E. Papantoniou et al., Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography, CEREAL CHEM, 78(6), 2001, pp. 663-665
A preparative high-performance liquid chromatographic method was developed
for the isolation of polar lipid classes of mono- and digalactosyldiacylgly
cerols (MGDG and DGDG), phosphatidylethanolamine (PE), phosphatidylglycerol
(PG), and phosphatidylcholine (PC) from wheat flour lipid extracts in rela
tively large quantities. The method allowed the separation of less than or
equal to 100 mg/injection of lipid mixture. MGDG, DGDG, and PC were isolate
d as pure lipid classes, whereas PE was isolated in a mixture with PG, PC,
and lysophosphatidylcholine (LPC). The availability of this methodology wil
l facilitate research aimed at investigating the functional role of such li
pids in foods.