Cereal Chem 67:486-489   |  VIEW ARTICLE

Quality Characteristics of Hard Red Spring and Winter Wheats. II. Statistical Evaluations of Reversed-Phase High-Performance Liquid Chromatography and Milling Data.

S. Endo, K. Okada, S. Nagao, and B. L. D'Appolonia. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Reversed-phase high-performance liquid chromatography (RP-HPLC) and milling results used to compare qualitative and quantitative differences between hard red spring (HRS) and hard red winter (HRW) wheats were statistically evaluated by cluster analysis. Absolute RP-HPLC peak areas and elution times were normalized to main chromatographic peak. Classification was performed using common peaks (peaks with the same elution times). Cluster analysis of normalized chromatographic data successfully separated 15 HRS and 15 HRW wheats by class. HRS wheats formed a more compact cluster and HRW wheats more individual clusters. When milling properties of the wheats were compared by this technique, cluster analysis could differentiate the two classes.