Comparative analysis of biogenic amines (BA) and mineral element contents in various bread and durum wheat (Triticum L.) cultivars from different milling fractions (whole flour, bran, white flour and semolina) were studied. Concentrations of 5 BA (putrescine, spermidine, spermine, agmatine and serotonin) and 10 elements (Ca, Mg, Na, K, P, Zn, Cu, Al, Mn, and Fe) in the milling fractions were analysed using high-performance liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry, respectively. The bran milling fraction showed the highest agmatine content in all cultivars, which also had considerable amounts of spermidine (range: 34–40 mg/100 g dw), followed by whole and white wheat flours, and semolina. The major mineral in bran was P followed by K and Mg. In general, the bread wheat cultivars showed higher mineral contents than the durum wheat cultivars, while on the other hand, BA content in bread wheat cultivars was generally lower than in durum wheat cultivars. The variation in BA and minerals content in the wheat cultivars can be used in wheat breeding programs to improve the nutritional quality of wheat grains. The milling fraction was more important in the distribution of BA and minerals in grains than the cultivar. The contents and the differences in the milling fractions are also important when foods or feeds are being formulated.

面包和硬质小麦（小麦）中生物胺和矿质元素含量的比较分析研究了来自不同研磨部分（全粉，麸皮，白粉和粗面粉）的品种。使用高效能分析仪分析了研磨部分中5 BA（腐胺，亚精胺，亚精胺，胍丁胺和5-羟色胺）和10种元素（Ca，Mg，Na，K，P，Zn，Cu，Al，Mn和Fe）的浓度。液相色谱（HPLC）和电感耦合等离子体质谱法。在所有品种中，麸皮碾碎部分的胍丁胺含量最高，其中还含有大量的亚精胺（范围：34–40 mg / 100 g dw），其次是全麦面粉和白面粉以及粗面粉。麸皮中的主要矿物是P，其次是K和Mg。通常，面包小麦品种的矿物质含量比硬粒小麦品种高，而另一方面，面包小麦品种中的BA含量通常低于硬粒小麦品种中的BA含量。小麦品种BA和矿物质含量的变化可用于小麦育种计划，以提高小麦籽粒的营养品质。在谷物中BA和矿物质的分配中，研磨比例要比品种高。当配制食物或饲料时，研磨部分的含量和差异也很重要。