수산식품의 가공 및 저장중 지방질성분의 변화에 대한 일련의 연구로서 tricosanoic acid (23:0)를 내부표준물질로 하여 시판 마른멸치의 지방산을 측정하였다. 시판 마른멸치의 조지방질함량은 대멸 $16.9\%$, 중멸 $12.5\%$, 소멸 $9.5\%$, 자멸 $8.7\%$ 및 세멸이 $7.6\%$이었다. 마른멸치의 산값은 $14.9{sim}20.1$, 과산화물값은 $22.4{sim}89.8meq/kg$ lipid, 카아보닐값은 $14.7{sim}49.6meq/kg$ lipid의 범위로서 마른멸치의 개체가 커질수록 그 값이 증가하였다. 각 마른멸치제품의 지방산함량은 지방질 1g당 23:0의 mg 수로 나타내었을때 대멸이 562.8mg, 중멸 572.2mg, 소멸 542.8mg, 자멸 587.7mg 및 세멸이 568.8mg이었고, 함량이 많은 지방산은 16:0, 16:1, 22:6, 18:1, 20:5 및 14:0 등이었다.
To investigate the change of fatty acid content during processing and storage of seafood, the fatty acid contents of 5 kinds of boiled-dried anchovies from the market were quantified using tricosanoic acid (23:0) as an internal standard material. Crude lipid contents of boiled-dried anchovies from the market were $16.9\%$ (Dae-myul), $12.5\%$ (Joong-myul), $9.5\%$ (So-myul), $8.7\%$ (Ja-myul) and $7.6\%$ (Se-myul). Acid value, peroxide value and carbonyl value of boiled-dried anchovies were $14.9{sim}20.1,;22.4{sim}89.8meq/kg$ lipid, and $14.7{sim}49.6meq/kg$ lipid, respectively. These values were increased as the sample size increased. Total fatty acid content of boiled-dried anchovies were 562.8 (Dae-myul), 572.2 (Joong-myul), 542.8 (So-myul), 587.7 (Ja-myul) and 568.8 (Se-myul) mg/g as 23:0. There was an increasing tendency in the content of 16:0, 16:1 and 18:1, but a decreasing tendency in polyenoic acids such as 20:5 and 22:6 according as the specimen size increased. The major fatty acids of boiled-dried anchovies were 16:0, 16:1, 22:6, 18:1, 20:5 and 14:0.
