Studies on the Lipid Components of Potato Tubers - II. Composition of Neutral Lipids in Free and Bound Lipids -

감자의 지방질(脂肪質) 성분(成分)에 관한 연구(硏究) - 제(第) 2 보(報) : 유리(遊離) 및 결합(結合) 지질(脂質)중의 중성(中性) 지질(脂質)의 조성(組成)에 관하여 -

  • Lee, Sang-Young (Department of Agricultural Chemistry, College of Agriculture, Kangwon National University) ;
  • Shin, Hyo-Sun (Department of Food Technology, College of Engineerig, Dongguk University)
  • 이상영 (강원 대학교, 농과 대학, 농화학과) ;
  • 신효선 (동국 대학교, 공과 대학, 식품 공학과)
  • Published : 1979.12.15

Abstract

The composition of the neutral lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows ; 1. The neutral lipids contained in the free and bound lipids were fractionated and identified as esterified sterol, triglyceride, diglyceride, free fatty acid, and free sterol, of which triglyceride and esterified sterol were most abundant. Meanwhile, the triglyceride and esterified sterol contents in the free lipid to the total lipid quantity were 10 and 2.7 % respectively, approximately 3 times higher than the 3.0 and 0.8 % contained in the bound lipid. 2. The fatty acid composition of the neutral lipids in the free and bound lipids was the same as that of the total free and bound lipids. The only difference was that content of saturated fatty acid was lower rate in the neutral lipid of the free lipid than in the total free lipid, whereas the unsaturated fatty acid was more abundant in the neutral lipid of the free lipid. Fatty acid composition of individual neutral lipid was of almost the same pattern as that of the total neutral lipid.

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