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Table 1 Results of ID-GC/MS measurements for homogenized samples of rice and wheat flours at three different time periods

From: Quantitative analyses of essential fatty acids in cereals and green vegetables by isotope dilution-gas chromatography/mass spectrometry

Periods

Subsample No.

Results by ID-GC/MS (mg/kg) a

Rice flour

Wheat flour

Linoleic acid

Linoleic acid

1

1

3599 ± 64

8341 ± 130

2

3717 ± 71

8254 ± 129

3

3660 ± 54

8335 ± 112

Mean

3659

8310

SDb

59 (1.61%)

49 (0.58%)

2

1

3538 ± 43

8400 ± 88

2

3554 ± 59

8494 ± 96

3

3573 ± 58

8437 ± 102

Mean

3555

8437

SDb

18 (0.49%)

50 (0.59%)

3

1

3623 ± 67

8474 ± 120

2

3616 ± 43

8461 ± 170

3

3650 ± 61

8436 ± 115

Mean

3630

8457

SDb

18 (0.49%)

19 (0.23%)

Overall mean

3614

8401

SD among periodsc

53 (1.48%)

80 (0.95%)

  1. aThe number following “±” is the expanded uncertainty with a 95% confidence level for the measurement value.
  2. bThe standard deviation (SD) was determined among three values obtained within a day.
  3. cThe standard deviation (SD) was determined among three mean values obtained at different time points.