貯臟期間의 經過에 따른 들깨 種實內의 成分變化에 관한 硏究 = Studies on the Changes in Component of Seeds During Storage Periods in Perilla Varieties

국문 초록 (Abstract)

本 試驗은 水原, 大邱, 金海 및 濟州의 4個 地域에서 蒐集한 들깨種子를 東亞大學校 農科大學 附屬農場에서 1989年度부터 1993年度까지 栽培한 후, 年次的으로 常溫에서 貯藏하였으며, 貯藏期間은 1年에서 5年까지 하였고, 發芽率 및 電氣傳導度 檢定, 蛋白質含量, 全脂質의 化學的 特性과 粗脂肪 含量 및 脂肪酸粗成의 變化를 貯藏期間에 따라 比較 分析한 結果는 다음과 같다.
1.들깨種實의 發芽率은 貯藏3年째부터 20% 以下로 급격히 減少하였다.
2.Acid value는 貯藏期間이 1∼3年 사이에는 거의 變化가 없었으나 3年 以後에는 急激히 增加하였고, iodine value는 貯藏期間이 經過함에 따라 減少하였다.
3.貯藏期間에 따른 粗脂肪 含量의 變化는 貯藏期間이 經過함에 따라 減少하였으며, 品種間에는 다른 品種에 비하여 大邱品種이 減少의 정도가 컸다.
4.脂肪酸 組成의 變化는 貯藏期間이 經過함에 따라 不飽和地方酸인 linoleic acid와 linolenic acid의 含量은 減少하였으나, oleci acid는 상대적으로 增加하였으며, 飽和脂肪酸인 palmitic acid와 stearic acid의 含量은 增加하였다.

다국어 초록 (Multilingual Abstract)

This experiment was conducted to investigate the changes in germination rate, conductivity, protein content, acid value, iodine value, total lipids, and fatty acid composition according to storage period. The experiment was carried out from 1989 to 1993, and the samples were collected in Suwon, Daegu, Kimhae, and Cheju. The samples were stored in room temperature. The results obtained were as follows ;
1.Germination rate was rapidally decreased below 20% during 3 years in perilla seed.
2.Acid value was not definite according to storage periods from 1 to 3 years, but was rapidly increased after 3 years. However, iodine value was decreased according to storage periods.
3.Oil content was decreased in accordance with storage periods, and was lower Daegu variety than other varieties.
4.In the case of fatty acid composition, linoleic acid and linolenic acid decreased during storage period, but oleic acid were relatively increased, and palmitic acid and stearic acid increased.