한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제14권2호
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- Pages.95-98
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- 1985
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
쑥의 건조방법(乾燥方法)에 따른 지방산(脂肪酸) 변화(變化)에 관하여
Changes in Compositions of Fatty Acids According to Drying Methods of Mugwort (Artemisia asiatica Nakai)
- Kim, Duck-Woong (Dept. of Food and Nutrition, Hanyang Junior Women's College) ;
- Choi, Kang-Ju (Korea Ginseng and Tobacco Research Institute)
- 발행 : 1985.05.30
초록
생쑥의 건조방법에 따른 지방산 변화를 검토하기 위하여 강화도산 생쑥을 양건(陽乾), 음건(陰乾), 열풍건조(熱風乾燥) 및 냉동건조(冷凍乾燥)시켜 ethyl ether extract함량과 그 구성 지방산의 함량 변화를 조사하였다. 1. Ethyl ether extract의 함량은 냉동건조(冷凍乾燥)된 쑥이 5.68%로 가장 높았고 열풍건조(熱風乾燥)된 쑥이 2.45%로 가장 낮았다. 2. GLC에 의한 지방산 분석 결과 11종의 지방산 중 주된 지방산은 필수 지방산인 linoleic acid와 linolenic acid외에 palmitic acid가 다량 함유되어 식품 영양학적인 면에서 고무적인 것으로 사료된다. 3. 건조 방법에 따른 건조쑥의 지방산의 종류에는 차이가 없었으나 그 조성은 상이하였다. 즉 냉동건조(冷凍乾燥)된 쑥은 산화(酸化)되기 쉬운 고도(高度) 불포화지방산(不飽和脂肪酸)
This study was carried out to investigate changes in the compositions of fatty acids according to the different drying methods of raw mugwort. Raw mugwort from Kang-wha was dried with four methods such as sun-drying, shady sun-drying, heated oven-drying and freeze-drying. Total contents and fatty acid compositions of the ethyl ether extracts from the dried mugworts were examined. Total contents of the ethyl ether extracts showed remarkable differences with drying methods; freeze-dried mugwort had the highest content (5.60%), while oven dried mugwort revealed the lowest content (2.45%). Eleven fatty acids and four unknown peaks were identified by gas-liquid chromatography; major fatty acids were linoleic acid, linolenic acid and palmitic acid. Fatty acids of mugworts dried by 4 different methods were the same in kinds, but different in their compositions. The content of polyunsaturated fatty acids
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