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논문 기본 정보

자료유형
학술저널
저자정보
현진우 (충남대학교) 신정아 (충남대학교) 이기택 (충남대학교)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science 農業科學硏究 第40卷 第1號
발행연도
2013.3
수록면
35 - 45 (11page)

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초록· 키워드

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The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36∼31.15 wt%), stearic acid (5.11∼36.32 wt%) and oleic acid (18.77∼36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1∼8) and foreign chocolates (sample No. 9∼22) were 0.03∼ 0.59 wt% (0.01∼0.19 g/100g chocolate) and 0.05∼6.32 wt% (0.02∼1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

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Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
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UCI(KEPA) : I410-ECN-0101-2014-400-003091186