On the lipid constituents of wheat of different species, variety, origin and crop year.

The lipid fraction of wheat of different species (TA = Triticum aestivum an d TD = Triticum durum), varieties, origin and year of production was extrac t and analysed. The gas chromatographic analysis was performed by using FID and mass spectrometry as a highly sensitivity detector, with very low nois e. The chromatograms showed the presence of an average of 60 peaks. Most of the compounds (not less than 92%) were identified and determined.. Fatty a cids with carbon atoms even numbers from C-12 to C-30, C-15 and C-17 were f ound. The major components of the fat were saturated and unsaturated C-16 a nd C-18. Squalene and a consistent sterol fraction (about 2%) were present, as well. Differences among varieties, species and origin were found and di scussed.