|
KMID : 0615219920170010311
|
|
Journal of Kwangju Health
1992 Volume.17 No. 1 p.311 ~ p.315
|
|
|
Studies on the fatty acid composition for hot-bean paste, bean paste and soy-sauce lipid
|
|
남현근/Nam HK
노기환/Rho GH
|
|
|
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.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|
|