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한국자원식물학회 / v.20, no.6, 2007년, pp.553-557 
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( Alpha-Tocopherol Contents of Peanut Seeds Depend on Varieties and Processing Methods ) |
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| 초 록 |
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| The purpose of this study is to establish an extraction and analysis method for $alpha$-tocopherol, and to then distinguish among varieties. The $alpha$-tocopherol contents of 22 varieties of peanut seeds were analyzed by HPLC. Peanut seeds of cv. Palkwang were processed in two ways, by boiling and roasting. The $alpha$-tocopherol contents of the two types of peanuts were compared with fresh seeds without any processing. $alpha$-Tocopherol was detected at a retention time of 2.95 minutes. Five standards of $alpha$-tocopherol covering a range of $20{sim}100{mu}g/ml$ were made up in 2% isopropyl alcohol/n-hexane and analyzed in duplicate. The $alpha$-tocopherol contents differed according to extraction temperature. The contents were $85{mu}g/g$ or less at $10^{circ}C;and;20^{circ}C$ and $94{mu}g/g$ at $30^{circ}C$, but they were decreased at $40^{circ}C$ or higher. The $alpha$-tocopherol contents in 22 peanut varieties were $61.36{sim}96.80{mu}g/g$ according to variety. Fresh peanuts contained $106.7{mu}g/g$ of $alpha$-tocopherol, while boiled peanuts contained $108.8{mu}g/g$ of $alpha$-tocopherol, and roasted peanuts contained $109.2{mu}g/g$ of $alpha$-tocopherol. |
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| 키워드 |
| Peanut;Cultivar;$alpha$-Tocopherol;HPLC;Processing method; |
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한국자원식물학회지 / v.20, no.6, 2007년, pp.553-557
한국자원식물학회
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200706414482687)
언어 : 영어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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