본 연구에서는 시판 비파나무잎차의 영양성분 분석 및 열수 추출물을 이용하여 항산화 효과를 조사하였 다. 일반성분은 수분 5.34%, 조단백 8.38%, 조지방 13.26%, 가용성 무질소물 46.21%, 조섬유 19.24% 및 조회분 7.57%순으로 함유하고 있었다. 비타민 C 함량과 총페놀 함량은 각각 0.47 mg/100 g 및 42.55 mg/g이였다. 무기성분은 Ca, K 및 Mg 순으로 높게 나타났으며, 그 함량은 각각 1,624.01, 1,099.66 및 192.70 mg/100g이었다. 비파나무잎차의 아미노산 분석 결과 glutamic acid (565.98 mg/100 g)가 가장 높게 함유되었고, 반면 가장 낮은 함량은 cystine (12.97 mg/100 g)이였다. 시판 비 파나무잎차 열수 추출물 농도 1,000 μg/mL를 기준으로 했을 때 각각 86.87%와 98.14%의 ABTS 및 DPPH 라디칼 소거활성을 보였으며, 환원력과 ferric reducing antioxidant power (FRAP)는 농도 의존 적 항산화 활성을 보였다. 따라서 시판 비파나무잎차는 항산화제와 같은 기능성 식품 소재로 이용가능성이 높을 것으로 생각된다.

마늘을 각종 기능성 식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 산지별 마늘의 화학성분 및 항균활성을 조사하였다. 색도 중 L값은 53.41∼57.15, a값은 -3.49∼-4.38 및 b값은 11.47∼17.55였으며, 일반성분 중 수분, 조단백질, 조지방, 가용성 무질소물, 조섬유 및 회분 함량은 각각 65.24∼71.96, 6.24∼9.35, 0.21∼0.49, 19.01∼22.72, 0.58∼0.95 및 1.01∼2.01%로 나타났다. 산지별 마늘의 주요 무기성분으로는 Na, Mg, K, Ca 및 P였으며, 그 함량은 각각 27.22∼112.03, 18.17∼32.56, 242.16∼569.28, 28.60∼63.93 및 117.72∼265.21 mg%였고, 유리당은 sucrose, glucose 및 fructose였다. 마늘은 17종의 아미노산이 분석되었으며, 그 중 proline, arginine, glutamic acid 및 aspartic acid가 주요 아미노산으로 나타났고, 총 아미노산 함량은 2,709.33∼4,561.04 mg%이었다. 비타민 C 함량은 2.966∼8.673 mg%이었다. 산지별 마늘의 주요 지방산으로는 linoleic acid, oleic acid 및 palmitic acid였으며, 불포화지방산이 72.18∼74.35%였고, 포화지방산은 25.65∼27.82%였다. 산지별 마늘 물 추출물을 이용하여 항균활성을 측정한 결과, 농도 의존적으로 그램 음성 및 양성 모든 세균에서 높은 항균활성을 보였다.

가스터빈용 단결정 주조 블레이드는 기포 및 Freckle등과 같은 주조결함이 없어야 하며, 수지상, γ'크기와 모양에 따라 화학조성이 다르며, 기지와 공정조직을 각각 2영역 및 3영역으로 분류할 수 있었다. 또한, Ti는 첨가원소호서 조직제어에 매우 중요한 역할을 하였다.

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18±1℃. The result obtained were as follows ; 1. The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively. 2. Weight loss increased in the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20㎎% within and without before storage treatment, and that of the value was 24.2㎎% within after 3 weeks storage.

비파 부위별 추출물의 항균성과 항산화 활성을 조사한 결과는 다음과 같다. 과피 및 종자의 추출수율은 부탄을 분획물에서 각각 4.95%와 4.42%로 높게 나타난 반면, 잎, 씨를 제거한 과실과 과육은 물분획물에서 각각 5.10%, 23.60% 및 21.10%로 높게 나타났다. 항균활성은 잎과 씨를 제거한 과실의 경우 clear zone이 각각 Staphylococcus aureus에서 19 mm, 15mm, Escherichia coli에서 15

비파 부위별 추출물의 아질산염 소거능 및 항돌연변이 효과를 조사한 결과는 다음과 같다. 추출용매 중 활성이 높게 나타난 메탄올 추출물을 비극성∼극성 용매별로 계통분획한 에칠아세테이트 분획물에서 잎은 80%, 씨를 제거한 과실 81%, 과피 73% 및 종자 63%로 아질산염 소거 효과가 가장 높게 나타났다. 메탄올 추출물의 분획하여 Salmonella typhimurium TA 100에 대한 항돌연변이 효과를 측정한 결과, 잎과 씨를 제거한 과실의

천연보존제인 참나무 목초액을 항균제 및 주방기구 세척시 소독제로 활용하기 위하여 식품부패균 및 식중독균에 대한 항균효과를 조사하였다. Paper disc법에 의한 시험결과 모든 시험균주에 대하여 20 첨가시 항균효과를 나타내었으며, 미생물이 첨가된 배지에 참나무 목초액을 70 첨가한 후 에서 3일간의 배양동안 모든 시험균주의 성장이 완전히 억제되었다. 증류수로 희석한 목초액 50에 대수증기까지 배양하여 멸균수로 희석한 대장균을 미량 첨가하여 에서

To study the potential of the Zanthoxylum schinifolium and Z. piperitum leaves, as raw materials for functional food and medicine, apart from male and female, chemical components were carried out. Among general components of sancho and chopi leaves, moisture and crude protein were higher sancho leaf than chopi leaf, but total sugar and crude fat were higher chopi leaf than sancho leaf and the components of major minerals were K, Ca, Mg and Na. Among free sugars, glucose(0.24% and 0.21%) and sucrose(0.19% and 0.27%) were the highest contents in sancho and chopi leaves(male and female), respectively. The organic acid were isolation and identification as malic acid and citric acid, citric acid is higher than malic acid. The total amino acid of sancho and chopi leaves contained proline and glutamic acid in male and female sancho and female chopi leaves, glutamic acid and aspartic acid in male chopi leaf highly in order. The fatty acid contents of four samples were high 15.16%, 9.76%, 8.78% and 9.29% of linolenic acid, respectively. Among many volatile compounds, limonene(13.25% and 19.16%) and citronellal(34.37% and 29.66%) were predominant flavor compounds in sancho and chopi leaves(male and female), respectively.

The use of artificially synthesized inorganic manure for the production of fruits and vegetables gives rise to soil contamination as well as noxious effects against human. Changes in quality of strawberry (SN) cultivated with a natural organic manure developed to solve such problems were studied during storage at 4C for 2 weeks. SN showed higher weight/volume ratio and lower weight loss during storage than strawberry (control) cultivated with commercial synthetic mature. Sweetness was higher in SN (9.2 Brix) than in control (8.2 Brix), and decrease in sweetness during storage was smaller in SN than in control. Redness (b) of strawberry was 32.1 in SN and 30.2 in control, and the redness decreased during storage showing 25.2 and 23.0, respectively, after 2 weeks. Hardness was higher in SN than in control, and decrease in hardness during storage was smaller in SN than in control. Vitamin C content was slightly higher in SN than in control, and mineral contents were generally higher in SN than in control.

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

한국산 작두콩을 부위별(종자, 자엽, 껍질, 깍지, 잎, 줄기 및 뿌리)로 구분하여 화학성분을 분석한 결과는 다음과 같다. 작두콩의 부위별 일반성분 중 총당과 조단백질은 다른 부위에 비해 자엽에서 높게 나타났으며, 무기성분은 뿌리에서 칼륨, 잎에서는 칼슘의 함량이 높게 나타났으며, 유기산은 잎의 경우 oxalic acid가 2.556 mg%, 깍지는 citric acid가 573 mg%로 가장 높았다. 유리당은 껍질에서 sucrose가 3.80%

한국산 비파과실을 이용하여 주스로서의 활용도를 높이기 위한 일환으로 비파주스를 제조하여 그 이화학적 특성을 분석한 결과는 다음과 같다. 생과 상태로 파쇄하여 압착ㆍ착즙을 하였을 경우 pH 3.4, 당도 8.5 Brix, 총산 0.36% 및 수율 53.2%로 나타났으며, 증기로 데치기한 후 압착ㆍ착즙한 경우 pH 3.6, 당도 8.0 Brix, 총산 0.34% 및 수율 57.4%로 나타났다. 또한 비파과즙을 여과 후 청징(A), 과실을 50일간 냉

한국산 비파엾을 이용하여 식품으로서의 활용도를 높이기 위한 일환으로 비파엽차를 제조하여 그 이화학적 특성을 분석한 결과는 다음과 같다. 비파엽차의 제조 중 일반성분은 2월 중순에 채취한 비파엽의 수분, 조지방 및 회분 함량은 10월에 비해 낮게 나타났으며, 무기성분은 2, 10월 중순에 채취한 비파엽의 경우 4파 볶음에서 각각 칼륨이 39,916.8, 23,950.0 ppm으로 높게 나타났다. ascorbic acid 유리당, 탄닌 및 카페인 함

To furnish basic data about the utilization of Korean loquat as flood, this experiment was conducted. Nutritional components in leaves, fruit excluded seed, flesh and seed of Korean loquat were analyzed as follows : moisture 48.7%, 87.8%, 88.3% and 59.5% ; total sugar 1.57%, 7.21%, 7.36% and 2.41% ; crude protein 5.23%, 1.61%, 1.44% and 4.31% in each portion, respectively. The highest mineral contents of loquat leaves, fruit excluded seed, flesh and seed were Ca 2,458ppm, K 661ppm, 654ppm and 1,528ppm, and water soluble vitamins such as ascorbic acid, thiamin and pyridoxine were confirmed in different pares of Korean loquat, the contents of those were high thiamin 5.86mg% in leaves and ascorbic acid 1.l0mg%, 1.26mg% and 4.90mg% in fruit excluded seed flesh and seed, respectively. The contents of free sugars were high sucrose 0.87%, glucose 0.62%, 0.6475 and rhamnose 0.20%, and major organic acid were detected oxalic acid 1,693.70mg%, malic acid 201.70mg%, 207.60mg% and citric acid 55.70mg% in each portion, respectively. Free amino acid were identified 21, 14, 14 and 16 kinds of leaves, fruit excluded seed, flesh and seed, respectively and their contents in each portion were highest glutamic acid 280.22mg%, proline 35.l0mg%, glutamic acid 56.96mg% and sarcosine 230.24mg%, respectively. Volatile components were identified 25 and 11 kinds of leaves and flesh and their contents were highest d-nerolidol 28.70ppm, hexadecanoic acid 16.67ppm, respectively.

To investigate characterization of the -amylase inhibitors from cereals and legumes produced in Korea, inhibitory activities against -amylase with the inhibitor from barley(Hordeum vulgare), wheat(Triticum aestivun), black bean(Glycine max), bean(Cajanus cajon) and pea(Pisum sativum) were measured. Among the samples tested, inhibitors from naked barley and black bean(sabong) which showed the highest inhibitor activities of cereals and legumes, respectively, were characterized according to treatment condition. The results obtained were summarized as follows. During the germination of naked barley and black bean, -amylase activities were gradually increased but inhibitory activities against -amylases were decreased. Both activities were gradually decreased when naked barley and black bean were stored. More than 50% of activities of the inhibitors from naked barley and black bean were remained at 100 for 15 min and 20 min, respectively, indicating that the inhibitor from black bean was more stable to heat than that of barley.