Applied Biological Chemistry
- 제26권4호
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- Pages.261-265
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- 1983
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
저장중(貯藏中) 참깨의 결합형태별(結合形態別) 지질(脂質)의 지방산(脂肪酸) 조성변화(組成變化)
Changes in Fatty Acid Compositions of Sesame Seed Lipid Fractions during Storage
- Choi, Sang-Do (Department of Food Processing, Jinju Technical College of Agriculture and Forestry) ;
- Cho, Moo-Je (Department of Agricultural Chemistry, College of Agriculture Gyeongsang National University)
- 발행 : 1983.12.31
초록
steryl ester구성지방산(構成脂肪酸)으로서 plamitic acid와 stearic acid는 모든 저장조건(貯藏條件)에서 감소(減少)하였고 linoleic acid는 증가(增加)하였다. 또한
The changes in fatty acid compositions of the each fraction of oil, that is, steryl ester, triglyceride, diglyceride and free fatty acid, were analyzed during the storage of sesame seed for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with poly ethylene pouch(LS), and storage in dark with poly ethylene pouch(DS). In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during the storage in all the storage conditions. The ratio of
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