SELECTIVE EXTRACTION AND QUANTITATIVE-ANALYSIS OF NON-STARCH AND STARCH LIPIDS FROM WHEAT-FLOUR
SELECTIVE EXTRACTION AND QUANTITATIVE-ANALYSIS OF NON-STARCH AND STARCH LIPIDS FROM WHEAT-FLOUR
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DOI：
10.1002/jsfa.2740260416
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发表时间：
1975-01-01
影响因子：
4.1
通讯作者：
COVENTRY, AM
中科院分区：
文献类型：
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作者：
MORRISON, WR;MANN, DL;COVENTRY, AM
在20 ℃下用水-饱和正丁醇（WSB）、苯-乙醇-水（10：10：1，体积比）或乙醇-乙醚-水（2：2：1，体积比）在10分钟内定量提取小麦粉非淀粉脂质（不与淀粉结合的脂质）。C.随后用WSB在90 - 100 ℃下提取淀粉脂质（与淀粉结合的脂质）。C.用非淀粉脂质定量提取类胡萝卜素色素。在宿主溶剂浸提液中，酯化脂肪酸没有显著水解，也没有检测到不饱和酸的自氧化。采用TLC法对优质春小麦粉和3个等级冬小麦粉中的非淀粉和淀粉脂质进行分离，并以十七烷酸（或其甲酯）为内标，采用GLC法定量为脂肪酸甲酯（FAME）。酸水解后的总面粉和淀粉脂质也转化为FAME，用于通过GLC定量。非淀粉脂质由59-63%的非极性（中性）脂质、22-27%的极性糖脂和13-16%的磷脂组成。甾醇酯、甘油三酯和所有二酰基半乳糖基甘油酯和磷酸甘油酯仅存在于非淀粉脂质中。淀粉脂质由6-9%的非极性（中性）脂质（主要是游离脂肪酸）、3-5%的极性糖脂和86-91%的磷脂（主要是溶血磷脂酰胆碱）组成。淀粉脂类几乎全部是单酰基脂类。对于含有O-酰基的小麦中的所有单个脂质类，给出了将FAME重量转换为原始脂质重量的因子。总脂质的因子为：总淀粉脂质= FAME ×1.70，总非淀粉脂质= FAME ×1.20，总面粉（非淀粉+淀粉）脂类= FAME ×1.32.类似的因子可用于将通过常规酸水解方法获得的脂质的重量转换成未水解的脂质的重量。磷脂含量由下式给出：总淀粉磷脂= P ×16.51，总非淀粉磷脂= P ×23.90，总面粉磷脂= P ×17.91.
Wheat flour non-starch lipids (lipids not bound to starch) were quantitatively extracted with water-saturated n-butanol (WSB), benzene-ethanol-water (10:10:1, by vol) or ethanol-diethyl ether-water (2:2:1, by vol) in 10 min at 20.degree. C. Starch lipids (lipids bound to starch) were subsequently extracted with WSB at 90-100.degree. C. Carotenoid pigments were quantitatively extracted with the non-starch lipids. There was no significant hydrolysis of esterified fatty acids and no detectable autoxidation of unsaturated acids in the host solvent extracts. Non-starch and starch lipids from a high grade spring wheat flour and 3 grades of winter wheat flour were separated by TLC and quantified as fatty acid methyl esters (FAME) by GLC using heptadecanoic acid (or its methyl ester) as internal standard. Total flour and starch lipids after acid hydrolysis were also converted to FAME for quantitation by GLC. Non-starch lipids consisted of 59-63% non-polar (neutral) lipids, 22-27% polar glycolipids and 13-16% phospholipids. Steryl esters, triglycerides, and all the diacyl galactosylglycerides and phosphoglycerides were present only in non-starch lipids. Starch lipids consisted of 6-9% non-polar (neutral) lipids (mostly free fatty acids), 3-5% polar glycolipids and 86-91% phospholipids (mostly lysophosphatidyl choline). Starch lipids were almost exclusively monoacyl lipids. Factors are given for converting weight of FAME into weight of original lipid for all individual lipid classes in wheat which contain O-acyl groups. Factors for total lipids are: total starch lipids = FAME .times. 1.70, total non-starch lipids = FAME .times. 1.20, and total flour (non-starch + starch) lipids = FAME .times. 1.32. Similar factors could be used to convert weight of lipids obtained by conventional acid hydrolysis methods into weight of unhydrolyzed lipids. Phospholipid contents are given by: total starch phospholipids = P .times. 16.51, total non-starch phospholipids = P .times. 23.90, total flour phospholipids = P .times. 17.91.