생 율무가루와 가공된 율무가루를 $5^{circ}C$ 및 $35^{circ}C$에서 6개월 동안 저장하면서 지방질 조성의 변화와 산화 양상을 조사하였다. 저장중 총 지방질의 산값, 과산화물값, carbonyl 값은 증가하였으나 요오드 값은 감소하였고, 이러한 변화는 $35^{circ}C$로 저장했을 때 현저하였으며 생 율무가루에서 더 큰 변화를 나타내었다. 중성, 당 및 인지방질의 함량은 $5^{circ}C$ 보다 $35^{circ}C$에서 저장하였을 때 더 큰 변화를 보였으며, 특히 생 시료의 변화가 더욱 현저하였다. 중성 지방질에서의 triglyceride 및 인지방지에 있는 phosphatidyl choline의 함량은 저장동안 다른 지방질 성분보다 더욱 현저히 감소되었으며, 상대적으로 free fatty acid 및 lysophosphatidyl choline의 함량이 증가하였다.
Raw adlay powder(RAP) and processed adlay powder(PAP) were prepared and the changes of lipids in RAP and PAP during storage at $5^{circ}C$ and $35^{circ}C$ for six months were studied. The typical patterns of lipid oxidation were observed during the storage; the values of acid, peroxide and carbonyl in the lipids were increased and the iodine value was decreased. These changes were especially significant(P<0.05) at higher temperature($35^{circ}C$) and were more notable in the lipids from RAP than those from PAP during storage. The contents of neutral lipid, glycolipid and phospholipid were changed appreciably at $35^{circ}C$, however, the changes were not significant(P<0.05) at $5^{circ}C$. Further more, triglyceride in neutral lipid, digalactosyl diglyceride in glycolipid and phosphatidyl choline in phospholipid showed respectively a tendency of decrease during storage as compared with the other contents of lipid class.
