Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on the Quality of Sesame Oil Using in Restaurant

음식점(飮食店)에서 사용중(使用中)인 참기름의 질적(質的) 평가(評價)에 관(關)한 연구(硏究)

  • Park, U-Shin (Dept. of Food and Nutrition, College of Science Myoung Ji University) ;
  • Kim, Song-Jeon (Dept. of Food and Nutrition, College of Science Myoung Ji University) ;
  • Lee, Yong-Ock (Dept. of Food and Nutrition, College of Science Myoung Ji University)
  • 박유신 (명지대학교 이과대학 식품영양학과) ;
  • 김송전 (명지대학교 이과대학 식품영양학과) ;
  • 이용억 (명지대학교 이과대학 식품영양학과)
  • Published : 1987.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study is carried out to compare the quality of sesamin oil using to 52 restaurants in city with that of pure sesamin oil. The pure sesamin, corn soybean and perilla oils used reference oil commodities of famous corporations. The fatty acid, sesamin and sterols of reference and restaurant oils are analyzed by gas chromatography. The results are as follows; 1. A pure sesamin oil can be identified with the component and content of fatty acid, sterol and sesamin. 2. In 52 restaurant oils, 12 oils (23％) are estimated as pure sesamin oil and the remainders (77％) are mixed with corn oil, soybean oil an perilla oil. 3. The sesamin oil that is mixed with corn oil is 35％, soybean oil is 17％ and perilla oil is 15％.

Keywords