가항력적인 사건이라기보다 전횡을 휘두른 국왕 산초 4세의 비뚤어진 이기심과 욕망, 그리고 산초 오르띠스의 국왕에 대한 지나치게 맹목적인 충성심으로 인해 비롯된 것이라 할 수 있다. 즉, 절대적 권력의 부당함 앞에 궁극적으로 할 수 있는게 아무것도 없다는 무기력한 상황 그리고 이로 인한 절망감이야말로 이 연극의 비극적 결말을 목격하며 관객들이 느꼈을 비극적 감정인 것이다.

• 한국식품조리과학회지
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• 제7권3호
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• pp.21-27
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• 1991

Recipe for Korean typical wild.vegetable preparations were developed and changes in pH, total acidity and ascorbic acid were measured during the storage period at 4~$5^{\circ}C$. Crude fiber and minerals were also analyzed and sensory evaluation was conducted. Changes in pH and total acidity were not significant in most of the samples and the results reveal that the vegetable preparations were in good conditions throughtout the storage period at 4~$5^{\circ}C$. The contents of ascorbic acid have been gradually reduced during the first 10-day storage showing 30~70% retention and continuous loss to 30~40% left on 20th-day. Crude fiber and mineral (Ca, p, Fe, K, Mg) contents were relatively higher in the wild-vegetables than in the everyday use vegetables. The results of the sensory evaluations revealed that the tested samples were in good scores (overall scores>6) except sancho-seed pickles.