酒造米の脂質の精米歩合による脂肪酸組成の変化(清酒醸造における脂質の動向-1-)

概要

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The distribution of fatty acids contained in lipids of rice grains was investigated. The crude fat content was decreased with an increase of the polishing rate, while the content of “fat by hydrolysis, ” the main component of these lipids was nearly constant, 0.6%. Triglycerides were found to be the main component of crude fat, and the ratio of the amounts of monoglycerides and free fatty acids to those of triglycerides was increased in the inner parts of rice grains. Palmitic, oleic and linoleic acids were main fatty acids composed of crude fat, and the ratio of the amounts of saturated fatty acids to the total amounts of fatty acids showed a tendency to increase with an increase of the polishing rate, and the tendency was remarkable in triglyceride fraction. In “fat by hydrolysis, ” palmitic acid was predominant and little change was observed on the composition of fatty acids with the polishing rate.
社団法人日本農芸化学会の論文