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The lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions. The fatty acid composition of total lipid, glyceride and the two purified phosphatide fractions has been determined by gas‐liquid chromatography‐, and the structure of the phosphatides has been examined by paper chromatography and by other analytical methods. Palmitic was the predominantly saturated and linoleic and oleic acids the principal un‐saturated acids found. Linoleic acid accounted usually for more than half the total fatty acid content of the extracted oils and fractions examincd.
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Aylward et al. (1962) studied this question.
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