Determination of Buckwheat Content in Bread by Analyzing Methyl Esters of Dominant Fatty Acids

Abstract

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.