여러 가지 쌈채소의 기능성 연구

• 영문명: Study on the Functionality of Various Vegetables
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Hyang Sook Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제11권 2호, 119~126쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2007.05.30

영문 초록

  Ten among various vegetables used with cooked rice was selected to be examined their functional properties; chongkyungchae, new green, mustard leaves, lomain, red chicory, dachae, beet leaves, sinseoncho, kostamary, kale. Total vitamin C was highest in dachae as 203.6㎎/100g, and lowest in red chicory as 32.1㎎/100g. Total contents of phenolic compounds was highest in red chicory as 35.3%, and lowest in mustard leaves as 10.5%. Regarding nitrite scarvenging activity of aqueous fraction, dachae appeared strongest as 84.7% at pH 1.2 and lomain was weakest as 26.6% at pH 6.0. Regarding nitrite scarvenging activity of methanol extracts, new green was appeared strongest as 94.9% at pH 1.2 and lomain was weakest as 26.6% at pH 6.0.

목차

Abstracts
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약
참고문헌

키워드

vegetables functional properties nitrite scarvenging activity