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Separation and composition of ‘polar’ wheat‐flour lipids
Author(s) -
Wren J. J.,
Szczepanowska Anna D.
Publication year - 1965
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.2740160307
Subject(s) - silicic acid , chemistry , chloroform , chromatography , methanol , composition (language) , wheat flour , elution , aqueous solution , chemical composition , food science , organic chemistry , philosophy , linguistics
The lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted at −23° with chloroform–methanol and freed from contaminating non‐lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous, concave gradients of methanol in chloroform and also pure methanol. The fractions obtained were examined by infra‐red and chemical methods, and by chromatography on aminoethylated paper. Eleven known classes of polar lipids were identified, each class being estimated to account for between 1% and 15% of the flour lipids. Other classes were detected but remain unidentified.