Lipid Composition of Barley Flour Produced in Korea

한국산(韓國産) 보리가루의 지방질(脂肪質) 조성(組成)

Grains of naked barley (Baekdong cultivar) were polished, powdered and subjected to the successive extraction into free and bound liquid fractions. These were further fractionated into lipid classes and quantified by means of thin layer chromatography, column chromatography and gas-liquid chromatography. Contents of free and bound lipids in barley flour were 2.27% and 1.01%, which were decreased to 2.12% and 0.76%, respectively, after purification. Free and bound lipids were consisted of monoglycerides, diglycerides, triglycerides, free sterols, sterol esters, free fatty acids and polar lipids. Major constituents of free lipids were 56.2% triglycerides, 14.9% free fatty acids and 13.4% sterols while those of bound lipids were 73.8% polar lipids, 8.4% free fatty acids and 5.2% triglycerides. The content of non-polar lipids in free lipids was 93.6% as compared with 26.2% in bound lipids. However, phospholipids content in bound lipids was 55.5% as compared with 2.5% in free lipids, and glycolipids content in bound lipids was 19.4% as compared with 3.9% in free lipids. Major fatty acids in the free and bound lipid fractions were linoleic acid 52.1%, 54.8%, palmitic acid 24.8%, 30.0% and oleic acid 15.6%, 8.8%, respectively, showing similar patterns in both fractions. The amount of unsaturated fatty acids in free lipids was 72.8% as compared with 68.0% in bound lipids. In comparing the fatty acid composition of non-polar lipids, glycolipids and phospholipids, no difference was observed between free and bound lipid fractions while a slight difference was found among the lipid constituents.

보리가루(쌀보리 품종 중 백동)의 지방질(脂肪質)을 유리(遊離) 및 결합지방질(結合脂肪質)로 분별(分別) 추출(抽出)하고, thin layer chromatorgraphy, column chromatography 및 gas-liquid chromatography에 의하여 각종 성분(成分)을 분리, 동정, 정량하였다. 보리가루의 유리(遊離) 및 결합지방질(結合脂肪質) 함량은 풍건물(風乾物) 기준으로 하여 각각 2.27%, 1.0%였고, 정제(精製) 후에는 각각 2.12%, 0.76%였다. 유리(遊離) 및 결합지방질(結合脂肪質)의 성분(成分)으로 모노글리세리드, 디글리세리드, 트리글리세리드, 유리스테롤, 스테롤 에스테르, 유리지방산 및 극성지방질을 동정(同定)하였다, 유리지방질(遊離脂肪質)에서는 트리글리세리드 56.2%, 유리지방산 14.9%, 스테롤류 13.4% 이었고, 결합지방질(結合脂肪質)에서는 극성지방질 73.8%, 유리지방산 8.4%, 트리글리세리드 5.2%로서 그 패턴이 달리 나타났다. 유리지방질(遊離脂肪質) 중 비극성지방질(非極性脂肪質)의 함량은 93.6%로 결합지방질(結合脂肪質)에서의 26.2%의 4배가량 되었다. 그러나 유리지방질(遊離脂肪質)중 인지방질(燐脂肪質)은 2.5%로 결합지방질(結合脂肪質)에서의 55.5% 의 1/25 가량 되었으며, 당지방질(糖脂肪質)의 경우는 3.9%로 결합지방질(結合脂肪質)의 주요 지방산(脂肪酸)은 각각 리놀레산 52.1%, 54.%, 팔미트산 24.8%, 30.0% 및 올레산 15.6%, 8.8%로서 서로 비슷한 패턴을 보였다. 다만 유리지방질(遊離脂肪質)중 불포화지방산(不飽和脂肪酸)의 함량은 72.8%로서 결합지방질(結合脂肪質)에서의 68.0% 보다 4.8% 더 많았다. 유리(遊離) 및 결합상태(結合長狀態)에서의 비극성지방질(非極性脂肪質), 당지방질(糖脂肪質) 및 인지방질(燐脂肪質)의 지방산(脂肪酸) 조성을 보면 비교한 결과 결합상태(結合狀態)에 따라서는 차이가 없었으나 지방성분(脂肪成分)간에는 약간의 차이가 있었다.