• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.4
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• pp.406-412
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• 1984

Total lipids (TL) from Korean pinenut (Pinuskoraiensis S & Z) were extracted, purified and fractionated into three lipid classes (neutral lipid: NL, glycolipid; GL, phospholipid; PL). Lipid contents(constituent components) and fatty acid composition of three lipid classes were determined by thin layer chromatography and gas chromatography. TL ranged from 69.0% to 69.8% in fresh pinenut and consisted of 95.9% to 96.7% NL, 3.2% to2.5% GL and 0.9% to 0.8% PL. In the NL, triglycerides were predominant (80.8%) with the smaller amounts of sterol, diglycerides, free fatty acids, sterol esters and hydrocarbons. Monogalactosyl diglycerides and esterified steryl glycosides (23.5%) were the major components of GL, but cerebrosides, steryl glycosides and digalactosyl diglycerides were also found as minor components. Of the PL, phosphatidyl choline (40.2%) and phosphatidyl ethanolamine (19.4%) were the major components, comprising over 60% of this class. Phosphatidyl inositol, lysophosphatidyl choline were also present in the PL. The major fatty acids in the NL were linoleic acid (48.6%), oleic acid (28.8%) and arachidic acid(14.4%), The fatty acid composition in the GL was similar to the pattern in the NL, but PL contained a higher percentage of palmitic acid (17.7%) and stearic acid (6.0%) than other lipid classes.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.437-442
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• 1990

Three fractions-neutral lipids, glycolipids and phospholipids were obtained from total lipids in cultivated mushrooms(Pleurotus ostreatus and Pleurotus sajor-caju) and wild mushrooms (Ramaria botrytis and Lactarius volemus), and their lipid compositions and fatty acid compositions were determined by means of silicic acid column chromatography, thin layer chromatography and gas liquid chromatography. The total lipid contents in mushrooms were $0.32{\sim}0.39%$(wet basis). It was found that the contents of phospholipids$(19.4{\sim}47.4%)$ and neutral lipids$(32.1{\sim}51.9%)$ were high, while that of glycolipids$(14.8{\sim}28.7%)$ were low. The main lipid in neutral lipids was triglyceride$(21.2{\sim}38.2%)$ followed by free sterol$(21.0{\sim}21.9%)$, sterol ester$(10.3{\sim}18.6%)$, but the main lipid in neutral lipid of Pleurotus sajor-caju was free fatty acid(34.1%). The main lipid in glycolipids was steryl glycoside$(15.6{\sim}29.4%)$ followed by esterified steryl glycoside$(13.4{\sim}23.9%)$, monogalactosyl diglyceride$(15.6{\sim}24.6%)$. Among the phospholipids, phosphatidyl choline$(36.7{\sim}49.5%)$, phosphatidyl ethanolamine$(20.9{\sim}29.7%)$, phosphatidyl inositol$(18.4{\sim}26.1%)$ were the major components. The major fatty acid of total lipids was linoleic acid followed by palmitic acid, oleic acid. Fatty acid composition was not significantly different among total lipids, neutral lipids, glycolipids and phospholipids contained in tested mushrooms but the main fatty acid in neutral lipid of Ramaria botrytis was oleic acid(48.7%).

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.652-657
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• 1995

To investigate the lipid components of Korean yams(Dioscorea batatas and Dioscorea aimadoimo), silicic acid column, thin layer and gas chromatographies were applied. Total crude lipid contents in D. batatas and D. aimadoimo were 1.70% and 1.31%, and total purified lipid contents were 1.35% and 0.99% on a dry weight basis. Lipids were fractionated and quantitated by silicic acid column chromatography. The contents of neutral lipids, glycolipids and phospholipids were 43.33, 39.60 and 17.07% in D. batatas and 43.94, 34.74 and 21.32% in D. aimadoimo. Neutral lipids were the most abundant, in which triglycerides and sterol ester were found as the major components. Glycolipids were mainly composed of monogalactosyl and trigalactosyl diglycerides. Phosphatidyl choline and phosphatidyl ethanolamine were the major components of phospholipid. Fatty acids of the total lipids were mainly linoleic and palmitic acids. The fatty acid compositions of neutral lipids, glycolipids and phospholipids were the same tendency as that of total lipids. However, the content of linolenic acid in glycolipids was higher than in neutral lipids and phospholipids when fractionated.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.339-344
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• 1990

The composition of muscle lipids and their fatty acid composition of two groups of tilapia, cultured in fresh and seawaters, were investigated. The total lipid(TL) of seawater culture group is a little richer than that of freshwater culture. The neutral lipid(NL) is the most abundant in muscle lipids of two groups, followed by the phospholipid(PL) and glycolipid (GL). The increment of TL content seemed to depend upon triglyceride(TG) fraction, because large portions of lipids are consisted of TG. Phosphatidyl choline(PC), phosphatidyl ethanolamine and sphingomyelin were identified in PL, and the content of PC was the highest. The principal fatty acids of muscle lipids were 14 : 0, 16 : 0 and 18 : 0 as for saturated fatty acids, and 16 : 1, 18 : 1, 18 : 2 and 22 : 6 as for unsaturated fatty acids. In particular, high contents of 16 : 0 and 18 : 1 were observed in TL, NL and GL. However, low contents of 18 : 1 and 18 : 2 were observed in PL, while they were high in polyunsaturated fatty acids with 20 : 4, 20 : 5 and 22 : 6. In the meantime, no significant difference was observed in the composition of muscle lipids and their fatty acids between two groups cultured in seawater and freshwater.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.262-268
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• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.109-114
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• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.93-103
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• 1988

Diversities of lipid compositions according to the morphological differences of the Panax ginseng root were studied by means of column, thin layer, gas-liquid chromate-graphies and histochemical stainings. Purified lipids from various parts were 1.08-2.23% of dry weight, of which 64.2-73.5% were neutral lipids, 15.4-17.4% were glycolipids and 10.4-19.2% were phospholipids. Especially the contents of neutral lipids were highest in cortex, suggesting to be the presence of lipid ducts only in cortex. Triglycerides, sterol esters and hydrocarbons were abundant in the neutral lipid fractions. Twelve components were identified in the periderm and cortex, but unidentified II, IV and V components were not present in the medulla. The major components of glycolipid freactions were sterol glycoside, digalactosyl diglyceride and esterified sterol glucoside. Phosphatidyl glycerol, phosphatidyl choline and phosphatidyl ethanolamine were major components of phospholipid fractions, And phosphatidyl choline was extreamly much in the periderm and medulla, but phosphatidyl glycerol was largest in quantity in the cortex. Eighteen kinds of fatty acids were identified in the neutral lipid, glycolipid and phospholipid fractions. Linoleic, palmitic, oleic and linolnic acids were the main components of fatty acids. The contents of saturated fatty acids, unsaturated fatty acids and essential fatty acids of each three fractions were different one another regardless of the Periderm, cortex and medulla.

• 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.