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The lipides of green peas
Author(s) -
Wagenknecht A. C.
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02638079
Subject(s) - chemistry , acetone , chromatography , methanol , fraction (chemistry) , triglyceride , glycerol , fractionation , hydrolysis , heptane , chloroform , sugar , nitrogen , fatty acid , organic chemistry , cholesterol , biochemistry
Summary Crude pea lipides were prepared by extracting lyophilized raw peas with chloroform‐methanol, 2∶1, and found to comprise 6% of the dry weight of the peas. The composition of the various fractions of pea lipides was studied by measuring the nitrogen, phosphorus, glycerol, fatty acid, and sugar contents, also by means of paper chromatography following acid hydrolysis. The crude lipides were fractionated with acetone, and the acetone‐soluble portion was subjected to countercurrent distribution between n‐heptane and 95% methanol. The heptane fraction was found to consist nearly entirely of mixed triglycerides; the methanol fraction was a mixture of triglycerides, phosphatides, sugars, and nitrogenous materials. The acetone‐insoluble fraction contained 10% of phosphatidyl inositol and nearly equal amounts of alcoholsoluble and alcohol‐insoluble phosphatides.