Lipids and Fatty Acid Composition of Free and Bound Lipids in Barley Grain

보리의 유리(遊離) 및 결합지질(結合脂質)의 조성에 관한 연구

  • 김현구 (농어촌개발공사 식품연구소) ;
  • 신효선 (동국대학교 공과대학 식품공학과)
  • Published : 1982.12.30

Abstract

Lipids and fatty acid composition of free and bound lipids isolated from four barley varieties were studied. The average content of purified free and bound lipids were 1.57% and 0.48%, respectively. The average contents of neutral lipids, glycolipids and phospholipids in the free and bound lipids contain 81.1% and 16.4%, 11.4%, and 6.8%, 6.7% and 75.5%, respectively. Among the neutral lipids in both free and bound lipids, triglycerides were the predominant with free fatty acids, monoglycerides, diglycerides, free sterol esters being present as minor components. Linoleic, oleic, palmitic and linolenic acid were the principal fatty acids in both free and bound lipids. And fatty acid composition of lipid classes in free and bound lipids were determined.

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