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Plant lipids. IV. —The Glycerides and Phosphatides in Cereal Grains
Author(s) -
Aylward F.,
Showler A. J.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130908
Subject(s) - glyceride , chemistry , chromatography , acetone , lecithin , linoleic acid , oleic acid , palmitic acid , gas chromatography , composition (language) , fatty acid , ethanol , organic chemistry , biochemistry , linguistics , philosophy
The lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions. The fatty acid composition of total lipid, glyceride and the two purified phosphatide fractions has been determined by gas‐liquid chromatography‐, and the structure of the phosphatides has been examined by paper chromatography and by other analytical methods. Palmitic was the predominantly saturated and linoleic and oleic acids the principal un‐saturated acids found. Linoleic acid accounted usually for more than half the total fatty acid content of the extracted oils and fractions examincd.