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Estimation of Free Glycolipids in Wheat Flour by HPLC
Author(s) -
Ohm J. B.,
Chung O. K.
Publication year - 1999
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1999.76.6.873
Subject(s) - chemistry , chromatography detector , chromatography , glycolipid , chloroform , fraction (chemistry) , phospholipid , extraction (chemistry) , high performance liquid chromatography , fatty acid , acetone , phase (matter) , palmitic acid , analytical chemistry (journal) , biochemistry , organic chemistry , membrane
The chloroform‐acetone mixture (4:1, v/v) was an effective solvent for eluting the nonpolar lipid fraction, including free fatty acids, from the polar lipid (glycolipid and phospholipid) fractions from free lipids of 21 hard winter wheat flours using a solid‐phase extraction system. Amounts of monogalactosyldiglycerides (MGDG) and digalactosyldiglycerides (DGDG) in the glycolipid fraction were determined by normal‐phase HPLC with a gradient system using an evaporative light‐scattering detector (ELSD) and a diode array detectors (DAD). Unsaturated fatty acids showed higher UV absorbances from 200 to 213 nm when compared with saturated palmitic acid. However, significant linear correlation coefficients were obtained between the peak areas measured by a DAD and GL contents determined by an ELSD, suggesting that fatty acid composition of flour GL could be fairly constant. Using an ELSD as a reference, equations for determination of MGDG or DGDG quantities were derived from the peak areas of a DAD by multivariate regression methods. Determination of MGDG and DGDG quantities was also possible using only a DAD.