大豆子実の発芽に伴う油脂変化

概要

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Soybean seeds were germinated in the laboratory at 23±2°C for 7 days and the weight of total dry matter and of lipid were measured at every 24hr-interval. Lipid from germinated soybean seeds was fractionated by using acetone into phosphatides and fatty oil. The fatty acid composition was measured by gas-liquid chromatography. The unsaponifiable matter was analysed by infrared spectrophotometry and thin-layer chromatography by routine methods. There was a continuous decrease in the weight of dry matter and lipid of the whole seedlings of soybean for 7 days germination. The weight of free fatty acids and unsaponifiable matter increased greatly during germination. A marked decrease in Iodine Value (from 135.8 to 117.1) of the lipid was observed during the first 24 hours of germination. In the germination period, the percentage of octadecadienoic and octadecatrienoic acid in the soybean oil decreased, but that of saturated fatty acids increased. The percentage of octadecenoic acid in the fatty oil decreased as germination progressed, except for the first one day after germination. As the germination progressed, the weight of glycerides remaining in the soybeans varied a great deal, but only a little change was observed in the fatty acid composition of the reserved glycerides. The percentage of conjugated dienoic acids increased with the progress of germination.
社団法人日本油化学会の論文