원문정보
초록
영어
Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at 180oC for 20 min, were ground and heated over steam at 100oC/ 1 atm or at 135oC/2 atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at 135oC/2 atm than at 100oC/1 atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.
목차
서론
재료 및 방법
실험재료 및 시약
시료의 준비 및 처리
들깨지방질의 추출
들깨 지방질의 산화 평가
들깨의 폴리페놀 화합물과 토코페롤의 함량
자료의 통계처리
결과 및 고찰
들깨의 특성
가압가열에 의한 들깨의 지방질산화
들깨의 가압가열 중 산화방지제의 변화
가압가열 중 들깨지방질의 산화와 산화방지제 함량의 상관관계
요약
감사의 글
문헌