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초록·키워드
This experiment was purposed to examine the natures of lipids in Platycodon glaucum root, one of the well-known vegetable food stuffs in Korea.
The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows.
1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum.
2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%.
3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.
The results on the lipids obtained as forms of esters of glycerol or sterol and their derivatives by the methods of T. L. C and G. C are summarized as follows.
1. The nature of lipids was shown as a yellow- brownish color, a little viscosity and the characteristic odor of Platycodon glaucum.
2. In case of the neutral lipid part, it was composed with the ratio of T. G 77.3%, D. G 4.9%, M. G 4.0%, S. E 8.7%, F. F. A 2.5%, and S 2.4%.
3. Considering the composition of fatty acids in T. G, the amount of saturated fatty acids was about 52.0%, and that of unsaturated about 14.0%. And the principal fatty acid of T. G remained primarily as palmitic and stearic acid.
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최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2009-511-018077108
