Chemical Properties of Glycolipids and Phospholipids in Seeds and Endocarps of Peaches

Abstract

Lipid compositions and fatty acid compositions of glycolipids and phospholipids obtained from total lipids in seeds and endocarps of peaches(Prunus perscica BATCH var. vulgaris MAXIM.)were studied by means of silicic acid columun chromatography, thin-layer chromatography, thinchrography and gas-liquid chromatography. The results obtained were as follows: (1)In the cases of two cultivars("Hakuho" and "Kurakata-wase"), glycolipid contents in total lipids were 1.8, -3.3% in seeds and 49.4-50.3% in endocarps, while phospholipid contents in total lipids were 3.9% in seeds and 2.3-2.5% in endocarps. (2)In the cases of the above two cultivars, the main lipids in glycolipids were monogalactosyldiglyceride(MGDG, 30.9-33.3%), sterylglucoside(SG, 29. 2-30.0%)and acylsterylglucoside(ASG, 15.6-19.8%)in seeds, and SG(46.2-47.5%), ASG(14.4-15.6%), MGDG(14.4-15.4%)and cerebroside(CER, 11.9-42.7%)in endocarps. (3)In the above two cultivars, main lipids in phospholipids were phosphatidylcholine(PC, 43.7-44.7%), phosphatidyl-ethanolamine(PE, 35.5-37.4%)and phosphatidylserine(PS, 17.1-19.9%)in seeds, and PE (50.0-50.3%) and PC(38.5-40.5%)in endocarps. (4)In both cultivars, main fatty acids in glycolipids and phospholipids were C 18:2 acid, C 16:0 acid and C 18:1 acid in seeds, and C 18:3 acid, C 16:0 acid and C 18:2 acid in endocarps similarly in the cases of total lipids and neutral lipids.