흰깨 검은깨 들깨 중의 脂質 組成에 관한 硏究

• 영문명: A Study on the Lipids of white Sesame, black Sesame and Perilla Seed
• 발행기관: 한국실과교육학회
• 저자명: Kim Hye Ja(金惠子) Ko Young Su(高英秀)
• 간행물 정보: 『한국실과교육학회지』제2권, 241~258쪽, 전체 18쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 1986.02.28

영문 초록

The result of the analytical experiment on fatty acid, neutral lipid, glycolipid and phospholipid which such samples as white-raw-sesame, white-roast-sesame, black-raw-sesame, black-roast-sesame, raw-perilla seed, roast-perilla seed, roast-perilla seed contain is as follows: The fatty acids which were commonly contained in those six samples were palmitic, stearic, oleic, linoleic and linolenic. The essential fatty acids in black-raw- sesame (75.3%) and raw perilla seed (77.3%) were highest, while those of roast seeds were reduced to as almost the same as that of white sesame. The linoleic which is the most important fatty acid of all the unsaturated fatty acids was contained in the highest in white-raw-sesame (41.1%) and white-roast-sesame (42.3%), and the linoleic contents in black-roast-sesame and roast-perilla seed were three times as high as those of black-raw-sesame and raw-perilla seed. The linolenic contents in black-raw-sesame (60.4%) and raw-perilla seed (63.0%) were much higher than that of white-raw-sesame. But in the case of roast seeds, it was very low. In those six samples, commonly, the contents of neutral lipid were high, while the contents of glycolipids and phospholipid were low. And neutral lipid contents in roast seeds were higher than those of raw seeds. The glycolipid content in raw-perilla seed was a little higher than that of any other sample, while the glycolipid content of black-roast-sesame was a little lower than that of any other sample. The phospholipid content in black-raw-sesame was a little higher than that of any other sample, while the phospholipid content of white-roast-sesame was a little lower than of any other sample. The glycolipid and phospholipid contents in raw seeds were higher than those of roast seeds.

목차

Ⅰ. 서론

Ⅱ. 실험재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

Abstract