KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 36 Issue s01
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- Pages.1-8
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- 1991
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Oil Content and Fatty Acid Composition of Rice Grain
벼 품종의 기름함량과 지방산 조성
- Rae-Kyung Park ;
- Soo-Yeon Cho ;
- ;
- 최해춘 (작물시험장) ;
- 조수연 (작물시험장) ;
- 지정현 (용인군 농촌지도소) ;
- 박래경 (작물시험장)
- Published : 1991.12.01
Abstract
To obtain a clue information related to preservability and/or palatability of rice, the varietal and environmental variation of lipid and fatty acid composition and interrelationship among these components and other physicochemical properties of rice grain was examined for fourteen Korean rice cultivars(9 japonica, 5 Tongil-type) and one indica scented rice grown at the paddy field of Crop Experiment Station in 1989 and 1990. Varietal variation of lipid contents in brown and milled rice ranged of 2.15-2.98% and 0.37-1.55%, respectively with no significant difference in lipid content between two rice groups. The main fatty acids composing the rice lipid were oleate, linoleate and palmitate, which covered 85-94% of total fatty acid composition. Oleate of both brown and polished rice was significantly lower in japonica than in Tongil-type rice, while linoleate of brown rice and myristate of milled rice were considerably higher in the former than in the latter rice group. Tongil-type rice showed significantly higher portion of saturated fatty acids to unsaturated ones in the lipid of brown rice compared with japonica. Myristate and saturated/unsaturated fatty acid ratio in milled rice were relatively higher than those in brown rice, while oleate in the former was lower than that in the latter. Myristate and saturated fatty acids showed larger yearly variation compared with varietal variation, and oleate and linolenate showed especially large variety x year interaction. In both brown and milled rice linoleate revealed significantly negative correlation with oleate, palmitate and arachidate, and linolenate showed also same negative association with arachidate. There was sifnificant negative correlation between myristate and linoleate or palmitate and eicosenoate, and arachidate in brown rice. In polished rice linoleate was significantly and positively correlated with linolenate. Especially, oleate was almost linearly negatively correlated with total content of linoleate and linolenate in both hulled and polished rice grain. Total content of saturated fatty acids was largely covered by palmitate, while the total content of unsaturated fatty acids was mainly controlled by linoleate. Oleate was negatively correlated with unsaturated fatty acids but positively associated with saturated fatty acids. Lipid content of brown rice was most closely related with palmitate and linoleate, while the oil content of milled rice was firstly contributed by oleate. Myristate was markedly negatively correlated with protein and pottasium content of milled rice. The pottasium and magnesium content of milled rice was significantly negatively correlated with saturated fatty acids and positively associated with unsaturated fatty acids. The pottasium was also positively correlated with the lipid content of polished rice.
벼 품종들의 종실 기름함량과 지방산조성의 품종간 및 생태형간 차이를 살펴보고 지방산 상호 간 및 이와 여타 주요 이화학적 성분간의 상관성을 살펴봄으로써 저장성 및 식미특성과 관련된 기초정보를 얻을 목적으로 1989-'90년간에 작물시험장 수도육종포장에서 생산된 자포니카 9품종과 통일형 5품종 및 인디카 향미 한 품종의 현미 및 백미에 대한 기름함량 및 지방산조성과 주요 이화학적 특성을 조사 분석한 결과를 요약하면 다음과 같다. 1. 현미 및 백미의 기름함량의 품종간 변이는 각각 2.15~2.98% 및 0.37~l.55%로 백미에서 품종간 차이가 더욱 켰으며 생태형간에는 유의한 차이가 인정되지 많았다. 2. 현미와 백미의 주지방산은 올레인산, 리놀산, 팔미틴산으로 전체지방산의 85~94%를 차지하였으며 현미에서는 자포니카가 통일형에 비해 올레인산이 현저히 낮았던 반면 리놀산이 유의하게 높았고 백미에서는 자포니카가 통일형에 비해 미리스틴산이 유의하게 높았던 반면 현미의 경우와 비슷하게 올레인산이 크게 낮았다. 또한 통일형 품종은 포화지방산/불포화지방산비율이 자포니카에 비해 유의하게 높은 경향이었다. 3. 백미는 현미에 비해 미리스틴산과 포화지방산/불포화지방산 비가 약간 높은 반면 올레인 산은 낮은 편이었다. 4. 년차간변이가 품종간 변이에 비해 컸던 지방산은 미리스틴산과 포화지방산함량이었고, 품종
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