低溫貯藏中 참깨의 Sterol 組成變化 = Changes in Sterol Composition of Sesame Seed Lipid during Low Temperature Storage

국문 초록 (Abstract)

참깨種實을 5℃의 냉장고 및 自然狀態의 어두운 저장창고에 12個月 貯藏하면서 sterol組成 變化를 分析檢討하였다.
참깨수확때의 19.7%의 campesterol이 17.3∼17.8%로 약간 減少하였고 stigmasterol은 12.2%가 9.5∼9.8%로 減少하였으나 sitosterol은 52.5%가 56.5∼58.3%로 增加하였으며 △^5-avenasterol은 15.2%가 14.5∼16.3%로 거의 變化하지 않았다. 또한 貯藏方法에는 差異가 거의 없었으며 12個月 貯藏에는 변화폭이 좁았다.

다국어 초록 (Multilingual Abstract)

The sesame seed were stored in the refrigerator of 5℃ and the natural dark store. The stored time of sesame seed are 0, 5, 8, and 12 months and the sterol composition of 4-desmethylsterol fraction from total sterol in sesame seed oil was analyzed by GLC at a different time and condition.
The campesterol content as 19.7% at harvesttime was slightly decreased to 17.3-17.8% after 12 months' storage and the stigmasterol content was decreased from 12.2% to 9.5-9.8%, but the content of sitosterol was increased from 52.5% to 56.5-58.3%, otherwise, △^5-avenasterol content was not nearly changed during storage. Also, the sterol composition of sesame was a little difference on the different condition and the changed range in 12 months' storage was narrow.