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7673453 
Journal Article 
Comparing sugar components of cereal and pseudocereal flour by GC-MS analysis 
Ačanski, MM; Vujić, DN 
2014 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
145 
743-748 
English 
24128539 
WOS:000327685200100 
Gas chromatography with mass spectrometry was used for carrying out a qualitative analysis of the ethanol soluble flour extract of different types of cereals bread wheat and spelt and pseudocereals (amaranth and buckwheat). TMSI (trimethylsilylimidazole) was used as a reagent for the derivatisation of carbohydrates into trimethylsilyl ethers. All samples were first defatted with hexane. (In our earlier investigations, hexane extracts were used for the analysis of fatty acid of lipid components.) Many components of pentoses, hexoses and disaccharides were identified using 73 and 217 Da mass and the Wiley Online Library search. The aim of this paper is not to identify and find new components, but to compare sugar components of tested samples of flour of cereals bread wheat and spelt and pseudocereals (amarnath and buckwheat). Results were analysed using descriptive statistics (dendrograms and PCA). The results show that this method can be used for making a distinction among different types of flour. 
Carbohydrates; Cereals and pseudocereals; GC-MS; PCA