Barley koji was made in order to investigate the lipid contents of barely koji during preparation. Diethyl ether extracts and 85% methanol extracts were extracted and purified. The lipid components were classified. The individual neutral lipids, glycolipids and phospholipids were fractioned, quantified and fatty acid compositions of the three lipids were determined.
Total lipid contents of diethyl ether and 85% methanol extract of barley koji increased during preparation. Neutral lipid, glycolipid and phospholipid contents in diethyl ether extract increased, however, neutral lipid, glycolipid and phospholipid contents in 85% methanol extract decreased during koji preparation. TG content of the neutral lipid in diethyl ether extract decreased. Conversely, DG, FS, FFA and ES contents increased. But TG, DG and FS contents of the neutral lipid in 85% methanol extract decreased. LPC, (PC+PS), PI, FG and PE contents of the phespholipid on diethyl ether extract increased. But LPC, (PC+PS), PE and PI coutents in 85% methanol extract decreased during koji preparation. Palmitic acid, linoeic acid and linolenic acid of neutral lipid in diethyl ether extract decreased, however, palmitic, stearic, oleic, linoleic acid in 85% methanol extract decreased. Palmitic acid, stearic acid, oleic acid and linoleic acid of glycolipid in diethyl ether extract increased, but in 85% methanol extract they decreased cscept oleic acid. Palmitic, stearic, oleic, linoeic and linolenic acid of phospholipid in diethyl ether extract increased during koji preparation. On the other hand. palmitic, oleic and linoleic acid in 85% methanol extract decreased but stearic and linoleic acid increased.
|