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利用气相色谱对绿豆胚芽中脂肪酸组成进行了测定，结果表明绿豆胚芽油中脂肪酸主要由棕榈酸和不饱和酸组成，其中棕榈酸占２５．１４％、油酸占９．７４％、亚油酸占４２．２２％、亚麻酸占１６．９７％，与一般食用油脂相比较，绿豆胚芽油中亚麻酸含量明显高于常用油脂的亚麻酸含量。同时利用高效液相色谱法测定了ＶＥ的含量，流动相选用甲醇∶水（９８∶２，Ｖ／Ｖ），流速０．６ｍｌ／ｍｉｎ，检测波长２９２ｎｍ，在ＺｏｒｂａｘＣ１８柱上测定了ＶＥ的含量，ＶＥ的平均含量为２３１ｍｇ／１００ｇ胚芽油，ＶＥ的回收率为９２．００％～１０２．００％，相对标准偏差为４．３３％。
The determination of fatty acid composition in mung bean germ by gas chromatography showed that the fatty acids in mung bean germ oil mainly consisted of palmitic acid and unsaturated acid, of which palmitic acid accounted for 25.14%, oleic acid accounted for 9.74%, linoleic acid Accounting for 42.22%, linolenic acid accounted for 16.97%, compared with the general edible oil, mung bean germ oil linolenic acid content was significantly higher than the commonly used oil linolenic acid content. The content of VE was determined by HPLC. The mobile phase consisted of methanol: water (98: 2, V / V), flow rate of 0.6ml / min and detection wavelength of 292nm. The content of VE was determined on a Zorbax C18 column. VE average content of 231mg / 100g germ oil, VE recovery of 92.00% ~ 102.00%, the relative standard deviation of 4.33%.