종실류의 지방산 조성과 인지질에 관한 분석적 연구 = An Analytical Study on Fatty Acids Composition and Phospholipid Contents in Oilseeds

다국어 초록 (Multilingual Abstract)

This study was designed to make a comparison of fatty acids composition and phospholipid contents among four kind of oilseeds.
Soybean, sesame, cottonseed, and perilla seed were used as samples raw or roasted (until 125℃ sample temperature by electric pan) and commercial for phospholipid contents.
After oil extraction from oilseeds by the solvent of chloroform:methanol(v:v=2:1), fatty acids composition was measured by gas chromatography and phospholipid contents by the method of A.O.C.S.
The result were summerised as follows:
1. The comparison of fatty acids composition:
Both raw and roasted soybens showed the highest linoleic acid (18:2) values(51.2% and 52.7%), oleic acid (18:1) values (21.1% and 20.5%) the second.
Both raw and roasted sesames showed the highest oleic acid values (47.2% and 44. 9%.), linoleic acid values (37.4% and 37.6%) the second.
Both raw and roasted cottonseeds showed the highest linoleic acid (49.8% and 49. 6%) valuces, palmitic acid(16:0) values(33.8% and 33.4%) the second.
Both raw and roasted perilla seeds showed the highest linolenic acids(18:3) values (61.% and 63.8%), oleic acid values(16.6% and 14.7%) the second.
2. The comparison of phospholipid contents:
Roasted soybean, sesame, and cottonseed showed higher phospholipid values(0.029ppm, 0.030ppm and 0.032ppm) than raw oils(C.027ppm, 0.021ppm and 0.027 ppm).
The phospholipid contents of raw perilla seed oil(0.019ppm) were slightly higher than roasted oil(0.018ppm)
Among the samples phospholipid contents was highes in roasted cotton-seed oil and was lowest in roasted perilla seed oil which contained the highest linolenic acid level.

목차 (Table of Contents)

• Ⅰ. 서 론
• Ⅱ. 실험방법
• Ⅲ. 실험결과 및 고찰
• 참고문헌