Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 2
- /
- Pages.137-142
- /
- 1986
- /
- 0367-6293(pISSN)
Comparative Studies on the Lipid Content and Neutral Lipid Composition in Nonglutinous and Glutinous Rice
멥쌀과 찹쌀중의 지방질 함량 및 중성 지방질의 조성에 관한 비교
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University) ;
- Lee, Jong-Yong (Department of Food Technology, Dongguk University)
- Published : 1986.04.01
Abstract
The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.
우리나라에서 재배된 4품종의 멥쌀과 2품종의 찹쌀 중의 지방질의 함량과 중성지방질의 조성에 대하여 비교 연구하였다. 멥쌀과 찹쌀 중의 총지방질의 평균함량은 건물중량 기준으로 각각 0.94% 및 1.78% 였다. 총지방질 중의 중성지방질, 당지방질, 인지방질의 함량비는 멥쌀에서는 76.5 : 14.8 : 8.6% 이였고, 찹쌀에서는 82.4: 11.1 : 6.5% 였다. 중성지방질의 주요 성분은 triglyceride, free fatty acid, steryl ester, free sterol, monoglyceride 및 diglyceride 였으며, 이들 함량은 멥쌀과 찹쌀간에 유의적인 차이가 없었다. 멥쌀과 찹쌀 중의 총지방질과 중성지질의 구성 주요 지방산은 linoleic, oleic및 palmitic acid 였다.
Keywords