한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제17권3호
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- Pages.262-268
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
한국 재래 검점콩의 지방질 조성에 관한 연구
Studies on the Composition of Lipid Class and Fatty Acid of Korean Black Soybean
- Lee, Kyung-Im (Dept. of Food Science and Nutrition, Pusan National University) ;
- Ryu, Jung-Hee (Dept. of Food Science and Nutrition, Sookmyung Women's University) ;
- Rhee, Sook-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
- Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
- 발행 : 1988.09.30
초록
검정콩을 chloroform-methanol(2 : 1, v/v) 용매로 추출하여 얻은 총지방질을 SACC로 중성지방질, 당지방질 및 인지방질로 분획하고, 이들의 조성을 TLC에 의하여 분별하였으며, GC에 의하여 지방산 조성을 분석한 결과는 다음과 같다. 검정콩의 총지방질중 중성지방질은
Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.
키워드