黒緑豆（?EＲｈａｓｅｏｌｕｓ　ｍｕｎｇｏ?F）発芽過程での糖脂質画分の変動　Ｉ　　黒緑豆発芽過程でのステロール配糖体の変動

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  • Changes of Sterol Glycosides during Germination of Black Matpe
  • クロリョクトウ ハツガ カテイ デ ノ ステロール ハイトウタイ ノ ヘンドウ

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Changes of sterol glycosides of black matpe during germination (in dark) up to 7 days were investigated.<br> Acyl sterylglycoside was the major portion of glycolipid fraction in black matpe seeds, but it decreased remarkably after germination and came to the minor glycolipid class in 7 day sprouts. Sterylglycoside did not change largely during germination.<br> The main component sterol of acyl sterylglycoside and sterylglycoside in each stage of black matpe were β-sitosterol and stigmasterol, and the latter gradally increased after germination. The major component fatty acid in the different periods of acyl sterylglycoside was palmitic acid, which gradually decreased. The amount of linoleic and linolenic acid increased after germination.<br> The component sugar of both sterol glycosides was only glucose at all stages.

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