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Thioctic acid in wheat flour
Author(s) -
Morrison W. R.,
Coussin B. R.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130408
Subject(s) - thioctic acid , chemistry , wheat flour , absorption (acoustics) , impurity , food science , chromatography , biochemistry , organic chemistry , lipoic acid , materials science , composite material , antioxidant
The presence of thioctic acid in wheat flour has been confirmed and a concentrated extract, which, however, contains impurities, has been prepared. The acid was identified by its ultra‐violet absorption maximum at 320‐328 mμ, whereas in the absence of impurities its absorption maximum is at 334 mμ. Thioctic acid was also identified as its methyl ester by gas chromatography. Comparisons were made on its distribution in the mill streams of a wheat sample.