참께 種實의 成熟過程에 따른 脂質 및 脂肪酸組成의 變化 = Changes in the Lipid Contents and Fatty Acid Compositions in Sesame Seed during Maturation

국문 초록 (Abstract)

참깨 種實의 成熟에 따른 構成脂質의 變化와 각 脂質의 脂肪酸 組成 變化를 調査한 結果, 蛋白質과 脂質의 含量은 開花 後 30日까지 直線的인 增加를 보여, 開花 後 40日에 80㎎/g, 240㎎/g의 含量을 나타냈다. 中性脂質의 構成 成分은 TG가 60% 內外로 가장 많았고, 登熟의 進展에 따른 增加의 폭이 매우 컸다. 總脂質, 中性脂質, 隣脂質 및 糖脂質의 脂肪酸 組成은 飽和脂肪酸인 stearic acid와 palmitic acid의 成熟의 進展에 따라 계속 減少하여 開花後 40日에 9.63~12.88%와 7.35~19.10%를 나타냈고, 반면 不飽和脂肪酸인 oleic acid와 linoleic acid는 成熟의 進展에 따라 계속 增加하여 開花後 40日에 28.44∼40.11%와 43.80∼44.39%를 보였다. 그리고 隣脂質의 경우 다른 脂質에 비해 oleic acid가 開花後 40日에 28.44%로 가장 낮았고, 糖脂質에 있어서는 palmitic acid가 開花後 15日까지 增加하는 것이 脂質과는 다른 傾向이었다.

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate changes in protein and total lipid contents, fatty acid compositions of total lipid, triglrceride, phospholipid and glycolipid in sesame seed during maturation. Protein and total lipid contents were increased rapidly during 30 days after flowering(DAF) and were 80㎎/g and 240㎎/g at 40 DAF, respectively. In compositions of neutral lipid, triglyceride content was extremely plenty of about 60% and increased rapidly during maturation. In fatty acid compositions of total lipid, neutral lipid, phospholipid and glycolipid, stearic acid and palmitic acid were decreased during maturation and were 9.63∼12.88% and 7.35∼19.10% at 40 DAF, respectively, However, oleic acid and linoleic acid were increased during maturation and were 28.44∼40.11% and 23.80∼44.39% at 40 DAF, respectively. In phospholipid, oleic acid was 28.44% at 40 DAF which was lower than other lipid. In glycolipid, palmitic acid was increased to 15 DAF, and it was different tendence from other lipid.