電子レンジが4種の果菜類の脂肪酸組成に及ぼす影響

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タイトル別名
  • Effect of Electronic Range-Cooking on the Fatty Acid Composition of four kinds of Vegetables
  • デンシ レンジ ガ 4シュ ノ カサイルイ ノ シボウサン ソセイ ニ オヨボ
  • 〓

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説明

The report determined the fatty acid composition of the oils of four kinds of vagetables by gas-liquid-chromatography, and the effect of electronic range-cooking on their fatty acids was investigated. The oil of pumpkin contained 69% of unsaturated fatty acids, and the acid was mainly C_<18> trienoic acid (47%). The contents of C_<16> saturated and C_<18> dienoic were 27% and 18% each. In the oil of garden kidney beans the contents of C_<18 : 3>, C_<18 : 2> and C_<16 : 0> acids were 35%, 27% and 24%, and in the garden peas those of C_<18 : 2>, C_<16 : 0> and C_<18 : 3> acids were 38%, 22% and 19%, respectively. The higher content of unsaturated acid was shown in the oil of immatured soybeans (82%). The unsaturated acids are mainly C_<18>, with 44% of dienoic, 21% of monoenoic and 16% of trienoic. These vagetables showed the higher content of essential fatty acid. These vagetables were heated by electronic range, and the variation in the amounts of their fatty acids was investigated with gas-ljquid-chromatographic technique. A significant effect of the range-cooking was not observed on the fatty acid composition of their vagetables.

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KJ00000066091

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