韓國産綠豆의 成熟中 脂肪酸含量變化에 關한 硏究

국문 초록 (Abstract)

韓國産 綠豆(Phaseolus aureus)의 成熟段階別 脂肪酸의 含量變化를 究明하기 위하여 開花後 10日, 15日, 20日, 25日, 30日의 5段階로 채취하여 分析한 結果를 要約하면 다음과 같다.<br/>
(1) 粗脂肪의 含量은 成熟이 진행됨에 따라 增加하였다.<br/>
(2) 綠豆의 成熟過程中 나타나는 脂肪酸은 myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid 및 linolenic acid 등이다.<br/>
(3) myristic acid, palmitic acid는 成熟Ⅲ段階 이후에서는 거의 나타나지 않았다.<br/>
(4) 總 脂肪酸中 linoleic acid 함량이 가장 많고 oleic acid, linolenic acid는 거의 비슷한 含量을 보였다.<br/>
(5) 成熟過程中 飽和脂肪酸 對 不飽和脂肪酸은 16-19/81-84%의 比率로 含有되어 있음을 알 수 있었다.

다국어 초록 (Multilingual Abstract)

For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages- 10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows;<br/>
The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.<br/>
Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. <br/>
The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.

목차 (Table of Contents)

• Abstract
  
• 序論
  
• 材料 및 方法
  
• 結果 및 考察
  
• 要約
  
• 文獻