Isolation of polar lipid classes from wheat flour extracts by preparative high-performance liquid chromatography

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.