수산물의 지질에 있어서 광증감 산화에 관한 연구: 1. 진두발과 김의 천일건조 및 굴의 자외선 조사에 따른 지방산 조성의 변화

• 영문명: Studies on photosensitized oxidation in the lipids of marine products: 1. Changes in fatty acid composition of total lipid in the irish moss, laver and oyster during the sun-dried and irradiating the ultra violet
• 발행기관: 전남대학교 수산과학연구소
• 저자명: 김귀식(Kui Shik KIM)
• 간행물 정보: 『수산과학연구소 논문집』제5권, 83~91쪽, 전체 9쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

In order to attempted to establish the basic data of photosensitized oxidation in the irish moss, laver and oyster during the sun-dried and irradiating the ultra violet, fatty acid composition of total lipid were analyzed. Total lipid of oyster was 2.7%. In the changes of content of total lipid in the irish mass during the sun-dried, raw sample was 0.1% but increased during the sun-dried. In the changes of content of total lipid in the laver during the sun-dried, raw sample was 0.1% but were increased 0.4%, 0.6% and 1.7% during the sun-dried. The major fatty acids of total lipid in the raw sample of oyster were 20:5(n-3), 16:0, 22:6(n-3) and 18:1(n-9) also similar to that of raw one during the irradiating the ultra violet. The major fatty acids of total lipid in the raw sample of irish moss were 16:0, 18:1(n-9), 20:5(n-3) and 20:1(n-7). slight high content in saturated fatty acid, constant in monoenoic acid and highly low content irpolyenoic acid relatively and decreasing rate is higher in the 20:5(n-3) particularly. The major fatty acid of total lipid in the raw sample of laver were 20:5(n-3), 16:0, 117:0, 20:1(n-11) and 20:4(n-6) which occupied 45.2% of fatty acid in the 20:5(n-3) and 16:0 was occupied 27.1% of fatty acid.

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