본 연구는 함초를 섭취한 동물쥐에서 비만과 혈중 지질의 개선 효과에 대한 실험을 체계적 문헌고찰을 통해 통계적으로 분석하였다. 각각의 개별 연구는 PubMed, Embase, RISS, DBpia, NDSL과 같은 데이터베이스로부터 수집되었다. 통계분석을 통해 효과크기를 측정하기 위해 Review Manager 5.3 프로그램이 이용되었고 총 9개의 연구가 최종적으로 포함되었다. 비만유발 흰쥐에서 함초의 섭취는 몸 무게를 유의적으로 감소시켰다. 그러나, 식이효율, 간지수와 총콜레스테롤에서 통계적 유의성이 없었다. 또한, 효과크기가 중성지방은 감소하고, 고밀도 콜레스테롤은 증가하였다. 이러한 통계적 분석은 함초가 강력한 항비만과 혈중 지질 개선 효과를 가진다는 결과는 보여준다.

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

Natural dye extracted from Salicornia bigelovii was applied to silk fabrics by dip dyeing process. The dyeing properties and the functionalities of the silk fabrics were determined. Factors affecting the dyeing properties such as dyestuff concentration, temperature, time and pH were studied. The colorimetric parameters L*, a*, b*, and H, V/C values were measured to select the optimal mordanting conditions. The colorfastnesses of the dyed and mordanted fabrics were estimated for practical use; in addition, the antibacterial property, ultraviolet protection properties were evaluated. The dyeabilities of silk increased depending on the increasing dye concentration, dyeing time, and dyeing temperature. And optimum dyeing results were achieved when dyeing with 300% (o.w.f.) of dye concentration at 90℃ for 100 minutes and at pH 3. The dyed silk fabrics without mordants produced yellow (Y) color and showed yellow (Y) or green yellow (GY) colors depending on the mordants type. The light fastness of dyed and Al mordanted silk fabrics were found to be excellent, and the drycleaning and rubbing fastness were good. The dyed silk fabrics showed no antibacterial property, but Al and Cu mordanted silk fabrics showed 99.9% reduction rate. The ultraviolet protection properties of the dyed silk fabric was improved. And the ultraviolet protection properties of mordanted samples showed very good ultraviolet protection properties.

Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

퉁퉁마디뿔나방은 날개 편 길이 6∼8㎜, 날개를 접었을 때 몸 길이 6㎜(폭 길이 1.5-2.0㎜)로 작은 나방이다. 밤에 활동하지만 낮에도 일부 기주식물이나 지표면에 서 가까운 곳으로 총총 걸음으로 매우 빠르게 이동하는 것이 관찰된다. 알은 퉁퉁마 디의 위쪽 보다는 아래쪽의 목질화된 마디부위에 낳는다(그림 1-B). 알은 직경 0.25 ㎜, 폭 0.51㎜인 캡슐형태로 노란색이며, 성충은 여러 개의 알을 모아 알 덩어리 형 태로 산란을 한다. 암컷 성충은 산란된 알이 밖으로 노출되지 않도록 퉁퉁마디의 목 질화된 마디의 돌출된 끝 부위를 접착시켜 보호한다. 알에서 갓 깨어난 유충은 0.68 ㎜이고, 종령유충은 약 10㎜의 작은 나방 유충이며, 부화유충은 엽육 속으로 들어 가 굴을 파고 가해한다. 유충이 어느 정도 성장하면 엽육 밖으로 나와 퉁퉁마디 가 지를 여러 겹으로 뭉쳐 거미줄을 치고 그 속에서 가해한다. 번데기는 여러 겹으로 뭉쳐져 있는 퉁퉁마디 가지 속에 만들고, 일반 나방류 번데기와 형태 및 색깔이 비 슷한 갈색이고, 번데기 배 끝의 외부 생식기 모양으로 암컷과 수컷 구분이 가능하 다. 암컷 번데기는 길이 5.1㎜, 폭 1.5㎜, 수컷 번데기는 길이 4.8㎜, 폭 1.4㎜로 암컷 번데기가 수컷 번데기에 비하여 약간 크다.

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at 20℃ and 60℃ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.

함초 자연발생지(전북 김제시 광활면) 및 재배포장지(전남 신안군 증도면)에서 의 퉁퉁마디뿔나방의 발생생태를 조사한 결과, 2지역 모두 1년에 4회 발생하는 것 으로 조사되었다. 부화유충은 김제지역에서는 5월 중순, 신안지역에서는 5월 하순 부터 발생하기 시작하여 8월 중순까지 발생하였다. 각 세대별 최고 발생시기는 1 세대는 6월 중순, 2세대는 7월 상순, 3세대는 8월 중순 이었다. 그러나 4세대 유충 은 9월 상·중순부터 발생되기 시작하지만 함초에 큰 피해를 주지 못하였다. 퉁퉁마 디뿔나방 성충의 산란은 함초의 아래쪽 목질화된 부위뿐만 아니라 함초 재배지 주 변의 말라 죽은 잔재물에 여러 개의 알을 집중적으로 낳는 특성을 지니고 있다. 따 라서 퉁퉁마디뿔나방은 포장 주변 염생식물에서 월동을 한 후 성충이 포장에 잔존 하는 염생식물에 산란하기 때문에 영농초기에 염생식물의 마른 잔재물 제거를 통 해 이 해충의 피해를 예방할 수 있다.

시판되는 친환경유기농자재 19종을 대상으로 실내에서 퉁퉁마디뿔나방 (Scrobipalpa salinella) 유충을 대상으로 살충효과를 조사한 결과 90% 이상의 살 충효과를 나타낸 것은 수도응삼이 등 15개 제품이었다. 실내에서 살충효과가 우수 한 수도응삼이 등 5종의 친환경유기농자재 및 자체 개발한 B.t HARI042균주를 대 상으로 전남 신안군 증도면의 함초 재배포장에서 퉁퉁마디뿔나방의 방제효과를 조사하였다. 자체 개발균주인 B.t HARI042균주의 방제효과가 88.1%로 가장 높 았고, 친환경유기농자재인 수도응삼이, 선초 및 멸다이의 순으로 80% 이상의 방 제효과를 보였다. 함초 재배지에서 퉁퉁마디뿔나방의 친환경적인 관리체계는 유 충이 1년에 3회 피해를 주기 때문에 6월 상순부터 8월까지 주 발생시기 초기에 각 각 1회씩 3회 처리하면 퉁퉁마디뿔나방을 안전하고 효과적으로 방제할 수 있었다.

This study was conducted to investigate for mineral contents, total polyphenol compounds,betaine, choline and DPPH free radical scavenging activity of halophyte. The mineral concentrations of Salicornia herbacea (top part) were Na 100,006 mg/kg, K 1,385 mg/kg, Mg 6,263 mg/kg, Ca 2,750 mg/kg, Fe 90.4 mg/kg, Mn 98.9 mg/kg, Zn 33.3 mg/kg, Cu 3.4 mg/kg respectively. And Suaeda Japonica (top part) were Na 85,332 mg/kg, K 710 mg/kg, Mg 7,005 mg/kg, Ca 4,344 mg/kg, Fe 1,434.9 mg/kg, Mn 119.1 mg/kg, Zn 19.2 mg/kg, Cu 2.7 mg/kg respectively. The betaine contents of Salicornia herbacea (top part) were 15.09 mg/g and Suaeda Japonica (top part)were 14.64 mg/g. The choline contents estimated by the DBAP-choline derivatives of Salicornia herbacea (top part)were 20.9 mg/100 g, Salicornia herbacea (root) were 23.4 mg/100 g, Suaeda Japonica (top part) were 23.1 mg/100g and Suaeda Japonica (root) were 23.8 mg/100 g. Total polyphenol compounds of Salicornia herbacea (top part) were high 36.0 mg/g in growth phase. The DPPH radical scavenging activities of methanol extract Salicornia herbacea (top part) were high 90.1% in growth phase. The frozen dried powder of Salicornia herbacea (top part) 1 g was equal to Quercetin 30.26 mg, Rutin 42.65 mg, TBHQ 20.32 mg, BHA 25.86 mg, BHT 40.75 mg, Ascorbic acid 22.86 mg in DPPH radical scavenging activities.

This study was conducted to investigate the effects of saltwort, on the quality characteristics of sponge cake. In addition, we examined the commercialization potential of sponge cake containing saltwort. To accomplish this, saltwort was added to sponge cakes at concentrations of 0%, 3%, 5% and 7% and quality and sensory tests were then conducted. The 7% group had the highest water and ash content. There was no difference in the fat content between samples. The control group showed the highest protein content and the lowest specific gravity. As the content of saltwort increased, the specific gravity of the sponge cake increased. Additionally, the dough yield and loss during baking were highest, in the control group, and these values decreased as the saltwort content increased. Similarly, the volume and specific volume were highest in the control group, and these values decreased as the content of saltwort powder increased. Color measurements of the samples, revealed that the L-value decreased as the content of saltwort powder increased. Furthermore, the a-value of the saltwort powder groups was higher than that of the control group and the b-value was highest in the 7% group. There were no differences in elasticity and cohesion between samples, but chewiness and brittleness increased the content of saltwort powder increased. The results of the sensory test revealed that the color, flavor and taste scores were the highest in the 5% group. The pore size was greatest in the control group, while hardness was greatest in the 7% group, chewiness was highest in the 5% group and moistness was highest in the 5% group. Finally, the overall preference was for the 5% group.

몇 가지 친환경유기농자재를 선발하여 실내와 포장조건에서 퉁퉁마디뿔나방(Scrobipalpa salinella)의 살충 및 방제효과를 조사하였다. 19개 친환경 유기농자재에 대해 퉁퉁마디뿔나방 2-3령 유충에 대해 각각 1, 3, 5일차의 실내 살충효과를 조사한 결과, 90% 이상의 살충율은 1일차에서 10개, 3일차에서는 12개, 5일차에는 15개 유기농자재에서 높은 살충율을 보였다. 처리 후 하루 만에 95% 이상의 살충효과를 보이는 친환경 유기농자재는 EFAM-A 등 8개로 조사되었다. 그러나 EFAM-G는 5일차에도 20% 이하의 살충율을 보여, 효과가 없는 것으로 조사되었다. 이 중에서 3가지 친환경 유기농자재(EFAM-A, EFAM-M, EFAM-H)를 대상으로 신안군 증도면 함초포장에서 퉁퉁마디뿔나방의 방제효과를 조사한 결과, 3종 모두 무처리 대비하여 90% 이상 이었다.

전남 신안군 증도면의 함초재배지에서 대발생하여 큰 피해를 주는 퉁퉁마디뿔나방(Scrobipalpa salinella)을 채집하여 충태별 형태, 발육기간 및 산란특성을 조사하였다. 알의 크기는 직경이 0.25mm, 폭이 0.51mm인 캡슐형태로 노란색이며 여러 개의 알을 모아 난괴형으로 산란하고, 부화유충은 두폭이 0.16mm이고, 길이는 0.68mm로 매우 작으며 부화한 후 엽육 속으로 잠입한다. 이후 유충은 함초의 엽육에 거미줄을 치고 갉아먹으며, 종령유충이 되면 번데기를 형성하기 위해 거미줄을 친 여러 가닥의 함초 엽육속에서 번데기가 된다. 번데기는 일반 나방류 번데기와 형태와 비슷한 갈색이며, 번데기 배끝의 모양에 따라 암수의 구분이 가능하다. 25℃ 조건에서 퉁퉁마디뿔나방의 충태별 발육 및 산란특성을 조사한 결과, 알, 유충, 번데기는 각각 4.4일, 20.9일 및 10.1일 이었다. 퉁퉁마디뿔나방 성충은 우화 후 4～5경부터 산란하기 시작하였고, 산란 후부터 5일까지가 최대 산란시기를 보였다. 퉁퉁마디뿔나방의 산란특성은 함초의 위쪽 보다는 아래쪽의 목질화된 마디 부위에 약 10～20개씩 난괴처럼 모아서 산란하였다.

함초의 저장성을 향상시키고 이를 기능성 부재료로 활용하기 위한 기초실험자료를 제공하고자 함초를 열풍건조, 진공건조 및 동결건조 등 건조방법을 달리하여 분말을 제조한 후 각 시료의 물리화학적 분말특성을 비교 검토하였다. 열풍건조하여 제조한 시료의 수분함량이 3.16%로 가장 낮았으며, 진공건조 분말이 3.42%, 동결건조 분말이 3.80%로 나타났으며 시료의 pH는 6.12-6.27의 범위값을 나타내었다. 동결건조한 시료의 명도는 다른 시료들과 비교하여 가장 높았고 적색도는 가장 낮게 나타났다(p<0.05). 주사전자현미경을 이용한 미세구조 관찰결과 동결건조된 시료의 입자가 보다 규칙적이고 치밀하게 배열된 것으로 관찰되었으나, 다공성구조는 관측되지 않았다. 또한 동결건조된 시료의 수분 용해도는 다른 시료들과 비교하여 가장 높은 반면 팽윤력은 가장 낮은 것으로 나타났다(p<0.05). 한편 총당 및 환원당의 함량은 동결건조한 시료가 가장 많은 것으로 나타났다(p<0.05).