한국해양바이오학회지 (Journal of Marine Bioscience and Biotechnology)
- 제2권3호
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- Pages.155-159
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- 2007
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- 2383-5400(eISSN)
오징어 내장유의 에스테르화 반응물질 분석 및 특성 연구
Study for Alanalysis and Characteristics of Squid Viscera Oil During Transesterification
- 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) ;
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Chun, Byung-Soo
(Institute of Food Sciences, Faculty of Food Science & Biotechnology, Pukyong National University)
- 발행 : 2007.09.30
초록
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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