Cereal Chem 65:433-435   |  VIEW ARTICLE

Determination of Flour Glycolipids as Their Benzoyl Derivatives by High-Performance Liquid Chromatography with Ultraviolet Detection.

G. C. Walker. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

Monogalactosyldiglyceride and digalactosyldiglyceride from wheat flour were determined as their benzoyl derivatives by normal phase high-performance liquid chromatography with detection at 254 nm. Approximately 1 mg of lipid was dissolved in pyridine and benzoyl chloride was added. After heating at 65 C for 30 min, excess benzoyl chloride was hydrolyzed and the glycolipid derivatives were extracted into heptane concentrated to dryness and redissolved in heptane. The derivatives were separated by isocratic elution on Partisil-10 with an elution solvent of heptant/2-propanol (200:1) Recoveries of 90-109% of added glycolipid were achieved, and the calibration was linear up to at least 250 micrograms of glycolipid per test. The coefficient of variation (n = 16) was 2.4% for both mono- and digalactosyldiglyceride.