한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

강남콩(Phaseolus vulgaris L.)의 Triglyceride 조성

Triglyceride Composition of Kidney Bean (Phaseolus vulgaris L.)

  • 권용주 (전북대학교 식품가공학과) ;
  • 엄태붕 (전북대학교 식품가공학과) ;
  • 김충기 (전북대학교 식품가공학과) ;
  • 김상필 (전북대학교 식품가공학과) ;
  • 고석범 (전북대학교 화학교육과) ;
  • 이태규 (전주 우석대학 식품영양학과) ;
  • 양희천 (전주 우석대학 식품영양학과)
  • Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University) ;
  • Uhm, Tai-Boong (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Sang-Phil (Department of Food Science & Technology, Chonbuk National University) ;
  • Ko, Seuk-Beum (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)
  • 발행 : 1987.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

강남콩 지방질중 triglyceride를 TLC로 분리한 후 HPLC에 의하여 PN별로 분획하였다. 각 PN별 triglyceride 분획은 다시 GLC에 의하여 acyl 탄소수별 조성을 분석하고 PN별 획분의 지방산 조성도 분석하였다. 이들 결과를 종합하여 triglyceride의 조성을 추정한 결과, 강남콩의 triglyceride는 총 14종이었으며 C18:2 C18:3 C18:3, C18:2 C18:2 C18:3, C18:3 C18:3 C18:3이 주성분으로 각각 전체 triglyceride의 26.6%, 18.5%, 14.9%이었다.

Lipids of Kidney bean were extracted by the mixture of chloroform-methanol-water (1:2:0.8, v/v) and from these lipids, triglycerides were separated by thin-layer chromatography(TLC) and then reseparated into different fractions by high performance liquid chromatography (HPLC) depending on the polarity of the triglycerides. The triglyceride and fatty acid composition of these fractions were determined by gas liquid chromatography (GLC). From these results, the major triglycerides of Kidney bean lipids were estimated to be $C_{18:2}C_{18:3}C_{18:3}$ (26.6%), $C_{18:2}C_{18:2}C_{18:3}$ (18.5%), $C_{18:3}C_{18:3}C_{18:3}$ (14.9%).

키워드