Free fatty acid contents of Wasanbon-to sugar
URI | http://shark.lib.kagawa-u.ac.jp/kuir/metadata/2598 | ||||||
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Title |
Free fatty acid contents of Wasanbon-to sugar
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Title Alternative |
和三盆糖の遊離脂肪酸
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File |
AN00038339_33_2_141.pdf
( 291.0 KB )
Open Date
:2012-03-27
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Description |
Wasanbon-to sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining precedure. The free fatty acids with twelve or more carbon atoms were analyzed in cane sugar pressed juice, Shiroshita-to sugar, Wasanbon-to sugar, and Wasanbon-to sugar stored for one year, by the DUNCOMB method, gas chromatography, and GC-MS. The following results were obtained. Myristic, palmitic, stearic, oleic, linoleic, and arachidic acids were separately determined in Wasanbon-to sugar. There was no significant difference between the products made by manual process and centrifugal one in free fatty acid contents. Wasanbon-to sugar stored for one year contained less oleic acid and more palmitic acid than fresh sugar. From 60 to 90% of total free fatty acids was removed during manufacturing Shiroshita-to sugar. Concering total free fatty acid contents, there was no significant difference between pressed juice from sugar cane of N : Co 310 (N : Co) and that of Chikusha. 和三盆糖は, 我が国の独特の精製法で作られる手作りの砂糖である. 炭素数12以上の脂肪酸含量を圧搾汁, 白下糖, 和三盆糖, 1年経過した和三盆糖を使用し, ダンカン法, ガスクロマトグラフィー, GC-MSで分析して, 以下の結果得た. ミリスチン酸, パルミチン酸, ステアリン酸, オレイン酸, リノール酸, アラキジン酸を和三盆糖で定量した. 遊離脂肪酸含量において, 手押し, 遠心分離法ともに有意差はなかった. 1年経過した和三盆糖は, 和三盆糖よりオレイン酸は少ないが, パルミチン酸は多かった. 全遊離脂肪酸は, 白下糖製造中に60%から90%除去された. 全遊離脂肪酸のうち, N : Co310の圧搾汁と竹蔗の圧搾汁に有意差はなかった. |
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Author |
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Publication Title |
香川大学農学部学術報告
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Volume |
33
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Issue |
2
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Start Page |
141
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End Page |
147
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Publisher |
香川大学農学部
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Published Date |
198203
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ISSN |
0368-5128
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NCID |
AN00038339
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Resource Type |
Departmental Bulletin Paper
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Language |
eng
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Text Version |
publisher
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Set |
香川大学
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