The endosperm lipids of three Canadian wheats

Flour samples were prepared from intact and degermed kernels of Hard Red Spring, Soft White Spring, and Amber Durum wheats. The 舠free舡 (hexane soluble) and 舠bound舡 (hexane resistant, water‐saturated n ‐butanol extractable) lipids were extracted from the six flours and separated quantitatively by silicic acid column chromatography. Thin‐layer chromatography (TLC) was used to monitor the column and to resolve the lipid classes into components. Gas‐liquid chromatography (GLC) was used to obtain the fatty acid composition of the triglyceride, sterol ester, and phospholipid fractions, and also to determine the nature of the sterol components of the unesterified sterol and sterol ester classes. Similar patterns of lipid classes were shown by all three varieties; the differences were in the degree of dominance. In fatty acid composition some varietal differences were found but the greatest difference was between lipid classes.