참깨의 抗酸化性 物質含量과 主要性分 및 種實特性間 相互 關係

• 영문명: Relationships among antioxidative substances, major chemical components and seed characteristics in sesame seed
• 발행기관: 한국육종학회
• 저자명: Su Rho Ryu(柳守魯) Jung Il Lee(李正日) Chang Yeol Choi(崔彰烈) Sam Sik Kang(姜三植)
• 간행물 정보: 『한국육종학회지』Vol.24 No.4, 303~307쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1992.12.30

영문 초록

This study was conducted to obtain basic information for oil quality improvement of sesame varieties. The sesamin content was positively correlated with oil content, unsaturated fatty acids and seed weight, while it showed negative correlation with protein content and hulled ratio. The relation of sesamolin content to oil and protein content was not significant. Significant positive correlation was obtained between seed weight and oil content while correlation between seed weight and hulled ratio was negatively significant. Based on the relationship between, oil content and ratios of sesamolin to sesamin content 40 tested varieties were classified into three groups, Type A : Black-seed varieties, Type B : White and brown-seed varieties, Type C : White-seed varieties(determinated plant types).

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키워드

Sesame Antioxidantive substances Oil Protein