Determination of Buckwheat Content in Bread by Analyzing Methyl Esters of Dominant Fatty Acids
Određivanje sadržaja heljde u hlebu analizom metil estara dominantnih masnih kiselina
Author
Acanski, Marijana
Pastor, Kristian
Psodorov, Djordje
Kravic, Snezana
Razmovski, Radojka
Vujic, Djura
Keywords
buckwheatbread
methyl esters of the dominant fatty acids
GC-MS
multivariate analysis
heljda
hleb
metil estri dominantnih masnih kiselina
multivarijantna analiza
Metadata
Show full item recordAbstract
Five samples of bread were prepared by mixing wheat and buckwheat flour. The
content of buckwheat flour is raised from 0, 20, 40, 50 to 60%. Fatty acids were
extracted from bread crusts and crumbs using n-hexane, and derivatised with TMSH
(trimethylsulfonium hydroxide in methanol). Fatty acid methyl esters were then
subjected to GC-MS analysis. The surface areas of the most abundant fatty acid methyl
esters were integrated, and further subjected to the multivariate data analysis. The
results show a clear relationship between the content of dominant fatty acid methyl
esters and content of buckwheat flour in bread. Pet uzoraka hleba je pripremljeno mešanjem pšeničnog i heljdinog brašana.
Udeo heljdinog brašna je povećavan od 0, 20, 40, 50 do 60%. Ekstrakcijom sa heksanom
iz kore i sredine hleba su ekstrahovane masne kiseline, koje su derivatizovane sa TMSH
(trimetilsulfonijum hidroksid u metanolu) i podvrgnute analizi na GC-MS uređaju.
Integrisana je površina metil estara najzastupljenijih masnih kiselina. Pri obradi rezultata
primenjena je i multivarijantana analiza. Dobijeni rezultati pokazuju jasnu vezu između
sadržaja metil estara dominantnih masnih kiselina i procenta heljde u hlebu.