發芽 大豆中의 脂肪酸 分析에 關한 硏究 = Studies on the analysis of fatty acid on the soybean sprout

국문 초록 (Abstract)

韓國人이 가장 흔히 먹고 있는 發芽 大豆中 特히 이 論文은 發芽大豆의 脂肪酸의 分離와 그 代謝關係를 調査하였다.
Gas 및 Paper chromatography method에 의하여 分離된 脂肪酸등은 다음 Stearic acid, Palmitc acid, Oleic acid, Linoleic acid 및 Linolenic acid 등이 分離되었으며 이 中 Stearic acid 및 Linolenic acid등은 極히 trace로 存在하고 있다. 이들의 代謝 關係에 있어서는 卽 生콩 中에 trace밖에 存在하고 있지 않은 stearic acid가 生長 함에 따라서 主로 Linoleie acid의 合量이 減少되는 反面 Stearic acid의 合量이 增加 되었으며 特히 2日 째가 그 含量의 maximum을 이루고 있으며 3日 째부터는 漸漸 Stearic acid의 含量은 減少 一路를 보여 주고 있으며 4日 째부터는 Linoleic acid의 變動은 全혀 없고 Palmitic acid와 Oleic acid등이 減少 되면서 Stearic acid를 形成시키고 있는 傾向을 確認하였다. 5日째부터는 잎의 長成과 더불어 Gas Chromatgram의 脂肪酸의 Peak는 全혀 찾아 볼 수가 없는 것을 本 實驗을 通하여 確認하였다.

다국어 초록 (Multilingual Abstract)

Soybeans are containg a large amount of proteins and fats of good qualities in comparision with other vegetables.
Generally, during germination the soybeans produces vitamins, e.g. riboflavin and ascorbic acid, etc.
It was also known vitamin contents were increased to a large amount during germination, but the variation of fatty acid content in soybean during germination have not been studied.
At this point, it was attempted to find out the changes of the fatty acid in soybean during germination.
As a reset, the fatty acids identify by paper chromatography and gas chromatography method are palmitic acid, stearic acid, oleic acid, Linoleic acid, and Linolenic acid etc.
Furthermore, a small amount of stearic acid in soybean’s seed are gradually increased after germination.
On the other hand, the amount of linoleic acid are gradually decreased after germination.
Although the amount of fatty acids from the 4th day after germination were decreased, such kinds of peak couldn’t identify.
It may be therefore suggested that formation of stearic acid was mostly performed in linoleic acid.

목차 (Table of Contents)

• Ⅰ. 緖 論
• Ⅱ. 實 驗
• 1. 材 料
• 2. 試 藥
• 3. 裝置 및 操作
• 4. 實驗方法
• Ⅲ. 結果 및 考察
• Ⅳ. 結 論
• 參考文獻