목차
1. Abstract
2. 서론
3. 재료 및 방법
4. 결과 및 고찰
5. 요약
6. 참고문헌
본문내용
Abstract The purpose of this research is to know P of onion and buckwheat Use a molybden blue colorimetric method. As a result, onion's P content is 24.34 mg/100g, buckwheat is 209.84 mg/100g, Can know buckwheat has more P than onion.
Key words: molybden blue colorimetric method, onion, buckwheat, P
서론
양파와 메밀은 일상생활 속에서 흔히 접하고 자주 접하는 식재료이다. 특히 양파는 한국인의 식사에서 식재료 및 향신 조미료로 가장 많이 사용되는 식품 중 하나로서 quercitrin, rutin과 같은 flavonoid와 황 화합물인 allyl propyl disulfide 및 diallyl disulfide와 같은 phytochemical이 함유되어 있어(1), 다양한 생리적 기능성을 지니는 것으로 알려져 있다(2).
또한 메밀은 마디풀과에 속하는 일년초로서 분류학상 곡류와는 구별되지만 곡류와 유사한 특성을 가지고 있으며, 탄수화물, 단백질, 라이신, 아르기닌 등의 필수아미노산, 불포화 지방산 및 각종 무기물과 비타민을 함유하고 있다(3).
참고 자료
Ra KS, Suh HJ, Chung SH, Son JY (1997) Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol, 29, 595-600
Jung KA, Park CS. Antioxidative and Antimicrobial Activities of Juice from Garlic, Ginger, and Onion. Korean J Food Preserv. 20(1) : 134-139 (2013)
Choi HS, Lee SY, Baek SY, Koo BS, Yoon HS, Park HY and Yeo SH. Quality Characteristics of Buckwheat (Fagopyrum esculentum) Soksungjang. KOREAN J. FOOD SCI. TECHNOL. 43(1): 77-82 (2011)
Kim JH, Kim MJ, Oh HK, Chang MJ and Kim SH. Seasonal Variation of Mineral Nutrients in Korean Common Fruits and Vegetables. J East Asian Soc Dietary Life. 17(6) : 860-875 (2007)
Kim SD, Moon HK, Park JS, Yang HR, Yi YJ, Han EJ, Lee YC, Shin GY, Kim JH and Chae YZ. The Content of Macrominerals in Beverages, Liquid Teas, and Liquid Coffees. J Korean Soc Food Sci Nutr. 41(8) : 1134-1143 (2012)
Kim JH, Kim MJ, Oh HK, Chang MJ and Kim SH. Seasonal Variation of Mineral Nutrients in Korean Common Fruits and Vegetables. J East Asian Soc Dietary Life. 17(6) : 860-875 (2007)
Kim JK and Kim SK. Compositions and Pasting Properties of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm Flour. KOREAN J. FOOD SCI. TECHNOL. 37(2): 149-153 (2005)