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Fatty Acid Composition of Seed Oils of Some Members of the Labiatae Family
趙鏞桂 東亞大學校 附設 生活科學硏究所 1993 생활과학연구 논문집 Vol.1 No.-
脣形料에 屬하는 16種의 種實에서 얻은 總脂質의 脂肪酸을 gas-liquid chromatography로 分析하였다. 어느 脂質에나 不飽和脂肪酸의 含量이 높아 82.0∼94.5%였으나, linolenic acid와 linoleic acid의 含量은 各各 0.4∼67.9%와 11.2∼82.9%의 範圍로 種類에 따라 相異한 差異가 있었다. Linolenic acid 가 特히 含量이 높은 試料로는 들깨(67.9%), 紫蘇(66.0%), 방아풀(65.2%), 山薄荷(59.0%), 자주방아(57.3%), 주깨풀(60.9%), 개薄荷(58.3%), 排草香(58.5%)와 향유(46.2)의 9種이었으며, 깨꽃, 애기쉽사리와 들깨풀에도 linolenic acid가 各各 34.5%, 27.0%, 16.7%나 含有되어 있었다. 反面에 층층이꽃, 개차즈기, 益母草와 황금種實에는 linoleic acid의 含量이 높아 各各 62.4%, 82.9%, 60.9%와 63.4%에 이르렀으며, linolenic acid는 不過 0.4∼3.1%에 지나지 않았다. Palmitic acid가 主要한 飽和脂肪酸으로 全 試料에 걸쳐 4.1∼14.2% 含有되어 있었다. .
文淑任,趙鏞桂,方良仙 東亞大學校附設基礎科學硏究所 1985 基礎科學硏究論文集 Vol.2 No.1
This study was carried out to compare the charge of free amino acid content in the radish Kimchi added with anchovy pickle sauce(sample A), with that added with 15% NaCl solution(sample B) during 30 days fermentation. The results were summarized as follows; 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both continually decreased to the lowest values of 4.2 at the 30th day. 2. The salininity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of salinity with time elapsed in both cases. 3. The free amino type nitrogen content of sample A was nearly doubled in the final step than in the initial one, while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in both samples were aspartic acid, threonine, serine, proline, glutamic,acid,glycine,alanine, tyrosine, cysteien, lysine, methionine, isoleucine, leucine, phenylalanine, Υ-amino butyric acid(?), ornithine, histidine and arginine. 5. The amount of proline and/or arginine was the highest in all the free amino acid content, and tasty compounds derived from amino acids from radish Kimchi seemed to be ascribed to glutamic acid, alanine, isoleucine,leucine and phenylalanine. The amino acids (such as alanine, valine, phenylalanine and lysine.) of anchovy pickle sauce used, seemed to cause Kimchi A to be more tasteful than B.
Joh, Yong-Goe,Kim, Seong-Jin 東亞大學校 附設 生活科學硏究所 2003 생활과학연구 논문집 Vol.11 No.-
The possibilities for application of silver ion HPLC to analysis of the triacylglycerols containing conjugate trienoic acids and Δ^5-polymethylene-interrupted acids and proportions of triacylglycerol fractions obtained by silver-ion HPLC from the seed oil of Momordica charantia double bonds were examined, respectively. The triacylglycerols of seed oils containing conjugate trienoic acids such as α-eleostearic acid (C_(18:3 9c.11t,l3t)) and punicic acid (C_(18:3 9c,11t,l3c)) were resolved by silver-ion HPLC. Fractions were fractionated on the basis of the number and configuration of double bonds in the species, and the elution profile is quite different from that of the species comprising exclusively saturated and unsaturated fatty acids with methylene-interrupted double bonds; for instance, the species (DT_(c2)) composed of one dienoic acid and two conjugate trienoic acids eluted much earlier than the species (D_(2)T_(c)) composed of two dienoic acids and one conjugate trieonic acid, in spite of having larger number of double bonds. This means that the interaction of conjugate double bonds with silver ions is weaker than that of methylene-interrupted double bonds, presumably because of the delocalization of n-electrons in conjugate double bonds. In this instance, the strength of interaction of a conjugate trienoic double bond system with silver ions seemed to be between that of methylene-interrupted dienoic and monoenoic double bond systems. Triacylglycerols of the seeds of Ginkgo biloba have been resolved by HPLC in the silver-ion mode according to the number and position of double bonds. In this instance, the strength of interaction between the n-electrons of double bonds in the fatty acyl residues and silver ions is in the Order; C_(l8:3ω3) > Δ^(5,11,14)-C_(2O:3) > Δ^(5,9.12)-C_(l8:3) > C_(l8.2ω6) > Δ^(5,9)-C_(18:2) > C_(18:lω9) > C_(l8:1ω7).
Joh, Yong-Goe,Elenkov, Ivaylo J.,Stefanov, Kamen L.,Popov, Simeon S.,Dobson, Gary,Christie, William W. 동아대학교 생활과학연구소 2003 생활과학연구 논문집 Vol.11 No.-
Unusual fatty acids, with up to 34 carbon atoms and containing one or two bis-methylene-interrupted double-bond systems, have been identified in the sponge Haliclona cinerea from the Black Sea. These include the dienes-5, 9-16:2, 7, 11-18:1, 9, 13-20:2, 13, 17-24:2, 15, 19-26:2, 17, 21-28:2, 19, 23-30:2 and 21, 25-32:2; trienes- 5, 9, 23-30:3, 5, 9, 24-31:3, 5, 9, 23, 27-34:4. In addition, 5, 9, 13-eicosatrienoic acid was present. Many of these do not appear to have been described before, and only 5, 9-16:2 and 5, 9, 23-30:3 are found often in sponges. They were identified by using silver-ion high-performance liquid chromatography to simplify the complex mixture of fatty acids of subsequent analysis by gas chromatography-mass spectrometry as pico-linyl ester derivatives. Deuteration with Wilkinson's catalyst in homogeneous solution confirmed the structures. We speculate that the di- and tetraenoic fatty acids arise by chain elongation of 5, 9-hexadecadienoic acid, also a major component of the lipids, followed by further insertion of double bonds in the 5 and 9 positions. The trienes may be formed from 9-hexadecenoic acid by similar mechanisms.
알카리 및 酸觸媒法에 의한 conjugated triene 脂肪酸 殘基을 含有한 트리글리세리드의 메칠 에스틸化의 比較
조용계(Yong Goe Joh)(趙鏞桂) 한국유화학회 1995 한국응용과학기술학회지 Vol.12 No.1
Conventional alkaline catalytic procedures including sodium methoxide-methanol N, N, N , N -tetramethyl guanidine-methanol, and acid-catalytic methods of BF₃-methanol and HCl-methanol, have been applied for preparing methyl esters from the triacylglycerols of Trichosanthes kirilowii seeds containing conjugated trienoic acids. The alkaline catalytic methods produce the methyl esters quantitatively without isomerization of the conjugated trienoic acids, but the acid-catalytic ones destroy almost the molecules of conjugated trienoic acids during transesterification of the triacylglycerols although the molar ratios of monoenoic and dienoic acids (non-conjugated) to saturated acids are in good agreement with those obtained from the alkaline methods.
초호열성균이 생성하는 phospholipase A₂에 관한 연구
조용계(Yong Goe Joh),우효경(Hyo Kyeng Woo),김연심(Yeon Sim Kim) 한국유화학회 1999 한국응용과학기술학회지 Vol.16 No.3
We checked the presence of phospholipase A₂(PLA)₂ which could split the ester bond at the position 2 in the glycerol backbone of glycerophospholipids, in the cells of hyperthermophiles of Pyrococcus horikoshii and Sulfolobus acidocaldarius. The results obtained are as follows; ①. Pyrococcus horikoshii cells were grown in obligate anaerobic conditions at 95℃ and they needed sulfur as energy source instead of oxygen, while Sulfolobus acidocaldarius species grew well in the aerobic medium (pH 2.5) containing yeast and sucrose at 75℃. ②. Pyrococcus horikoshii cells produced phospholipase A2 in the cell culture media although this species did not show lipase activity at least in the pH range of 1.5 ~ 3.5. Sulfolobus acidocaldarius cells produced lipase hydrolyzing triacylglycerols such as triolein, but did not split any kind of phospholipids used as substates. ③. The compound of 1-decanoyl-2-(p-nitrophenylglutaryl) phosphatidylcholine was not suitable for a substrate in this experiment, though frequently used as a subtrate for checking presence of phospholipase A₂, for its decomposi-tion in this experiment. The L-α-phosphatidylcholine-β-[N-7-nitrobenz-2-oxa-1, 3-diazol]aminohexanoyl-γ-hexadecanoyl labelled with a fluorescent material, did not show any migration of acyl chains in the molecule during the reaction with phospholipase A₂ under a hot condition. ④. Phospholipase A₂ in the cells of Pyrococcus horikoshii, showed the optimum activity at pH6.7~7.2 and 95~105℃, respectively, and was activated by addition of calcium chloride solution. Andthe phospholipase A₂ specifically hydrolyzed glycero-phospholipids such as phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine and phosphatidyl inositol, but could not split phospholipid containing ether bonds in the molecule such as DL -α-phosphatidylcholine-β-palmitoyl-γ-O-hexadecyl, DL-α-phosphati- dylcholine-β- oleoyl-γ-O-hexadecyl, DL-phosphatidylcholine-dihexadecyl.