초록
관능적으로 식미특성이 차이나는 쌀품종으로서 식미가 양호한 동진, 중간정도의 진미 및 양호하지 못한 탐진의 지질조성을 비교하였다. 총 지질 및 정제지질의 함량은 진미에서 1.7배~2.2배 높아 식미 차이에 따라 일정한 경향을 나타내지 않았다. 분획지질은 진미, 탐진과 비교하여 식미가 양호한 동진에서 중성지질은 9.2~13.5%, 인지질은 3.1~4.7% 높은 함량을, 당지질은 12.3~18.2% 낮은 함량을 보였다. 지질조성은 중성지질과 인지질의 경우 식미의 차이에 따라 일정한 경향을 나타내지 않았으나, 당지질의 경우는 식미가 양호할수록 monogalactosyl diglycerides, steryl glycosides는 각각 0.4~19.24%, 14.4~17.1% 높은 함량을, esterified steryl glycosides, celebrosides, digalactosyl diglycerides의 경우는 각각 15.3~28.1%, 1.2~5.7%, 2.8~3.8% 낮은 함량을 나타내었다. 지방산 조성도 중성지질 및 인지질에서 식미의 차이에 따른 명확한 경향은 발견할 수 없었으며 당지질은 식미가 양호할 수록 palmitic acid의 함량은 0.4~22.6% 높고 linoleic acid 의 함량은 5.0~l2.0% 낮았다.
Lipid composition was compared among rice varities such Dongjin, Jinmi and Tamjin as high, medium and low sensory quality, respectively Total and purified lipid contents of Jinmi were 1.7~2.2 times higher than those of Dongjin and Tamjin, and the lipid contents had not showed a tendency in the rice varieties with different sensory quality Dongjin of high sensory quality had high contents as 9.2~13.5% of neutral lipid and 3.1~4.7% of phospholipid, and low content as 12.3~18.2% of glycolipid compared with Jinmi and Tamjin of medium and low sensory quality. The rice varieties had not showed a tendency as a difference of sensory quality in compositions of neutral and phospholipid. As the sensory quality increased in the rice varieties, monogalactosyl diglycerides, steryl glycosides had high contents as 0.4~19.24% and 14.4~17.1%, and esterified steryl glycosides, celebrosides and digalactosyl diglycerides had low contents 15.3~28.1%, 1.2~5.7% and 2.8~3.8%, respectively, in glycolipid. Fatty acid composition also had no tendency as a difference of sensory quality of the rice varities in compositions of neutral and phospholipid. Palmitic acid, however, had a high content as 0.4~22.6% and linoleic acid had a low content as 5.0~12.0% in fatty acid composition of glycolipid.