생 율무가루와 가공(침지, 증자, 건조)된 율무가루를 $5^{circ}C$ 및 $35^{circ}C$에서 6개월 동안 저장하면서 지방질에 있는 지방산 조성의 변화를 조사하였다. 각 획분별 지방질의 주요지방산은 oleic, linoleic, palmitic acid였으며, stearic 및 linolenic acid도 소량으로 함유되어 있었다. $35^{circ}C$에서 저장하는 동안에 linoleic acid의 조성비는 감소하였으며 상대적으로 oleic 및 palmitic acid의 조성비는 증가하였으나, $5^{circ}C$에서는 거의 변화가 없었으며, 생 율무가루가 가공된 율무가루보다도 더욱 현저하게 변화하였다. TG에 함유된 지방산 조성의 변화는 중성지방질과 거의 유사하였으며, 유리지방산은 $35^{circ}C$에서 저장한 것이 $5^{circ}C$에서 저장한 것보다 oleic acid를 많이 함유한 반면, linoleic acid를 적게 함유하였으며 이러한 현장은 생 시료에서 더 현저하였다.
Raw adlay powder (RAP) and processed adlay powder (PAP) were prepared and the changes of fatty acid compositions of lipids in RAP and PAP during storage at $5^{circ}C;and;35^{circ}C$ for six months were studied. The major fatty acids found in the adlay lipids were oleic acid (28-45%), linoleic acid (38-50%) and palmitic acid (14-18%). Throughout the storage period, the concentrations of linoleic acid were decreased in samples stored at $35^{circ}C$, but those of oleic acid and palmitic acid were relatively increased according to the oxidation proceeded. However, the concentrations of these fatty acids were hardly changed in samples stored at $5^{circ}C$. These changes were especially more notable in the lipids from RAP than those from PAP during storage Little difference in fatty acid composition was noted between neutral lipids and triglycerides in the samples.
