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

ABSTRACT 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.