Novikova N G, Nechayev A P, Eremenko T V, Baikov V G
Prikl Biokhim Mikrobiol. 1975 Jan-Feb;11(1):85-8.
By thin-layer chromatography on silica gel L (Czechoslovakia) monoglycerides, diglycerides, free fatty acids and triglycerides were isolated from free lipids of ripeining wheat. The composition of free fatty acids of these fractions was studied by gas-liquid chromatography. The following fatty acids were identified and quantified: C10:0; C12:0; 14:0; C14:1; X15:0; C16:0; C17:0; C18:1; C18:2; C18:3; C20:09 Linoleic, palmitnic, oleic, stearic and linolenic acids accured in large quantities. The wheat ripeinig was followed by a decrease in the sum total of saturated and an increase of the sum total of unsaturated fatty acids. During ripening the content of biologically important linoleic acid increased: in monoglycerides from 42.6 to 19.5%, diglycerides from 51.0 to 62.4%, in free fatty acids from 48.8 to 51.0% and in triglycerides from 54.5 to 61.1%, whereas the content of palmitinic and linolenic acids diminished.
通过在硅胶L（捷克斯洛伐克）上进行薄层层析，从成熟小麦的游离脂质中分离出甘油单酯、甘油二酯、游离脂肪酸和甘油三酯。通过气液色谱法研究了这些组分中游离脂肪酸的组成。鉴定并定量了以下脂肪酸：C10:0；C12:0；C14:0；C14:1；C15:0；C16:0；C17:0；C18:1；C18:2；C18:3；C20:0。大量存在亚油酸、棕榈酸、油酸、硬脂酸和亚麻酸。随着小麦成熟，饱和脂肪酸总量减少，不饱和脂肪酸总量增加。在成熟过程中，具有生物学重要性的亚油酸含量增加：在甘油单酯中从42.6%增至19.5%，在甘油二酯中从51.0%增至62.4%，在游离脂肪酸中从48.8%增至51.0%，在甘油三酯中从54.5%增至61.1%，而棕榈酸和亚麻酸的含量减少。
