Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)

The Korean Society for Marine Biotechnology (한국해양바이오학회)
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Study for Alanalysis and Characteristics of Squid Viscera Oil During Transesterification

오징어 내장유의 에스테르화 반응물질 분석 및 특성 연구

  • Roh, Myong-Kyun (Institute of Food Sciences, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Uddin, Salim (Institute of Food Sciences, Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Chun, Byung-Soo (Institute of Food Sciences, Faculty of Food Science & Biotechnology, Pukyong National University)
  • Published : 2007.09.30
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Abstract

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

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