추출시간에 따른 돼지 족(足)의 지방산과 칼슘·마그네슘 함량 변화에 관한 연구
Studies on the Content of Fatty Acid, Calcium and Magnesium of Pig´s Shank According to Extraction Time by Water
광주보건전문대학논문집 1989년 14권 1호 p.227 ~ 239
소속 상세정보
이미경/Lee MK
노기환/Rho GH
KMID : 0615219890140010227
Abstract
The concent of fatty acid, calcium and magnesium of pig´s shank according to be extracted hour was examined. The results what investigated are follows ;
1. There were 9 kinds of different fatty acids in water extract of pig´s shank by GLC. The composition was not very different between each other. Linolenic acid was increased as much as 276% when extracted f o r 12hrs. but the amount of monounsaturated fatty acid was decreased as much as 30% by extracting hours. The amount of polyunsaturated fatty acid was decreased also by extracting hours. Therefore, p/s ratio was also decreased by extracting hours.
2. The amount of calcium, magnesium was analyzed by chelatemetry. The amount of calcium was 124.7mg% in raw materials, but water extract sample and bone powder showed higher value. In case of magnesium, it was 138.4 mg % in raw materials, but e xtract sample showed less amount and bone powder indicated higher value. Therefore, the amount of calcium and magnesium were the highest value in S_(B1) and T_(B2), respectively.
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