The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4℃ were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P$lt;0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5 % AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisms.

보리잎 중에 존재하는 항산화 물질을 여러 용매로 추출하여 그 항산화 효과를 비교하고, methanol추출물의 preparative TLC에 의한 분획물의 항산화 효과, UV-Visible spectrum, 총페놀 함량 및 수소공여능과의 관계를 조사하였다. 각 용매추출물의 항산화 효과의 크기는 methanol > ethyl ether> methylene chloride ≥ ethyl acetate≥ acetone > hexane순으로 나타났다. 메타놀추출물의 분획물인 fraction 1, 2및 3의 항산화 효과는 fraction 2>fraction 1>fraction 3의 순이었으며 이들의 효과는 모두 α-tocopherol보다 강한 것으로 나타났다. 자외선 흡수스펙트럼을 조사한 결과, Traction 1, 2사 3에서 페놀성 물질의 존재를 나타내는 280㎚에서의 강한 흡수가 보였으며 이들의 흡수는 fraction 2에서 가장 강하게 나타났다. 가시광선의 홉수스펙트럼의 경우 fraction 1, 2와 3는 각각 660㎚, 460㎚ 및 450㎚에서 최대흡수파장을 보였다. 자외선 스펙트럼과 총페놀 함량의 조사 결과, 보리잎의 항산화효과는 phenolic group을 함유하는 flavonoids에 기인되는 것으로 생각되었다.

The "Namul" is a Korean common vegetable food composed of edible young leaves and soft stalks of wild plants or cultivating vegtables and treated with traditional condiments. It has been widly used as not only a regular diet but seasonal foods or special ceremonial foods. In this thesis, the kinds of edible plants for namul were philologically approached by books published in Korea from Koryo to Chosun dynasty. The first historical record about cultivated vegetable as food in Korea was a garlic and a gourd in 「Samkuksaki」. According to numerous records, edible wild plants might have played an important part as food resources, since they have variable edible portions as famine relief foods. Four kinds of namul were first introduced in Koryo age, but in Chosun dynasty over eighty kinds were recorded. The root of ballonflower and white radish were most commonly used for raw namul and bamboo shoot and squash for boild ones. Most kinds of namul were introduced in 「Zeungbosanrimkwungjae」 and 「Limwonsiprwukji」 influenced by pragmatism in later half period of Chosun. The chronic state of famine in later half period of Chosun caused to introduce various edible wild vegetables, and had greatly influenced on the korean people to acquire vegetarian food habits and to favor salty taste. It seems to need a further study on recent nutritional problems including dietary fiber.