Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Fractionation with acetone or hexane to reduce the saturation level of lard

아세톤 또는 헥산을 이용한 분별조건에 따른 돈지의 포화도 저감화 연구

  • Lee, Koo (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Kyoung-Su (Department of Food Science and Technology, Chungnam National University) ;
  • Shin, Jung-Ah (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Yong-Hwa (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
  • 이구 (충남대학교 식품공학과) ;
  • 이경수 (충남대학교 식품공학과) ;
  • 신정아 (충남대학교 식품공학과) ;
  • 이영화 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이기택 (충남대학교 식품공학과)
  • Received : 2012.08.07
  • Accepted : 2012.09.03
  • Published : 2012.09.30
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Abstract

To reduce the saturation level of lard, solvent fractionation with hexane and acetone was carried out. The fatty acid compositions of lard were 1.5% myristic acid, 26.0% palmitic acid, 2.2%, palmitoleic acid, 12.1% stearic acid, 44.7% oleic acid, and 12.7% linoleic acid. Lard was fractionated by various conditions such as different fractionation temperatures (-15, 5, 10, $15^{\circ}C$), solvent ratios (1:1, 1:3, 1:5, 1:10, lard : solvent, w/v), and fractionation time (3, 6, 24 hr). At $-15^{\circ}C$, acetone was better for reducing the content (11.2%) of saturated fatty acids (SFA) than hexane (10.8%) when the 1:5 solvent ratio was used at 24 hr. Triacylglycerol (TAG) profiles were analyzed by reversed-phase high performance liquid chromatography based on the partition number (PN) of TAG molecules. The PN of major TAG species in lard were 46 (24.4%), 48 (55.7%), and 50 (19.9%). However, after fractionation (1:5, $5^{\circ}C$ and 24 hr), TAG species with a PN of 46 (34.2%), 48 (54.4%), and 50 (6.9%) were major components in acetone-fractionated lard (liquid part), while TAG species with a PN of 46 (26.0%), 48 (50.3%), and 50 (19.0%) were in hexane-fractionated lard, suggesting that fractionation with acetone resulted in maximal reduction of saturation level in lard.

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