Analysis of fatty acid compositions in three different quality grades of BaiNong 4199 wheat flour by GC-MS

doi:10.14088/j.cnki.issn0439-8114.2019.21.034

Abstract

Abstract: To understand the difference of fatty acid composition and content in different quality grades of wheat flour, and to explore the relationship between wheat quality grade and nutrient composition. GC-MS Method was used to analyze the composition and content of fatty acids in BaiNong 4199 wheat flour of three quality grades （first, two, three）. The results showed that four kinds of fatty acids were isolated from three grades of flour, among which the average content of palmitic acid, linoleic acid, oleic acid and stearic acid was 0.554 9‰, 0.474 8‰, 0.175 2‰ and 0.041 9‰ respectively, and the average content of total fatty acid was 1.246 8‰; Unsaturated fatty acid（UFA） slightly higher than saturated fatty acids （SFA）, the ratio of UFA∶SFA is about 1.1∶1.0, SFA∶MUFA∶PUFA consistent with about 1.0∶0.3∶0.8. The compositions of fatty acid in different grades of BaiNong 4199 wheat flour were consistent, its content were significantly different. The content of four kinds of fatty acid compositions is consistent with the total fatty acid content, which decreased with the increase of wheat quality grade.

Key words: wheat flour, fatty acid, content, GC-MS, quality grade

CLC Number:

ZHANG Hai-hui, HU Xi-gui, ZHAO Jun-mei, XU Peng. Analysis of fatty acid compositions in three different quality grades of BaiNong 4199 wheat flour by GC-MS[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(21): 159-162.

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