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Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High‐Performance Liquid Chromatography
Author(s) -
Papantoniou Eleni,
Hammond Eugene W.,
Scriven Fiona,
Gordon Michael H.,
Schofield J. David
Publication year - 2001
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.2001.78.6.663
Subject(s) - phosphatidylethanolamine , chemistry , lysophosphatidylcholine , phosphatidylglycerol , phosphatidylcholine , chromatography , high performance liquid chromatography , phospholipid , lysophosphatidylethanolamine , polar , biochemistry , membrane , physics , astronomy
A preparative high‐performance liquid chromatographic method was developed for the isolation of polar lipid classes of mono‐ and digalactosyldiacylglycerols (MGDG and DGDG), phosphatidylethanolamine (PE), phosphatidylglycerol (PG), and phosphatidylcholine (PC) from wheat flour lipid extracts in relatively large quantities. The method allowed the separation of ≤100 mg/injection of lipid mixture. MGDG, DGDG, and PC were isolated as pure lipid classes, whereas PE was isolated in a mixture with PG, PC, and lysophosphatidylcholine (LPC). The availability of this methodology will facilitate research aimed at investigating the functional role of such lipids in foods.