• Korean journal of food and cookery science
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• v.12 no.3
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• pp.295-299
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• 1996

Egg yolk oil was obtained from a roasting and Pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were sum- marized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31. 05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95％, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor cop- monents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.153-157
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• 1986

Changes in lipid components of Gae-bul, Urechis unicinctus, during hot-air drying ($40^{\circ}C$, 7 hrs) were studied. Raw sample contained 1.3% total lipid (TL) which consisted of 35.1% neutral lipid (NL), 18.0% glycolipid (GL) and 46.9% phospholipid (PL), and dried sample contained 5.3% TL which consisted of 51.8% NL, 20.5%GL and 27.7% PL. There were about 40% decrease in PL content and a slight increase in NL content during drying. The NL of raw sample mainly consists of triglyceride (TG, 39.8%), free sterol (FS, 39.6%), free fatty acid (FFA, 12.2%). and also identified diglyceride (DG), monoglyceride and esterified sterol and hydrocarbon in less quantify. The percent of TG and FS decreased, while that of FFA and DG increased during drying. And main components in the PL were phosphatidyl choline (PC,45.6%), phosphatidyl ethanolamine (PE,34.8%), and followed by phosphatidyl serine (PS) and an unknown substance. In the components of PL, PE, PS and PC decreased slightly in order during drying. And major fatty acids of raw and dried samples were generally 16:0, 18: 1, 18:3, and 20:5. The content of the polyenoic acid such as 20:5 decreased. while the saturated acid increased slightly during drying.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.29-35
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• 1992

Total lipids of Korean black soybean (Glycine man Merr) during soaking in water were extracted, purified and fractionated into three lipid classes, and then lipid contents and their fatty acid compositions were investigated. The lipids of the beans consisted of 89.1% neutral lipids, 1.5% glycolipids and 9.4% phospholipids, and these fractions did not change significantly during the soaking period. The neutral lipid fraction of the beans contained 92.1% triglyceride, 3.0% sterol esters and hydrocarbons, 2.8% diglyceride, 1.5% free fatty acids, 0.3% free sterols and 0.3% monoglyceride, and no significant changes were found in the composition of neutral lipid fraction from the soaked beans. Major components of the glycolipid fraction were esterified steryl glycosides (43.6%), steryl glycosides (26.6%) and digalactosyl diglycerides (14.5%), and these fractions did not change significantly during the soaking period. On the other hand, phosphatidyl choline (41.6%) and phosphatidyl ethanolamine (39.5%) were most abundant components found in the phospholipid fraction, and the contents of phospholipids changed a little during the soaking period. Linoleic acid, oleic acid and palmitic acid were the major fatty acids found in total lipids, neutral lipids, glycolipids and phospholipids. A few changes in the major fatty acid compositions of phospholipids were observed during the soaking period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.236-240
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• 1992

To obtain the applicable data for fish oil utilization, the characteristics of filefish viscera oil were studied. The lipid content showed the lowest value$(38.8\%)$ from viscera of filefish caught in April and the highest value$(59.5\%)$ in July. The seasonal variation in fatty acids showed a tendency of high level of polyenes such as 20:5 and 22:6 and low level of saturates such as 16:0 and 18:0 during the spawning season. While level of monoenes such as 18:1 was low regardless of seasons. The viscera of filefish caught in April contained $46.7\%$ total lipid(TL) which consisted of $94.3\%$ neutral lipid(NL), $1.6\%$ glycolipid(GL) and $4.1\%$ phospholipid(PL). The NL of filefish viscera mainly consisted of triglyceride$(88.1\%)$ and had esterified sterol and hydrocarbon, free sterol, diglyceride and free fatty acid in less quantity. The major fatty acids in TL and NL were 16:0, 18:0, 18:1, 20:5 and 22:6.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.1
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• pp.29-35
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• 1987

The compositional characteristics of polar lipids in the brown and polished adlay were studied. Total lipids of brown and polished adlay were extracted, purified and fractionated into neutral and polar lipids by silicic acid column chromatography. The glycolipid(GL) and phospholipid(PL) of polar lipids were seperated by thin layer chromatography and quantitated by scanner. The fatty acid composition in polar lipids were determined by gas chromatographr. The contents of GL and PL in brown adlay were 5.67% and 1.83%, and their contents on polished adlay were 5.49% and 1.78%, respectively. Of the GL in the brown and polished adlay, monogalactosyl diglycerides+esterified steryl glycosides and digalactosyl diglycerides were the major components, but cerebrosides+steryl glycosides were also found as the minor component of GLs. Of the PLs, phosphatidyl choline and phosphatidyl ethanolamine were the major components. Phosphatidyl inositol, lysophosphatidyl choline and phosphatidyl serine were also present in the PLs. The major fatty acids of GLs were linoleic, oleic and palmitic acids. The fatty acid composition in the PLs were similar to the pattern in the GLs, but PLs contained the lower percentage of linoleic acids than the GLs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.169-174
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• 1984

For the purpose of investigating whether the administration of sunflower pollen load has any influence upon liver cholesterol metabolism in mouse, lipids were isolated from sunflower pollen load, identified and quantitated by thin-layer and gas liquid chromatographies. We also studied changes in liver cholesterol level in mouse according to the amount and the period of pollen load administration. Lipids of sunflower pollen load were constituted 84.10f of neutral lipid, 10.50% of glycolipid and 5.40% of phospholipid. The main fatty acid contents of neutral lipid, glycolipid and phospholipid were ranged 28.48 to 33.70% of linoleic acid, 12.90 to 47.50% of palmitic acid ana 11.20 to 12.20% of oleic acid, however, phospholipid contained more palmitic acid than the other lipids. The body weight of the Pollen fed mouse significantly increased during experimental Period in comparison with control group. From the fact tat the ratio of liver weight to body weight of pollen fed mouse was smaller than that of control group, it was proved that liver lipid metabolism of pollen fed mouse was more active than that of control group. During early experimental period, liver cholesterol level had been increased according to pollen load administration(P.O), and then the level decreased rapidly to the similar level to that of control group at the end of the period.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.289-294
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• 1985

Total lipid (TL) content of sea squirt (Ureungsweng-ee), Halocynthia roretzi, and Mideuduck, Styela clava, were 2.0%, 2.1%, respectively. Reviewing the composition of each lipid fraction in total lipids of sea squirt and Mideuduck, it was found that contents of neutral lipids (NL) (36.6%, 36.3%) and phospholipids (PL) (46.2%, 44.5%) were high, while that of glycolipids (GL) (17.2%, 19.2%) was low. The NL of sea squirt and Mideuduck were mainly consisted of triglyceride (49.0%, 59.6%) and free sterol (25.8%, 22.0%), and followed by diglyceride (9.4%, 7.7%), monoglyceride (6.0%, 4.2%), free fatty acid (4.6%, 1.9%) and esterified sterol and hydrocarbon (5.2%, 4.4%). And main lipids in PL were phosphatidylcholine (48.6%, 46.7%) and phosphatidylethanolamine (32.4%, 35.0%), and followed by phosphatidylinositol (9.8%, 7.0%), phosphatidylserine (5.7%, 5.8%) and an unknown substance (3.5%, 5.5%). Fatty acid composition was not significantly different among TL, NL, PL and GL contained in sea squirt and Mideuduck. The major fatty acids of TL in sea squirt and Mideuduck were eicosapentaenoic (21.3%, 18.3%), docosahexaenoic (16.3%, 14.2%), palmitic (13.8, 16.3%) and oleic acid (8.5%, 7.0%), respectively. Fatty acid composition of PL and NL were similar to those of TL. In case of GL fraction the major fatty acids were gadoleic (15.7%, 14.7%), palmitic (13.5%, 14.7%), stearic (11.6%. 9.8%) and oleic acid (8.0%, 8.1%).

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.115-121
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• 1980

The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.