Specific procedure for analysing steryl glucosides in olive oil

被引：11

作者：

Gomez-Coca, Raquel B. ^{[1
]}

del Carmen Perez-Camino, Maria ^{[1
]}

Moreda, Wenceslao ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Food Characterizat & Anal Dept, Seville 41012, Spain

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2012年 / 114卷 / 12期

关键词：

Analysis; Edible oils; Olive oil; SPE; Steryl glucosides; PLANT STEROLS; LIQUID-CHROMATOGRAPHY; GAS-CHROMATOGRAPHY; MASS SPECTROMETRY; BIODIESEL BLENDS; IDENTIFICATION; QUANTIFICATION; GLYCOSIDES; MATRICES; FOODS;

D O I：

10.1002/ejlt.201200181

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Avoiding any kind of oil sample pretreatment, a fraction containing the steryl glucosides (SG) was directly isolated by SPE. This fraction was derivatised and analysed by GC in order to quantify the SG content. The limit of detection of the method was 0.37?mg/kg and the recovery 90%. Additionally, the identity of the SG was confirmed by MS. We applied the procedure to oil samples of different categories and origins indicating that the only SG that could be quantified in olive oil was beta-sitosteryl glucoside, which was present at concentrations not higher than 3.00?mg/kg.

引用

页码：1417 / 1426

页数：10

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