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Glycolipids isolated from ginkgo nuts (Ginkgo biloba) and their fatty acid compositions
Author(s) -
Kameyama Haru,
Urakaml Chieko
Publication year - 1979
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/bf02660230
Subject(s) - cerebroside , glycolipid , chemistry , fatty acid , ginkgo biloba , linoleic acid , biochemistry , sugar , oleic acid , fraction (chemistry) , food science , chromatography , biology , botany
The total amount of glycolipids isolated from Ginkgo biloba nut was 3.12% of crude lipids, and the largest fraction of the glycolipids was digalactosyldiglyceride 64.1%, followed by mono‐galactosyldiglyceride 31.2% and cerebroside 4.7%. Chief fatty acids present in the former two were oleic and linoleic acids, while the main compo‐nent amounting to 85% of total fatty acids in the last fraction was α‐hydroxypalmitic acid. The sugar component in cerebroside was glucose, and its long chain base was found to be similar in structure with octadecasphingadiene that had been isolated from oyster glycolipids. The major compound in the cerebroside fraction, therefore, is considered to be N‐α‐hydroxypalmitoyl‐glucosyloctadecasphingadiene.