Abstract
Brown rice examined contained 2.6% of lipids, in which proportion of neutral lipid, glycolipid and phospholipid was 77.3: 9.8: 11.5. Triglyceride was predominant among at least 11 kinds of neutral lipid. More than 10 were detected as the glycolipid, among which acyl sterylglycoside, sterylglycoside and cerebroside were in the majority. Among at least 9 phospholipids, principal were phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. Lipids of brown rice possessed about 9 kinds of fatty acid as the constituent. In case of the total lipids, the main fatty acids were oleic, linoleic and palmitic in the decreasing order.
