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김치 발효시의 CO₂와 Vitamin C에 관한 硏究

Studies on Co₂ and Vitamin C in Kimchi fermentation

이화약학회지 1968년 9권 0호 p.44 ~ 57
황용희, 이효복, 전경숙,
소속 상세정보
황용희 (  ) - 이화여자대학교
이효복 (  ) - 이화여자대학교
전경숙 (  ) - 이화여자대학교

Abstract


1) CO2 is produced by fermentative miero-organism in the fermentation of Kimchi. Amount of CO2 are effected from optimal temperature and optimal time of fermentation. Peak time of CO2producing at 5°C is 72hrs, and at 22±1°C is 24hrs.
2) The production of Vit-C in Kimchi is also different according to temperature, its peak time coincide with that of CO2.
3) And after peaktime, the decreasing tendency of Vit-C is similar to that of CO2
4) PH of Kimchi juice gets gradually lower by the effect of the increase of lactic acid and other organic acids.
5) CO2 in Kimchi juice is concerned to the metabolism of electrolytes. But in fact, it is difficult to take a great deal of Kimchi juice.
6) Kimchi juice can stimulate, central nerve system and control the metabolism of electrolytes. But we can´ t use it antidote of poisoning of gases.

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