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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 1982
Volume 11, Issue 3 - Sep 1982
Volume 11, Issue 2 - Jun 1982
Volume 11, Issue 1 - Mar 1982
Selecting the target year
Studies on Goucoalkaloids in Plants I. High Performance Liquid Chromatographic Analysis of Glucoalkaloids in Periderm and Cortex of Potato (Solanum tuberosum var. May Queen)
Hwang, Chun-Sun ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 1~4
By high performance liquid chromatography, separation and quantification of glucoalkaloids
from potato (Solanum tuberosum, var. May Queen) was established using periderm and cortex.
was packed in two stainless steel columns (
) which were connected in sequence and eluted with the mixture of tetrahydrofuran, phosphoric acid buffer and acetonitrile (50 : 25 : 25, v/v/v) at the flow rate of 1ml/min. and the absorbance were read at 208 nm. Retention time was 6.92 min. for
and 10.96 min. for
with complete separation. This method took 12 min. per sample and seemed best.
were found much in periderm than in cortex.
Changes of the Chemical Components in the Process of the Korean Soysauce Fermentation by Salt Concentration -Laying Stress on the Volatile Organic Acid-
Yang, Hee-Cheon ; Kim, Byung-Yong ; Lee, Tae-Kyoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 5~10
With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.
Effect of Oils on Emulsification for Soft Capsules of Ginseng Extract
Park, Myung-Han ; Sung, Hyun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 11~14
Effect of the oil mixture on physical properties in soft capsule preparation with ginseng extract contained
moisture content was investigated. The optimum condition was reached when it was emulsified for 5 minutes in
water bath at 10.000 r.p.m. by mixing with both palm shortening oil and corn oil in equal amount under agitation. Addible amount of ginseng extract was 50% for the total.
Studies on the Changes of Nitrate, Nitrite Contents and the Viable Bacterial Population during Milk Storage
Choi, Jae-Chun ; Kwon, Joong-Ho ; Shin, Dae-Hyu ; Yoon, Hyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 15~19
The Changes of nitrate and nitrite contents at different storage temperatures (low tempenature :
, high temperature:
) were studied in relation to the viable bacterial population. The contents of nitrate and nitrite in milk were 1. 10 ppm and 0.03 ppm, respectively. When milk was storaged for 7 days at
, nitrate concentration decreased to 0.3 to 0.6 ppm, whereas nitrite increased up to 0.13 to 0.08 ppm. However, during the storage at
, their contents were little changed. The number of viable bacterial population in raw milk appeared
, and rapidly increased throughout 3 days storage at high temperature, but afterward it tended to decrease. This seemd to indicate that nitrate was reduced to nitrite by the nitrate reducing bacteia in milk, and the changes in the viable bacterial population were also related to the changes of pH and titratable acidity.
Non-Enzymatic Browning Reaction of the Dried File-Fish
Chun, Soon-Sil ; Kim, Mu-Nam ; Lee, Kang-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 21~27
A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied. The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at
The activation energies obtained from the Arrhenius plot ranged 12.5 to 16.5 Kcal/mole. From these energies of activation, the
showed 1.9 to 2.3 and both activation energy and
values were reduced with increase in
Shelf-lives, the time to reach an 0.15 O.D./g solid at which severe brown color change could be de ectable, decreased rapidly as the temperature and water activity increase. A storage study under a square-wave fluctuating temperature condition (at 35 and
periodically with 7 days interval), the rate constants at all water activities used in the experiments were higher than those at
, the mean temperature of the cycle which affects other kinetic parameters including activation energies,
values and finally the shelf-lives. The data obtained from the fluctuating temperaure storage study will be used in prediction of shelf-life. The shelf lives assessed at
from the accelerated shelf-life tests ranged from 179 daysat
to 302 days at
A Study on the Cooking of Saengran
Seo, Hae-Kyung ; Lee, Hyo-Gee ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 29~33
Saengran, one of the traditional Korean foods, is made from hot taste-removed ginger. It's taste depends upon the recipe and maker's skill however, no standard recipe is established in the literature. In this study, the recipes in the literature were evaluated to find out the best recipe for Saengran. The best method for removing hot taste of ginger was the extraction of ginger in a boiling water for 20 minutes The best formular for Sangran was hot taste removed ginger 100g, sugar 77g, honey 57g, and water 154g. The optimum boiling time was 55 minutes with an electric heater. (100V, 600W)
Changes in Composition of Total Lipids of Human Milk during Lactation
Yoon, Tai-Heon ; Lim, Kyung-Ja ; Jang, You-Kyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 35~36
Lipid composition of human milk samples (ten colostrum and 10 mature) was analyzed by quantitative thin-layer chromatography with flame ionization detector. Six kinds of lipid components existed in human milk. Among them, triglyceride which was most abundant lipid component showed significantly lower levels in colostrum than in mature milk. Other lipid components have no significant differences between colostrum and mature milk.
High Performance Liquid Chromatographic Analysis of Free Amino Acids in Various Ginseng Products
Lee, Sung-Woo ; Kurozaki, Toshiharu ; Woo, Sang-Kyu ; Yoon, Tai-Heon ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 37~40
Fifteen free amino acids except tryptophan, proline and cystine were identified from Korean red ginseng and dried ginsengs from Korea, America and Canada using by high performance liquid chromatography (HPLC). Arginine was 72.6% of total free amino acids in the red ginseng and 48.2 to 68.7% in the dried ginsengs. The content of each free amino acid was lower in the red ginseng than in Korean dried ginseng. Most free amino acids in Korean dried ginseng showed higher content than those in American and Canadian ones. Tryptophan, proline cystine, methionine and phenylalanine were not detected in the extracts of red ginseng and of Korean white ginseng. Arginine was highest in these extracts and all free amino acids were higher in the white ginseng extract.
Studies on the Preservation of Korean Chestnuts
Shin, Doo-Ho ; Bae, Jung-Surl ; Bae, Kook-Woong ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 41~46
To elucidate the preservative characteristics of chestnuts, three varieties, Ungi, Okkang and Chuckpa, were stored in cellar, polyethylen film packing, and box with or without
, and chemical compositions, rates of sprouting and rotting were determined during the period of storage. The chemical compositions of raw chestnuts were: moisture, 59 to 63%; total sugar, 28 to 29%; reducing sugar, 0.1 to 0.2%; crude fiber, 0.6 to 0.9%; crude protein, 3.5%; vitamin C, 27 to 28mg%; and tannin, 50 to 58mg%. Total sugar and vitamin C were decreased during the period of storage, and of reducing sugar and tannin were increased. The rates after 6 months of storage after three vareitia were; 93 to 100% by the cellar storage; 35 to 57% by the box storage without
and 1 to 4% with
; and none by the polyethylene film packing. The sprouting rate in Chuckpa decreased markedly as compared with the other two varieties. The rotting rates when stored for 6 months were: 4 to 6% by the box storage without
and 7 to 12% with
; 5 to 8% by the polyethylene film packing; and 30 to 54% by the cellar storage. The rotting rate in Chuckpa was lower than the other varieties during the period.
An Experiment in Extracting Efficient Nutrients from Sagol Bone Stock
Park, Dong-Yean ; Lee, Yeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 47~52
The contents of efficient nutrients, especially calcium(Ca), phosphorus (P),
N) and total nitrogen (total N) were observed to evaluate the Sagol bone stock as a calcium and protein source: In case of quantitative changes of nutrients in the bone stock as a result of boiling for two, four, eight and twelve hours, respectively, the Ca,
-amino N and total N contents increased in the course of boiling, and showed maximum after twelve hours. P contents also increased during eight hours but decreased after twelve hours. By four hours of reboiling, the contents of nutrients in the second stock decreased in contrast with the duration of the preceding process. The Ca and
N contents extracted for 4 hours from the Sagol bones which were boiled for two through eight hours amounted to almost 60
90% and the total N to 130% amount of their first stocks; Ca and P contents increased when the amount of the water exceeded by weight that of the bones over seven times; and
-amino N and total N increased when that of the water exceeded over ten times. These results suggest that Sagol bone stock could be a valuable calcium and protein source by boiling for at least twelve hours with ten times of water (wt/wt).
Studies on the Compositions of Mineral and Amino Acid during Cooking of Snake Head and Carp
Kim, Kyung-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 53~56
To study nutritional values of snake head and carp cooking, the content of minerals and amino acid including general components were analyzed. Crude fat in snake head and carp were 3.4%,2.8% respectively and crude protein 1.7%, 2.9%. Calcium in snake head and carp were 127.1mg%. 16.6mg% and iron were 5.6mg%. 5.2mg% respectively. The amino acid composition of snake head and carp showed high content of glycine, glutamic acid, proline and alanine while the content of phenylalanine, valine, histidine, isoleucine, methionine and tyrosine were relatively low. Total amino acid of carp showed higher than that of snake head.
Studies on the Changes in Chlorophyll, Free Amino Acid and Vitamin C Content of Soybean Sprouts during Circulation Periods
Kim, Soon-Dong ; Jang, Bong-Hae ; Kim, Hyae-Sook ; Ha, Kyu-Hyen ; Kang, Kyung-Soon ; Kim, Duck-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 57~62
This study was conducted to investigate the changes in plant state, chlorophyll, free amino acids and vitamin C content of soybean sprouts during circulation periods. The experiment was carried out under the indoor natural light and complete darkness at
. The results are summarized as follows; Soybean sprout was grown about one cm in the darkness for 7 or 24 hours, but under the indoor natural light it was not grown. Weight was decreased both in the darkness and under the light. In the darkness the color of sprouts were not changed, but under the light the color was changed in 7 or 24 hours. Chlorophyll contents was increased rapidly by light in the cotyledon. Chlorophyll formation brought about loss not only in amino acids but also porphyrins, but it did not in the amino acids of hypocotyl. The kinds of amino acids being brought about loss under the light were cystine, aspartic acid, serine, histidine and glycine. The 22
27% of vitamin C was lost in cotyledon by 7 hours exposured light and in hypocotyl after 5 hours.
The Influence of Temperature on Fermentation of Kimchi
Rhie, Seung-Gyo ; Chun, Sung-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 63~66
In order to determine proper condition of fermentation, the contents of riboflavin, vitamin C, taste and pH were observed at
using two kinds of Kimchi. (15 and 7 kinds of subsidiary ingredients) The percentage ratio of riboflavin reached maxima (173% and 156%) in the 30 days period at
and (162% and 160%) in the 60 days period at
. At the period of borderline, that person is not accept the tasts because of too sourness, total riboflavin is remained so much that of origin(100%, 94%). The amount of vitamin C increased by 162% and 144% at 60days according to at
, and then decreased gradually. The palatibility test by 10 trained panels, most Koreans favored both freshness and repeness of Kimchi.
Stability of Anthocyanin Pigment from Juice of Raspberries
Park, Jung-Mi ; Joo, Kwang-Jee ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 67~74
The effect of various pH levels, temperatures. organic acids, inorganic salts, metal ions on the stability of the anthocyanins pigment (pH 3.7) from the juice of raspberries were investigated. Initial absorption of total anthocyanin was decreased as pH increased from 1.0 to 7.0. Total amount of anthocyanin reached the highest at pH 3.7 and least at pH 7.0. The total anthocyanin content decreased rapidly with the increasing temperature. Many organic acids were found to enrich and stabilize the color density at 520nm in anthocyanin solution (pH 3.7). The hyperchromic effect of saturated n-carboxylic acid increased in the following order; formic acid> acetic acid>n-butyric acid>propionic acid. On the polycarboxylic acid, especially, malic acid showed 550
930% higher than control group. On the inorganic salts (0.5M), sodium perchlorate had the most hyperchromic effect and followed by sodium sulfate>sodium chloride>sodium phosphate, monobasic. Among the metal ions, both aluminium ion and cupric ion much more accelerated the anthocyanins degradation as compared with other metal ions.
A Study on the Changes of Fatty Acid Composition in Seeds of Mung Bean during the Ripening Process
Ko, Mu-Suk ; Park, Bock-Hee ; Rhee, Hang-Jae ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 75~79
For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages-10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows; The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.
A Comparative Study of High-Performance Liquid Chromatographic Method for Analysis of Ginseng Saponin
Choi, Jin-Ho ; Park, Kil-Dong ; Han, Kang-Wan ; Oh, Sung-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 11, issue 3, 1982, Pages 81~86
Ginseng saponins separated from Panax ginseng C.A. Meyer were analyzed by high-performance liquid chromatography using a carbohydrate analysis column. The effect on the resolution and retention time of each ginsenosides, as well as the addition effect of n-butanol on a acetonitrile/water system, was examined using various proportions of acetonitrile/water system (80/20-94/6) which have been used with typical solvent of carbohydrate analysis column. The retention time of each ginsenosides was greatly affected by the compositions and mixture proportions of the mobile phase and also markedly increased as the proprotion of acetonitrile in mobile phase increased. It was proved that acetonitrile/water system (80/20) and acetonitrile/water/n-butanol system (86/14/10) were very effective mobile phases for diol and triol sapoin analyses, respectively. According to the result obtained by this method, the PT/PD ratios of white and red ginseng saponins were 0.401 % and 0.561 %, respectively. Red ginseng increased PT/PD ratio, compared with white ginseng. This is attributed to the change of saponin pattern by processing method and the change of PT/PD ratio would greatly influence on the biochemical and pharmacological effects of ginseng and its products.