CHARACTERIZATION OF THE PHOSPHOLIPID-COMPOSITION OF WHEAT ROOTS USING HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：3

作者：

ASHWORTH, EN

STJOHN, JB

CHRISTIANSEN, MN

PATTERSON, GW

机构：

[1] USDA SEA, BELTSVILLE AGR RES CTR, BELTSVILLE, MD 20705 USA

[2] UNIV MARYLAND, DEPT BOT, COLLEGE PK, MD 20742 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 04期

关键词：

D O I：

10.1021/jf00106a050

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The phospholipids of wheat roots (T. aestivum L. cv. Arthur) were separated by high-performance liquid chromatography into fractions eluting in the order phosphatidylethanolamine, phosphatidylglycerol, phosphatidylinositol, a fraction containing phosphatidic acid and phosphatidylserine and phosphatidylcholine. Phosphatidylcholine and phosphatidylethanolamine were the predominant phospholipids, accounting for > 85% of the total lipid phosphorus. The fatty acid compositions of phosphatidylcholine and phosphatidylethanolamine were nearly identical, indicating that biosynthetic reactions subsequent to phosphatidic acid are not selective in regard to acyl chain composition.

引用

页码：879 / 881

页数：3

共 14 条

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