In this study, a comparative dissolution experiment was conducted between an immediate-release and a controlled-release vitamin C tablet applied with a technology to control the dissolution of vitamin C to maintain the vitamin C level in the human body. In order to confirm the dissolution rate (%) of vitamin C tablets, HPLC determination was conducted based on the dissolution test methods in the ‘Korean Pharmacopoeia (No. 2020-88),’ ‘Guidelines on Specifications of Dissolution Tests for Oral dosage Forms,’ and ‘Standard and Specifications for Health Functional Foods (No. 2020-63)’ from Ministry of Food and Drug Safety (MFDS). In addition, the dissolution pattern between the immediate-release tablet and the controlled-release tablet was comparatively analyzed. The analysis result confirmed that the immediate-release vitamin C tablet was 100% dissolved after 45 minutes, while the controlled- release vitamin C tablet was 100% dissolved after 480 minutes (8 hours). Furthermore, the dissolution rate (%) at 60 minutes was slower than that of the immediate-release vitamin C tablet. Based on these results, this study confirmed that the dissolution rate (%) test and development of controlled-release tablets containing vitamin C as the main component a re possible.

The oxidation of cholesterol in tallow heated at three frying temperatures, 130, 150 and 180℃ was studied by assaying cholesterol oxidation products(COP) by GC-MS. The correlation between levels of COP and changes of physicochemical parameters (peroxide value, polymer, polar components and dielectric constant) in tallow heated were studied. As temperature increased, the amount of cholesterol was decreased proportionally with heating time. However, the levels of COP did not increase considerably with increased frying temperature. The rate of cholesterol disappearance was the greatest at 180℃ and the smallest at 130℃. Larger amounts of COP formed were found at 150℃ than at 180℃. The levels of COP formed in tallow heated showed highly correlation with(r=0.94, n=30, p$lt;0.01) polymer, polar components and dielectric constant, respectively.

The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at 60℃ with illumination of 9,000 lux. Changes of peroxide value, total carbonyl value, and absorbance at 232 nm of lipids extracted from Ramyon were investigated during storage. The storage stability of Ramyon prepared with oils containing TBHQ had better than that prepared with a mixture of BHA and BHT. The Ramyon prepared with 4 part of rapeseed oil to 6 part of tallow containing 0.02% BHA/BHT showed higher storage stability than that prepared with palm oil alone but showed lower stability than that prepared with tallow alone both under the same condition of antioxidant treatment.

A preliminary investigation was performed to evaluate the possibility of partially replacing palm oil and beef tallow by rapeseed oil for frying oils of instant Ramyon manufacturing. The AOM stability of rapeseed oil was inferior than of palm oil, but was comparable to that of beef tallow. When rapeseed oil was blended with palm oil or beef tallow, the AOM stability of the blended oil was improved. As far as AOM stability is concerned, best results were obtained with a blending ratio of 3 part of rapeseed oil to 7 part of palm oil and a ratio of 4 part of rapeseed oil to 6 part of beef tallow. These blended rapesee oils was retarded the formation of conjugated dienes and polymers during heating. The antioxidative effects on the stabilities of AOM and thermal in blended rapeseed oils showed that TBHQ was superior to tocopherols and a mixture of BHA and BHT was inferior.

가열우지중 콜레스테롤 산화안정성을 연구하기 위하여 130, 150 및 18 가열온도에서 일정시간 가열하였을 때 생성되는 각종 콜레스테롤 산화생성물을 TLC에 의하여 분리.확인하고, 지방산 조성의 변화를 측정하였다. 지방산 조성은 가열시간이 경과함에 따라 linoleic과 linolenic acid등의 불포화 지방산은 약간씩 감소한 반면 포화지방산의 함량은 다소 증가하는 경향이었고, 이러한 변화는 가열온도가 높을수록 심하였다. 추출한 비비누화물의

가열우지의 산화 안정성을 연구하기 위하여 우지를 130, 150 및 18의 세가지 튀김온도 조건에서 하루에 10시간씩 총 240시간 가열하였을 때 가열시간에 따라 지방질의 산화정도를 나타내는 각종 이화학적 특성치들(산값, 과산화물값, 요오드값, 유전상수, 극성화합물 및 중합물의 함량, 굴절률, 발연점 및 점도)과 색도의 변화를 연구하였다. 가열한 우지의 산값, 유전상수, 굴절률, 점도, 극성화합물 및 중합물의 함량은 가열시간의 경과에 따라 계속