동결 건조 시금치에서 추출한 지질의 산화

초록

Changes in lipids extracted from freeze-dried spinach by oxidations were studied by using thin-layer chromatography and gas chromatography. There were no characteristic changes in glycolipid(GL), phospholipid(PL) and neutral lipid(NL) by the oxidation except a few subclasses. Stability of the freeze-dried spinach lipid to the oxidation was higher when it was in the form of total lipid than when separated into NL, GL or PL. NL showed high oxidation susceptibility in autoxidation and enzyme-catalyzed oxidation. However, photooxidation resulted in higher oxidation in PL and GL.