The tocopherols and their derivates - tocotrienols have the important meaning for the vital function of a body in total. Their sum is named «Vitamin E" which is a natural antioxidant and modulates the activity of several enzymes involved in neuromuscular transmission signals. Degenerative change in skeletal muscles and heart muscle are originated and the capillary permeability and fragility are increasing with a lack of vitamin E. The seeds of grain crops are natural sources of vitamin E and first the wheat. The germinated seeds of wheat are recommended to eat for the support of the vitamin E balance. The aim of this work was the research of changing of vitamin E content in wheat seeds in the process of their germination. The objects of research were the wheat grains which submerged for fixed time after this they were dried out very quickly. Then an oil extract was made using these dried seeds and liquid paraffin as a solvent.
Quantitative definition of the tocopherol sum was carried out by a spectrophotometry using absorption of UV-light on the characteristic wavelength of 292 nanometers in comparison with absorption of standard solution (see tab 1):
Tab 1 The content of tocopherol in the oil extracts C, %
The similar dependence can be explained by the physiological processes proceeding in a seed - intensity of cell breath, which is necessary for development of germ, increases during an initial stage of ontogenesis. As a result, biosynthesis of tocopherols has to begin with using reserve substances of seed.
In conclusion we can say the content of vitamin E reaches the maximum later 24 hours after the beginning of germination.