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가열조리에 의한 옥수수유의 트랜스지방산 변화에 관한 연구
김명길,김종찬,고환욱,이정복,김영숙,박용배,이명진,김재관,김경아,박은미 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
fatty acid components separatedand quantified using a SP-2560 capillary columnin a gaschromatograph (GC) with flame ionization detector (FID). Trans fatty acid and total fatty acid contents were measuredin 21 corn oils. Ranges of values for trans fatty acid (tFAs) contents of total fat (as g/100g fatty acids) were corn oils0.65 0.31. Corn oils were heated at 175 5oC for 5mins (0~15 times). The contents of tFAs (g/100) were increasedfrom 0.292 (0 time) to 2.585 (15 times) in corn oil. When frying oils (15 times) were incubated at 20 5oC for 150days, the contents of tFAs (g/100g) were increased from 2.585 to 3.683 in corn oil. The amounts of tFAs (g) per serv-ing size of frying oils (15 times) were increased from 0.01 to 0.18 in corn oil. The levels of the 18:1 trans isomersincreased significantly the t