Carboxylic Acids in Wheat, Rye and Barley

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Abstract
Organic acids from wheat (Triticum aestivum), rye (Secale cereale), and barley (Hordeum vulgare, var. “Gerbel” and “Igri”) were analysed by gas chromatography-mass spectrometry. Two carboxylic acid fractions were obtained by chromatography on Sephadex LH 20: frac­tion A contained mainly aliphatic acids, fraction B contained mainly aromatic acids. The identified compounds (50 aliphatic and 32 aromatic acids) are listed in Tables I and II. Quanti­tative analysis was achieved by calibration of the gas chromatogram with authentic compounds or - if not available - with closely related compounds. The possibility to identify the origin of cereal food-stuff by analysis of the organic acids is discussed.

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