LIPID-CONTENT AND FATTY-ACID COMPOSITION OF GAMMA-IRRADIATED POTATO-TUBERS

被引：0

作者：

TODORIKI, S

DAN, K

HAYASHI, T

机构：

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1994年 / 41卷 / 05期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of gamma-irradiation on lipid content of potatoes (cv. Dejima) were studied in relation to anatomy. The fatty acid contents of total lipids and phospholipids (mumoles FA/100 g fresh wt.) varied within tuber. In the central region of irradiated tuber, the fatty acid amounts in total- and phospholipids 3 days after irradiation were lower than those in unirradiated tubers. However, in both apical and basal regions the fatty acid amounts of irradiated tubers were higher than that of unirradiated tubers 3 days after irradiation. After 28 day storage, fatty acids in total and lipid in phospholipid were higher in all the region of irradiated tubers as compared with unirradiated ones. A significant increase of linolenic acid in glycolipid fraction was observed in irradiated tubers irrespective to sampling region.

引用

页码：358 / 362

页数：5