Open AccessPerformance of GC-MS analysis for differentiation of various types of flour by creating dendrogram of liposoluble extract
Author(s) -
Djura Vujić,
Marijana Ačanski,
Marija BodrožaSolarov,
Nikola Hristov,
Milica Krunić
Publication year - 2012
Publication title -
chemical industry and chemical engineering quarterly
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 26
eISSN - 2217-7434
pISSN - 1451-9372
DOI - 10.2298/ciceq120209030v
Subject(s) - chemistry , transesterification , gas chromatography–mass spectrometry , chromatography , food science , mass spectrometry , organic chemistry , methanol
Gas chromatography with mass spectrometry was used for performing a qualitative analysis of liposoluble flour extract made of different types of small grains (bread wheat, barley and triticale). The results show that the dominant methyl-esters of fatty acids composition is same for all samples, but the percentage of their representation in various types of small grains is different. Transesterification reagent was TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol). With transesterification reaction fatty acids from acilglycerol esterifyed to methyl-esters. In all extract analyzed methyl linoleate predominated, followed by methyl palmitate, methyl oleate and methyl stearate in decreasing order. The following tests cluster analysis was used for the comparison of the liposoluble flour extract different types of small grains
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