대두유와 참기름의 혼합유에서 튀긴 제품의 리그난 함량

초록

Contents of lignans in frying oil and fried dough were determined by high performance liquid chromatography. Each batch of flour dough (100g; 2cm X 2cm X 0.1cm) was fried in 160℃ sesame oil in soybean oil (10, 20 or 30%, v/v) for 1 min and sixty-one batches were fried every 20 min for 20 h. The frying oil contained sesamol, sesamin and sesamolin, with the highest amount of sesamin. The sesame oil contents in the frying oil affected the lignan contents in the oil during frying. As the number of fryings performed in the oil increased, sesamol contents in the oil containing 20 or 30% sesame oil decreased, and after 37 fryings they increased. However, there was little change in 10% sesame oil. Sesamin contents in 10 or 20% sesame oil decreased with the number of fryings performed, which was opposite to the case of 30% sesame oil. The reverse pattern of the sesamin was observed in the sesamolin contents in the frying oil. Fried dough also contained lignans, which were transferred from the frying oil. Sesamin contents in the dough fried in the oil with higher number of fryings performed were higher. The dough fried in 20 or 30% sesame oil with higher number of fryings contained less sesamolin and the decreasing rate was higher in the dough fried in the oil containing more sesame oil. In contrast, little change was observed in the dough fried in 10% sesame oil. Sesamol contents were not much different among the dough fried in the oil with different number of fryings performed.