완두의 트리아실글리세롤의 조성을 구명하기 위하여 TLC로 트리아실글리세롤을 분리 한 후 HPLC를 이용하여 PN별로 분획하고 GLC로 분석 하였다. 이들 결과를 종합하여 트리아실글리세롤의 조성을 추정한 결과 건조된 완두의 트리아실글리세롤은 33종류였으며 주요 트리아실글리세롤은 $C_{16:0}C_{18:2}C_{18:2}(13.4%),;C_{18:1}C_{18:2}C_{18:3}(9.3%),;C_{18:1}C_{18:2}C_{18:2}(9.2%),;C_{18:2}C_{18:2}C_{18:2}(8.1%),;C_{18:2}C_{18:2}C_{18:3}(6.4%)$ 및 $C_{18:0}C_{18:1}C_{18:2}(5.4%)$이었다.
Lipids in dry peas were extracted by the mixture of chloroform-methanol-water, and from the extracted lipids triacylglycerols(TG) were separated by thin layer chromatography. TG were separated into different fractions according to partition numbers by HPLC. Each of these collected fractions was analyzed on the basis of acyl carbon number by GLC, and their fatty acid compositions were also analyzed by GLC. From these results, the possible fatty acid combinations of TG in dry peas were estimated to be thirty three kinds and the major kinds were as follows $C_{16:0}C_{18:2}C_{18:2}(13.4%),;C_{18:1}C_{18:2}C_{18:3}(9.3%),;C_{18:1}C_{18:2}C_{18:2}(9.2%),;C_{18:2}C_{18:2}C_{18:2}(8.1%),;C_{18:2}C_{18:2}C_{18:3}(6.4%),;and;C_{18:0}C_{18:1}C_{18:2}(5.4%)$
