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식물유의 Triglyceride 조성 : 1 . 참기름의 Triglyceride 조성 1 . Triglyceride Composition of Sesame Oil
박영호,소천천추,화전준 한국수산학회 1981 한국수산과학회지 Vol.14 No.1
油脂의 triglyceride 組成을 밝히기 위하여 비교적 構成脂肪酸의 種類가 간단한 數種의 植物油를 試料로 하여 硏究檢討하였는데, 本報告에서는 참기름의 triglyceride 組成에 대하여 報告하기로 한다. 試料油를 Bio-Beads SX-2및 sephadex LH-20을 사용한 column chromatography에 의하여 triglyceride를 분리하고,이것을 μ-Bondapak C_(18) column을 사용한 HPLC에 걸어 PN別로 triglyceride를 分劃하여 分取하였다. 分取한 劃分의 一部를 GLC에 걸어 acyl 炭素數別로 分劃하고, 또 一部는 methyl 化하여 GLC에 걸어 脂肪酸組成을 分析하였다. 이들 結果로 부터 triglyceride 組成을 算定하였는데 算定할 수 있었는 triglyceride는 21種類이며, 그 中 主要 triglyceride는 (2×C_(18:1), C_(18:2); 17.1%), (C_(18:1), 2× C_(18:2); 17.0%), (3×C_(18:1), 10.9%), (3×C_(18:2), 9.6%), (C_(16:0), C_(18:1), C_(18:2); 7.9%),(C_(16:0), 2×C_(18:1), 7.4%), (C_(16:0), 2× C_(18:2); 6.8%), (C_(18:0), C_(18:1), C_(18:2); 3.1%), (2× C_(18:0, C_(18:2); 1.5%), (C_(18:0), 2× C_(18:1); 1.4%), (C_(16:0), C_(18:0), C_(18:1); 1.3%), (2× C_(16:0), C_(18:1); 1.2%) 및 (C_(16:0), C_(18:0), C_(18:2); 1.0%) 등이었다. In this study, sesame oil was chosen as the experimental sample and analysed for its triglyceride composition by high-performance liquid chromatography(HPLC) in combination with gas liquid chromatography(GLC). The triglycerides were separated from sesame oil by liquid chromatographies on Big-Beads SX-2 and on Sephadex LH-20, and fractionated into five groups on the basis of their partition numbers by reverse phase HPLC on a column packed with μ-Bondapak C18 using methanol-chloroform mixture as a solvent. Each of these collected fractions gave one to three peaks in the GLC chromatograms according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analysed by GLC. From the results, it was found that the sesame oil consists with twenty one kinds of triglycerides, and the major triglycerides of sesame oil are those of (2 × C18:1, C18:2 ; 17.1%. (C18:1.2 × C18:2 ; 17.0%), (3 × C18:2 ; 17.0%), (3 × C18:1 ; 10.9%). (3 × C18:2 ; 9.6%), (C16:0. C18: 1. C18:2 7.9%), (C16:0, 2 × C18:1 ; 7.4%). (C16:0, 2 × C18:2 ; 6.8%). (C18:0. C18:1, C18:2 : 3.1%), (2 × C18:0, C18:2 ; 1.5%), (C18:0, 2 × C18:1 ; 1.4%), (C16:0, C18:0. C18:1 ; 1.3%) (2 × C16:0, C18:1 ; 1.2%), and (C16:0, C18:0. C18:2 ; 1.0%).
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이응호,소천천추,화전준,대도민명 한국수산학회 1982 한국수산과학회지 Vol.15 No.1
Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at 35�� for 3~4 months to test their keeping quality. headed, eviscerated, and skinned filefish were seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-/beef, Kyowa Hakko Kogyo C. Ltd.), red pepper, ore smoke flavor (Smoke-EZ, Alpha Foods Co. Ltd.) . After seasoning, the fillets were dried at 39~41�� for several hours, vacuum-packed in the bag of plastic film, and cooked in water of 80�� for 40 min. Two kinds of products different in moisture level were prepared ; one containing moisture of 26~29% and the other 40~46%. The moisture level, water activity, color value (L, a, and b values), texture, and viable counts of bacteria of these products were determined during storage at 35��. From the results obtained, it became clear that the products could be preserved in good condition for 3~4 moths at 35��, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.
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이응호,소천천추,야중순삼구,대도민명,화전준 한국수산학회 1984 한국수산과학회지 Vol.17 No.4
먹장어筋肉脂質을 Biobeads SX-2 및 Sephadex LH-20을 이용한 칼럼크로마토그래피에 걸어 트리글리세리드(TG)劃分을 分劃하고 이 TG劃分을 HPLC에 걸어 partition number別로 分劃하였다. 그리고 partition number에 따른 TG組成, 總炭素數에 따른 TG組成 및 脂肪酸組成을 分析한 資料를 computer 처리하여 TG 構成脂肪酸組合을 推定하였다. 總脂質의 경우 飽和酸 34.3%, monoene酸 43.1%, polyene酸 22.7%, 重要脂肪酸은 C_(16:0) (16.6%), C_(16:1) (12.5%) 및 C_(18:1) (28.0%)였고, 極性脂質은 飽和酸 31.8%, monoene酸 30.1%, polyene酸 38.2%, 重要脂肪酸은 C_(16:0) (15.0%), C_(18:0) (10.8%), C_(18:1) (18.5%), C_(22:5) (16.5%) 및 C_(22:6) (10.3%), TG는 飽和酸 29.8%, monoene 酸 53.1%, polyene 酸 17.2%, 重要脂肪酸은 C_(16:0) (17.1%), C_(16:1) (10.1%) 및 C_(18:1) (38.4%)였다. 전반적으로 보면 C_(18:1)의 함량이 높은 것이 特徵이었으며, C_(18:0)/C_(18:1)의 比는 0.1이었다. 極性脂質은 phosphatidyl choline(65.5%)과 phosphatidyl ethanolamine(28.0%)으로 구성되어 있었다. GLC 資料 및 HPLC에서 얻은 partition number를 사용하여 먹장어 脂質 TG의 構成脂肪酸組合을 computer를 이용하여 推定한 結果 二重結合을 1個, 2個, 3個, 4個, 5個, 6個, 7個 가지고, 總炭素數는 46에서 58의 범위내에 分布하며, 0.1% 이상 함유될 可能性이 있는 TG는 44種類로 推定되었으며 그 合計는 69.7%였고, 重要한 TG는 (1×C_(16:0), 2×C_(18:1); 13.5%), (1×C_(16:0), 1×C_(18:0), 1×C_(18:1); 7.2%), (1×C_(16:1), 2×C_(18:1); 5.4%), (2×C_(16:0), l×C_(22:5); 5.2%), (1×C_(14:0), 2×C_(18:1); 4.5%), (2×C_(18:1), 1×C_(22:5); 3.6%), (1×C_(14:0), 1×C_(18:0), 1×C_(18:1); 2.7%) 및 (1×C_(14:0), 1×C_(16:0), 1×C_(18:2); 2.2%) 등이었다. 이들 TG중 C_(18:1)을 1分子이상 함유하는 것의 組成比의 合計는 52.4%, 2分子이상 함유하는 것은 35.9%였다. The extracted hagfish (Eptatretus burgeri) flesh lipid was separated into following fractions by column chromatography on Bio-beads SX-2 and Sephadex LH-20 prior to gas chromatographic analysis of their fatty acid compositions: polar lipid, triglyceride and free fatty acid. The major fatty acids of total lipid and triglyceride in hagfish were C_(16:0), C_(16:1), and C_(18:1). The ratio of C_(18:0)/C_(18:1) in the total lipid and triglyceride of hagfish was 0.1. The polar lipid of the hagfish muscle was mainly composed of phosphatidyl choline (65.5%) and phosphatidyl ethanolamine (28.0%). The triglyceride obtained was fractionated into four fractions by HPLC on the basis of partition numbers. Both the fatty acid composition and triglyceride composition on the basis of the total carbon number in the acyl chains of the triglyceride were analysed by the GLC. From the information obtained on triglyceride compositions based on the total carbon number by GLC and the partition number by HPLC and fatty acid composition by GLC, the combination of fatty acid in each triglycerides was estimated. A computer was used for estimation of the fatty acid combination in the triglyceride because hagfish lipid triglyceride was composed of various kinds of fatty acids. Fortyfour kinds of triglyceride were estimated. The major triglycerides in hagfish flesh lipid were found to those of (1×C_(16:0), 2×C_(18:1); 13.5%), (1×C_(16:0), 1×C_(18:0), 1×C_(18:1); 7.2%), (1×C_(16:1), 2×C_(18:1); 5.4%), (2×C_(16:0), l×C_(22:5); 5.2%), (1×C_(14:0), 2×C_(18:1); 4.5%), (2×C_(18:1), 1×C_(22:5); 3.6%), (1×C_(14:0), 1×C_(18:0), 1×C_(18:1); 2.7%) and (1×C_(14:0), 1×C_(16:0), 1×C_(18:2); 2.2%).
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