Abstract
Buckwheat flour starch was found to contain 2.24% of lipid, whose proportion for neutral lipid, glycolipid and phospholipid was 93:5:2. Free fatty acid was predominant among at least 9 kinds of neutral lipids. Seven species of glycolipid were detected, and acylsterylglycoside, sterylglycoside, monoglycosyldiglyceride, cerebroside and diglycosyldiglyceride were the main components. Among seven phospholipids phosphatidylethanolamine, lysophosphatidylcholine and phosphatidylcholine were predominant almost in a same rate. Lipids of buckwheat flour starch consisted of about 17 kinds of fatty acid as the constituent, and the main fatty acids were oleic, linoleic and palmitic in the decreasing order.
