한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권2호
- /
- Pages.37-50
- /
- 1990
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
유지의 가열 및 저장에 따른 Trans 지방산 생성에 관한 연구(I) -일부 이화학적 특성 및 Trans 지방산 함량변화를 중심으로-
A Study on the Formation of Trans Fatty Acids with Heating and Storage of Fats and Oils (I) - The Change of Physicochemical Characteristics and Total Trans Fatty Acids Content -
-
Kim, Duck-Sook
(Dept. of Food Technology, Seoil Junior College) ;
-
Koo, Bon-Soon
(Dept. of Food Technology, Seoil Junior College) ;
- Ahn, Myung-Soo (Dept. of Food and Nutrition, Sungshin Women's University)
- 발행 : 1990.05.01
초록
The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40
키워드