Publication no. C-2001-1001-05R |  VIEW ARTICLE

Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High-Performance Liquid Chromatography.

Eleni Papantoniou (1), Eugene W. Hammond (2), Fiona Scriven (2), Michael H. Gordon (1,3), and J. David Schofield (1). (1) The University of Reading, School of Food Biosciences, PO Box 226, Whiteknights, Reading, RG6 6AP, UK. (2) United Biscuits (UK) Limited, Group Research & Development, Lane End Road, Sands, High Wycombe, HP12 4JX, UK. (3) Corresponding author: E-mail: <M.H.Gordon@reading.ac.uk> Phone: +(44) 1189316723. Fax: +(44) 1189310080. Cereal Chem. 78(6):663-665. Accepted May 18, 2001. Copyright 2001 American Association of Cereal Chemists, Inc.

A preparative high-performance liquid chromatographic method was developed for the isolation of polar lipid classes of mono- and digalactosyldiacylglycerols (MGDG and DGDG), phosphatidylethanolamine (PE), phosphatidylglycerol (PG), and phosphatidylcholine (PC) from wheat flour lipid extracts in relatively large quantities. The method allowed the separation of <100 mg/injection of lipid mixture. MGDG, DGDG, and PC were isolated as pure lipid classes, whereas PE was isolated in a mixture with PG, PC, and lysophosphatidylcholine (LPC). The availability of this methodology will facilitate research aimed at investigating the functional role of such lipids in foods.