Lipid Components of Rice Bran of Tongil and Japonica Type Varieties

통일계(統一系) 및 일반계(一般系) 쌀겨의 지질(脂質) 성분(成分)

  • Ahn, Tae-Hoe (Department of Food Science and Technology, Chonnam National University) ;
  • Rhee, Chong-Ouk (Department of Food Science and Technology, Chonnam National University) ;
  • Kim, Dong-Youn (Department of Food Science and Technology, Chonnam National University)
  • 안태회 (전남대학교 농과대학 식품가공학과) ;
  • 이종욱 (전남대학교 농과대학 식품가공학과) ;
  • 김동연 (전남대학교 농과대학 식품가공학과)
  • Published : 1984.06.30


Total lipid contents in rice bran for Poong-San(Tongil) and Dong-Jin(Japonica) were 16.13% and 16.97%, respectively. Neutral lipids for Pong-San(75.20%) were slightly higher than those for Dong-Jin(73.69%), whereas contents of glycolipid for Poong-San(16.71%) were lower than those for Dong-Jin(22.80%). Contents of phospholipid in Poong-San(8.09%) were much higher than those in Dong-Jin(3.51%). Acid, peroxide and thiobarbituric acid value of total lipids extracted from rice bran of Poong-San were slightly lower than those of Dong-Jin. Iodine value showed the reverse trend. The neutral lipids were fractionated and identified as hydrocarbon, esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride and monoglyceride. Triglyceride contents were less than common edible oils, but diglyceride and monoglyceride contents were higher. Among the glycolipids contained in the polar lipids, esterified sterylglycoside(11.46%) was the most abundant. Of the phospholipids, phosphatidyl ethanolamine, phosphatidyl inositol and phosphatidyl choline were the major components. Main fatty acids in the total lipids, three lipid components and stepwise eluted individual lipids were olelic acid, linoleic acid and palmitic acid. The fatty acid composition of the neutral lipids was similar to that of the total lipids. In glycolipids, the content of linoleic acid was higher than that of oleic acid, and palmitic acid was predominant in the fatty acid composition of the esterified sterylglycoside.