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유지의 가열 및 저장에 따른 Trans 지방산 생성에 관한 연구(I) -일부 이화학적 특성 및 Trans 지방산 함량변화를 중심으로-
김덕숙,구본순,안명수,Kim, Duck-Sook,Koo, Bon-Soon,Ahn, Myung-Soo 한국식품조리과학회 1990 한국식품조리과학회지 Vol.6 No.2
The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40${\pm}$2$^{\circ}C$ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.
안명수,구본순,김덕숙 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3
In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at 40±2℃ for 35 days and heated at 185±2℃ for 24 hours. The contents and kinds of trans fatty acids in each sample were determined by GLC after seperating by HPLC. The results were obtained as follows; 1. When samples were incubated at 40±2℃ for 35 days, the contents of total trans fatty acids were increased from 0.5∼12.3% to 0.8∼20.5%. The kinds of trans fatty acids found were t-C_(18:1), t,c-C_(18:2), t,t-C_(18:2), t,c,c-C_(18:3) in SBo, t-C_(18:1), t,c-C_(I8:2) in CGO, t-C_(16:1), t-C_(18:1), t,c-C_(I8:2), t,t-C_(18:2) In CSO. Processed oil such as MG and ST showed more complicated composition of trans fatty acids than SBO, CGO and CSO. T-C_(18:1), t,c-C_(18:2), t,t-C_(18:2), t,c,t-C_(18:3) t-C_(20:1) were detected in ST. 2. In the case of heating at 185±2℃ for 24 hours, the contents of total trans fatty acid were 1.6∼37. 2% in all samples. Heating made more remarkable isomerization than incubation (40±2℃). Specially, c,c,t-C_(18:3) in SBO, t,t,t-C_(18:3) in MG, t,c,t-C_(18:3), t,t,t-C_(18:3) in ST were detected. 3. The total contents of trans fatty acids of processed oil were higher than vegetable oils. During incubation, trans fatty acids increased in the order of MG>ST>CGO>SBO>CSO, and during heat treatment, MG>ST>SBO>CGO>CSO.
안명수,구본순,김덕숙 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2
The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40±2℃ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments; methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8% 41.2% and 20.8%, respectively.