Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Oil Extraction Methods on Fractionation Pattern and Fatty Acid Composition of the Each Fraction of Sesame Oil

채유방법(採油方法)이 참기름의 분획별지질(分劃別脂質) 및 지방산(脂肪酸) 조성(組成)에 미치는 영향(影響)

  • Choi, Sang-Do (Department of Food Processing, Jinju Technical College of Agriculture and Forestry) ;
  • Yang, Min-Suk (Department of Agricultural Chemistry, College of Agriculture, Gyeongsang National University) ;
  • Cho, Moo-Je (Department of Agricultural Chemistry, College of Agriculture, Gyeongsang National University)
  • 최상도 (진주농림전문대학 식품영양학과) ;
  • 양민석 (경상대학교 농과대학 농화학과) ;
  • 조무제 (경상대학교 농과대학 농화학과)
  • Published : 1984.09.30
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Abstract

In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.

1) 분획별(分劃別) 지질중(脂質中) triglyceride가 $73.4{\sim}77.2%$로 가장 높았고 채유방법별(採油方法別)로는 RWE의 triglyceride가 RTP와 RTE보다 높았다. 2) glycolipid(GL)의 oleic acid와 linoleic acid, tryglyceride(TG)의 linoleic acid, free fatty acid(FFA)의 oleic acid와 linoleic acid, phospholipid(PL)의 palmitic acid와 stearic acid는 RTP와 RTE가 RWE보다 높았으나 TG의 oleic acid, FFA의 palmitic acid와 stearic acid, PL의 oleic acid와 linoleic acid는 그 반대(反對)로 RTP와 RTE가 RWE보다 낮았다. 3) glycolipid 및 phospholipid의 $C_{18}/C_{16}$ 지방산비(脂肪酸比)와 불포화도비(不飽和度比)는 RTP와 RTE가 RWE보다 높았으나 triglyceride 및 free fatty acid의 그것은 반대(反對)로 RTP와 RTE가 RWE보다 낮다.

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