Scientific journal

54 2015

Journal of Food and Nutrition Research
Summary No. 2 / 2015

Psodorov, Đ. – Ačanski, M. – Psodorov, D. – Vujić, Đ. – Pastor, K.
Determination of the content of buckwheat and wheat flours in bread using GC-MS and multivariate analysis
Journal of Food and Nutrition Research, 54, 2015, No. 2, s. 179-183

Kristian Pastor, Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia. Tel.: +38163-77-95-821, fax: +38121-450-413, e-mail:

Received 12 August 2014; revised 24 October 2014; accepted 13 November 2014; published online 2 April 2015

Summary: This paper reports on the analysis of carbohydrate components in bread crusts, made of seven controlled mixtures of buckwheat and wheat flour. These were mono-, disaccharides and some heterocyclic compounds derivatized into their corresponding trimethylsilyl ethers and analysed by a gas chromatography-mass spectrometry system. Selected ion monitoring (SIM) chromatograms with m/z signals of 73, 204 and 217 were selected from total ion current (TIC) chromatograms, as the selected ions are known to be characteristic for silylated carbohydrates. Programmes AMDIS (Version 2.66) and NIST (MS Search Version 2.0), and NIST08 library (National Institute of Standards and Technology, Gaithersburg, Maryland, USA) were used to confirm the presence of carbohydrates. The aim was to evaluate applicability of multivariate analysis of the stated components to determination of the content of buckwheat flour in bread, made of a mixture of buckwheat and wheat flours. It was sufficient to use the principal component analysis and a dendrogram to clearly present the proportion of buckwheat flour in bread.

Keywords: buckwheat; carbohydrates; gas chromatography-mass spectrometry; bread quality control; multivariate analysis

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