Performance of GC-MS analysis for differentiation of various types of flour by creating dendrogram of liposoluble extract

Abstract

Gas chromatography with mass spectrometry was used for performing a qualitative analysis of liposoluble flour extract made of different types of small grains (bread wheat, barley and triticale). The results show that the dominant methyl-esters of fatty acids composition is same for all samples, but the per centage of their representation in various types of small grains is different. The transesterification reagent was TMSH (trimethylsulfonium hydroxide, 0.2 M in methanol). In the transesterification reaction, the fatty acids from acylglycerol esterified to methyl-esters. In all the analysed extracts, methyl linoleate predominated, followed by methyl palmitate, methyl oleate and methyl stearate in decreasing order. The following cluster analysis was used for the comparison of the liposoluble flour extracts to different types of small grains.