Jaroslav Prýma,^a,* Jaroslava Ehrenbergerová,^b Natálie Belcrediová,^c Kateřina Vaculová^c

^aResearch Institute of Brewing and Malting, PLC, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic.
Tel.: +420 545244110,
E-mail: pryma@brno.beerresearch.cz.
^bMendel University of Agriculture and Forestry, Brno, Czech Republic
^cAgricultural Research Institute, Kroměřīž, Ltd., Czech Republic

Paper based on a presentation at the 12^th International Symposium on Separation Sciences, Lipica, Slovenia,
September 27–29, 2006.

Abstract
Green barley and malting barley are sources of numerous compounds with positive effects on the human organism – especially substances with antioxidant effects, e.g. vitamin E. We determined tocol content in barley caryopses in dependence of varietal and genetic properties of materials. Using chromatography, we studied vitamin E content in different growth phases of green barley and in varietal lines of malting barley. The content of vitamin E was the highest in the first growing phase (14.4–18.0 mg kg^–1) in the variety Sebastian. Green plants contain significantly less tocotrienols than barley caryopses.

Keywords: vitamin E, tocols, barley, green barley, HPLC analysis