Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Content of trans Fatty Acids in Korean Margarine

국산(國産) 마아가린중의 트란스산(酸) 함량

  • Cho, Young-Ja (Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Kyushu University School of Agriculture) ;
  • Sugano, Michihiro (Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Kyushu University School of Agriculture)
  • 조영자 (구주대학 농학부 식량화학2학과 영양화학교실) ;
  • 관야도광 (구주대학 농학부 식량화학2학과 영양화학교실)
  • Published : 1985.06.01
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Abstract

Fatty acid patterns were determined for 11 and 19 brands of household margarines from the local markets in Korea in 1983 and 1984, respectively. Gas-liquid chromatographic analyses on OV-275 column showed that the average content of total trans fatty acids was 18% ranging from 6.2 to 35.5% for the margarines produced in 1983. The prototype of trans fatty acids was trans-octadecenoic acid. There was a small amount of c, t-or t, c-octadecadienoic, whereas there were practically no t, t-octadecadienoic acid. Trans fatty acids was increased in proportion to linoleic acid contents. For the margarines produced in 1984.. percentage of trans fatty acids tended to decrease, while that of linoleic acid was increased as compared with the corresponding values for the 1983 products. Thus, the P/S ratio was increased markedly in the soft type margarines produced in 1984. However, Korean margarines contained seemingly less linoleic acid than that contained in Japanese margarines.

한국산 가정용 마아가린을 1983년과 1984년 및 대만산을 각기 11종, 19종과 4종을 시정에서 구입하여 GLC로 분석하였다. 1983년 제품은 trans-octadenoic arid가 $6.2{\sim}35.5%$(평균 18%)이었고 t,t-octadecadienoic acid는 없었다. 트란스-지방산은 linoleic acid함량이 증가할수록 감소하였다. 1984년도의 마아가린은 1983년 제품에 비하여 트란스지방산 함량이 감소하는 대신에 linoleic acid는 증가하였다. P/S ratio는 1984년도의 연질형(軟質型)에서 증가를 나타냈다. 한국산 마아가린은 일본산 마아가린보다 linoleic acid함량이 다소 작게 나타났다.

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