Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 10 Issue 1
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- Pages.17-25
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- 1981
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in the Lipid Components of Edible Oil (Sunflower Seed Oil) under Storage Conditions
식용유(食用油)(해바라기)의 저장후건(貯藏候件)에 따른 지질성분(脂質成分)의 변화(變化)
- Hwang, Joo-Ho (Department of Agricultural Chemistry, Kyungpook National University) ;
- Yoon, Hyung-Sik (Department of Agricultural Chemistry, Kyungpook National University)
- Published : 1981.06.30
Abstract
The purpose of this study was to determine effects of thermal oxidation according to heating time and temperature, using sunflower oil from seed grown in Korea. To investigate these effects, the lipid components, fatty acid compositions, and chemical characteristics of crude oil from sunflower seed were determined. The content of nonpolar and polar in total lipids was 94.1% and 5.9%, respectively. The fatty acid compositions in the total lipids showed 6.21% palmitic, 4.50% stearic, 59.84% oleci and 29.48% linoleic acid. The concent of linoleic acid decreased during heating. However, the concent of oleic, palmitic and stearic acid increased during heating. The components of neutral lipid were found 6 fractions, including triglyceride, diglyceride and free fatty acid. The content of triglyceride decreased but diglyceride and monoglyceride increased during heating. The content of free fatty acid increased during the continuous heating period for 32 hours at
국내산(國內産) 해바라기 종자유(種子油)를 사용(使用)하여 가열산화(加熱酸化)에 의(依)한 변화(變化)를 검토(檢討)하기 위하여 지방산조성(脂肪酸組成) 및 중성지질성분(中性脂質成分)의 변화(變化)와 특성(特性)을 측정(測定)한 결과(結果)는 다음과 같다. 종자유(種子油) 중에는 중성지질(中性脂質), 당지질(糖脂質) 및 인지질(燐脂質)의 함량(含量)은 각각(各各) 94.1%, 3.2% 및 2.7%였다. 지방산조성(脂肪酸組成)은 채유직후(採油直後) oleic acid가 59.84%로 가장 많고 linoleic acid는 29.48%로 그 다음으로 많으며 palmitic 및 stearic acid가 각각(各各) 6.21% 및 4.50%였다. 이는 외국(外國)에서 생산(生産)되는 종자유(種子油)와 비교(比較)하면 linoleic acid가
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