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Chromatographic Analysis of Oat

Oats are a popular cereal grain providing valuable nutrition to people and animals. Nutritional constituents, such as vitamins and minerals, are analyzed in laboratories for identification and quantity in oat grains. Chromatography is used as a simple method of determining and quantifying these constituents.

  1. Chromatography

    • Chromatography is a method used to separate and analyze compound mixtures. There are four types of chromatography methods: gas, liquid, ion exchange and affinity. Of these types, gas chromatography is used to analyze oats by dissolving the sample into a liquid phase. The sample is then vaporized and the substances of the mixture are measured based on volatilization.

    Features

    • Analyses of oats are needed in determining nutrition content, toxins and biochemicals. After the sample is volatized at a high temperature, each constituent---such as sucrose or trichothecene toxin---is separated and shown as peak either on a computer screen or piece of paper. The retention time, or the time it takes to press start and see a peak, is used to identify the constituents. The area of the peak determines how much of the constituent is in the sample.

    Considerations

    • As stated above, the types of analyses to determine chemical compounds in oats through gas chromatography are very expansive and the methods are easily updated for changing technology. Since samples are grounded to reduce particle size, there is the possibility of the sample undergoing chemical changes during sample storage.

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