Studies on the Lipid Component in Root of Platycodon Glaucum N.

도라지 뿌리 중의 지질(脂質) 구성성분(構成成分)에 관한 연구(硏究)

This experiment was purposed to examine the natures of lipids in Platycodon glaucum root, one of the well-known vegetable food stuffs in Korea. The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows. 1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum. 2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%. 3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.