Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 13 Issue 3
- /
- Pages.259-262
- /
- 1984
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Effect of Oil Extraction Methods on Fractionation Pattern and Fatty Acid Composition of the Each Fraction of Sesame Oil
채유방법(採油方法)이 참기름의 분획별지질(分劃別脂質) 및 지방산(脂肪酸) 조성(組成)에 미치는 영향(影響)
- Choi, Sang-Do (Department of Food Processing, Jinju Technical College of Agriculture and Forestry) ;
-
Yang, Min-Suk
(Department of Agricultural Chemistry, College of Agriculture, Gyeongsang National University) ;
-
Cho, Moo-Je
(Department of Agricultural Chemistry, College of Agriculture, Gyeongsang National University)
- Published : 1984.09.30
Abstract
In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of
1) 분획별(分劃別) 지질중(脂質中) triglyceride가
Keywords