Extraction and Composition of Bound Lipids in Naked Barley

쌀보리 결합지질의 추출과 그 조성에 관한 연구

  • Kim, Hae-Gyoung (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Bok-Nam (Dept. of Food Science and Nutrition, Dankook University) ;
  • Choi, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
  • 김혜경 (부산대학교 식품영양학과) ;
  • 김복남 (단국대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1989.03.01


Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.