A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

서 론
재료 및 방법
    1. 중쇄지방산을 활용한 글리세린 지방산 에스테르의 화학합성
    2. 글리세린 지방산 에스테르의 합성정도 확인
    3. 글리세린 지방산 에스테르의 이화학적 시험
    4. 글리세린 지방산 에스테르의 항균활성 측정
결과 및 고찰
    1. 중쇄지방산을 활용한 글리세린 지방산 에스테르의 화학합성
    2. 글리세린 지방산 에스테르의 이화학적 시험
    3. 글리세린 지방산 에스테르의 항균활성 측정
요약 및 결론
감사의 글

• 이경행(한국교통대학교 식품영양학 전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author
• 이은현(미소성 대표) | Eun-Hyun Lee (President, Misosung Co., Cheongju 28171, Korea)