[Fatty acid composition of polar lipid fractions of ripening wheat].
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.
D002855:Chromatography, Thin Layer; D004075:Diglycerides / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005504:Food Analysis; D005989:Glycerides / Q000032:analysis; D008055:Lipids / Q000032:analysis*; D014280:Triglycerides / Q000032:analysis; D014908:Triticum / Q000032:analysis*
D004075:Diglycerides; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D005989:Glycerides; D008055:Lipids; D014280:Triglycerides
Issledovanie sostava zhirnykh kislot nekotorykh fraktsiĭ poliarnykh lipidov sozrevaiushcheĭ pshenitsy