Qualitative analysis of hydrosoluble flour extract of spelt and bread wheat

Abstract

A qualitative analysis of hydrosoluble flour extract of spelt (Triticum aestivum ssp speltae) (three types of spelt: Eko-10, Nirvana and Austrija), and of bread wheat (Triticum aestivum) (seven types of winter bread wheat: Simonida, Dragana, NS-40S, Pobeda, Ljiljana, Zvezdana and Arija), was performed by using gas chromatography with mass spectrometry. TMSI (trimethylsilylimidazole) was used as reagent for derivatization of carbohydrates into trimethylsilylethers. Analysis of the obtained chromatograms helped in identifying trimethylsilyl derivatives of the following sugars in wheat: xylitol, fructose, arabinofuranose, galactopyranose, mannopyranose, mannitol, mannofuranose, glucose and saccharose. However, different composition was determined with the analysis of carbo­hydrates in spelt. Trimethylsilyl derivatives of the following sugars were identified in spelt: galactofuranose, ribofuranose, arabino- furanose and saccharose. The aim of this study was to verify authenticity of the more expensive spelt flour. Results were analyzed using descriptive statistics (dendrograms and PCA). The results show that this method can be used to make a distinction among different types of flour.

Keywords

• spelt
• bread wheat
• gc-ms
• hydrosoluble extract