Studies on Lipid and Fatty acid Composition of Korean Perilla Leaves(Penilla frutescens var. japonica HARA)

한국산 들깻잎의 지방질 및 지방산조성에 관한 연구

  • Shin, Kwang-Kyu (Department of Food and Nutrition, Hanyang University) ;
  • Yang, Cha-Bum (Department of Food and Nutrition, Hanyang University) ;
  • Park, Hoon (Korean Ginseng and Tobacco Research Institute)
  • 신광규 (한양대학교 식품영양학과) ;
  • 양차범 (한양대학교 식품영양학과) ;
  • 박훈 (한국인삼연초연구소)
  • Published : 1992.12.01


The difference in content and composition of total lipid, lipid fractions and fatty acids of perilla leaves being used fresh vegetable was investigated in relation to the color of undersurface, i.e. green perilla leaves(GPL) and violet perilla leaves(VPL), by column- and thin layer- and gas chromatography. Total lipid(TL) content was of little difference between green leaves(GPL) (5.24%dw) and violet one (VPL) (5.02%dw), while neutral lipid(NL) content was higher In VPL(36.4% of TL) than GPL(34.7%). The major components were sterol ester and hydrocarbons(58.5%) and trigylcerides(14.9%) in NL, $mono-(42{\sim}45%)$ and $di-(13{\sim}15%)$ galactosyl digylceride in glycolipids(GL) and phosphatidyl ethanolamine$(40{\sim}45%)$ and phosphatidyl glycerol(13%) in phospholipids(PL) for both GPL and VPL. The number of component was 10 in all three fractions. The similarity of component between GPL and VPL was in decreasing order of NL(r=1.00), GL(r=0.997) and PL(r= 0.968). Major fatty acids were linolenic $(62{\sim}64%)$, palmitic$(10{\sim}12%)$ and linolic$(9{\sim}10%)$ for TL, linolenic, palmitic, myristic(43, 15, 14%) for NL, linolenic, oleic, palmitic(79, 11, 8%) for GL and linolenic, linoleic, palmitic(36, 25, 23%) for PL. Unsaturated fatty acid percentage was higher only in GL of VPL than GPL. The similarity of fatty acid composition between GPL and VPL was least in PL and so it was among other fraction with PL.


perilla leaves;lipids;fatty acid composition