Journal of the Korean Home Economics Association 1982;20(2):85-89.
논문편 - 식생활 분야 : 녹두나물 성장과정중의 지질 및 지방산변화에 관한 연구
김경자
Changes of Lipid and Free Fatty Acid in Mung-bean Sprouts during Growth
Kyoung Ja Kim
ABSTRACT
The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.
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