• 약학회지
• /
• 제4권1호
• /
• pp.50-52
• /
• 1959

In order to know contents of vitamin B$_{12}$ in the fermented foods in Korea, the contents of this vitamin are studied on the following foods; kimchies (pickled vegetables) .................. 39 chukkals (fermented and salted sea foods) ...... 8 fermented soy-bean products .................... 5 the kimchies and fermented soybean products studied in this paper, are from individual homes and chukkals are from markets. The content of vitamin B$_{12}$ is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part of this paper. The pseudo-vitamin B$_{12}$ substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results as indicated in the table, the following conclusions are summerized; 1. Vitamin B$_{12}$ contents of kimchies for winter season are 1.03 to 1.52 mcg% in average. The hobakk-kimchi which contain the highest content of vitamin B$_{12}$ is not popular one among Korean. 2. Chukkals contain much higher content of vitamin B$_{12}$ varying from 0.91 to 11.10mcg%. 3. The soybean fermented foods, as kanjang, denjang, kochojang, contain lower content of vitamine B$_{12}$ varying from 0.08 to 0.52 mcg% containing higher content of pseudo-vitamin. 4. Based on daily consumption of kimchi in winter season by Chai, the consumption of this vitamin through kimchi is about 3 mcgs daily per capita. This will be a quite source of this vitamin for Korean as vitamin C. as vitamin C.

• 한국식생활문화학회지
• /
• 제13권1호
• /
• pp.9-17
• /
• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• 동아시아식생활학회지
• /
• 제26권5호
• /
• pp.466-472
• /
• 2016

The objectives of the study were to analyze the various nutrient contents of ready-to-use-supplemental-food (RUSF) developed with Eastern African ethnic plants and compare them with commercially available supplemental food (CASF) for infants. RUSF was made with three African plants, including Ficus sur, Amaranthus caudatus, and Prosopis juliflorafa and locally available food ingredients in DR Congo and Ethiopia and was cooked at $180^{\circ}C$ for 20 min in a conventional oven. Macronutrients were analyzed by the AOAC method. Contents of 17 amino acids were analysed with amino acid analyzer, and vitamin $B_1%$ niacin, vitamin $B_6$, and vitamin C were analyzed with HPLC. Isomers of vitamin E were analyzed by GC-FID. The price of RUSF was 0.133 USD per 100g. Contents of macronutrients were not significantly different between developed RUSF and CASF. Results of amino acid analysis showed that most amino acid contents were similar or higher in RUSF compared with CASF. However, glutamic acid and lysine contents were less in RUSF than in CASF. Vitamin E and vitamin $B_1$ contents were more than five times higher in RUSF (22.40, 6.26 mg/100 g, respectively) than in CASF (4.00, 0.80 mg/100 g, respectively). Niacin was about three times higher while vitamin $B_6$ was almost 20 times higher in RUSF than in CASF. However, ascorbic acid was significantly lower in RUSF (3.43 mg/100 g) than in CASF (42.08 mg/100 g). Our study found that the developed localized RUSF showed higher nutrient contents in most micronutrients analyzed except for ascorbic acid. Out of 17 amino acids, glutamic acid and lysine contents in RUSF were less than in CASF. Therefore, further study is needed in order to improve these nutrients contents.

• 원예과학기술지
• /
• 제17권4호
• /
• pp.467-469
• /
• 1999

국내에서 식용으로 이용되며 수확직후 또는 저온 저장후 출하되는 '수미', '대서', '남작' 그리고 '대지' 품종을 $4{\sim}5^{\circ}C$의 저온 저장고에 1월부터 5월까지 저장하면서 수분, 유리당, 전분 그리고 비타민 C의 저장시기별 영양 성분 변화를 측정하였다. 저장기간이 경과함에 따라서 감소하는 성분으로는 전분, 비타민 C이었는데 특히 비타민 C는 1월에 품종 평균 16mg/100g 이었고 저장 후기인 5월에 7mg/100g을 나타내 저장에 따른 손실이 컸다. 유리당 함량은 2월과 3월에 2.0~2.1%로 증가하였다가 이후 감소하여 5월에는 1%를 나타내었고, 수분은 저장기간 동안 증감을 계속하며 80.4~81.3%를 유지하였다. 저장기간 전반에 걸친 품종별 영양성분 함량을 보면, '수미'는 비타민 C, 유리당, 수분 함량이 가장 높았고, '대서'는 전분함량이 가장 높았다.

• 기술사
• /
• 제18권2호
• /
• pp.16-22
• /
• 1985

This study was carried out to evaluate the quality of soybean sprouts grown under three different sources of light. The soybean was germinated under light through blue (251 ux), red (751 ux) and white (50 to 200 lux) polyethylene films at 25$^{\circ}C$ for 10hr./day. Vitamin C, chlorophyll, cellulose and total protein contents were determined and texture was evaluated by tasting soybean sprouts soup. protein pattern in the soybean sprouts were investigated using polyacrylamide gel electrophoresis. Vitamin C, chlorophyll and cellulose contents were increased by white light intensity. The texture of the sprouts grown under white light (50 lux, 100 lux) was better than darkness, but fought under 200 lux. Vitamin C contents of soybean sprouts grown under various sources of light (in order of light : blue > white > red) were higher than theses of ones grown in the darkness. Biosynthesis of chlorophyll was not correlated to Vitamin C content. Total protein contents of cotyledon was not changed significantly under light irradiation. But the soybean sprouts grown under different quality of light, hypocotyl was higher than those grown darkness. (37% and 20% higher for blue light and white light) Densitometric tracing of disc polyacrylamide gel electrophoretic patterns showed that protein of hypocotyl under white light had more high molecular weight protein.

• 한국식품영양학회지
• /
• 제31권3호
• /
• pp.435-440
• /
• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• 한국자원식물학회지
• /
• 제11권2호
• /
• pp.163-167
• /
• 1998

To produce several high-quality species of Chwinamul (Aster scaber, A. Tataricus, Ligularia fischeri), leaves of the plants grown in different natural habitats were anlayzed. Contents in vitamin C and $\beta$-carotene were generally higher in plants grown in the field. However, Aster scaber picked form Yongwol and A. tataricus from Mt.Taryong contained relatively higher vitamin c and $\beta$ carotene. Crude protein and fat contents varied depending on the growing area. Ca content was markedly higher in the plants grown in the natural havitats.

• 한국식생활문화학회지
• /
• 제19권2호
• /
• pp.209-216
• /
• 2004

마쇄처리 고추를 냉동 저장하면서 그 이화학적 변화 및 이용 방법을 연구하기 위하여 포청천을 태양건조후 고춧가루로 만든 것과 마쇄한 다음 브렌칭, 비타민 C 첨가, NaCl 첨가, aging 처리 등을 하고 냉동저장하면서 품질변화를 비교하였다. L, a, b값 가운데 적색도를 나타내는 a값이 포청천의 경우 기존 고춧가루의 31.51에 비하여 마쇄처리 고추는 모두 $33.53{\sim}33.84$로 마쇄처리한 것이 적색도가 좋았다. Capsanthin 함량은 마쇄 냉동저장시 비타민 C 첨가구가 1.8% 감소하여 비타민 C 첨가가 capsanthin 함량유지에 도움이 됨을 알 수 있었다. 매운맛 성분인 capsaicin과 dihydrocapsaicin은 냉동저장중 고춧가루의 경우 11.9%, 18.32% 감소하여 dihydrocapsaicin이 capsaicin 보다 빠르게 감소되었으며 전반적으로 마쇄 냉동저장한 것이 고춧가루보다 신미성분의 감소가 적었다. 마쇄처리 고추에서는 비타민 C를 첨가한 것이 capsaicin과 dihydrocapsaicin의 감소가 가장 적게 나타났다. 비타민 C는 마쇄고추를 브렌칭할 때 잔존량이 12.0 mg/100 g으로 마쇄고추의 44.0 mg/100 g에 비하여 파괴가 가장 많이 일어났으며 NaCl 첨가구의 경우도 13.2 mg/100 g으로 비슷하였다. 그러나 비타민 C를 첨가한 경우는 52.0 mg/100 g이 잔존하였고 냉동저장시 마쇄고추의 69.0%에 비하여 32.9%가 감소하여 비타민 C 첨가가 고추에 함유된 비타민 C 유지에 도움이 되었다.

• 한국식품영양과학회지
• /
• 제36권2호
• /
• pp.163-173
• /
• 2007

Aflatoxin은 Aspergillus속 곰팡이로부터 생성되며 사람에게 있어서 간독성 및 간암을 유발하는 잠재력을 가진 곰팡이 독소이며, 지질과산화 반응은 aflatoxin $B_1$에 의한 세포 산화적 손상 시 발생하는 주요 현상 중의 하나이다. 방사선은 수술, 항암약물요법과 더불어 임상 시 중요한 치료방법이나, 정상세포에 방사선을 조사하였을 때 반응성이 높은 활성산소와 과산화라디칼$(OH{\cdot})$을 생성하여 세포막의 불포화지방산을 지질과산화물로 변성시켜 세포 산화적 손상을 일으킨다. 따라서 본 연구의 목적은 aflatoxin $B_1$과 방사선조사 후 유도된 간과 혈청의 지질성분 및 지방산 조성에 미치는 vitamin C의 영향을 조사하기 위해 수행되었다. X-ray 조사는 실험기간 내 단 1회로 실험사육기간 첫 일에 조사하였고 X-ray 조사 후 vitamin C를 투여하였으며 vitamin C 투여 1시간 후 $AFB_1$을 투여하였다. Vitamin C와 $AFB_1$은 모두 복강투여로 실험 사육 첫 일부터 1회 시작하여 3일에 한번씩, 5회 반복 투였으며 실험동물 사육기간은 총 15일로 하였다. 혈청 총콜레스테롤 농도는 $1\sim5$군에서 유의적인 차이를 볼 수 없었는데 방사선과 $AFB_1$을 함께 처리한 6군에서는 $130.37{\pm}9.14mg/dL$로서 전군에서 가장 높은 수치를 나타낸 반면 6군에 vitamin C를 혼합 투여한 7군에서는 $90.23{\pm}6.15mg/dL$로서 가장 낮았으며 이는 중성지질과 유사한 경향이었다. 또한 간장의 총콜레스테롤과 유리 콜레스테롤도 이와 유사한 경향이었다. HDL 농도는 방사선과 $AFB_1$을 함께 처리한 것에 vitamin C를 혼합 투여한 7군이 $59.57{\pm}9.56mg/dL$로서 p<0.01 수준에서 현저히 증가하였다. 혈청의 인지질과 콜레스테롤 에스테르의 지방산 조성에서 vitamin C를 혼합 투여한 3,5,7군에서 PUFA 함량이 증가한 반면, SFA 함량은 감소하여 P/S 비율, n-3P/n-6P 비율은 증가하는 경향이었으며 이는 간장의 인지질, 콜레스테롤 에스테르, 총 지질의 지방산조성에서도 같은 경향을 볼 수 있었다.

• 한국식품영양과학회지
• /
• 제22권6호
• /
• pp.823-832
• /
• 1993

This study was made to determine alleviating effects of vitamin C(Vt C) on the gramoxone toxicity in rats with respect to the growth gain, feed effeciency ratio, total lipid contents, lipid peroxication and protein patterns in rat liver. Growth gain, feed efficiency ratio and liver weight in the gramoxone group were decreased significantly as compared with the control group, while those values obtained in the gramoxone-Vt C group were increased as compared with the gramoxone group. Lipid contents and TBA value of rat liver of the gramoxone group were increased significantly as compared with the control group. However, those values of the gramoxone+Vt C group were decreased as compared with the gramoxone group. No significant differences were observed in the liver protein patterns between the gramoxone and the control group. The contents of liver protein were decreased significantly in the gramoxone group fed for 2 weeks as compared with the control group. The change of the liver protein patterns, such as the decrease of high molecular weight protein and the increase of low molecular weight protein were observed in the gramoxone+Vt C group.