Bodroža-Solarov Marija, Vujić Ðura, Ačanski Marijana, Pezo Lato, Filipčev Bojana, Mladenov Novica
Institute of Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia.
J Sci Food Agric. 2014 Oct;94(13):2613-7. doi: 10.1002/jsfa.6655. Epub 2014 Apr 22.
In the present paper, a special method for derivatization of liposoluble extract of common wheat and spelt flours was employed which enables simultaneous detection of fatty acid and non-saponifiable lipid fractions.
Gas chromatographic-mass spectrometric analytical data for both fractions were separately analyzed by multivariate statistical techniques to model classes of different common wheat and spelt cultivars. Cluster analysis was used, and the results obtained revealed that better discrimination of samples was achieved by analyzing the peak area after 16 min retention time (non-saponifiable lipids), rather than commonly used peak area between 12 and 16 min (fatty acid fraction), due to more distinctive positions of points in factor space, even though the distances between points for fatty acid fraction (12-16 min) were greater. Similar results were obtained by principal components analysis, where all wheat points almost coincided whereas spelt showed good discrimination.
Comparison of chromatogram areas for non-saponifiable lipid fraction between common and spelt wheat showed a statistically high difference and hence has a potential for use in authenticity control.
在本文中，采用了一种特殊的方法对普通小麦和斯佩尔特小麦粉的脂溶性提取物进行衍生化处理，该方法能够同时检测脂肪酸和非皂化脂质部分。
通过多元统计技术分别分析了这两个部分的气相色谱 - 质谱分析数据，以对不同的普通小麦和斯佩尔特小麦品种进行分类建模。使用了聚类分析，结果表明，通过分析保留时间16分钟后的峰面积（非皂化脂质），比分析常用的12至16分钟之间的峰面积（脂肪酸部分）能更好地区分样品，因为在因子空间中，尽管脂肪酸部分（12 - 16分钟）各点之间的距离更大，但非皂化脂质部分各点的位置更具独特性。主成分分析也得到了类似的结果，所有小麦的点几乎重合，而斯佩尔特小麦则表现出良好的区分度。
普通小麦和斯佩尔特小麦非皂化脂质部分的色谱图面积比较显示出统计学上的高度差异，因此具有用于真实性控制的潜力。
