논문 상세보기
pp.95-99
호박의 지방산 조성에 관하여 gas chromatography법으로 분리 정량하여 다음과 같은 결과를 얻었다. 호박의 일반성분은 수분 57.3%, 탄수화물 40%, 조단백질 2.2%, 조지방 0.1%, 조회분 0.4%이었다. 지방산은 15종이 검출되었고, 호박의 성장일수에 따른 지방산 조성의 변화는 C_14:0, C_15:0, C_16:1, C_17:0, C_18:0, C_18:1등은 20일 경과된 때가 많았으나 시간이 지남에 따라 점점 감소하는 경향을 보였으며, C_20:2, C_20:3, C_20:0은 어린 호박에는 검출되지 않았다. 그리고 C_18:3인 경우는 완전히 노랗게 익은 것이 어린 것일 때보다 90% 정도 증가하였다. C_16:0의 경우는 C(22.5%), B(22.9%), A(26.6%)를 보여 커짐에 따라 증가되었으며, C_16:1와 C_18:1의 경우는 A가 가장 적고 C가 가장 높았다. Docosahexaenoic acid와 eicosapentaenoic acid의 전구체인 ω-3 fatty acids인 α-linoleic acid가 44.8%로 가장 많았으며, linoleic acid(17.2%), stearic acid(3.5%) 등이었다. 그리고 polyunsaturated fatty acid가 62.2%이었고, n-6은 17.4%이었으며, n-3/n-6 ratio는 2.6이었다.
In order to investigate the fatty acid composition of Korean pumpkins, this study was designed. Three samples of Korean pumpkins, A(yellowish ripe), B(unripe, 30 days old) and C(unripe, 20 days old) were used for fatty acid analysis by gas chromatography. The results were as follows : Pumkin C , B and A showed 10, 12 and 15 kinds of fatty acids, respectively. In case of palmitic acid(C_16:0), pumpkin C, B and A showed 22.5%, 22.9% and 26.6%, respectively. In case of α-linolenic acid(C_18:3), pumpkin C, B and A showed 22.6%, 23.6% and 44.8%, respectively. In case of palmitoleic acid(C_16:1), pumpkin C. B and A showed 12.4%, 10.1% and 0.5%, respectively. In case of oleic acid(C_18:1), pumpkin C. B and A showed 9.2%, 7.7% and 2.8%, respectively, In case of stearic acid(C_18:0), pumpkin C, B and A showed 4.5%, 3.7% and 3.5%, respectively. The ratio of P/S was 1.4, 1.6 and 1.9 for sample C, B and A, respectively. The ratio of ω-3/ω-6 was 1.1, 0.9 and 2.6 for sample C, B and A, respectively. Through this study, the ripe pumpkin (sample A) was thought to be good enough in nutritional aspects of fatty acids, particulary α-linoleic acid, C18:3(ω-3) series.
