Sterol Composition of Vegetables
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The content of sterols in the unsaponifiables of lipids extracted from vegetables (64 kinds) was determined and presented as the quantity equivalent to that of β-sitosterol as reported previously in Parts 1 and 2. The ratio of the content of free sterols to that of sterol esters was determined by silica gel column chromatography in the same way as reported in the previous papers. The sterol portion separated from the unsaponifiables by thin layer chromatography was analyzed by gas-liquid chromatography as reported in Part 2.<BR>The content of sterols in 100g edible parts was 1.4-49.7mg except in dried white gourd shavings.<BR>As regards to the ratio of the content of free sterols to that of sterol esters, the free sterols were more abundant in 32 kinds among 40 kinds of vegetables. In bamboo shoot the content of sterol esters was four times as much as that of free sterols.<BR>The gas-liquid chromatographic analysis revealed the followings.<BR>1) In general the content of β-sitosterol was the highest among those of component sterols, whereas stigmasterol was the most abundant sterol in parsley, <I>Aralia cordata</I>, arrow-head, celery, tomato and mung-beans sprouts and α-spinasterol was the main sterol in spinach.<BR>2) β-Sitosterol was found in all of the samples except in spinach, while in some of them either or both of stigmasterol and campesterol was or were not found.<BR>3) A peak, presumed to be of cholesterol from its retention time, was repeatedly observed in turnip greens, potherb mustard, Japanese radish greens, Chinese mustard, shallot, asparagus, Japanese pepper, onion, tomato, eggplant, Chinese garlic, Welsh onion greens, Bakeri garlic, and bracken.<BR>4) Unidentified peaks appeared just before or after the peak of β-sitosterol in some of the samples. Especially in many kinds of melon the main sterols were β-sitosterol and the sterol corresponding to the unidentified peak just after the peak of β-sitosterol.
- 公益社団法人 日本栄養・食糧学会の論文
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