Determination of the Addition Amount of Oat Flour to Wheat Flour Based on Gas Chromatography
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Abstract:
The fatty acid composition of 48 varieties of oat flour, 40 varieties of wheat flour, and 105 oat-wheat composite flours obtained using a balanced incomplete randomized block design were acquired using the gas chromatography technique. The contents of palm acid, oleic acid, and linoleic acid, and the ratios and correlations of oleic acid/linoleic acid, palm acid/oleic acid, and palm acid/linoleic acid of the samples were analyzed. The similarity of fatty acid composition in oat and wheat flours was used to determine the indexes for quantitative analysis of the amount of oat flour added to wheat flour, and the difference in the fatty acid content was used to reflect the variation trend of fatty acid content in composite flour with different ratios of added oat flour. Based on these results, a three-dimensional map for discriminant analysis and Fisher linear discriminant functions were established to clearly present the distribution features of fatty acids in the composite flour, and then the amount of oat flour added to wheat flour was quantitatively determined. Based on the analysis of the similarities and differences in the fatty acid composition and content of oat and wheat flour, this study provides an important reference method with a wide application, high sensitivity, and strong feasibility for the safety surveillance and quality control of oat products.