By thin-layer chromatography on silica gel L (Czechoslovakia) monoglycerides, diglycerides, free fatty acids and triglycerides were isolated from free lipids of ripeining wheat. The composition of free fatty acids of these fractions was studied by gas-liquid chromatography. The following fatty acids were identified and quantified: C10:0; C12:0; 14:0; C14:1; X15:0; C16:0; C17:0; C18:1; C18:2; C18:3; C20:09 Linoleic, palmitnic, oleic, stearic and linolenic acids accured in large quantities. The wheat ripeinig was followed by a decrease in the sum total of saturated and an increase of the sum total of unsaturated fatty acids. During ripening the content of biologically important linoleic acid increased: in monoglycerides from 42.6 to 19.5%, diglycerides from 51.0 to 62.4%, in free fatty acids from 48.8 to 51.0% and in triglycerides from 54.5 to 61.1%, whereas the content of palmitinic and linolenic acids diminished.