Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A Study on the Systematic Analysis of Lipids from Sweet Potatoes

고구마 지질성분(脂質成分)의 계통분석(系統分析)

  • Lee, Kwan-Young (Food Technology Division, Radiation Research Institute in Agriculture) ;
  • Lee, Su-Rae (Food Technology Division, Radiation Research Institute in Agriculture)
  • 이관영 (방사선농업연구소 식품공학연구실) ;
  • 이서래 (방사선농업연구소 식품공학연구실)
  • Published : 1972.12.28
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Abstract

Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows: 1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively. 2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components. 3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components. 4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.

고구마의 지질(脂質)을 유리지질(遊離脂質)과 결합지질(結合脂質)로 분리하고, thin layer chromatography에 의하여 각종 성분으로 분별(分別), 동정(同定), 정량(定量) 하였으며 그들의 flavor를 검사하여 다음의 결과를 얻었다. 1) 고구마의 총지질(脂質)은 1.75%로서 (고형물(固形物)당), 유리지질(遊離脂質)은 0.95%, 결합지질(結合脂質)은 0.80% 이었다. 2) TLC에 의하여 유리지질(遊離脂質)에서 13개, 결합지질(結合脂質)에서 9개의 성분(成分)을 분리(分離), 정량(定量)하였으며 phospholipid가 34.5%, 유리지방산이 17.2%로서 가장 많았다. 3) Reversed TLC 에 의하여 지방산을 분리(分離), 정량(定量)한 결과 palmitic acid 30.1%, linoleic acid 16.7%, oleic acid 15.8% linolenic acid 9.8%로서 가장 많은 양을 보였다. 여러 가지 지질획분(脂質劃分)의 flavor 관찰한 결과 고구마가 갖고 있는 나쁜 맛과 냄새는 주로 결합지질(結合脂質)에 존재하였다.

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