고추장·된장 및 간장의 지방산 조성에 관한 연구
Studies on the fatty acid composition for hot-bean paste, bean paste and soy-sauce lipid
광주보건전문대학논문집 1992년 17권 1호 p.311 ~ 315
소속 상세정보
남현근/Nam HK
노기환/Rho GH
KMID : 0615219920170010311
Abstract
In order to investigate of the fatty acid composition for hot-been paste, bean paste and soy-sauce, methylated fatty acid is analyzed with gas chromato graphy. The results obtained as follows:
Fatty acids of the hot-bean paste, bean paste and soy-sauce cntaine 10 kinds and 12 kinds, respectively. Especially, it is analyzed that C18:1, cis-II-octa-decanoic acid(vacceanoic acid) contained in hot-bean paste and C18:2, linoleic acid contained 60.8 percent.
The p/s ratio of the fatty acids for hot-bean paste and soysau ceis 3.4, 4.4 and 3.7, respectively. The n-6/n-3 ratio of the fatty acids for hotbean paste, bean paste and soy-sauce is 13.5, 6.3 and 5.1, respectively.
There are 7 kinds of fatty acids for red pepper powder without seed and the p/s ratio is 1.6 and the n-6/n-3 ratio is 3.6, respectively.
키워드
원문 및 링크아웃 정보
등재저널 정보