COMPOSITION OF WHEAT-FLOUR LIPIDS
COMPOSITION OF WHEAT-FLOUR LIPIDS
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DOI：
10.1002/jsfa.2740211008
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发表时间：
1970-01-01
影响因子：
4.1
通讯作者：
MORRISON, WR
中科院分区：
文献类型：
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作者：
MACMURRAY, TA;MORRISON, WR
用乙醇-乙醚-水（体积比2：2：1）;氯仿-甲醇（体积比2：1）;和水饱和的正丁醇对提取物和提取面粉中残留脂质的分析表明，水饱和正丁醇是最有效的溶剂。小麦面粉脂质用水饱和正丁醇提取，并通过色谱程序分离成单个组分。分离和研究的脂质类别为甾醇酯、游离甾醇、6-O-酰基甾醇葡糖苷、甾醇葡糖苷、甘油三酯、甘油二酯、甘油单酯、游离脂肪酸、单半乳糖基甘油二酯、6-O-酰基单半乳糖基甘油二酯、双半乳糖基甘油二酯、双半乳糖基甘油单酯、单糖基神经酰胺、二糖基神经酰胺、N-酰基磷脂酰乙醇胺、N-酰基溶血磷脂酰乙醇胺、磷脂酰乙醇胺、溶血磷脂酰乙醇胺、磷脂酰胆碱、溶血磷脂酰胆碱、磷脂酰丝氨酸和磷脂酰肌醇。还初步鉴定了单半乳糖单甘油酯。单糖基神经酰胺含有少量的正脂肪酸（12：0-24：0）和大量的2-羟基脂肪酸（主要是16：0和20：0），以及相似量的二羟基长链碱基（18：0和18：1）和三羟基长链碱基（18：0、18：1、19：0、19：1、20：0、22：0）。主要的甾醇被鉴定为β-谷甾醇、菜油甾醇以及C28和C29饱和甾醇。甾醇脂质中的脂肪酸主要为16：0（50-60%）和18：2（28-30%），少量为16：1、18：0、18：1和18：3。所有甘油酯中的脂肪酸主要为18：2（51-84%），少量为16：0、18：0、18：1和18：3。
Lipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water‐saturated n‐butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water‐saturated n‐butanol was the most efficient solvent.Wheat‐flour lipids were extracted with water‐saturated n‐butanol and separated by chromatographic procedures into individual components. The lipid classes which were isolated and studied were steryl ester, free sterol, 6‐O‐acyl steryl glucoside, steryl glucoside, triglyceride, diglyceride, monoglyceride, free fatty acid, monogalactosyl diglyceride, 6‐O‐acyl monogalactosyl diglyceride, digalactosyl diglyceride, digalactosyl monoglyceride, monoglycosyl ceramide, diglycosyl ceramide,N‐acyl phosphatidyl ethanolamine,N‐acyl lysophosphatidyl ethanolamine, phosphatidyl ethanolamine, lysophosphatidyl ethanolamine, phosphatidyl choline, lysophosphatidyl choline, phosphatidyl serine and phosphatidyl inositol. Monogalactosyl monoglyceride was also tentatively identified. The quantitative distributions of the lipid classes were determined.Monoglycosyl ceramide contained small amounts of normal fatty acids (12:0–24:0) and large amounts of 2‐hydroxy fatty acids (principally 16:0 and 20:0), with similar amounts of dihydroxy long‐chain bases (18:0 and 18:1) and trihydroxy long‐chain bases (18:0, 18:1, 19:0, 19:1, 20:0, 22:0). The principal sterols were identified as β‐sitosterol, campesterol, and C28and C29saturated sterols.The fatty acids in the sterol lipids were principally 16:0 (50–60%) and 18:2 (28–30%) with small amounts of 16:1, 18:0, 18:1 and 18:3. The fatty acids in all the glycerides were principally 18:2 (51–84%) with lesser amounts of 16:0, 18:0, 18:1 and 18:3.