Kristian Pastor

Rapid Method for Small Grain and Corn Flour Authentication Using GC/EI–MS and Multivariate Analysis

The aim of this study was the application of the gas chromatography–mass spectrometry system (GC/EI–MS) system and multivariate data analysis to investigate the possibility of chemical differentiation between small grain flour (wheat, barley, oat, triticale, rye) and corn flour samples. All cereal flour samples were first defatted with hexane, after which the extraction with ethanol was performed. Extracted simple sugars (monosaccharides, disaccharides, trisaccharides, and sugar alcohols) were analyzed in the form of their corresponding trimethylsilyl oximes. Peaks of simple sugar derivatives were selected in total ion current (TIC) chromatograms by monitoring exclusively the following characteristic abundant ions: 204, 217, and 361 m/z. The total surface areas under the selected peaks were subjected to multivariate analysis. Applying principal coordinate analysis and hierarchical cluster analysis to obtained data, samples of corn flour could be very clearly distinguished from all samples of small grain flour, which presented a weaker separation among each other. This method circumvents common analytical procedures by excluding simple sugar identifications, quantitative analysis, the use of analytical standards, and calibration curves. Results are applicable in the quality assurance of mixed flour on the market, considering the increased popularity of their consumption in human nutrition.

Authentication of Cereal Flours by Multivariate Analysis of GC–MS Data

In this work flour samples of various cereal species, a group of different cultivars of small grain species (wheat, Triticum spp.; barley, Hordeum vulgare; oat, Avena sativa; rye, Secale cereale; triticale, Triticosecale) and cultivars of corn species, Zea Mays, growing in the same period and in the same geographical area, were selected to establish differences between each other, using a new rapid method: a comparison of derivatized hexane extracts by GC–MS and multivariate analysis, using the characteristic fragmentation ion m/z 74, without performing qualitative and quantitative analysis of eluting components. Obtained results were compared with the results obtained using a common electron microscopy method. Flour samples made of every corn and oat cultivar showed complete differences compared to flour samples of each wheat, barley, rye and triticale cultivar investigated in this study. The GC–MS approach combined with multivariate analysis outperforms the standard electron microscopy method in a faster and easier way, and may be used to verify flour types in the market.