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Gas chromatography with mass spectrometry (GC-MS) was used for performing a   qualitative analysis of liposoluble and hydrosoluble flour extracts of three   genotypes of Amaranthus sp. All three samples were first defatted with   hexane. Hexane extracts were used for the analysis of fatty acids of lipid   components. TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol) was used as   the transesterification reagent. With transesterification reaction, fatty   acids were esterified from acilglycerol to methyl-esters. Defatted flour   samples were dried in the air and then extracted with ethanol. Ethanol   extracts were used for the analysis of soluble carbohydrates. TMSI   (trimethylsilylimidazole) was used as a reagent for the derivatization of   carbohydrates into trimethylsilylethers. The results show that the dominant   methyl-esters of fatty acids are very similar in all the three samples. Such   a similarity was not detected in the analysis of soluble sugars. The   following test cluster analysis was used for the comparison of liposoluble   and hydrosoluble flour extracts of three genotypes of Amaranthus sp

Homogenity of oil and sugar components of flour amaranth investigated by GC-MS