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Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High-Performance Liquid Chromatography

¹The University of Reading, School of Food Biosciences, PO Box 226, Whiteknights, Reading, RG6 6AP, UK. ²United Biscuits (UK) Limited, Group Research & Development, Lane End Road, Sands, High Wycombe, HP12 4JX, UK. ³Corresponding author: E-mail: M.H.Gordon@reading.ac.uk Phone: +(44) 1189316723. Fax: +(44) 1189310080.

A preparative high-performance liquid chromatographic method was developed for the isolation of polar lipid classes of mono- and digalactosyldiacylglycerols (MGDG and DGDG), phosphatidylethanolamine (PE), phosphatidylglycerol (PG), and phosphatidylcholine (PC) from wheat flour lipid extracts in relatively large quantities. The method allowed the separation of ≤100 mg/injection of lipid mixture. MGDG, DGDG, and PC were isolated as pure lipid classes, whereas PE was isolated in a mixture with PG, PC, and lysophosphatidylcholine (LPC). The availability of this methodology will facilitate research aimed at investigating the functional role of such lipids in foods.