<研究報告>糠味噌床の脂肪酸組成
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This is the preliminary part of the studies concerning the lipid materials in the vegetables seasoned in the rice bran mash. The fatty acid compositions of the rice bran, the rice bran mash and the cells of Lactobacillus plantarum sp. inoculated at the start of the mash preparation, were measured by gas-liquid chromatography. 1. The major fatty acid in the rice bran mash prepared ordinarily, and in the one fortified with defatted soy bean (improved rice bran mash) were palmitic, oleic and linoleic acids, which amount approximately to 9596 of the total fatty acids. This pattern resembled to that of rice bran from which the mash was prepared, and there were no demonstrable alternations during 31 days of the mash maturing. 2. Rice bran contained oleic and linoleic acids at the highest concentration (amounted to 75-80% of the total fatty acids) and palmitic acid, 12%, followed these. 3. There were no obvious changes in the composition of the rice bran obtained immediately after polishing and that stored in a refrigerator (at 5〜8℃) for 80 days. This may, therefore, support the view that the composition could be maintained for relatively long periods without appreciable changes when the rice bran was reserved at a low temperature. 4. The fatty acid composition of the lactic acid bacteria differed considerably that from the rice bran. The major components were palmitic, oleic and arachidic (unidentified) acids. Linoleic acid presented at the lower concentration (approximately 4%).
- 福岡女子大学の論文
- 1974-01-31
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