Lipid Composition of Kidney Bean (Phaseolus vulgaris L.)

강남콩(phaseolus vulgaris L.)의 지방질 성분

  • Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University) ;
  • Uhm, Tai-Boong (Department of Food Science & Technology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
  • Lee, Tae-Kyoo (Department of Food & Nutrition, College of Chonju Woosuk) ;
  • Yang, Hee-Cheon (Department of Food & Nutrition, College of Chonju Woosuk)
  • 권용주 (전북대학교 식품가공학과) ;
  • 엄태붕 (전북대학교 식품가공학과) ;
  • 송근섭 (전북대학교 식품가공학과) ;
  • 김충기 (전북대학교 식품가공학과) ;
  • 이태규 (전주 우석대학 식품영양학과) ;
  • 양희천 (전주 우석대학 식품영양학과)
  • Published : 1987.12.01

Abstract

Lipids of kidney bean were extracted by the mixture of chloroform-methanol-water (1:2:0.8 v/v), fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography, and the composition of these lipid classes were determined by TLC and GLC. The lipid content of kidney bean was 1.9%, and the lipid was consisted of 48.3% neutral lipids. 7.5% glycolipids and 44.2% phospholipids. Triglyceride was the major component of neutral lipids (64.6%). The major glycolipid and phosphlolipid were esterified steryl glycoside (38.3%) and phosphatidyl choline (32.9%). The major fatty acids of kidney bean lipid were linolenic, linoleic, palmitic and oleic acid. Linolenic acid contents were very high to be 37.1% in total lipid and 50.5% in neutral lipid.

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