Application of a Determination Method of Glycolipid Content in Flour in Wheat Flour

A measurement method, the technology of wheat flour, is applied in the direction of removing certain component weighing, measuring devices, and preparation of test samples, which can solve the problems of expensive instruments, poor reproducibility of results, large errors, etc., and achieve simple measurement Effect

Active Publication Date: 2018-11-20
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the operation is cumbersome, the technical requirements are high, the reproducibility of the results is poor, and the success rate is low
High-resolution mass spectrometry ESI-QTOF / MS is also used for quantitative analysis, but the instruments used in this method are relatively expensive and cannot be applied in large batches and under a wide range of conditions
In addition, there are also a large amount of polyunsaturated fatty acids in galactolipids, which have the characteristics of light absorption peaks at about 200nm wavelength, and are analyzed and determined by reversed-phase high-performance liquid chromatography (HPLC); this assay method is quick and convenient, but The high cost of equipment limits the scope of its application
In order to quickly and conveniently measure the glycolipid content in flour and starch, some people also proposed a method to directly measure the total sugar content to estimate the glycolipid content, but this method is not accurate enough and has a large error

Method used

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  • Application of a Determination Method of Glycolipid Content in Flour in Wheat Flour
  • Application of a Determination Method of Glycolipid Content in Flour in Wheat Flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of assay method of glycolipid content in flour is applied in wheat flour, and concrete steps are as follows:

[0032] (1) Stir and impregnate 40-80 mesh 10.000 g wheat variety Tianmin 198 flour with 60 mL of water-saturated n-butanol solution to obtain mixture a, and the impregnation time is 1.5 h; then shake and impregnate mixture a at a temperature of 35°C Extracted for 48 h, then centrifuged at 4000 rpm for 15 min to obtain a yellow transparent supernatant;

[0033] (2) Concentrate the supernatant obtained in step (1) to 5 mL at a temperature of 35°C to obtain a concentrate b;

[0034] (3) Extract the concentrated solution b obtained in step (2) with extractant c, which is prepared by mixing chloroform, methanol and water according to the volume ratio of 2:1:0.75, and after extraction, it is divided into upper phase layer and the lower phase layer, take off the yellow solution of the lower phase layer for subsequent use;

[0035] (4) The mixed solution of th...

Embodiment 2

[0053] A kind of assay method of glycolipid content in flour is applied in wheat flour, and concrete steps are as follows:

[0054] (1) Stir and impregnate 40 meshes of 10.000 g wheat variety Zhoumai 32 flour with 60 mL of water-saturated n-butanol solution to obtain mixture a. The impregnation time is 1.5 h; h, followed by centrifugation at 4000 rpm for 15 min to obtain a yellow transparent supernatant;

[0055] (2) Concentrate the supernatant obtained in step (1) to 5 mL at a temperature of 40°C to obtain a concentrate b;

[0056] (3) Extract the concentrated solution b obtained in step (2) with extractant c, which is prepared by mixing chloroform, methanol and water according to the volume ratio of 2:1:0.75, and after extraction, it is divided into upper phase layer and the lower phase layer, take off the yellow solution of the lower phase layer for subsequent use;

[0057] (4) The mixed solution of the upper phase layer in step (3) is then extracted and separated with ex...

Embodiment 3

[0075] A kind of assay method of glycolipid content in flour is applied in wheat flour, and concrete steps are as follows:

[0076] (1) Stir and impregnate 40 meshes of 10.000 g wheat variety Bainong 207 flour with 60 mL of water-saturated n-butanol solution to obtain mixture a, and the impregnation time is 1.5 h; then shake and extract mixture a at 35°C for 48 h, followed by centrifugation at 4000 rpm for 15 min to obtain a yellow transparent supernatant;

[0077] (2) Concentrate the supernatant obtained in step (1) to 5 mL at a temperature of 40°C to obtain a concentrate b;

[0078] (3) Extract the concentrated solution b obtained in step (2) with extractant c, which is prepared by mixing chloroform, methanol and water according to the volume ratio of 2:1:0.75, and after extraction, it is divided into upper phase layer and the lower phase layer, take off the yellow solution of the lower phase layer for subsequent use;

[0079] (4) The mixed solution of the upper phase laye...

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Abstract

The invention relates to a determination method for content of glycolipide in flour and application of the method. The determination method comprises the following steps that 1, the total sugar content of corresponding ingredients in the flour is determined through a colorimetric method; 2, by combining the total sugar content obtained in the first step, the content of digalactosyl diglyceride is calculated according to an equation y1=0.0271*x-0.0288, wherein x is the total sugar content, and y1 is the content of digalactosyl diglyceride; by combining the total sugar content obtained in the first step, the content of monogalactosyl diglyceride is calculated according to an equation y2=2.3567*x-1.2032, wherein x is the total sugar content, and y2 is the content of monogalactosyl diglyceride. According to the determination method for the content of the glycolipide in the flour and the application of the method, measurement is easy, convenient and rapid, and the content of polar glycolipid in the flour or starch can be accurately determined.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for measuring glycolipid content in flour and an application thereof. Background technique [0002] Plant galactolipids refer to polar lipids containing galactose residues widely present in plants. Galactolipids are widely distributed in the plant kingdom and are the most important glycolipid components in plant tissues. The main components are monogalactolipids and digalactolipids. Flour contains 0.5%-3% lipids, of which glycolipids account for 26.4%. Monogalactose diglyceride and digalactose diglyceride account for 69% of glycolipids. Polar lipids in flour can improve the air retention of dough and play a good role in increasing the volume of bread. Both lipids and carbohydrates are present in the wheat grain, and their interaction plays an important role in the baked quality of the food. Lipids affect the rheological properties of starch gel, delay the fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N5/04G01N1/28G01N1/30G01N1/40G01N1/34G01N21/25
CPCG01N1/28G01N1/30G01N1/34G01N1/4022G01N5/04G01N21/25G01N21/31
Inventor 马冬云秦海霞侯俊峰黄鑫王晨阳杨国玉韩巧霞郭天财
Owner HENAN AGRICULTURAL UNIVERSITY
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