초록

어유의 탈취장치 대신 컬럼에 활성탄, 활성 알루미나, 실리카겔, 대나무 숯 등 흡착제를 단독 혹은 적당한 비율로 혼합하여 충진시켜 탈색과 동시에 탈취시킴으로서 효율적인 탈취효과를 검토하였다. 대멸치유의 탈검효과는 수산 30%를 어유 100 ml에 대하여 18 ml첨가한 것이, 탈산은 수산화 나트륨을 2.5%로 하여 $40^{\circ}C$에서 30분간 처리한 것이 효과적이었다. 탈취의 경우 흡착제(활성탄, 활성알루미나, 실리카겔)를 농도별로 단독 첨가할 경우는 실리카겔30% 첨가가, 그리고 흡착제를 혼합하여 첨가할 경우는 활성알루미나 30%와 실리카겔 10% 혼합 첨가가 가장 우수하였으나 흡착제에 녹차분말 2%를 첨가할 경우 큰 효과가 없었다. 대멸치유의 탈검, 탈산 및 탈취 후의 주요지방산 조성은 16:0, 20:5n-3, 18:1n, 16:1n-7, 22:6n-3 및 18:0이었다. 대멸치 정제유에 $\alpha$-tocopherol를 첨가하여 $25^{\circ}C$에서 40일간 저장시 산화 안정성은 대조구는 20일까지 항산화제를 첨가한 경우는 30일까지라 생각되며 $\alpha$-tocopherol 0.02%첨가보다 0.01% 첨가가 더 효과적이었다.

Abstract

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.

주제어

#Deodorization   #adsorbent   #large anchovy   #degumming  

저자의 다른 논문

참고문헌 (27)

1. Ackman, R. G. 1989 WCDT(capillary) gas liquid chro-matography. In analysis of oils and fats. Hamilton, K.G. and Rossel, J.B. (eds), New York, pp. 153-159 
2. Ackman, R. G and M. G. Cormier. 1967. a-tocopherol in some atlantic fish and shell fish with particular reference to live holding without food. J. Fish. Res. Board Canada. 24, 357-373 
3. A.O.A.C. 1985. Official method of analysis. pp. 489. 14th ed., Assoe. of Offie. Analytical Chemists, Washington, D. C 
4. Bligh, E. G. and W. J. Dyer. 1959. A rapid method of total lipids extraction and purification, Can. J. Biochem. Phtsical. 37, 911-917 
5. Cho, Y. J, K. B. Shim, T.J. Kim, S. 1. Kang, H.S. Lee and Y. J. Choi. 2000. Effects of drying conditions on lipid oxidation and fatty acids compositions of large anchovy. J. Korean Fish. Soc. 33, 192-197 
6. Fermandes, G. and J.T. Venkatraman. 1993. Role of n-3 fatty acids in health and disease. Nutrition Reserch 13, 819-823 
7. Gunston, F. D. 1986. Fatty acid structure, in the lipid hand book, edited by gunstone, Harwood and padley, Chapman and Hall, London, 7-11 
8. Ha. B.S. 1982. Studies on the lipid of aquatic products(part 4) on the flesh lipid composition of cepha-lopods. Bull. Korean Fish. Soc. 15, 59-73 
9. Henick, A.S., M.F.Benca and J.H. Michell. 1954. Estimating carbonyl compounds in rancid fats and food. J. Am. Oils Chem. Soc. 31, 89-91 
10. Horwitz, W. 1980. Official methods of analysis of the association of analytical chemists 13th Ed. 261 
11. Ikeda, S. and T. Taguchi. 1966. Improved assay method and levels of vitamin E in fish tissues. Bull, Jap. Soc. Sci. Fish. 32, 346-351 
12. Japan oil chemist's society. 1996. Standard method for the analysis of fats and related materials. 2,3,1. pp. 1-2, Tokyo 
13. Kang, H. I., T. Ohshima, C. Koizumi, D.Y. Kim and E.H. Lee. 1992. Studies on the refining and utilization on file fish viscera oil. 1. The refining of file fish viscera oil. J. Korean Soc. Food Nut. 21, 175-180 
14. Kim, C. J, B. H. Ahn, S. Y. Hwangd and H. K. Shin. 1987. Effects of process conditions on sardinee oil during bleaching and deodorization. Korean J. Foos. Sci. Technol. 19, 420-424 
15. Kim, E. M., J. H. Jo, S. W. Oh and Y. M Kim. 1997. Characteristics of squid viscera oil. J. Korean Fish Soc. 595-600 
16. Kim, J. S, J. H. Ha and E. H. Lee. 1997. Refining of squid viscera oil. Aqricultaral Chemistry and Biotechnology. 40, 294-300 
17. Kim, K S. 1996. Studies on photosensitized oxidation in the lipids of marine products. I. Changes in fatty acid composition in total lipid in the irish moss, laver and oyster during the sundride and irradiating the ultra violet. Bull. Mar. Sci. Inst., Yosu Nai'l Fish Univ. 5, 83-91 
18. Kim, K. S, B. S. Ha, T. J. Bae, J. H. Jin and H. J. Kim. 1993a. Comparison of food components in the raw cooked meat and cooked extracts of cockle shell. 1. Proximate compositons and lipid components. Bull. Korean Fish. Soc. 26, 102-110 
19. Lands, W. E. M.M. E. Hemler and C. G. Crawford. 1977. Functions of polyunsaturated fatty acids. Biosyn-thesis of prostaglands. Am. Oil Chem. Soc. pp. 193, Campaine, Iillinois 
20. Lee. E. H, J. S. Kim and P. H. Kim. 1992. Characteristics of file fish visera oil. Bull. Korean Fish. Soc. 25, 236-240 
21. Lee, K. H, I. H. Jeong and J. H. Ryuk. 1989. Storage stability of refined sardine oil. Bull. Korean Fish. Soc. 22, 95-101 
22. Lee, K. H, I. H. Jeong, J. S. Shu, B. J. You and J. H. Ryuk. 1988. Utilization of polyunsaturated lipids in red muscled fishes. 5. Addition of refined oil to fish meat paste and storage stability of polyunsaturated fatty acids. 1988. Bull. Korean Fish. Soc. 21, 239-245 
23. Lee, K. H., I. H. Jeong, J. S. Shu, W. J. Jung and J. H. Ryuk. 1988. Utilization of polyunsaturated lipids in red muscled fishes. 3. The conditions of. refining, de-coloring and deodorization for processing of refined sardine oil. Bull. Korean Fish. Soc. 21, 225-231 
24. Saito, M. 1988. Interaction between lipid peroxide formation and nutritional status. J. Japanese. Soc. Nutr. Food Sci. 41, 343-347 
25. Takeshi, K and T. Muragishi, T. 1999. Characteristics of columm adsorption and using . New food indstry. 41, 14-18 
26. Yamaguchi, T . 1998. Processing of edible oil. Technical Journal of Food Chemistry & Chemicals. 14, 66-70 
27. Yi. O. S, D. S. Han and D. W. Cho. 1994. Effects of steam sources and glycerol on the storage stability of fish oil. Korean J. Food Sci. Technol. 26, 824-829 

이 논문을 인용한 문헌 (1)

1. Jang, Min-Kyung ; Lee, Ok-Hee ; Kim, Nam-Young ; Yu, Ki-Hwan ; Jang, Hye-Ji ; Lee, Seung-Woo ; Park, Mi-Ra ; Park, Joung--Hyun ; Kim, Mi-Hyang ; Ha, Jong-Myung ; Bae, Song-Ja ; Lee, Sang-Hyeon 2009. "Deodorization of Purified Fish Oil from Squids by Organic Acids" 생명과학회지 = Journal of life science, 19(9): 1284~1288  원문보기 상세보기