저장중(貯藏中) 참깨의 결합형태별(結合形態別) 지질(脂質) 및 미량성분함량변화(微量成分含量變化)

Changes in Fractionation Pattern of the Sesame Seed Lipid and Minor Components during Storage

산가(酸價)는 모든 조건(條件)에서 저장(貯藏) 4개월(個月)에서 9개월(個月)까지 뚜렷하게 증가(增加)하였다. 그러나 옥소가(沃素價)는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였고 또한 통기저장(通氣貯藏)이 밀봉저장(密封貯藏)보다 높았다. steryl ester는 기간(期間)이 길수록 LA에서는 증가(增加)되었으나 DS에서는 감소(減少)하였다. triglyceride는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 DS에서는 감소정도(減少程度)가 미약(微弱)하였으나 LA, DA와 LS에서는 감소정도(減少程度)가 컸다. 야-glycerid는 모든 조건(條件)에서 기간(期間)이 길수록 증가(增加)하였으며 LA가 가장 높고 DS와 LS가 가장 낮았다. free fatty acid는 저장(貯藏) 9개월(個月)까지는 현저(顯著)히 증가(增加)하였다가 9개월(個月) 이후(以後)는 거의 변화(變化)하지 않았다. phospholipid는 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였으며 밀봉저장(密封貯藏)이 통기저장(通氣貯藏)보다 감소정도(減少程度)가 적었다. 유리(遊離) sesamol은 총지방량(總脂肪量)의 $0.0021{\sim}0.0058%$이며 모든 저장조건(條件)에서 저장기간(期間)이 길수록 증가(增加)하였으나 결합(結合) sesamol과 ssamolin은 모든 조건(條件)에서 기간(期間)이 길수록 감소(減少)하였다. sesamin은 총지방량(總脂肪量)의 $0.65{\sim}1.18%$로서 저장조건(條件)에 따른 변화(變化)는 일정(一定)한 경향(傾向)이 없었다.

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.