Changes in lipid compositions of Japanese honewort (<I>Cryptotae japonica Hassk</I>) during germ and growth

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  • NAGATA Atsushi
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • TAKENAGA Fumio
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
  • ITOH Shingo
    Department of Food Science and Technology, College of Bioresource Sciences, Nihon University

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  • ミツバの発芽および生長過程における脂質成分の変化
  • ミツバ ノ ハツガ オヨビ セイチョウ カテイ ニ オケル シシツ セイブン ノ ヘンカ

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Changes in lipid compositions in Japanese honewort (Cryptotae japonica Hassk) seed during growth at 56 days (8 weeks) at 25°C were studied. The total lipids content (g/100 g dry seeds) was decreased during growth, and it was remarkably during germination. Triacylglycerol content as a main component of total lipids was significantly decreased during germination. In glycolipid fraction, ASG, SG contents were decreased during growth, and MGDG, DGDG contents (g/100 g dry matter) were relatively increased. Main fatty acid in total lipids in seed were 18 : 1 n 9, 18 : 2 n 6, 18 : 3 n 3, 16 : 0 acids. The content of 18 : 3 n 3 acid in total lipids was gradually increased during growth. On the other hand, 18 : 1 n 9 acid was decreased relatively. Especially, increase of 18 : 3 n 3 and 16 : 3 n 3 acids contents in glycolipid fraction were notable.

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