참깨 品質 改良에 關한 硏究 第4報. 참깨의 登熱에 따른 草型別 油分含量과 脂肪酸 組成의 變化

• 영문명: Breeding of sesame(sesamum indicum L.) for oil quality improvement Ⅳ. Changes of oil content and fatty acid composition of sesame seeds by different plant types
• 발행기관: 한국육종학회
• 저자명: Chul Whan Kang(姜哲煥) Jung Il Lee(李正日) Eung Ryong Son(孫膺龍)
• 간행물 정보: 『한국육종학회지』Vol.17 No.4, 67~73쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1985.12.30

영문 초록

The study was conducted to provide basic information to breeders and agronomists working with sesame. The oil content and quality of fatty acid composition were investigated for eight plant types identified and classified by branching habit, capsules per axil, and carpels and loculi of a capsule. Each plant type had two typical cultivars chosen from 527 gene pools. Oil content incresed quickly up from 10th to 25th day after flowering of 25 to 30% and then showed almost maximum to 35th day after flowering. Significant differences between the plant types were not detected in oil content and fatty acid composition, but grains of upper capsules were much lower in oil content than those of middle or lower capsules. Unsaturated, Linoleic fatty acid tended to increase up to physiological maturity with peak on 45th day after flowering and quickly up from 10th to 25th day after flowering of 30% to 35%. Unsaturated, Oleic fatty acid content was about 60% on 10th day after flowering and then reduced slowly. Saturated, Palmitic fatty acid content was about 20% on 10th day after flowering and then reduced quickly upto 25th day after flowering of about 10%, and stearic fatty acid did not show much change in content from beginning of maturity till harvesting. Arachidic, Linolenic and Erucic fatty acids contents were about 5% on 10th day after flowering and then disappeared on 25th day after flowering. Thus this period was considered to be a critical for determining excellent sesame oil quality.

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材料 및 方法

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