Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States.
J Agric Food Chem. 2015 Jul 15;63(27):6189-211. doi: 10.1021/acs.jafc.5b01599. Epub 2015 Jul 2.
A comprehensive analysis of wheat lipids from milling fractions of bran, germ, and endosperm was performed using ultrahigh-performance liquid chromatography-high-resolution accurate-mass multistage mass spectrometry (UHPLC-HRAM-MS(n)) with electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) in both positive and negative modes. About 155 lipid compounds, including free fatty acids (FA), oxylipins, alk(en)ylresorcinols (ARs), γ-oryzanol, sphingolipids, triglycerides (TGs), diglycerides (DGs), phospholipids, and galactolipids were characterized from the three milling fractions. Galactolipids and phospholipids were proposed to be potential discriminatory compounds for refined flour, whereas γ-oryzanols, ARs, TGs, and DGs could distinguish whole wheat flour from a refined one based on principal component analysis (PCA).
采用电喷雾电离（ESI）和大气压化学电离（APCI）正、负离子模式的超高效液相色谱-高分辨精确质量多级质谱（UHPLC-HRAM-MS(n)）对麦麸、麦胚和胚乳的制粉馏分中的小麦脂质进行了全面分析。从这三个制粉馏分中鉴定出了约 155 种脂质化合物，包括游离脂肪酸（FA）、氧化脂质、烯基resorcinols（ARs）、γ-谷维素、鞘脂、甘油三酯（TGs）、二甘油酯（DGs）、磷脂和半乳糖脂。基于主成分分析（PCA），推测半乳糖脂和磷脂可能是精制面粉的潜在鉴别化合物，而γ-谷维素、ARs、TGs 和 DG 可将全麦面粉与精制面粉区分开来。
