Studies on the Triglyceride Composition of Some Vegetable Oils -IV. Triglyceride Composition of Rice Bran Oil-

식물유(植物油)의 Triglyceride조성(組成)에 관한 연구(硏究) -제(第) 4 보(報) : 쌀겨기름의 Triglyceride조성(組成)-

  • Choi, Su-An (Dept. of Scientific Education, Busan Teacher's College) ;
  • Park, Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
  • 최수안 (부산교육대학 과학교육과) ;
  • 박영호 (부산수산대학 식품공학과)
  • Published : 1983.01.01

Abstract

High performance liquid chromatography (HPLC) was applied to the analysis of triglycerides of rice bran oil. The triglycerides were clearly separated in five peaks by HPLC on a column packed with ${\mu}-Bondapack$ C18 using methanol-chloroform mixture as a solvent. Compositions of the triglyceride and fatty acid of the fraction was also analyzed by gas liquid chromatography (GLC). Each of these collected fractions gave three to four peaks in the GLC chromatograms according to the carbon number of the triglyceride. The fitty acid compositions of these triglycerides were mainly composed of C16:0, C18:1 and C18:2 fatty acids. The major triglycerides of the rice bran oil were found to be those of (C16:0, C18:1, C18:2;16.64%), $(2{\times}C18:1,\;C18:2;16.18%)$, $(3{\times}C18:1;13.7%)$, $(C16:0,\;2{\times}C18:1;12.77%)$,$(C18:1,\;2{\times}C18:2;9.16%)$ and $(C16:0,\;2{\times}C18:2;6.42%)$

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