논문 상세보기
pp.242-247
본 연구는 마지에서 마유 추출시 천연 항산화제인 건조 녹차잎을 다양한 농도로 첨가하여 추출공정 및 저장기간동안 지방산패 특성을 관찰하고자 하였다. 마유의 품질특성을 식품공전에 고시되어 있지 않지만 산가, 과산화물과, TBA가, 요오드화가 등의 품질특성관찰을 통해 다른 종류의 식용유지의 규격과 비교하여 보았다. 또한 천연 항산화 제인 녹차잎 첨가로 인해 추출 및 저장시 지방산패를 어느 정도 방지할 수 있는지 확인 가능하였다. 지방산조성 분석 을 통해 마유의 포화지방산 및 불포화지방산 조성 변화도 관찰하였다. 따라서 본 연구를 통하여 최근 이용도가 높아 지는 마유의 기준 규격마련을 위한 기초자료로 사용 가능할 것으로 판단된다.
This study was carried out to investigate horse oil qualities which were extracted by hot water by adding various amounts of green tea leaves. To observe the lipid oxidation of various horse oils, factors such as acid value, peroxide value, TBA value, iodine value, and fatty acid composition were evaluated for 49 days. The Ministry of Food and Drug Safety regulations permits edible beef tallow or edible lard to have <0.3 mg KOH/g of acid value and most horse oil complied with the specification of animal fat and oils except for the 0.5% green tea leaves-treated horse oil. The peroxide value and TBA value of all the horse oil were significantly increased during storage but the rate of lipid oxidation was lower in the sample where higher concentration green tea leaves were added. Iodine value was also lower when the amount of green tea leaves was higher in the horse oil extraction processing. In fatty acid composition observation, palmitoleic acid which is a predominantly unsaturated fatty acid in human sebum lipid was increased by adding green tea leaves during extraction processing, but it was decreased for storage. This study would present the basic information of lipid oxidation properties of horse oil and suggest appropriate extraction conditions to inhibit lipid peroxidation by using green tea leaves.
서 론
재료 및 방법
마유의 제조
마유의 지방산패 특성관찰
산가
과산화물가
TBA가
요오드화가
총 페놀 함량
지방산조성
통계처리
결과 및 고찰
산가
과산화물가
TBA가
요오드가
지방산 조성
요 약
감사의 글
References
