참깨의 脂質變化에 關한 硏究 : 第2報. 貯藏中 一般成分 및 脂肪酸 組成 變化 2. Changes in General Components and Fatty Acid Compositions during the Storage = Studies on the Lipid Changes in Seeds of Sesame(Sesamum indicum L.)

국문 초록 (Abstract)

참깨를 明所에서 通氣貯藏(LA), 明所에서 密封貯藏(LS), 暗所에서 通氣貯藏(DA)과 暗所에서 密封貯藏(DS)하면서 참깨 收穫直後부터 4個月, 9個月과 15個月마다 참깨의 一般成分과 脂肪酸組成을 分析한 結果는 다음과 같다.
1. 粗脂肪은 모든 貯藏條件에서 期間이 길수록 減少하였고 그外 一般成分은 一定한 傾向이 없었다.
2. 飽和脂肪酸인 palmitic acid 와 stearic acid 는 貯藏期間이 길수록 減少하였고 不飽和脂肪酸인 linoleic acid 貯藏 4個月부터 9個月까지는 急激히 增加하였고 그 以後는 거의 變化가 없었다.
3. 以上의 結果에 따르면 참깨는 적어도 9個月 以上 貯藏하여 採油하는 것이 營養的인 見地에서 良質의 참기름을 얻은 수 있다.

다국어 초록 (Multilingual Abstract)

In order to examine the effect of storage conditions on the general components and the fatty acid compositions of sesame seeds.
The general components and the fatty acid compositions were analyzed during the storage of sesame seed for 4, 9, and 15 months at the four different storage conditions, that is, storage under light in linen pouch(LA), storage in dark in linen pouch(DA), storage under light in vinyl pouch(LS), and storage in dark in vinyl pouch(DS).
The results obtained are summarized as follows;
1. The amounts of crude oil was decreased during the storage in all the storage conditions, but another general components were not shown a regular tendency.
2. The content of palmitic acid and stearic acid in total lipid were decreased during the storage with prolonged time of shortage, but linoleic acid content was increased during the storage, between 4 to 9 months, then the content was continued with the same value until 15 months of the storage.
3. Juged from above results in terms of nutritional value of unsaturated fatty acid, it is recommendable to extract oil from sesame seed stored for more than 9 months after harvesting.