한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권5호
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- Pages.624-632
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- 1989
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- 0367-6293(pISSN)
등줄숭어 란유의 Nonrandom 분포를 한 왁스에스테르 조성에 관한 연구
Nonrandom Combination of Fatty Acid and Alcohol Moieties in Wax Esters from Liza Carinata Roe
- Joh, Yong-Goe (Department of Food Science and Nutrition, Dong-A University) ;
- Lee, Kyeong-Hee (Department of Food Science and Nutrition, Dong-A University) ;
- Cho, Yeon-Joo (Department of Food Science and Nutrition, Dong-A University)
- 발행 : 1989.10.01
초록
등줄숭어알 지질조성은 왁스에스테르(56.6-62.2%), 인지질 (19.2-18.5%), 트리글리세리드 (17.8-14.4%)의 순이었다. 왁스에스테르의 주요지방산은 C16 : 1 (25.9-27.3%)>C18 : 1(14.7-18.5%)>
Lipids of Liza carinata roe were extracted and separated into detailed lipid classes by column chromatography. About 57-62% of the total lipids consisted of wax esters in which saturated and unsaturated fatty alcohols combined with fatty acids with up to six double bonds. Between the even-numbered wax ester peaks in gas-liquid chromatography, ones with odd chain lengths such as C31, C33 and C35 were eluted in appreciable amounts. Isomers composed of different fatty acids and alcohols at a given chain length were not resolved on 1.5% OV-17 column. The principal component of wax esters in sample A were C32, C34 and C30 (45.0%, 19.2%, and 12.2%), followed by C36 and C38 length (9.5% and 4.7%), while those in sample B were mainly occupied by C34, C32 and C36 length (36.3%, 31.4% and 14.5%) with minor components C30 and C38 length (5.2%, and 3.4%). The wax esters were not a random combination of constituent fatty acids and alcohols. With increase in boiling temperature the wax esters increased slightly in viscosity over the unboiled, showing a tendency toward randomness, and finally were completely randomized at