• 한국식품과학회지
• /
• 제24권3호
• /
• pp.247-250
• /
• 1992

최근 유지 대체물질로 사용이 검토되고 있는 sucrose polyesters(SPE) 합성에 사용하는 지방산 Na염 중의 유리알카리 및 수분, 그리고 sucrose, potassium carbonate에 함유된 수분함량이 SPE 합성에 미치는 영향을 조사하였다. 지방산 Na염에 존재하는 미량의 유리알카리는 SPE 합성을 저해하는 것으로 나타났으며 그 함량을 0%에서 5%까지 변경시킴에 따라 SPE 제조수율은 92%에서 점차 감소하여 45.5%로 되었다. 따라서 지방산 Na염을 제조하기 위한 비누화 반응시, 대두유 지방산메틸에스테르(fatty acid methyl esters, FAME)의 당량보다 적은 당량비(0.9 : 1)의 NaOH를 사용, 대두유 FAME과 반응시켜 유리알칼리가 함유되지 않은 대두유 지방산 Na염을 제조하였다. 지방산 Na염이나 sucrose, potassium carbonate에 흡수되는 수분 역시 SPE 합성을 저해하였는데, $105^{\circ}C$에서 6시간 건조하여 잔존수분을 제거한 후 합성한 SPE의 제조수율(92%)은 건조하지 않은 원부재료로 합성한 SPE의 수율(89%)보다 높았다. 유리알카리 및 수분이 제거된 대두유 지방산 Na염, sucrose 및 potassium carbonate를 대두유 FAME과 반응시켜 제조한 대두유 SPE의 제조수율은 91.7%로서, SPE 합성에 있어서 사용하는 지방산 Na염에 잔존하는 유리알카리 및 원부재료의 보관중에 흡수될 수 있는 미량의 수분을 반응이전에 제거함으로써 이들에 의한 SPE 합성저해작용을 방지할 수 있었으며 재현성 있는 SPE 합성을 할 수 있었다.

• 한국식품위생안전성학회지
• /
• 제27권4호
• /
• pp.479-486
• /
• 2012

실험은 생강을 항온항습조에서 10, 20, 30일 숙성시키는 방법과 $95^{\circ}C$에서 3시간 증숙시킨 후 건조시키는 방법으로 숙성생강을 제조하여 품질특성을 살펴보았다. 생강의 외관은 숙성이 진행됨에 따라 수분 감소로 부피가 크게 감소하였고 색이 어두워지는 경향을 보였다. 일반성분의 경우 조회분 함량은 숙성기간이 경과함에 따라 증가하였고 조지방 함량은 반대로 감소하는 경향으로 나타났으며, 조단백질 함량의 경우에는 숙성기간에 따른 유의성을 보이지 않았다. 생강의 주요 유용성분인 6-gingerol은 열에 오랜시간 노출될수록 감소하는 경향을 보였고, 6-shogaol은 10일 숙성생강에서 가장 높게 나타났다. 숙성생강 중의 유리당과 유리아미노산은 숙성기간 경과에 따라 감소하였으며, 필수아미노산(threonine, glutamic acid, alanine, valine, leucine, tyrosine)이 생강 중에 다량 함유되어 있는 것으로 나타났다. 숙성 10일 생강의 불포화지방산과 포화지방산 비율이 약 60:40으로 불포화지방산의 비율이 높게 나타났으며, 구성지방산 함량은 숙성기간에 따른 큰 차이를 나타내지 않았다. 유효성분과 영양성분 면에서 판단하였을 때 증숙생강과 10일 숙성생강이 우수하게 평가되었다.

• Journal of Microbiology and Biotechnology
• /
• 제9권5호
• /
• pp.624-630
• /
• 1999

In order to investigate the position of various fatty acids attached to glycerol and the specificity of Lipolase-100T, hydrolysis of fish oil was carried out with Lipolase-100T derived from Aspergillus oryzae. The amounts of free fatty acids produced from triglyceride, 1,2(2,3)-diglyceride, 1,3-diglyceride, and 2-monoglyceride and conversion rates of 1,2(2,3)-diglyceride to 1,3-diglyceride and 2-monoglyceride to 1(3)-monoglyceride were also calculated. The ratio of 1,2-diglyceride content to 1,3-diglyceride was higher than 70 in the early period of hydrolysis. The fatty acid content of the glyceride mixture after 72 h of hydrolysis was compared with that of fish oil, and it was found that polyunsaturated fatty acids such as C16:4, C20:4 n-3, C20:5 n-3, C21:5 n-3, C22:5 n-3 and C22:6 n-3 were located in the 2-position of glycerol. Material balance of each component in the hydrolysis system was written to obtain a set of simultaneous linear equations. The theoretical quantity of free fatty acids produced from triglyceride, 1,2-diglyceride, 1,3-diglyceride, and monoglyceride, respectively, were calculated by solving the linear equation system. The conversion rate of 1,2(2,3)-diglyceride to 1,3-diglyceride and that of 2-monoglyceride to 1(3)-monoglyceride were also obtained. The results showed that the migration rate of 1,2(2,3)-diglyceride to 1,3-diglyceride was higher than the hydrolysis rate of 1,2(2,3)-diglyceride to 2-monoglyceride and the conversion rate of 2-monoglyceride to 1(3)-monoglyceride was extremely low.

• 한국식품영양학회지
• /
• 제32권5호
• /
• pp.454-461
• /
• 2019

This study was carried out to investigate the chemical properties of safflower seeds cultivated at some areas in Korea. Safflower was used as one of the functional foods and medicinal plants for many centuries. Porximate compositions of safflower seeds were moisture, 4.8~8.1%, crude protein 16.5~19.5%, crude ash 2.7~3.3%, curde fiber 38.5~43.4%, and crude fat 16.6~24.4%, respectively. Glutamic acid, aspartic acid and arginine were the major amino acids and their contents were 2,587.4~3,143.5 mg%, 1,315.8~1,654.8 mg%, and 1,171.9~1,484.2 mg%. K, P, Ca, and Mg were major minerals and their contents were 611.6~886.3 mg%, 501.5~596.7 mg%, 208.5~641.2 mg%, and 530.6~639.5 mg%, respectively. The free sugars that were identified include raffinose, sucrose, glucose, fructose. ${\alpha}$-tocopherol content was 0.14~3.82 mg%. Contents of vitamin C was 0.43~3.39 mg%. The safflower seeds fatty acids were palmitic acid, stearic acid, oleic acid, linoleic acid and linoleic acid. The major fatty acid was linoleic acid it's content was 74.8~82.9%.

• 한국수산과학회지
• /
• 제42권3호
• /
• pp.215-223
• /
• 2009

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

• Current Research on Agriculture and Life Sciences
• /
• 제30권1호
• /
• pp.35-39
• /
• 2012

Sea-buckthorn fruits (Hippophae rhamnoides L.) are used in Mongolia as traditional medicine due to the health-benefits associated with its bioactive components. The purpose of this study was to investigate the chemical composition of Mongolian sea-buckthorn fruits. In terms of proximate composition, crude fat content was the highest, whereas its crude ash content was the lowest. In organic acid contents, malic acid content ($6.30{\pm}0.005$ mg/g) was the highest. Free sugars were composed of sucrose, xylose, glucose and mannitol. Vitamin C and carotenoid content were 320 mg/100 g and 715.25 mg/100 g, respectively. The major fatty acids were palmitic (C16:0), palmitoleic (C16:1), caprylic (C8:0) and linoleic (C18:2) acid.

• 한국식품영양과학회지
• /
• 제24권1호
• /
• pp.74-81
• /
• 1995

In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar levle, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. there is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, 'b' saponin did not appear and 'e' saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

• 한국수산과학회지
• /
• 제42권5호
• /
• pp.411-416
• /
• 2009

Proximate compositions and fatty acid profiles of cultured and wild mackerel (Scomber japonicus) muscles were compared. Protein content ranged from approximately 16% to 18% and was higher in wild fish than in cultured ones. Lipid content was between two to four times higher in large and small cultured fish (20.1-20.5%) compared with same sized wild fish. The prominent non-polar lipid (NL) class in fish muscles was triglyceride, and additionally, free sterol was among the prominent NL classes in wild fish muscles. Prominent phospholipid (PL) classes in cultured and wild fish muscles were phosphatidylethanolamine and phosphatidylcholine, with the former being higher in cultured fish and the latter higher in wild fish. Prominent fatty acids of total lipid were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 14:0, while 18:2n-6 was among the prominent fatty acids in cultured fish. The n-3 polyunsaturated fatty acids (PUFA, DHA+EPA) content (in mg/100 g of muscle tissue) was higher in cultured fish (2,711 mg in large fish and 2,572 mg in small fish) than in wild fish (2,431 mg in large fish and 1,398 mg in small fish). In conclusion, we have been able to demonstrate that cultured mackerel could also be a good sources of n-3 PUFA, such as DHA and EPA.

• 한국식품과학회지
• /
• 제10권4호
• /
• pp.409-414
• /
• 1978

숭어 난유(卵油)의 지질조성(脂質組成)을 조사(調査)한 결과(結果)를 보면 다음과 같다. 1 숭어의 각조직(各組織)의 지질성분(脂質成分)은 상이(相異)하였다. 즉 근육(筋肉), 난(卵) 및 간(肝)에서 추출(抽出)한 지질주요성분(脂質主要成分)은 각각(各各) triglyceride, wax ester, 유리지방산(遊離脂肪酸)였다. 2. 숭어난(卵)의 지질함량(脂質含量)은 약(約) 20.5%였고, 그 지질(脂質)의 요-드가(價)는 118, 불감화물의 양(量)은 38.7%였다. 3. 숭어난유(卵油)의 중요지질조성(重要脂質組成)은 wax ester가 59.1%로 제일 많았고, 다음이 극성지질(極性脂質)로 26.9%, 그 다음이 triglyceride로 9.0%였으며, Sterol은 3.0%였다. 4. Wax ester의 중요(重要)한 지방산조성(脂肪酸組成)을 보면 palmitic acid가 47.5%로 제일 많았으며, 그 다음이 oleic acid로 23.0%, hexadecatrienoic acid가 6.5%, eicosapentaenoic acid가 4.0%였다. 또 triglyceride의 조성(組成)을 보면 palmitoleic acid가 25.1%, oleic acid가 16.7%, palmitic acid가 16.3%, eicosamonoenoic가 7.9%, stearic acid가 5.5%였다. 극성지질(極性脂質)의 경우는 palmitic acid가 35.0%, oleic acid가 24.7%, palmitoleic acid가 6.1%, eicosapentaenoic acid가 5.3%였다. 5. Wax ester의 중요(重要)한 alcohal은 cetyl alcohol(C16:0)가 51.0%로 제일 많았고. 그 다음이 palmitoleyl alcohol(C16:1)로 18.2%, 그 다음이 oleyl alcohol (C18:1)로 10.7%였다. 또 C15:0, C15:1, C17:0, C17:1, C19:1과 같은 기수탄소(奇數炭素) alcohol가 상당량(相當量) 발견(發見)되었다.

• 한국자원식물학회지
• /
• 제15권2호
• /
• pp.128-134
• /
• 2002

1. 조단백질 함량은 갓과 대부위 모두 생육시기가 증가함에 따라 증가하다가 과숙기에서는 감소하였으며 조지방은 생육시기가 증가할수록 감소하였고, 회분과 환원당은 모두 증가하는 경향으로 나타났다. 2. 표고버섯에서 17종의 아미노산이 검출되었으며, 총 아미노산 함량은 버섯이 생육함에 따라 증가한 후에 과숙이 되면서 감소하였고, 다량 함유된 아미노산은 Glu, His, Gly 및 Gly 등이었다. 유리 아미노산의 경우도 총 아미노산과 유사한 경향이었다. 3. 무기질은 생육시기가 증가할수록 대체적으로 증가하는 경향이었으나 K는 감소하였으며, K와 P의 함량이 다른 무기성분보다 매우 높았다. 4. 표고버섯에 주로 함유되어 있는 지방산은 linoleic acid, palmitic acid, oleic acid였다. 5. 주로 함유되 있는 향기성분은 1-octen-3-ol이 가장 많아 향기의 본체로 추측되며 그 외에 ethyl acetate, 3-octanone, ethanol, (E)-2-octenal, 4-octen-3-one, acetaldehyde, ethyl formate도 다량 함유되어 있었으며 , 갓 부위와 대 부위의 함량을 비교해 본 결과 갓 부위에 다량함유되어 있었다.