• 한국식품과학회지
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• 제36권4호
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• pp.527-530
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• 2004

Adulteration of sesame oil using near infrared (NIR) spectroscopy was determined. Vegetable oils including sesame oil were scanned on the NIR spectrophotometer at 400-2500 nm. Partial least square (PLS) was applied on the standardized full NIR spectral data. Discriminant analysis with PLS is adequate for determination of sesame oil adulteration, except with decreasing adulteration rate. Designing of quality control system, which uses NIR spectroscopy to measure adulteration level of sesame oil is thus possible, although more work is required to give acceptable accuracy level.

• Applied Biological Chemistry
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• 제36권4호
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• pp.284-289
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• 1993

탈검, 탈산, 탈색과 탈취 등의 정제과정이 $70^{\circ}C$에 저장하는 동안 참기름의 유지 특성과 산화안정성에 미치는 효과에 대하여 시험하였다. 정제과정을 거친 후 참기름의 색도(L, a, b)는 크게 변하여 엷어졌다. 지방산 조성, 굴절율, 요오드가와 conjugated dienoic acid의 변화는 없었고, 산가와 과산화물가는 감소하였다. $70^{\circ}C$에서 저장동안 탈산, 탈색과 탈취기름은 갈변화 반응이 급격히 이루어져 L값이 크게 감소하고 a값은 크게 증가하였다. 조유와 탈검시료는 색도가 안정하고, 과산화물가, 유리지방산과 conjugated dienoic acid 함량은 서서히 증가한 반면, 탈산, 탈색 및 탈취등의 정제과정을 거친 시료들은 저장초기에 이들의 값이 급격히 증가하였다. 저장 중 산화가 진행되면서 산패취에 관여하는 몇 개의 peak가 생성되고 양이 증가하는 것을 볼 수 있었는데 탈색과 탈취시료는 이들 peak의 증가가 저장초기에 매우 현저하였으나 조유와 탈검시료는 이들 peak의 변화가 거의 없었다.

• 한국식품과학회지
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• 제30권4호
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• pp.739-744
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• 1998

볶음장치(로타리킬른)를 사용하여 참깨볶음온도 $225{\pm}2^{\circ}C$, 볶음시간 15분으로 볶아서 나온 참깨를 착유하여 얻은 기름을 1차압착유, 1차착유하고 남은 참깨박을 재착유하여 얻은 기름을 2차압착유, 1차압착유와 2차압착유를 혼합해서 여과한 참기름을 1차여과유, 1차여과유의 침전물을 제거하기 위해서 정치시켜서 얻은 정치유, 정치유를 여과해서 얻은 참기름을 2차여과유로 구분하여 이들의 공정에 따른 참기름 향의 변화를 실험하였다. 전체향기성분량은 1차압착유 536.3 ppm, 2차압착유 266.8 ppm, 1차여과유 472.2 ppm, 정치유 472.4 ppm, 2차여과유 443.0 ppm으로 가공공정이 진행됨에 따라 점차 감소하였으며, 특히 1차압착하고 남은 참깨박을 재착유할 경우 2차압착유에는 약 50%의 향기성분만이 잔존하여 향성분의 손실이 크게 증가하였다. 특히 관능적으로 중요한 top note감소(초기함량치 70.67% 감소)가 현저함을 알수 있었으며, 그 중에서도 pyrazines의 손실이 초기함량의 66.9%로 가장 현저하였다.

• Applied Biological Chemistry
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• 제36권6호
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• pp.407-415
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• 1993

참깨를 100, 200, $300^{\circ}C$에서 각각 30, 60, 90, 120분 동안 볶은 다음 짜낸 참기름의 수율과 갈색침전물의 생성량을 조사한 결과, $200^{\circ}C$에서 90분간 볶은 경우가 기름의 수율이 높고 갈색침전물함량이 낮았다. 관능검사에의한 참기름의 향과 맛을 평가하였을 때도 $200^{\circ}C$에서 90분간 처리구가 가장 좋게 나타났으며, 가장 많은 수의(31 화합물) 휘발성향기성분이 분리, 동정되었다. 이 시료에는 다른 처리구에 비해 furfurals(달콤한 사탕냄새)과 pyrazines(고소한 냄새)의 함량이 높은 반면, 기름의 산화취를 내는 화합물인 aldehydes$(C5{\sim}C10)$와 ketones의 함량이 낮았다. 따라서 향기와 냄새 좋은 참기름을 얻기 위해서는 참깨를 $200^{\circ}C$에서 90분간 볶는 것이 좋을 것으로 사료된다.

• Journal of Nutrition and Health
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• 제22권1호
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• pp.42-53
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• 1989

The research was designed to study the effect of different fat sources and levels on Body lipid metabolizm and immune responses in Sprague-Dawely strain male rats. These effect of different fat sources compared with sesame Oil, Perilla oil and Beet tallow. Fat sources were divided into 3 groups respectively 7%, 15%, 30% fat level on diet weight basis. The experimental period was 54days. 1) The body weight gain was significantly low in NF group. In Sesame oil group and perilla oil group, low fat level groups were higher than medium, high fat level groups. But in Beef tallow group, high fat level groups were higher than low and Medium groups. 2) The weight of liver, kidney and epididymal fat ped tend to increse with increasing body weight. 3) The contents of triglyceride and total lipid in serum were significantly different with dietary fat sources and Perilla oil group was the lowest. 4) The contents of triglyceride and total lipid in liver were significantly different with dietary fat levels and high fat level group was higher than low fat level group. 5) Perilla oil group, compared with Beef tallow group, showed the higher excretion of cholesterol through feces and the higher deposit of cholesterol in liver. Therefore serum cholesterol level of Perilla oil group was lower than that of Beef tallow group. But eventhough Sesame oil is vegetable oil, Sesame oil did not showed an effect like Perllia oil on serum cholesterol level. 6) Weight of thymus decreased with fat levels particularly in vegetale oil. And it had on effect on mitogen response, mitogen response decreased with fat level in vegetable oil. But in Beef tallow, there was no difference in fat level.

• 한국식품과학회지
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• 제30권2호
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• pp.260-265
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• 1998

참깨를 170, 200, $230^{\circ}C$로 열풍순환식과 전기팬에서 볶아서 참유한 기름의 향기 성분을 GC와 GC-MS로 분석하여 동정 확인하고 관능 검사를 실시하였다. 총 33개의 향기성분이 확인 되어졌으며 pyrazine류 14종, thiazole류 7종, pyridine류 4종, oxazole류 2종 및 기타 6종 이였다. 전기팬에서 170, 200, $230^{\circ}C$에서 처리된 시료의 총 향기성분의 함량은 각각 145.29, 334.65, 313.04 ppm 이였고 열풍순환식에서는 각각 28.86, 81.20, 313.28 ppm이 였다. 그리고 개별향기 성분중에서는 pyrazine류의 함량비가 가장 높았다. 6개의 시료에 대한 관능 검사의 결과는 $200^{\circ}C$에서 배전식 방법으로 볶은 참깨로부터 제조된 참기름이 가장 바람직한 향기를 가진것으로 판단되어졌다. 이런 현상은 GC 분석의 결과와 일치하였다.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.215-225
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• 2012

The purpose of this study was to measure and investigate the acute effects of two fatty meals (high-SFA & high-PUFA) on post-prandial thermic effect, substrate oxidation, and satiety. Eight healthy adults (four males and four females) aged 19-22 years were assigned to consume two isocaloric meals: high in saturated fatty acids from butter and high in polyunsaturated fatty acids from sesame oil. Indirect calorimetry was used to measure resting energy expenditure (REE), post-prandial energy expenditure for five hours, and substrate oxidation. Satiety of the subjects after meals was estimated by using visual analogue scales (VAS). Five hours thermic effect of food (TEF) was not significantly different between butter meal (6.5% of energy intake) and sesame oil meal (7.3% of energy intake), but, the TEF of butter meal reached the peak point at 150 min and decreased more rapidly arriving to REE in 270 min. On the other hand, TEF of sesame oil meal reached the peak at 90 min and decreased slower than butter meal (still higher than REE at 300 min). No significant differences in substrate oxidation rates were found between the two meals. Post-prandial fat oxidation rates increased significantly after the consumption of both butter and sesame oil meal than that of the pre-prandial state. Satiety values (hunger, fullness, and appetite) were similar among the meals, but recovery of hunger and fullness to the pre-prandial state was faster in butter meal than that of the sesame oil meal.

• 한국식품과학회지
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• 제5권2호
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• pp.113-118
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• 1973

한국산의 참깨를 탈피(脫皮) 한 것과 탈피(脫皮) 하지 않은것, 이들을 각각 채유(採油)한 기름 및 박(粕)에 대하여 일반성분, 기름의 성상(性狀), 지방 조성, 아미노산 조성, 특수 미량성분 및 oxalate 의 함량 들을 비교 분석한 결과 다음과 같은 결론을 얻었다. 1) 탈피(脫皮)참깨 및 그 박(粕)은 탈피(脫皮)하지 않은 전(全)참깨 및 박(粕)보다 조섬유, 조회분, 산불용성회분의 함량이 더 적었다. 2) 탈피(脫皮)참깨기름은 전(全)참기름 보다 비중, 굴절률, 옥소가, 비검화물, 불용성잡물의 함량이 더 컸었다. 3) 탈피(脫皮)참기름과 전(全)참기름의 지방상 조성은 서로 비슷하였으나 전자는 후자보다 불포화지방산의 함량이 다소 적었다. 4) 탈피(脫皮)참깨박(粕)은 전(全)참깨박(粕)보다 단백질 함량이 매우 높았다. 그리고 아미노산 조성은 서로 거의 비슷하였으며 이들의 박(粕)은 모두 methionine, Cystine, tryptophan 은 풍부하나 lysine 의 함량이 적었다. 5) 탈피(脫皮)참깨기름과 전(全)참깨기름중의 sesamol, sesamolin 및 sesamin 의 함량은 서로 차이점이 없었다. 6) 탈피(脫皮)참깨 및 그박(粕)은 전(全)참깨 및 그박(粕)보다 oxalate 및 calcium 의 함량이 적었다.

• 한국응용과학기술학회지
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• 제1권1호
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• pp.3-9
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• 1984

Interaction of dietary Magnesium, Calcium and Polyunsaturated fatty acid(vegetable oils)on 3-Hydroxy-3-Methylglutaryl Co-A reductase activity was studied for a period of 30 days using isocalories and isonitrogenous as a basal diet . The subject rabbits were divided into 18 feeding groups. The results are summarized as follows: 1. The ratio of ${\alpha}_1-lipoprotein$ par lipalbumin is 0.34 for control group, 0.38 the highest group fed 0.1 Mg(II) 10ml plus perilla oil and basal diet, the lowest 0.25 group fed 0.1M Mg(II) 5ml plus sesame oil and basal diet. 2. The ratio ratio of ${\alpha}_2-lipoprotein$ per lipalbumin is 0.64 for control group. 0.95 as the highest for the group fed 0.1M Ca(II) 15ml plus sesame oil and basal diet, 0.1M Ca(II) 5ml plus perilla oil and basal diet. 3. The ratio of ${\beta}-lipoprotein$ per lipalbumin is 0.71 for control group, the highest 0.81 for the groups fed 0.1M Mg(II) 10ml plus sesame oil and basal diet, the lowest 0.37 for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 4. In serum triglyceride, control group was 129.5mg%, the highest 155.4mg% for the group fed 0.1M Ca(II) 5ml plus sesame oil and basal diet, the lowest 85.7mg% for the group fed 0.1M Mg(II) 10ml plus soybean oil and basal diet. 5. In serum cholesterol, control group was 96.7mg%, the highest 152.5mg% for the group fed 0.1M Ca(II) 10ml plus sesame oil and basal diet, the lowest 80.5mg% for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 6. In case of HMG-CoA reductase activity, control group was 0.95, the highest 0.98 for the group fed 0.1M Ca(II) plus soybean oil and basal diet. 7. Interaction between metal(II) ions and polyunsaturated fatty acid(vegetable oil) are soybean oil>sesame oil>perilla oil, for Mg(II). soybean oil>perilla oil>sesame oil, for Ca(II). Therefore, it is invetigated that the interaction between metal ion and polyunsaturated fatty acid is the higher, the cholesterol level is the lower, and HMG-CoA reductase activity is increased.

• 분석과학
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• 제15권3호
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• pp.248-255
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• 2002

The contents of ${\alpha}$-, ${\beta}$-, ${\gamma}$-, and $\delta$-tocopherols in sesame oils were determined by high performance liquid chromatography with UV detection. ${\alpha}$-Tocopherol contents ranged from 10.28 to 19.79 mg/g oil, ${\beta}$-tocopherol contents from 8.22 to 20.10 mg/g. However, both ${\gamma}$- and $\delta$-tocopherol were less than 1.49 mg/g or not detected. ${\gamma}$-Tocopherol was not detected from both unroasted white and black sesame seed oils. Significantly higher level of tocopherol in sesame oil than other oils is an evidence of the reason why it is highly stable and prevents oxidation. The tocopherol composition for twenty sesame oils was classified by using principal component analysis.