胡두와 가래의 成分에 관한 比較硏究 = A comparative study on the composition of walnut and wild walnut

국문 초록 (Abstract)

우리나라에서 식용으로 잘 이용되고 있지 않은 값싼 가래의 권장을 위하여 호두와 가래의 general components, minerals, amino acids, triglycerides, fatty acids, sterols 및 tocopherols을 각각 AOAC방법, spectrograph법, amino acid auto analyzer법 thinchrograph법, gas chromatograph법, thin layer chromatograph법 등을 이용하여 분석하고 비교하여 다음과 같은 결과를 얻었다.
호두는 71.86%의 crude fat를 함유하며, 17.81%의 crude protein을 함유하는데 비해, 가래는 59.47%의 crude fat를 함유하며, crude protein은 호두 보다 휠씬 많은 30.79%를 함유하였다. Mineral의 경우에는 P가 호두보다 가래에 2배가량 많았고, amino acid는 호두의 경우, glutamic acid, arginine순으로 함유되어 있었고, 가래는 glutamic acid, aspartic acid순으로 함유되어 있었다.
호두와 가래의 물리화학적 성질에 있어서 I.V. 는 각각 141과 161로 모두 건성유에 속하며, S.V., A.V., R.I.는 거의 유사했다. Total lipid중 triglyceride는 호두와 가래에 94∼97%를 이루었으며 호두에는 trilinolein이, 가래는 triliolein이 각각 많았다. Fatty acid에서는 호두에 59.95%, 가래에 69.17%를 이루는 것이 essential fatty acid인 linoleic acid이었고, oleic acid도 각각 22.17% 및 18.99%를 함유했다. Sterol은 호두에 95.34%, 가래에 93.49%의 β-sitosterol을 함유하고 있었으며 소량의 campesterol을 함유하였다. Tocopherol의 경우에는 호두와 가래 두 경우 모두 α-, δ- 및 γ-tocopherol을 함유하고 있었다.

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the possible use of wild walnut as a supplement for walnut.
The chemical compositon of general components including minerals, amino acids, total lipids, triglycerides, fatty acids, sterols, and tocopherols were analyzed by AOAC methods, spectrographic methods, amino acid auto analyzer, thinchrographic methods, GLC and TLC, respectively.
The results are as follows :
1.Crude fat content of walnut(71.86%) was higher than that of wild walnut(59.47%), while crude protein content of walnut(17.81%) lower than that of wild walnut(30.79%). Remaining components were almost the same in these two nuts,
2.Potassium was most abundant mineral in these two nuts, even though the level in wild walnut was twice as great as that in walnut.
3.The content of glutamic acid was the highest among amino acids in both nuts. Walnut had ARG. > ASP. > VAL. > ASP. in decreasing proportion while wild walnut a had ARG. > ASP. > PHE. in decreasing levels.
4.Among the physical and chemical characteristics of walnut and wild walnut oil yielded, iodine value was 141 and 161 individually, so it was known that both were drying oil. The content of triglyceride in total lipid contained more than 94% in common. Trilinolenin was the major triglyceride in walnut while trilinolein in wild walnut.
5.Linoleic acid (walnut 59.5%, wild walnut : 69.17%) was most prominent in both nuts and oleic acid (22.17%, 18.99%) and linolenic acid (8.9%, 8.30%) were followed.
6.β-Sitosterol was the predominant sterol in two nuts detected and campesterol was found in small amounts in both them.
7.Both nuts had α-, δ- and γ-tocopherol, which are natural antioxidants.

목차 (Table of Contents)

• Ⅰ.緖論
• Ⅱ.實驗材料 및 方法
• 1.實驗材料및 試料의 調製
• 2.實驗方法
• Ⅲ.實驗結果 및 考察
• 1.一般成分 組成
• 2.無機成分 組成
• 3.Total amino acid의 組成
• 4.試料油의 物理化學的 性質, Total lipid 및 triglyceride의 組成
• 5.脂肪酸 組成
• 6.Sterol 組成
• 7.Tocopherol 組成
• Ⅳ.結論